CD Skripsi

Karakteristik Fisiko-Kimia Dan Sensori Marshmallow Sari Bunga Telang Dengan Penambahan Gelatin

---

Universitas Riau
ABSTRACT
Marshmallow is a type of candy that has a soft foam like texture and melts in the mouth when eaten. The use of natural dyes such as butterfly pea flower extract and the addition of gelatin concentration in making marshmallows is expected to produce good marshmallow characteristics. The study aims to obtain the right gelatin concentration in making butterfly pea flower extract marshmallows on the physicochemical and sensory characteristics. This study used a completely randomized design (CRD) with five treatments and four replications to obtain 20 experimental units. The treatment in this study was the addition of gelatin concentration with G1 (4% gelatin addition), G2 (6% gelatin addition), G3 (8% gelatin addition), G4 (10% gelatin addition), and G5 (12% gelatin addition). The results of the analysis of variance showed that the addition of gelatin concentration had a significant effect on water content, ash content, reducing sugar content, physical color test, and descriptive and hedonic sensory assessments including color, aroma, taste, texture, and overall assessment. The best treatment in this study was the G4 treatment (10% gelatin addition) with the criteria of water content of 19.46%, ash content of 0.41%, reducing sugar content of 19.17%, color test L* (lightness) 37.64, a* (redness) 0.12, b* (yellowness) 1.17, Descriptive sensory assessment is blue to light blue in color, aromatic of gelatin and butterfly pea flowers, very sweet to slightly sweet in taste, soft to very chewy in texture. Hedonic sensory assessments include color, aroma, taste, texture and overall preference by the panelists.
Keywords: Butterfly pea flower essence, gelatin, marshmallow

---

Ketersediaan

Informasi Detail

Judul Seri

-

No. Panggil

2006110176

Penerbit

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

Deskripsi Fisik

-

Bahasa

Indonesia

ISBN/ISSN

-

Klasifikasi

2006110176

Tipe Isi

-

Tipe Media

-

Tipe Pembawa

-

Edisi

-

Subjek

TEKNOLOGI HASIL PERTANIAN

Info Detail Spesifik

-

Pernyataan Tanggungjawab

daus

Versi lain/terkait

Lampiran Berkas

Komentar

---

Anda harus masuk sebelum memberikan komentar