Pengaruh Perbandingan Bubur Kuini dengan Sari Jeruk Manis dan Jumlah Gelatin terhadap Mutu Marshmallow

Abstract

The purpose of this study was to determine the effect of ratio of kuini and orange and gelatin concentration of the quality of kuini marshmallow. Design of this study was completely randomised design with two factors; ratio of kuini and oranges (K) (50% : 50%, 60% : 40%, 70% : 30%, 80% : 20%) and gelatin concentration (G) (4%, 5%, 6%, 7%). The analyzed parameters was moisture content, vitamin C content, total acid, fiber content, ash content, sugar content and sensory test (taste, flavor, color and texture). The ratio of kuini and orange had highly significant effect moisture content, vitamin C content, total acid, fiber content, the value of flavor score, the value organoleptic flavor, the value of taste score, the value of texture and had a significant effect on ash content, sugar content, the value of color score, the value organoleptic taste, and the value of organoleptic texture. The gelatin concentration had highly significant effect moisture content, total acid, the value of texture score, had no significant on ash content, sugar content, fiber content, vitamin C content, the value of flavor score, the value of taste score, the value of organoleptic flavor, the value of organoleptic taste, the value of organoleptic texture, and the value of organoleptic color. The best composition which gave the