RAEATYA, MONICHA (2024) Karakteristik Marshmallow Carica (Carica pubescens L.) dan Sari Wortel (Daucus carrota L.) dengan Perlakuan Penambahan Gelatin dan Putih Telur. Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
Marshmallow is a type of soft confectionery candy that has a texture soft, light and supple, resembling foam consisting of a mixture of sucrose, gelatin, egg whites and glucose syrup which are beaten until fluffy. Carica has a high water content, so it is easily damaged. Therefore, in this reasearch carica was utilized as a product marshmallows. The addition of gelatin and egg white to marshmallows is expected able to produce a good texture. The addition of carrots contains Beta-carotene is expected to produce an attractive appearance marshmallows. This research aims to evaluate the effect of additions gelatin and egg white on the chemical, physical and organoleptic characteristics of the product resulting marshmallow and determine the best treatment produces carica marshmallows with the best and most preferred characteristics panelist. This research used the Completely Randomized Design (CRD) method factorial 2 factors with 2 repetitions. Data were analyzed using analysis of variance (ANOVA) if there are differences between treatments is continued DMRT test with a level of 5%. The first factor is the addition of gelatin (8%, 10%, 12%) and the second factor is the addition of egg white (6%, 8%, 10%). The best research results were the addition of 12% gelatin and the addition of 10% egg white which produced marshmallow characteristics with a water content of 19,98%, ash content of 0,23%, antioxidant activity of 29,64%, vitamin C of 13,10mg/100ml, reducing sugar 8,36%, hardness 1,06 N and organoleptic test showed color 3,76; taste 4,20; aroma 3,60; and texture 4,04.
| Item Type: | Thesis (Undergraduate) | ||||||||
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| Subjects: | Q Science > Q Science (General) | ||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||
| Depositing User: | MONICHA RAEATYA | ||||||||
| Date Deposited: | 31 May 2024 07:22 | ||||||||
| Last Modified: | 31 May 2024 07:22 | ||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/23734 |
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