Pengaruh Perbandingan Jambu Biji Merah dengan Lemon dan Konsentrasi Gelatin terhadap Mutu Marshmallow Jambu Biji Merah

Abstract

The purpose of this study was to determine the effect of ratio of red guava and lemon and gelatin concentration of the quality of marshmallow. Method of this study was completely randomised design with two factors,i.e ratio of red guava and lemon (S) (50% : 50%, 60% : 40%, 70% : 30%, 80% : 20%) and gelatin concentration (G) (2,5%, 3%, 3,5%, 4%). The analyzed parameters was moisture content, ash content, vitamin C content, total acid, total soluble solid, and sensory test (taste, flavor, color and texture). The ratio of red guava and lemon had a significant different effect on moisture content and had highly significant effect on ash content, vitamin C content, total acid, total soluble solid, sensory test (taste, flavor, and texture), and had no significant effect on color. The gelatin concentration had a highly significant effect on moisture content, ash content, vitamin C content, total acid, total soluble solid, sensory test (color and texture), and had no significant effect on taste and flavor. The interaction of ratio of red guava and lemon and gelatin concentration had no significant effect on moisture content, vitamin C content, total acid, total soluble solid, sensory test (color, flavor, taste and texture) but had a highly significant effect on ash content. The best composition which gave the best effect on marshmallow was 80% : 20% of red guava ratio with lemon and 3,5% of gelatin concentration.