The quality of marshmallow candy based on beef bone gelatin with the addition of powdered cream milk on texture, water content, Aw and pH
Dedes Amertaningtyas1*, Faiza Bunga Risti2, Eny Sri Widyastuti1, Herly Evanuarini1, Khothibul Umam Al Awwaly1, Dewi Masyithoh3 and Rischa Amalia Saleha4

1Lecturer, Animal Science Faculty, Universitas Brawijaya, Malang 65145, Indonesia
2Student, Animal Science Faculty, Universitas Brawijaya, Malang 65145, Indonesia
3PT. Kembang Joyo Sriwijaya, Karang Ploso, Malang 65152, Indonesia and Animal Husbandry Faculty, Islamic University of Malang, Malang 65144, Indonesia
4Postgraduate, Animal Science Faculty, Universitas Brawijaya, Malang 65145, Indonesia

Abstract

The addition of powdered milk cream to beef gelatin marshmallows containing fat is used to improve the quality of the marshmallows. The research objective was to determine the effect of adding powdered cream milk. The material used in this research was beef gelatin. Marshmallow added with powdered cream milk at levels of 0%- 25% and 50%. The research method used was experimental research and counting used completely randomized design using 3 treatments and 4 replications. The variables were texture, water content, Aw and pH. The results showed that the average texture at each level was 2.325 N- 2.275 N- 4.125 N- water content: 21.50%- 22.25%- 23.75%- Aw: 0.811- 0.800- 0.791- and pH 6.55- 6.5- 6.28. The conclusion from this research known that the quality of marshmallow candy with the addition of 25% powdered cream milk produces the best candy quality in terms of texture, water content, Aw and pH by producing values of 2.275 N, 22.25%, 0.80 and 6.5 respectively.

Keywords: Full cream, gelatin, marshmallow, soft candy, quality

Topic: Animal Products and Sustainable Post-Harvest Technology