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All Journal Edusight International Journal of Multidisciplinary Studies (EIJOMS)
Haslina
Semarang University
Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Economics, Econometrics & Finance Education

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Effects of Corn Silk Extract on Marshmallow Properties: Chemical and Physical Analysis Paramitha Risnawati; Haslina; Dewi Larasati
Edusight International Journal of Multidisciplinary Studies Vol. 3 No. 1 (2026): International Journal of Law Social Sciences and Management
Publisher : Yayasan Meira Visi Persada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69726/eijoms.v3i1.257

Abstract

Marshmallows are soft candies produced using gelling agents such as gelatin, pectin, or starch, and typically contain 12-20% water. Previous research has explored the incorporation of natural antioxidants into marshmallows, identifying corn silk as a particularly promising ingredient due to its high antioxidant content. This study investigates the impact of corn silk extract (Zea mays L.) on the physical and chemical properties of marshmallows. Employing a Completely Randomized Design (CRD) withfive treatments and four replications. the study varied the concentration of corn silk extract (10%, 20%, 30%, 40%, and 50%). The variables measured included water, ash, vitamin C, tannin, antioxidant activity, texture, and color. The results showed that corn silk extract variation had a significant effect (p< 0.05) on the chemical and physical properties of marshmallows including water, ash, sucrose, vitamin C, tannin, and antioxidant activity, texture and color. The best treatment was P5 (50% corn silk extract) with a vitamin C content of 62.87%. tannin 1.96%. antioxidant activity 55.8%, texture 136.16%, L color 65.48. a* color 6.42. and b* color 19.42. This study demonstrates the potential of adding corn silk extract to marshmallows to enhance their nutritional value and functional properties. The findings of this research can serve as a valuable reference for the development of healthier and more nutritious marshmallow products.
The Effect of Rosemary (Rosmarinus officinalis L.) Antioxidant Extract on Palm Cooking Oil Abdul Wakhid; Haslina; Hari Wibowo
Edusight International Journal of Multidisciplinary Studies Vol. 3 No. 1 (2026): International Journal of Law Social Sciences and Management
Publisher : Yayasan Meira Visi Persada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69726/eijoms.v3i1.260

Abstract

Palm cooking oil is highly susceptible to quality deterioration due to lipid oxidation and degradation reactions during heating. This is characterized by an increased peroxide value and decreased iodine value. This study aimed to evaluate the potential of rosemary extract as a natural antioxidant to maintain palm cooking oil quality. The research used a Completely Randomized Design (CRD) with six concentrations of rosemary extract (0, 200, 400, 600, 800, and 1000 ppm) with three replications. Data were analyzed using ANOVA and a 5% DMRT. The results showed that adding rosemary extract significantly (P<0.05) decreased peroxide value (from 5.587 to 5.084 mEq/kg), increased iodine value (from 59.600 to 60.089), increased cloud point, and color value. Conversely, treatments had no significant effect (P>0.05) on moisture content and free fatty acids. The RSA-DPPH test also confirmed good free radical scavenging activity. In conclusion, the 1000 ppm concentration is the best treatment to effectively suppress the oxidation rate, indicating rosemary extract's high potential for application as a natural antioxidant in palm cooking oil.
Co-Authors Abdul Wakhid Dewi Larasati Hari Wibowo Paramitha Risnawati