AHNAF, MUHAMMAD NOVAL RAFI (2025) Pengaruh Penambahan Gelatin Dan Putih Telur Terhadap Karakteristik Marshmallow Siwalan Dan Ekstrak Kulit Buah Naga Merah. Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
Marshmallow is a type of confectionery with a soft, light, and chewy texture, typically made from fruits, including siwalan (Borassus flabellifer) and red dragon fruit peel. The production process requires specific treatments, particularly the addition of gelatin and egg white. This study aims to develop marshmallows made from siwalan and red dragon fruit peel by applying treatments involving gelatin and egg white addition. The objectives of this research are to determine the effects of gelatin and egg white addition on the physicochemical and organoleptic characteristics of the resulting marshmallows, and to identify the optimal treatment that yields the most preferred marshmallow formulation according to panelist evaluations. The research employed a Completely Randomized Design (CRD) in a factorial pattern with two factors and two replications. Factor I was the addition of gelatin (10%, 12%, 14% b/v), and Factor II was the addition of egg white (6%, 8%, 10% b/v). If significant differences were found, the data were further analyzed using Duncan’s Multiple Range Test (DMRT) at a 5% significance level. The best treatment was obtained in treatment (A2B3), which involved 12% gelatin and 10% egg white. This formulation resulted in a moisture content of 59.44%, water activity (Aw) of 0.63, color value (a*) of 11.63, chewiness of 61.78%, antioxidant activity of 00, and organoleptic scores of 5.40 for color, 4.44 for aroma, 4.76 for taste, and 4.28 for texture. These results indicate that this formulation produced siwalan and red dragon fruit peel marshmallows with the best quality and the highest panelist acceptance. Keywords: siwalan, gelatin, marshmallow, egg white, red dragon fruit
| Item Type: | Thesis (Undergraduate) | ||||||||
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| Subjects: | T Technology > TP Chemical technology T Technology > TP Chemical technology > TP368 Food processing and manufacture |
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| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||
| Depositing User: | MUHAMMAD NOVAL RAFI AHNAF | ||||||||
| Date Deposited: | 23 Jul 2025 08:20 | ||||||||
| Last Modified: | 23 Jul 2025 08:20 | ||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/40633 |
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