Karakteristik Fisikokimia dan Organoleptik Marshmallow Jambu Kristal Afkir (Psidium guajava Varr. Kristal) Dengan Perlakuan Penambahan Gelatin dan Putih Telur

Abstract

ABSTRAK

Jambu kristal afkir dapat diolah menjadi marshmallow dikarenakan pemanfaatannya belum optimal dan memiliki vitamin C yang tinggi. Permasalahan tekstur yang kurang lembut dan kurang kenyal sering kali terjadi dalam pengolahan marshmallow. Penggunaan gelatin dan putih telur untuk memperbaiki tekstur marshmallow. Penelitian ini bertujuan untuk menganalisis pengaruh penambahan gelatin dan putih telur terhadap karakteristik fisikokimia dan organoleptik marshmallow. Metode penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) pola faktorial dengan dua faktor, faktor I adalah penambahan gelatin (10%, 12%, 14% b/v) dan faktor II adalah penambahan putih telur (6%, 8%, 10% b/v). Hasil penelitian menunjukkan penambahan gelatin dan putih telur memberikan pengaruh terhadap kadar air, kadar abu, total padatan terlarut, nilai pH, dan hardness, tetapi tidak berpengaruh terhadap total gula reduksi, nilai IC50 dan vitamin C. Hasil penelitian terbaik adalah marshmallow dengan penambahan gelatin 14% dan putih telur 10% dengan kadar air 32,14%, kadar abu 2,68%, total padatan terlarut 13,71°Brix, kadar gula reduksi 11,91%, pH 6,84, vitamin C 4,38mg/100g, IC50 41,85 ppm, hardness 1,55 N, rasa 2.85 (agak suka), aroma 2.86 (agak suka), warna 3.67 (biasa), dan tekstur 2.95 (agak suka).

ABSTRACT

Rejected crystal guava can be processed into marshmallows because its utilization is not optimal and it has high vitamin C. Texture problems that are less soft and less chewy often occur in marshmallow processing. Use gelatin and egg white to improve the texture of the marshmallows. This study aims to analyze the effect of the addition of gelatin and egg white on the physicochemical and organoleptic characteristics of marshmallows. The research method used was a completely randomized design (CRD) with two factors, factor I was the addition of gelatin (10%, 12%, 14% b/v) and factor II was the addition of egg white (6%, 8%, 10 %b/v). The results showed that the addition of gelatin and egg white had an effect on water content, ash content, total dissolved solids, pH value, and hardness, but had no effect on total reducing sugars, IC50 value, and vitamin C. The best research results were marshmallows with the addition of gelatin 14 % and egg white 10% with a water content of 32.14%, ash content of 2.68%, total dissolved solids 13.71°Brix, reducing sugar content of 11.91%, pH 6.84, vitamin C 4.38mg/100g, IC50 41.85 ppm, hardness 1.55 N, taste 2.85 (rather like), aroma 2.86 (rather like), color 3.67 (ordinary), and texture 2.95 (rather like).