CD Skripsi

Karakteristik Fisikokimia Dan Organoleptik Marshmallow Dengan Penambahan Bayam Merah Sebagai Pewarna Alami

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Marshmallow are soft sugar blooms made with the main ingredient of
gelatin. The addition of a natural dye from red spinach to marshmallow can be an
alternative to reducing the use of synthetic dyes on food products. The purpose of
this research was to get the best concentration of red spinach porridge on
producing good quality marshmallow and meet SNI 3547.02 ‒ 2008 regarding
soft sugar blooms. This research was conducted experimentally using a
completely randomized design with four treatments and four replications. The
treatments consisted of B1 (addition of red spinach porri d ge 10%), B2 (addition
of red spinach porridge 20%), B3 (addition of red spinach porridge 30%), and B4
(addition of red spinach porridge 40%). Data were anal yzed statistically using
analysis of variance (ANOVA), if F count ≥ F table then, it was continued with duncan's multiple range test (DMRT) at the 5% level. The results show that the addition of red spinach porridge had a significantly affected on moisture content, ash content, crude fiber content, color tests for L* (lightness), a* (redness), b* (yellowness), descriptive sensory assessment and hedonic color, aroma, taste, and overall hedonic assessment but had no significant effect on reduced sugar content. The best treatment obtained was B2 = addition of 20% red spinach porridge with a color test L* (lightness) value 35.16, a* (redness) value 8.95, b* (yellowness) value 2.09, moisture content of 19.49%, ash content of 0.27%, reduced sugar content of 7.77%, a crude fiber content of 1.63%, with description of whitish purplish pink color, slightly red spinach aroma, sweet taste, and chewy. Hedonic assessments of color (like), aroma (like), taste (like), chewiness (like), and overall (like).


Keywords: Marshmallow, red spinach, natural dye

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1906113463

Penerbit

Pekanbaru : Universitas Riau - F. Pertanian - Teknologi Pertanian., 2024

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1906113463

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNOLOGI PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

Zenny

Versi lain/terkait

Lampiran Berkas

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