PENGARUH PERBANDINGAN JAMBU BIJI MERAH DENGAN LEMONDAN KONSENTRASI GELATIN TERHADAP MUTU MARSHMALLOWJAMBU BIJI MERAH
ABSTRACT: The purpose
of this study
was to determine
the effect of
red guava ratio
with lemon and
gelatin concentration of
the quality of marshmallow. Method of this study was
randomized complete design with two factors, ratio of red guava and lemon (S)
(50% : 50%, 60% : 40%, 70% : 30%, 80% : 20%) and gelatin concentration (G)
(2,5%, 3%, 3,5%, 4%). The analyzed parameters include moisture content, ash
content, ascorbic acid content, total acid, total soluble solid, sensory test
(taste, flavor, color and texture). The ratio of red guava and lemon gave a
significant different effect on moisture content and gave significant different
effect onash content, ascorbic acid content, total acid, total soluble solid,
sensory test taste, flavor, and texture, and had no significant different
effect on sensory test color. The gelatin
concentration gave a significant different
effect on moisture content, ash content, ascorbic acid content, total
acid, total soluble solid, sensory test color and texture, and had no
significant different on taste and flavor. The interaction of red guava ratio
with lemon and gelatin concentration had no significant different effect on moisture content, ascorbic acid
content, total acid, total soluble
solid, sensory test (color, flavor, taste and texture) but gave a significant
different effect on ash content. The best composition which gave the best
effect on marshmallow is 80% : 20% of red guava ratio withlemon and 3,5% of
gelatin concentration.
Penulis: Nikita Anastasya
Ginting, Herla Rusmarilin, Rona Nainggolan
Kode Jurnal: jppertaniandd140263
