Development of Agar Extracted from Red Algae (Gracilaria fisheri) and Product Development of Wollongong (Lansium domesticum Corr.)

Abstract

This research aimed to investigate the development of agar extraction method for red algae, the effective ratio of red algae and sugar content in Wollongong jelly products, the analysis of the physical qualities and the microorganism contamination of Wollongong jelly mixed with red algae extracts, and the assessment of the quality and the consumer’s sensory test. The agar from red algae was extracted by an autoclave and dried by a freeze dryer. This highest extraction yield was 2.88 grams. The shelf life of the products was determined by the sugar levels of 3 different formulas: 40, 50 and 60 g/500 ml under 2 conditions (4 °C and 28 °C). The sensory analysis of Wollongong jelly mixed with red algae extracts showed that the replacement of some Wollongong jelly with 60 grams of sugar had  limited effect on consumer’s acceptability. The shelf life and microorganisms contamination of Wollongong jelly with 50 and 60 gram sugar after 7-day storage at 4 °C revealed that the total microbial count was below 1 × 10⁸CFU/g and the Yeast and fungi growth was under 100 colonies per gram.