<![CDATA[ABSTRACTThe purpose of this study was determine the effect of ratio of pineapple juice and basil juice and maltodextrin concentration of the quality of marshmallow. Method of this study was completely randomised design with two factors, i.e ratio of pineapple juice and basil juice (S) : (50%:50%, 60%:40%, 70%:30%, 80%:20%) and maltodextrin concentration (M) : (5%, 6%, 7%, 8%). The analyzed parameters was moisture content, ash content, vitamin C content, total acid, sugar content, sensory test (color, flavor, taste, and texture), and score test (color, flavor, and texture). The of ratio pineapple juice and basil juice had highly significant effect on moisture content, ash content, vitamin C content, total acid, sugar content, the value of organoleptic flavor, the value of flavor score, the value of organoleptic texture. The maltodextrin concentration had highly significant effect on moisture content and the value of texture score, and had a significant effect on the value of organoleptic texture. The interaction of two factors had significant effect on moisture content. The ratio of pineapple juice and basil juice of 80%:20% (S4) and concentration of maltodextrin 8% (M4) produced the best marshmallow. The best products were analyzed for antioxidant activity with an IC50 value of 99,547 μg/ml.Keyword : Basil, Juice, Maltodextrin, Marshmallow, Pineapple ABSTRAKPenelitian ini dilakukan untuk mengetahui pengaruh perbandingan sari nanas dengan sari daun kemangi dan konsentrasi maltodekstrin terhadap mutu marshmallow. Penelitian ini menggunakan rancangan acak lengkap dengan dua faktor, yakni perbandingan sari nanas dengan sari daun kemangi (S) : (50%:50%, 60%:40%, 70%:30%, 80%:20%) dan konsentrasi maltodkestrin (M) : (5%, 6%, 7%, 8%). Parameter yang dianalisa adalah kadar air, kadar abu, kadar vitamin C, total asam, total gula, uji organoleptik (warna, aroma, rasa, dan tekstur), dan uji skor (warna, aroma, dan tekstur). Perbandingan sari nanas dengan sari daun kemangi memberi pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar vitamin C, total asam, total gula, nilai hedonik aroma, nilai skor aroma, nilai hedonik tekstur, dan nilai skor tekstur. Konsentrasi maltodekstrin memberi pengaruh berbeda sangat nyata terhadap kadar air dan nilai skor tekstur, dan berbeda nyata terhadap nilai hedonik tekstur. Interaksi kedua faktor memberikan pengaruh berbeda sangat nyata terhadap kadar air. Perbandingan sari nanas dan sari daun kemangi 80%:20% (S4) dan konsentrasi maltodekstrin 8% (M4) menghasilkan marshmallow dengan mutu terbaik. Produk terbaik dilakukan analisis aktivitas antioksidan dengan nilai IC50 sebesar 99,547 μg/ml.Kata kunci : Daun kemangi, Juice, Maltodekstrin, Marshmallow, Nanas.]]>
