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All Journal Jurnal Ilmu Ternak Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Journal of Innovation and Applied Technology Jurnal Penelitian Pendidikan IPA (JPPIPA) JURNAL ILMIAH PETERNAKAN TERPADU Jurnal Kedokteran Hewan Journal of Agriprecision & Social Impact
Dedes Amertaningtyas
Fakultas Peternakan Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Earth & Planetary Sciences Education Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Physics Social Sciences Veterinary Other

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The Effect of Adding Bee Pollen at Different Concentrations to Marshmallow Candy on Water Content, Water Activity, Texture, Color, Ash Content, Reducing Sugar, Antioxidant Activity, and Organoleptic Properties Amertaningtyas, Dedes; Budiarti, Indi Rachmaning; Fatmala, Dina; Al Awwaly, Khothibul Umam; Evanuarini, Herly; Andriani, Ria Dewi; Hermanto, Feri Eko; Umam, Ahmad Khoirul
Journal of Agriprecision & Social Impact Vol. 3 No. 1 (2026): March: JAPSI (Journal of Agriprecision & Social Impact)
Publisher : CV. Komunitas Dunia Peternakan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62793/japsi.v3i1.68

Abstract

Marshmallow is one of the confectionery product that made from gelatin and sugar that have the weakness of lacking nutrients but favored by people of all ages. Bee pollen can be the one of natural addition that can enrich the nutrient in marshmallows. The aim of this study was to evaluate bee pollen addition with different concentrations reviewed from physicochemical and organoleptic test of marshmallows. Tresearch method used was a experimental using Complete Randomized Design (CRD) with 4 treatments and 5 replications. Four treatments were applied: P0 (without bee pollen addition), P1 (5%), P2 (10%), and P3 (15%). The study resulted significant differences (P<0.01) in water activity, texture, Lab color, ash content, reducing sugar, antioxidant activity, color, aroma, dan overall organoleptic acceptance, and no significant differences (P>0.05) in moisture content and organoleptic texture. The values resulted increased in moisture content (36.85-37.64%), color a* (0.14-3.38), color b* (25.39-33.27), ash content (0.806-2.404%), reducing sugar (0.372-6.677%), and decreased in antioxidant activity (92.96-503.92 mg/ml) and fluctuated in water activity (0.74-0.86), texture (0.68-1.16 N), and color L* (79.70-91.92). The results of the organoleptic test were still acceptable up to treatment P3. Overall, this study resulted the best results in treatment P3 with a bee pollen concentrations of 15% to increase the nutritional content of marshmallows.
Co-Authors Abdilah, Riki Abdul Manab Agus Susilo Agus Susilo Ahmad Khoirul Umam Ahmed Hafizd Athththoriq Akhiroh, Puji Akhmad Kurniawan Amalia, Alvina Wahyu Ardhi, Ferdyansyah Prasetya Aris Sri Widati Artharini Irsyammawati Artharini Irsyammawati Asep Awaludin Prihanto Azkarahman, Aldyon Restu Budiarti, Indi Rachmaning Dicky Tri Utama Didik Kusumahadi Djalal Rosyidi Eny Sri Widyastuti Faizal Andri Fatmala, Dina Firman Jaya Firman Jaya Hanief Eko Sulistyo Heli Tistiana Herly Evanuarini Hermanto, Feri Eko Husna, Nissa’ul Ihwanudin, Ahmad Yuda Imam Thohari Kalle, Amalia Dzulhaj Mutia Khothibul Umam Al Awwaly Khotibul Umam Al Awwaly Kurniati, Fatma Kurniawan, Wahid Lilik Eka Radiati Lulu Luthfiah Zahra Manik Eirry Sawitri Masdiana Ch. Padaga Masdiana Ch. Padaga Masyithoh, Dewi Maulida Aina Salsabila Miftakhul Cahyati Muhammad Nur Ihsan, Muhammad Nur Mulia Winirsya Apriliyani Nadhira Noer Fasha Nuraini, Eko Nurjannah Nurjannah Nurul Isnaini Pangesti, Indha Fitria Premy Puspitawati Rahayu Purwadi Purwadi Ramadhan, Januar Fajrul Ria Dewi Andriani Sabitha Hikmah Mutia Saleha, Rischa Saleha, Rischa Amalia Salsabila Gusmaryani Setiawati, Ardiyanti Rahma Sintiya Sulistyo, Hanief Eko Vivi Kartika Putri Wati, Anif Mukaromah Wibowo, RLM. Satrio Ari