Pengaruh Variasi Penambahan Sari Bayam Merah dan Daun Jeruk Purut terhadap Karakteristik Mutu Marshmallow

Abstract

The aim of this study was to determine the effects of adding red spinach juice and kaffir lime leaf extract on the quality characteristics of marshmallows. The research employed a Completely Randomized Design (CRD) with 2 factors: addition of red spinach juice (5%, 10%, 15%, 20%) and addition of kaffir lime leaf extract (2,5%, 5%, 7,5%, 10%). Parameters studied were moisture content, ash content, color, antioxidant activity, pH, yield, and sensory evaluation of taste, color, aroma, texture, and overall acceptance. The results showed that the addition of red spinach juice had a significant effect (p<0.01) moisture content, color, antioxidant activity, yield, and sensory evaluation of texture. Addition of kaffir lime leaf extract also had a significant effect (p<0.01) moisture content, antioxidant activity, yield, pH, sensory evaluation of color,flavor, texture, and overall acceptance. The interaction between the addition of red spinach juice and kaffir lime leaf extract had a significant affect (p<0.01) moisture content, antioxidant activity, yield, and sensory evaluation of texture. The best treatment in this study was obtained from B3J3, with 15% red spinach juice and 7,5% kaffir lime leaf extract.