Perbedaan Konsentrasi Gelatin Terhadap Kualitas Permen Marshmallow Buah Naga …

The purpose of this research was to obtain the best concentration of a gelatine in making red dragon fruit marshmallow which was met to SNI. The research used Complete Randomized Design with 4 treatments and 4 replications. The treatments were G1(gelatine 6%), G2(gelatine 8%), G3 (gelatine 10%), and G4(gelatine 12%). The obtained data were analyzed statistically using Anova and followed by DNMR…