Formulasi Tepung Wortel dengan Air Kelapa dan Konsentrasi Gelatin terhadap Karakteristik Mutu Marshmallow

Abstract

The purpose of this study was to determine the effect of carrot flour with coconut water and gelatin concentration on the quality of marshmallows. This study used a completely randomized design with two factors, namely carrot flour with coconut water (P): (4%:96%, 6%:94%, 8%:92%) and gelatin concentration (G): (4%, 6%, 8%). The parameters analyzed were water content, ash content, pH, total soluble solids, density, reducing sugar, organoleptic tests (taste, aroma, color and texture), general acceptance and β-carotene testing on the best sample. The ratio of carrot flour with coconut water had highly significant effect on moisture content, ash content, pH, total soluble solids, density, the value of organoleptic color, the value of organoleptic aroma, and had no significant on on reducing sugar, the value of organoleptic texture, the value of organoleptic taste and general acceptance. The gelatin concentration had highly significant effect moisture content, ash content, pH, total soluble solids, density, the value of organoleptic texture and had no significant on reducing sugar, the value of organoleptic color, the value of organoleptic aroma, the value of organoleptic taste and general acceptance. The best composition which gave the best effect on marshmallow was carrot flour with coconut water 4%:96% and 4% of gelatin with β-carotene content in the best sample P1G1 was 25,187 μg/g.