Wandita, Heidy (2023) PENGARUH PROPORSI SARI LABU SIAM (Sechium edule) DAN EKSTRAK BUNGA TELANG (Clitoria ternatea L.) SERTA PENAMBAHAN GELATIN TERHADAP KARAKTERISTIK MARSHMALLOW. Undergraduate thesis, UPN "Veteran" Jawa Timur.
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Abstract
THE EFFECT OF THE PROPORTION OF CHAYOTE (Sechium edule) EXTRACT AND BUTTERFLY PEA (Clitoria ternatea L.) FLOWER EXTRACT AND THE ADDITION OF GELATIN ON THE CHARACTERISTIC OF MARSHMALLOW ABSTRACT The aim of the study was to determine the effect of the proportions of chayote extract and butterfly pea flower extract and the addition of gelatin on the characteristics of marshmallows. Using RAL factorial 2 factors with 3 replications. Factor I was the proportion of chayote extract and butterfly pea extract (90:10 ; 80:20 ; 70:30) and factor II was the addition of gelatin (8%,10%, 12%). The best treatment was the proportion of chayote extract and butterfly pea extract (70:30) and the addition of 12% gelatin which roduced product characteristics with a moisture content of 21.187% ash content 1.789%, antioxidant activity of 52.866%, pectin content of 1.513%, anthocyanin content of 21.187%, reducing sugar content 3.070%, hardness 0.149N and color organoleptic test score 3,16 ;taste 3.6; fragrance 3.28; and texture 3.28. Keywords: marshmallow, chayote extract, butterfly pea flower extract, gelatin.
| Item Type: | Thesis (Undergraduate) | ||||||||
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| Subjects: | Q Science > QD Chemistry | ||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||
| Depositing User: | Heidy Wandita | ||||||||
| Date Deposited: | 30 May 2023 04:38 | ||||||||
| Last Modified: | 30 May 2023 04:38 | ||||||||
| URI: | http://repository.upnjatim.ac.id/id/eprint/13981 |
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