CD Skripsi

Karakteristik Fisikokimia Dan Sensori Marshmallow Sari Pepaya Dengan Variasi Rasio Gelatin Dan Air

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ABSTRACT
Papaya fruit contains beta-carotene which can function as a natural dye in marshmallow, replacing synthetic dyes. Making marshmallow also requires gelling agents, such as gelatin, to create a chewy texture, which is supported by their ability to trap air. Water is essential for dissolving ingredients and stabilizing the structure therefore, the ratio of gelatin to water is crucial in determining the physicochemical and sensory quality of the product. This study aims to determine the optimal gelatin-to-water ratio for achieving the best physicochemical and sensory characteristics in making papaya fruit juice marshmallow. This study was conducted experimentally using a completely randomized design with five gelatin and water ratio treatments, namely (8:22, 10:20, 12:18, 14:16, and 16:14), and repeated four times to obtain 20 experimental units. The parameters observed included color tests (L*, a*, b*), elasticity, water content, ash content, reducing sugar content, and sensory assessment. The results of the analysis showed that the ratio of gelatin and water had a significant effect on all parameters tested including color, hardness, water content, ash content, reducing sugar content, as well as descriptive and hedonic sensory assessments of color, taste, elasticity, and overall preference. The best treatment was obtained in the GA4 treatment (gelatin: water ratio 14:16) with the following color characteristics: L* 27.19, a* 9.94, b* 7.99, elasticity 10.59 N, water content 22.26%, ash content 0.59%, and reducing sugar content 20.27%. Descriptive sensory assessment showed that the selected marshmallow had a dark peach color, papaya aroma, sweet taste, and chewy texture. Hedonic assessment with a color score of 3.94 (like), aroma 3.43 (slightly like), taste 3.81 (like), chewiness 3.58 (like), and overall assessment 3.66 (like).
Keywords: gelatin, marshmallow, papaya, water

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

2106110592

Penerbit

Pekanbaru : Universitas Riau – F.PERTANIAN – TEKNOLOGI PERTANIAN., 2025

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

2106110592

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

daus

Versi lain/terkait

Lampiran Berkas

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