PENGARUH PERBEDAAN KONSENTRASI EKSTRAK BIT MERAH DAN GELATIN TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK MARSHMALLOW BEET
Abstract: Marshmallow was
known as snack food made from sugar, glucose syrup, gelatin and coloring with
addition of high air contain that produce soft texture and melting sensation
when it chewe. Thus, use of betalain pigment from red beet extract as natural
colorant is attempted for marshmallow. The use of beet extract give pectin
component and affect gelatin which act as foaming agent to form marshmallow
texture. The differences of red beet extract and gelatin concentration will
give some effect to the physicochemical properties and organoleptic of
marshmallow beet. Red beet extract obtained from red beet bandung and
commercial gelatin is used. The research design will be used is two factor
Randomized Block Design, red beet extract concentration (5%, 10%, 15%) and
gelatin concentration (3%, 4%, 5%) with three replications. The test results
are analyzed by varians test (ANOVA) at α = 5% and Duncan’s Multiple Range Test
at α = 5% if there is real influence. The result of the analysis: water content
(21,41-24,35%), water activity (0,807-0,817), pH (7,09-7,32), density
(0,4484-0,5401 gram/mL), texture (hardness (773,98-1599,25 g) and chewiness
(774,04-1508,77 g)) color (lightness (46,2-60,4), redness (28,2-35,7) and
yellowness (5,1-6,6)) and organoleptic (color (4,79-6,13), taste (4,92-6,06)
and texture (4,36-6,30)).The best treatment of beet marshmallow is G3B1
treatment (5% gelatin concentration and 5% beet extract concentration), which
has 21,41% water content, 0,811 water activity, 0,4790 g/mL density, 1599,25 g
hardness, 1508,77 g chewiness, 6,04 lightness, 28,2 redness, 6,6 yellowness and
the organoleptic 5,87; 5,84 6,30 for color, taste and texture.
Penulis: Kho Chin Ann, Thomas
Indarto Putut Suseno, Adrianus Rulianto Utomo
Kode Jurnal: jppertaniandd120427
