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