Proceedings of the 5th International Conference on Environmentally Sustainable Animal Industry (ICESAI 2024)

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Quality Characteristics of Marshmallow Candy Made with Beef Bone Gelatin and Powdered Cream Milk: Texture, Water Content, Aw, and pH

Authors
Dedes Amertaningtyas1, *, Faiza Bunga Risti1, Eny Sri Widyastuti1, Herly Evanuarini1, Khothibul Umam Awwaly1, Dewi Masyithoh2, 3, Rischa Amalia Saleha1
1Department of Animal Product Technology, Faculty of Animal Science, Universitas Brawijaya, Malang, 65145, Indonesia
2PT. Kembang Joyo Sriwijaya, Karang Ploso, Malang, 65152, Indonesia
3Animal Husbandry Faculty, Islamic University of Malang, Malang, 65144, Indonesia
*Corresponding author. Email: dedesfptub@ub.ac.id
Corresponding Author
Dedes Amertaningtyas
Available Online 18 April 2025.
DOI
10.2991/978-94-6463-670-3_5How to use a DOI?
Keywords
Full Cream; Gelatin; Marshmallow; Soft Candy; Quality
Abstract

The addition of powdered cream milk to gelatin containing fat is used to improve the quality of the marshmallows. The aim of this research was to determine the effect of adding powdered cream milk on marshmallow. The material used in this research was gelatin marshmallow added with powdered cream milk at levels of 0%; 25% and 50%. The research method used was experimental research with a completely randomized design using 3 treatments and 4 replications. The variables of this research are texture, water content, Aw and pH. The results showed that the average texture at each level was 2.325 N; 2.275 N and 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 is 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.

Copyright
© 2025 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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Volume Title
Proceedings of the 5th International Conference on Environmentally Sustainable Animal Industry (ICESAI 2024)
Series
Advances in Biological Sciences Research
Publication Date
18 April 2025
ISBN
978-94-6463-670-3
ISSN
2468-5747
DOI
10.2991/978-94-6463-670-3_5How to use a DOI?
Copyright
© 2025 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

risenwbib
TY  - CONF
AU  - Dedes Amertaningtyas
AU  - Faiza Bunga Risti
AU  - Eny Sri Widyastuti
AU  - Herly Evanuarini
AU  - Khothibul Umam Awwaly
AU  - Dewi Masyithoh
AU  - Rischa Amalia Saleha
PY  - 2025
DA  - 2025/04/18
TI  - Quality Characteristics of Marshmallow Candy Made with Beef Bone Gelatin and Powdered Cream Milk: Texture, Water Content, Aw, and pH
BT  - Proceedings of the 5th International Conference on Environmentally Sustainable Animal Industry (ICESAI 2024)
PB  - Atlantis Press
SP  - 47
EP  - 54
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-670-3_5
DO  - 10.2991/978-94-6463-670-3_5
ID  - Amertaningtyas2025
ER  -