PENGARUH PENAMBAHAN BUBUR BUAH KELAPA MUDA TERHADAP KARAKTERISTIK MARSHMALOW

Abstract

ABSTRACT

The purpose of this study was to obtain the best concentration of young coconut pulp based on the sensory value, chemical and physical composition of the marshmalow. The study was carried out using a completely randomized design (CRD), with the addition of coconut pulp treatment consisting of 4 treatment levels, namely, A (0% fruit pulp), B (10% fruit pulp), C (20% fruit pulp), and D (30% pulp). The parameters analyzed were sensory properties, density, moisture content, ash content, reducing sugar content, and fat. The results of the research on making marshmalows with the addition of young coconut pulp showed that treatment C (20% pulp) was the most preferred treatment based on color, aroma, taste, and texture and had a density value of 0.56 g / cm3, 24 moisture content. 18%, ash content 0.21%, reducing sugar 6.53%, and fat 1.55%.

 

Keywords: coconut, marshmalow.

 

ABSTRAK

Tujuan penelitian ini adalah untuk mendapatkan konsentrasi bubur buah kelapa muda terbaik berdasarkan nilai sensoris, komposisi kimia dan fisik dari marshmalow. Penelitian dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL), dengan perlakuan penambahan bubur buah kelapa muda yang terdiri dari 4 taraf perlakuan yaitu, A (0% bubur buah), B (10% bubur buah), C (20% bubur buah), dan D (30% bubur buah). Parameter yang di analisis adalah sifat sensoris, densitas, kadar air, kadar abu, kadar gula reduksi, dan lemak. Hasil penelitian pembuatan marshmalow dengan penambahan bubur buah kelapa muda menunjukkan bahwa perlakuan C (20% bubur buah) merupakan perlakuan yang paling disukai panelis berdasarkan warna, aroma, rasa, dan tekstur dan memiliki nilai densitas 0,56 g/cm3, kadar air 24,18%, kadar abu 0,21%, gula reduksi 6,53%, dan lemak 1,55%.

 

Kata kunci: kelapa, marshmallow