PENGARUH PERBANDINGAN BUBUR KWENI DENGAN SARI JERUK MANIS DAN JUMLAH GELATIN TERHADAP MUTU MARSHMALLOW (The Effect of Ratio of “Kweni” and Orange Pure and Amount of Gelatin on the Quality of Marshmallow) - Evelyn Felicia Betari Sebayang; Rona J. Nainggolan; Linda Masniary Lubis (Jurnal Rekayasa Pangan dan Pertanian, 2017)
ABSTRACT The purpose of this study was to determine the effect of ratio of kweni and orange and ammount of geatin of the quality of kweni marshmallow. Design of this study was completely randomised design with two factors; ratio of kweni and oranges (K) (50% : 50%, 60% : 40%, 70% : 30%, 80% : 20%) and gelatin concentration (G) (4%, 5%, 6%, 7%). The analyzed parameters was moisture content, vitamin C content, total acid, fiber content, ash content, sugar content and sensory test (taste, flavor, color and texture). The ratio of kweni and orange had highly significant effect moisture content, vitamin C content, total acid, fiber content, the value of flavor score, the value organoleptic flavor, the value of taste score, the value of texture and had a significant effect on ash content, sugar content, the value of color score, the value organoleptic taste, and the value of organoleptic texture. The gelatin concentration had highly significant effect moisture content, total acid, the value of texture score, had no significant on ash content, sugar content, fiber content, vitamin C content, the value of flavor score, the value of taste score, the value of organoleptic flavor,  the value of organoleptic taste, the value of organoleptic texture, and the value of organoleptic color. The best composition which gave the best effect on marshmallow was 80% : 20% ratio of kweni and oranges and 7% of gelatin. Keywords : Marshmallow, kweni, orange, gelatin ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan bubur kweni dengan sari jeruk manis dan jumlah gelatin terhadap mutu marshmallow kweni. Penelitian ini menggunakan rancangan acak lengkap dengan dua faktor, yakni perbandingan kweni dengan jeruk manis (K) : (50% : 50%, 60% : 40%, 70% : 30%, 80% : 20%) dan konsentrasi gelatin (G) : (4%, 5%, 6%, 7%). Parameter yang dianalisa adalah kadar air, kadar vitamin C, total asam, kadar serat, kadar abu, kadar gula, uji organoleptik (rasa, aroma, warna, dan tekstur). Perbandingan kweni dengan jeruk manis member pengaruh berbeda sangat nyata terhadap kadar air, kadar vitamin C, total asam, kadarserat, , nilaiskor aroma, nilaihedonik aroma, nilaiskor rasa dan nilai skor tekstur,  dan berbeda tidak nyata terhadap kadar abu, total gula, nilai skor warna, nilai hedonik rasa, dan nilai hedonik tekstur. Jumlah gelatin memberikan pengaruh berbeda sangat nyata terhadap kadar air, total asam, dan nilai skor tekstur, dan berbeda tidak nyata terhadap kadar abu, total gula, kadar serat, kadar vitamin C, nilai skor aroma, nilai skor rasa, nilai hedonik aroma, nilaihedonikwarna, nilaihedonik rasa dannilaihedoniktekstur. Interaksi antara perbandingan kweni dengan jeruk manis dan jumlah gelatin memberikan pengaruh berbeda sangat nyata terhadap total asam, berbeda nyata terhadap nilai skor tekstur, dan berbeda tidak nyata terhadap kadar air, kadar vitamin C, kadar abu, kadar serat, total gula, nilai skor aroma, nilai skor rasa, nilai skor warna, nilai hedonik tekstur, nilai hedonik warna, nilai hedonik aroma, dan nilai hedonik rasa. Perbandingan kweni dengan jeruk manis 80% : 20% dan jumlah gelatin 7% memberikan pengaruh yang terbaik untuk mutu marshamallow kweni.   Kata kunci : Marshmallow, kweni, jeruk manis, gelatin.