CD Skripsi

Karakteristik Sifat Fisikokimia Dan Sensori Marshmallow Dengan Penambahan Ekstrak Kelopak Bunga Rosella

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ABSTRACT
Marshmallow is a soft candy with a soft, chewy texture and a distinctive
sweet taste. Natural coloring, such as rosella flower petal extract, is expected to
provide good marshmallow characteristics. This research aimed to determine the
best marshmallow treatment by adding rosella flower petal extract to its
physicochemical and sensory characteristics. This research was carried out
experimentally using a completely randomized design (CRD) with four treatments
and four replications. The marshmallow treatment in this study was the addition of
rosella flower petal extract, namely R1 (0% rosella petal extract), R2 (1.5% rosella
petal extract), R3 (3% rosella petal extract), and R4 (4.5% rosella petal extract).
Data from physical tests, chemical tests, and sensory assessments were analyzed
using ANOVA and continued with Duncan's Multiple Range Test (DMRT) at the
5% level. This research showed that adding rosella petal extract in different
concentrations to make marshmallows significantly affected moisture content, ash
content, antioxidant activity, color, and descriptive and hedonic sensory
assessments. The best treatment in making marshmallow was R3 ( 3% rosella petal
extract) with color test value of L* (lightness) 33.59, a* value (redness) 5.05, and
b* value (yellowness) 2.41, moisture content 19.67%, ash content 0.14%, and
antioxidant activity IC50 94.98 ppm. The descriptive sensory characteristics were
reddish-white, had the aroma of sugar and sour, tasted sweet and had a slightly
chewy texture, and the hedonic sensory assessment of color was liked by the
panelists, while the panelists somewhat liked the aroma, taste, texture, and overall
assessment.
Keyword: marshmallow, rosella flower petal extract, antioxidant activity, color
test

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

2006110178

Penerbit

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

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

2006110178

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 HASIL PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

daus

Versi lain/terkait

Lampiran Berkas

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