ALFIANSYAH, ROMI ANGGA (2024) Kajian Penambahan Gelatin dan Penambahan Putih Telur Terhadap Karakteristik Fisikokimia dan Organoleptik Marshmallow Sawo Kecik dan Bunga Telang Serta Menentukan Masa Simpan Dengan Metode ESS (Extended Storage Studies). Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
Marshmallow is a confectionery product that has a soft, chewy texture and is white in color. Problems with texture that is less soft, less chewy and less attractive color often arise when processing marshmallows. The addition of butterfly pea flowers can help improve the color, while the use of gelatin and egg whites can be an alternative to improve the texture of marshmallows. The aim of this research was to determine the best treatment combination between adding gelatin and adding egg whites to obtain sapodilla marshmallows and butterfly pea flowers with good treatment. This research used a Completely Randomized Design (CRD) with a factorial pattern, two factors and two replications. Factor 1 is the addition of gelatin (8% ; 10% ; 12% w/w) and factor 2 is the addition of egg white (4% ; 6% ; 8% w/w). Data were analyzed using ANOVA and further DMRT test at the 5% level. The treatment with the addition of 12% gelatin and the addition of 6% egg white was the best treatment which produced sapodilla marshmallows and butterfly pea flowers with characteristic water content values of 47.962% ± 0.2942, ash content of 1.355% ± 0.1972, vitamin content of 16.340 mg/100 g ± 0.1556, reducing sugar content 9.595% ± 0.1768, Aw value 0.468% ± 0.0092, texture 3.975 N ± 0.0495 and organoleptic test color 3.60 (rather dislike), taste 4.04 (normal ), aroma 3.12 (somewhat dislike) and texture 6.12 (like) and antioxidant activity IC50 of 35.52 ppm and has a shelf life of 7 days.
| Item Type: | Thesis (Undergraduate) | ||||||||
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| Subjects: | Q Science > Q Science (General) | ||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||
| Depositing User: | ROMI ANGGA ALFIANSYAH | ||||||||
| Date Deposited: | 18 Jul 2024 08:33 | ||||||||
| Last Modified: | 18 Jul 2024 08:33 | ||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/26529 |
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