EFEK PENGGUNAAN EKSTRAK KULIT BUAH NAGA MERAH DAN UBI JALAR UNGU TERHADAP KARAKTERISTIK SENSORIS DAN PERUBAHAN SIFAT FISIKOKIMIAWI MARSHMALLOW SELAMA PENYIMPANAN
Daftar Isi:
- Natural food colorant is gaining popularity, especially for health conscious consumers. In spite of having antioxidant properties, betalains in red dragon fruit peel and anthocyanins in purple sweet potato are potential as the source of food dye. The objective of this research is to determine the change of physicochemical and sensory properties of marshmallows by the addition of red dragon fruit peel and purple sweet potato extracts. The extract is added to marshmallow by four formulations, which are whole part red dragon fruit peel extract (M2), 3 part red dragon fruit peel extract and 1 part purple sweet potato extract (M3), 1 part red dragon fruit peel extract and 3 part purple sweet potato extract (M4), and whole part purple sweet potato extract (M5). Comercial marshmallow (M0) and marshmallow control (M1) were used as comparability. Physicochemical analysis i.e. texture, color, antioxidant activity, proximate analysis and sensory analysis i.e. color, texture, taste were condacted. The result show that texture, water content, ash content, and reduction sugar were not affected by extract addition. The red color of purple sweet potato marshmallow (L = 52.7733 ± 0.3556, a = 6.2633 ± 0.5468, b = 6.6267 ± 0.3669) was lighter than red dragon fruit peel marshmallow (L = 48.7733 ± 0.4106, a = 6.7733 ± 0.0451, b = 6.0333 ± 0.3557). Purple sweet potato marshmallow showed the highest antioxidant activity (7.38 ± 0.23). The sensory analysis show no significantly difference on color attribute, but significantly difference on texture and taste.