Pengaruh penambahan putih telur terhadap karakteristik marshmallow ubi jalar ungu (Ipomoea batatas L.)

Abstract

Marshmallow is a gel-based confectionery product that can be developed with the addition of functional ingredients such as purple sweet potato, thus requiring the right formulation to produce optimal product characteristics. This study aims to determine the effect of adding egg whites on the physical, chemical, and organoleptic characteristics of purple sweet potato marshmallows. To identify the best formulation of egg white addition on the physical, chemical, and organoleptic characteristics of purple sweet potato marshmallows. The research design used a completely randomized design (CRD) with five treatments of egg white concentration (0%, 6%, 8%, 10%, and 12%) and four replications, resulting in 20 experimental units. Data analysis was conducted using analysis of variance (ANOVA) at the 1% and 5% levels. If significant data were obtained, it was followed by Duncan’s New Multiple Range Test (DNMRT) at the 5% level. The research results showed that the addition of egg white significantly affected color, texture/hardness, elasticity, moisture content, antioxidants, and anthocyanins. The best treatment was the addition of 10% egg white concentration with the following values: Color: (L*70.40; a*7.40; b*2.55), Texture/hardness: 65.98, Elasticity: 96.54, Moisture content: 27.09, Antioxidants: 67.63, Anthocyanins: 13.64, Hedonic test: (taste 3.8; aroma 3.44; overall 3.88).