Marshmallow characteristics from mackerel fish bone gelatin with the addition of calamansy orange extract and sucrose
Mackerel is a marine fish whose meat is widely used in making processed food products such as pempek, crackers, dumplings, and otak-otak. In making this product, there is still residual waste in the form of bones, tails, and fish heads that have yet to be utilized. Fishbone waste can be used as an i...
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| Format: | Article |
| Language: | English |
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EDP Sciences
2024-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2024/18/bioconf_icafes2024_02015.pdf |
| _version_ | 1797221532540338176 |
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| author | Hutabarat Willy Christon Susanti Laili Anis Ulfah |
| author_facet | Hutabarat Willy Christon Susanti Laili Anis Ulfah |
| author_sort | Hutabarat Willy Christon |
| collection | DOAJ |
| description | Mackerel is a marine fish whose meat is widely used in making processed food products such as pempek, crackers, dumplings, and otak-otak. In making this product, there is still residual waste in the form of bones, tails, and fish heads that have yet to be utilized. Fishbone waste can be used as an ingredient for making gelatin. Gelatin can be used as a raw material for making marshmallows. Marshmallows produced from mackerel bone gelatin have a fishy aroma. The effort made to reduce the fishy smell is by adding calamansy orange. Apart from that, add sucrose to lessen the sour taste of kalamansi oranges. This research aimed to determine the effect of adding calamansy orange extract and sucrose on the physical, chemical, and organoleptic properties of the marshmallows produced. The experimental design used was a Completely Randomized Design (CRD) with two factors, namely the addition of calamansy orange extract (13%, 15%, and 17%) and the addition of sucrose (30%, 35%). The research results showed that adding calamansy orange extract and sucrose naturally affected water content, texture, ash content, vitamin C content, pH, taste, texture, aroma, and overal. |
| first_indexed | 2024-04-24T13:06:56Z |
| format | Article |
| id | doaj.art-0a1071a3dd67427ab1c3b5b7b31c4108 |
| institution | Directory Open Access Journal |
| issn | 2117-4458 |
| language | English |
| last_indexed | 2024-04-24T13:06:56Z |
| publishDate | 2024-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | BIO Web of Conferences |
| spelling | doaj.art-0a1071a3dd67427ab1c3b5b7b31c41082024-04-05T07:29:40ZengEDP SciencesBIO Web of Conferences2117-44582024-01-01990201510.1051/bioconf/20249902015bioconf_icafes2024_02015Marshmallow characteristics from mackerel fish bone gelatin with the addition of calamansy orange extract and sucroseHutabarat Willy Christon0Susanti Laili1Anis Ulfah2Department of Agricultural Technology, Faculty of Agriculture, University ofDepartment of Agricultural Technology, Faculty of Agriculture, University ofDepartment of Agricultural Technology, Faculty of Agriculture, University ofMackerel is a marine fish whose meat is widely used in making processed food products such as pempek, crackers, dumplings, and otak-otak. In making this product, there is still residual waste in the form of bones, tails, and fish heads that have yet to be utilized. Fishbone waste can be used as an ingredient for making gelatin. Gelatin can be used as a raw material for making marshmallows. Marshmallows produced from mackerel bone gelatin have a fishy aroma. The effort made to reduce the fishy smell is by adding calamansy orange. Apart from that, add sucrose to lessen the sour taste of kalamansi oranges. This research aimed to determine the effect of adding calamansy orange extract and sucrose on the physical, chemical, and organoleptic properties of the marshmallows produced. The experimental design used was a Completely Randomized Design (CRD) with two factors, namely the addition of calamansy orange extract (13%, 15%, and 17%) and the addition of sucrose (30%, 35%). The research results showed that adding calamansy orange extract and sucrose naturally affected water content, texture, ash content, vitamin C content, pH, taste, texture, aroma, and overal.https://www.bio-conferences.org/articles/bioconf/pdf/2024/18/bioconf_icafes2024_02015.pdf |
| spellingShingle | Hutabarat Willy Christon Susanti Laili Anis Ulfah Marshmallow characteristics from mackerel fish bone gelatin with the addition of calamansy orange extract and sucrose BIO Web of Conferences |
| title | Marshmallow characteristics from mackerel fish bone gelatin with the addition of calamansy orange extract and sucrose |
| title_full | Marshmallow characteristics from mackerel fish bone gelatin with the addition of calamansy orange extract and sucrose |
| title_fullStr | Marshmallow characteristics from mackerel fish bone gelatin with the addition of calamansy orange extract and sucrose |
| title_full_unstemmed | Marshmallow characteristics from mackerel fish bone gelatin with the addition of calamansy orange extract and sucrose |
| title_short | Marshmallow characteristics from mackerel fish bone gelatin with the addition of calamansy orange extract and sucrose |
| title_sort | marshmallow characteristics from mackerel fish bone gelatin with the addition of calamansy orange extract and sucrose |
| url | https://www.bio-conferences.org/articles/bioconf/pdf/2024/18/bioconf_icafes2024_02015.pdf |
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