PERBEDAAN KONSENTRASI GELATIN TERHADAP KUALITAS PERMEN MARSHMALLOW BUAH NAGA MERAH (Hylocereus polyrhizus)

Abstract

The purpose of this research was to obtain the best concentration of a gelatine in making red dragon fruit
marshmallow which was met to SNI. The research used Complete Randomized Design with 4 treatments and
4 replications. The treatments were G1 (gelatine 6%), G2 (gelatine 8%), G3 (gelatine 10%), and G4 (gelatine
12%). The obtained data were analyzed statistically using Anova and followed by DNMRT at 5%. The
research showed that the addition of gelatine was significantly effected on water content, ash content,
sucrose content, vitamine C, density, and organoleptic test. The best treatment of this research was G2
(gelatine 8%) which had water content 19.81%, ash content 0.29%, sucrose content 59.70%, vitamine C
1.98 mg, and density 0.80 g/ml, and was described as rather chewy, rather hard and overall assesment of
marshmallow candy was preferred by the panelists.