Permen merupakan salah satu produk pangan yang banyak tersebar di indonesia, yang banyak disukai semua orang dari kalangan anak-anak hingga dewasa. Permen pada umumnya dibuat dari bahan dasar agar-agar dengan penambahan gelatin sebagai pengenyal. Permen memiliki tekstur lunak yang diproses dengan penambahan komponen hidrokoloid seperti agar, gum, pektin, pati, karagenan, gelatin, dan lain-lain yang digunakan untuk memodifikasi tekstur sehingga menghasilkan produk yang kenyal. Jenis permen yang beredar di pasar saat ini pada umumnya hanya mengutamakan kualitas rasa saja. Tujuan dari penelitian ini ialah untuk mengetahui kandungan permen berbahan baku daun kelor dan rumput laut. Penelitian ini menggunakan rancangan acak kelompok (RAK) faktor yaitu konsentrasi daun kelor yang terdiri dari 3 perlakuan yaitu KI = 0 gram, K * 2 = 10 gram, dan K * 3 = 20 gram. Sedangkan konsentrasi rumput laut yang terdiri dari 4 perlakuan R * 1 = 150 gram, R * 2 = 300 gram, R * 3 = 450 gram dan R * 4 = 600 gram. %. Parameter pengamatan dalam penelitian ini terdiri dari kadar air, kadar protein dan aktivitas antiosidan. Berdasarkan hasil perhitungan kadar air memiliki nilai paling tinggi K1R3 (bubuk daun kelor 0 g, dan bubur rumput laut 300g) sebesar 14,88%. parameter kadar protein paling tinggi K3R1 (bubuk daun kelor 20 g, dan bubur rumput laut 150 g) sebesar 17,83%, dan parameter kadar antioksidan memiliki nilai tertinggi KIRI (bubuk daun kelor 0 g. dan bubur rumput laut 150 g). Pengujian tingkat kesukaan terhadap produksi seperti warna, tekstur, aroma dan rasa. Nilai tertinggi organoleptik warna 4,40% K1R4 (bubuk daun kelor 0 g. dan bubur rumput laut 600 g). Nilai tertinggi organoleptik tekstur 4,73% K3R4 (bubuk daun kelor 20 g. dan bubur rumput laut 600 g). Nilai tertinggi organoleptik aroma 4,50% KIR4 (bubuk daun kelor 0 g. dan bubur rumput laut 600 g), dan nilai tertinggi organoleptik rasa 4,40% K3R4 (bubuk daun kelor 20 g, dan bubur rumput laut 600 g).

Kata Kunci: Permen, Tanaman Kelor, Rumput Laut, Protein, Antioksidan

Candy is one of the food products that spread in Indonesia, which is widely liked. by everyone from children to adults. Candy is generally made from gelatin with the addition of gelatin as a chewing agent. Candy has a soft texture that is processed with the addition of hydrocolloid components such as gelatin, gum, pectin, starch, carrageenan, gelatin, and others that are used to modify the texture thus it produces a chewy product. The types of candies circulating in the market today generally only prioritize taste quality. The purpose of this study was to determine the content of candies made from Moringa leaves and seaweed. This study used a 2-factor group random design (RAK), namely the concentration of Moringa leaves consisting of 3 treatments, they are KI = 0 grams, K * 2 = 10 grams, and K * 3 = 20 grams. Meanwhile, the concentration seaweed consists of 4 treatmentsthey are: R * 1 = 150 grams, RZ = 300 grams, R * 3 = 450 grams and R4- 600 grams. The parameters study consisted of water content, protein content and antioxidant activity. Based on the results of water calculation, the highest value of KIR3 (Moringa leaf powder of 0 g, and Seaweed porridge of 300g) was 14.88%, the highest protein content parameter K3R1 (Moringa leaf powder of 20 g, and seaweed porridge of 150 g) was 17.83%, and the antioxidant content parameter had the highest value of KIRI (Moringa leaf powder of 0 g. and seaweed porridge of 150 g). The testing level of preference for production. such as color, texture, aroma and taste obtained the data which showed that the highest color organoleptic value was 4.40% KIR4 (Moringa leaf powder of 0 g. and seaweed porridge 600 g). The highest organoleptic value of texture was 4.73% K3R4 (moringa leaf powder 20 g, and seaweed porridge 600 g). The highest organoleptic value of aroma is 4.50% KIR4 (Moringa leaf powder 0 g. and seaweed porridge of 600 g), and the highest organoleptic flavor value was 4.40% K3R4 (Moringa leaf powder of 20 g, and Seaweed porridge of 600 g). Keywords: Candy, Moringa Plant, Seaweed, Protein, Antioxidant