Pengaruh Penambahan Ekstrak Daging Kurma (Phoenix dactylifera) dan Gelatin Tulang Kaki Ayam terhadap Karakteristik Mutu Marshmallow

Abstract

Marshmallows are aerated confectionery and can be made from gelatin. The taste in marshmallows has not been confirmed to come from natural flavors, therefore it is necessary to add date palm extract to add flavor to the product and to increase the nutritional value of marshmallows. In addition, gelatin which is generally circulated uses raw materials from pork skin, therefore chicken leg bones can be used as an alternative to halal gelatin in making marshmallows. This research was conducted to determine the effect of adding date extract and chicken leg bone gelatin to the characteristics of marshmallows. This study used a completely randomized design (CRD) method with two factors, namely the addition of date extract (2.5%, 5.0% and 7.5%) and the addition of chicken leg bone gelatin (8%, 10%, 12% and 14%). Parameters analyzed were water content, ash content, pH, antioxidant activity, total flavonoids, texture profile analysis (TPA), and hedonic sensory analysis, color, aroma, taste, texture and general acceptance. The results showed that the addition of date extract had a highly significant effect (P<0.01) on chewiness value, cohesiveness, hardness, gumminess, springiness and hedonic texture value. The interaction of the addition of date extract and chicken leg bone gelatin had a significant effect (P <0.05) on the water content.