<![CDATA[ABSTRACT The purpose of this study was to determine the effect of ratio of red dragon with soursop porridges and amount of sugar on the quality of marshmallow. This study used completely randomized design, with two factors, ie : ratio of red dragon and soursop porridges (R): 30%:70%, 40%:60%, 50%:50%, 60%:40%, and amount of sugar (M): 15%, 30%, 45%, 60%. The results showed that the ratio of red dragon and soursop porridges had highly significant effect on moisture content, ash content, vitamin C content, total acid, total solube solid, and sensory test of color and taste and had no significant effect on sensory test of flavor and texture. The amount of sugar had highly significant effect on vitamin C content, total acid, total solube solid, sensory test of taste and had no significant effect on sensory of test color, flavor, and texture. The interaction of the two factors had a significant effect on total solube solid and sensory test of taste. The best composition which gave the best effect on marshmallow was 60%:40% ratio of red dragon with soursop porridges and 60% of sugar. Keyword : Marshmallow, Red Dragon, Soursop, Sugar. ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan bubur buah naga merah dengan bubur buah sirsak serta jumlah gula terhadap mutu marshmallow. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 2 faktor yaitu perbandingan bubur buah naga merah dengan bubur buah sirsak (R) : 30%:70%, 40%:60%, 50%:50%, 60%:40% dan jumlah gula (M) : 15%, 30%, 45%, dan 60%. Hasil penelitian menunjukkan bahwa perbandingan bubur buah naga merah dengan bubur buah sirsak memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar vitamin C, total asam, total padatan terlarut, uji organoleptik warna dan rasa, dan berbeda tidak nyata terhadap uji oragonleptik aroma dan tekstur. Jumlah gula memberikan pengaruh berbeda sangat nyata terhadap kadar vitamin C, total asam, total padatan terlarut, uji organoleptik rasa dan berbeda tidak nyata terhadap uji organoleptik warna, aroma, dan tekstur. Interaksi kedua faktor memberikan pengaruh berbeda nyata terhadap total padatan terlarut, uji organoleptik rasa. Perbandingan bubur buah naga merah dengan bubur buah sirsak 60%:40% dengan jumlah gula 60% memberikan pengaruh yang terbaik untuk mutu marshmallow. Kata Kunci: Marshmallow, Naga Merah, Sirsak, Gula.]]>
