PERBEDAAN KONSENTRASI GELATIN TERHADAP KUALITAS PERMEN MARSHMALLOW BUAH NAGA MERAH (Hylocereus polyrhizus)

ZULFAJRI ZULFAJRI (Program Studi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian Fakultas Pertanian, Universitas Riau, Kode Pos 28293, Pekanbaru)
NOVIAR HARUN (Program Studi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian Fakultas Pertanian, Universitas Riau, Kode Pos 28293, Pekanbaru)
VONNY SETIARIES JOHAN (Program Studi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian Fakultas Pertanian, Universitas Riau, Kode Pos 28293, Pekanbaru)

Sagu
Vol 17, No 1 (2018)

The purpose of this research was to obtain the best concentration of a gelatine in making red dragon fruitmarshmallow which was met to SNI. The research used Complete Randomized Design with 4 treatments and4 replications. The treatments were G1 (gelatine 6%), G2 (gelatine 8%), G3 (gelatine 10%), and G4 (gelatine12%). The obtained data were analyzed statistically using Anova and followed by DNMRT at 5%. Theresearch showed that the addition of gelatine was significantly effected on water content, ash content,sucrose content, vitamine C, density, and organoleptic test. The best treatment of this research was G2(gelatine 8%) which had water content 19.81%, ash content 0.29%, sucrose content 59.70%, vitamine C1.98 mg, and density 0.80 g/ml, and was described as rather chewy, rather hard and overall assesment ofmarshmallow candy was preferred by the panelists.