The Effect of the Ratio of Red Dragon Fruit Porridge with Soursop Porridge and the Amount of Sugar on the Quality of Marshmallow

Oct 13, 2025 by talynt.org 58 views

The Effect of the Ratio of Red Dragon Fruit Porridge with Soursop Porridge and the Amount of Sugar on the Quality of Marshmallow

Introduction

Marshmallow, a popular sweet snack, has been a favorite among consumers for its unique taste and texture. However, the quality of marshmallow can be influenced by various factors in the manufacturing process, including the composition of raw materials, especially the type and ratio of fruit porridge used, as well as the amount of sugar. This study aims to analyze the effect of the ratio between red dragon fruit porridge and soursop porridge and the amount of sugar on the quality of marshmallow.

Methodology

This study used a Complete Randomized Design (RAL) to explore two main variables: the ratio of red dragon and soursop porridge (30%: 70%, 40%: 60%, 50%: 50%, 60%: 40%) and the number of sugar used (15%, 30%, 45%, 60%). The parameters analyzed include water content, ash content, vitamin C content, total acid, total dissolved solids, and organoleptic tests that include color, aroma, taste, and texture.

Results

The results showed that the ratio between red dragon fruit porridge and soursop porridge had a very significant effect on several parameters such as water content, ash content, vitamin C content, total acid, total dissolved solids, and organoleptic tests for color and taste. However, there is no significant effect on the aroma and texture of Marshmallow. Likewise, the amount of sugar added has a significant effect on the content of vitamin C, total acids, total dissolved solids, and organoleptic taste tests, but do not have a significant effect on color, aroma, and texture.

Interaction between the Two Factors

The interaction between the two factors also shows a significant effect on the total dissolved solids and the organoleptic test of the taste. The best results found in this study were in the ratio of 60% red dragon fruit porridge and 40% soursop porridge with 60% additional sugar. This composition is proven to provide optimal quality marshmallow, both in terms of taste and other physical parameters.

Additional Analysis and Explanation

Marshmallow, which is a popular sweet snack, can be influenced by various factors in the manufacturing process. The composition of raw materials, especially the type and ratio of fruit porridge used, as well as the amount of sugar, plays an important role in determining the final characteristics of the product. Red dragon fruit and soursop have unique properties that can affect the color, taste, and texture of Marshmallow.

Red dragon fruit contains anthocyanin which gives bright colors, while soursop has a distinctive sweet and sour taste. The combination of these two porridge not only creates an attractive taste but also increases the nutritional value of Marshmallow through high vitamin C content. This study shows that by increasing the proportion of red dragon fruit porridge, the marshmallow produced has better softness and taste.

The amount of sugar also plays a role in the formation of Marshmallow texture. Sugar acts as a sweetener agent and improves the nature of texture, so the right amount of sugar is very important. Too little sugar can produce hard marshmallows, while too much sugar can cause marshmallow to become sticky and difficult to form. In this study, the use of 60% sugar in the right comparison was proven to provide the best results.

Conclusion

This research not only provides insight into how raw material ratios and the amount of sugar can affect the quality of Marshmallow, but also open up the possibility for further exploration in the development of healthier and innovative food products. Innovation in making Marshmallow with natural ingredients such as fruit can attract consumers who are increasingly concerned with health.

Recommendations

Based on the findings of this study, the following recommendations can be made:

The ratio of red dragon fruit porridge and soursop porridge should be adjusted to 60%:40% to produce optimal quality marshmallow.
The amount of sugar used should be adjusted to 60% to produce optimal quality marshmallow.
Further research should be conducted to explore the effects of other natural ingredients on the quality of Marshmallow.

Limitations

This study has several limitations, including:

The study only analyzed the effects of two variables, the ratio of red dragon fruit porridge and soursop porridge, and the amount of sugar.
The study only used a limited number of parameters to analyze the quality of Marshmallow.
The study did not consider other factors that may affect the quality of Marshmallow, such as the type of sugar used and the manufacturing process.

Future Research Directions

Future research should focus on exploring the effects of other natural ingredients on the quality of Marshmallow, as well as the effects of other factors that may affect the quality of Marshmallow. Additionally, further research should be conducted to develop healthier and innovative food products using natural ingredients.

References

[List of references cited in the study]

Appendix

[Appendix materials, including raw data and additional tables and figures]

Abstract

This study aims to analyze the effect of the ratio between red dragon fruit porridge and soursop porridge and the amount of sugar on the quality of marshmallow. The results showed that the ratio between red dragon fruit porridge and soursop porridge had a very significant effect on several parameters, while the amount of sugar added had a significant effect on the content of vitamin C, total acids, total dissolved solids, and organoleptic taste tests. The interaction between the two factors also shows a significant effect on the total dissolved solids and the organoleptic test of the taste. The best results found in this study were in the ratio of 60% red dragon fruit porridge and 40% soursop porridge with 60% additional sugar.
Frequently Asked Questions (FAQs) about the Effect of the Ratio of Red Dragon Fruit Porridge with Soursop Porridge and the Amount of Sugar on the Quality of Marshmallow

Q: What is the purpose of this study? A: The purpose of this study is to analyze the effect of the ratio between red dragon fruit porridge and soursop porridge and the amount of sugar on the quality of marshmallow.

Q: What are the main variables explored in this study? A: The main variables explored in this study are the ratio of red dragon fruit porridge and soursop porridge (30%: 70%, 40%: 60%, 50%: 50%, 60%: 40%) and the number of sugar used (15%, 30%, 45%, 60%).

Q: What parameters were analyzed in this study? A: The parameters analyzed in this study include water content, ash content, vitamin C content, total acid, total dissolved solids, and organoleptic tests that include color, aroma, taste, and texture.

Q: What were the results of this study? A: The results showed that the ratio between red dragon fruit porridge and soursop porridge had a very significant effect on several parameters, while the amount of sugar added had a significant effect on the content of vitamin C, total acids, total dissolved solids, and organoleptic taste tests.

Q: What is the best ratio of red dragon fruit porridge and soursop porridge for producing optimal quality marshmallow? A: The best ratio of red dragon fruit porridge and soursop porridge for producing optimal quality marshmallow is 60%:40%.

Q: What is the best amount of sugar to use for producing optimal quality marshmallow? A: The best amount of sugar to use for producing optimal quality marshmallow is 60%.

Q: What are the implications of this study? A: This study provides insight into how raw material ratios and the amount of sugar can affect the quality of marshmallow, and opens up the possibility for further exploration in the development of healthier and innovative food products.

Q: What are the limitations of this study? A: This study has several limitations, including the study only analyzed the effects of two variables, the ratio of red dragon fruit porridge and soursop porridge, and the amount of sugar, and the study only used a limited number of parameters to analyze the quality of marshmallow.

Q: What are the future research directions? A: Future research should focus on exploring the effects of other natural ingredients on the quality of marshmallow, as well as the effects of other factors that may affect the quality of marshmallow.

Q: What are the potential applications of this study? A: The potential applications of this study include the development of healthier and innovative food products using natural ingredients, and the improvement of the quality of marshmallow.

Q: What are the potential benefits of this study? A: The potential benefits of this study include the improvement of the quality of marshmallow, the development of healthier and innovative food products, and the increase of consumer satisfaction.

Q: What are the potential challenges of this study? A: The potential challenges of this study include the difficulty of analyzing the effects of multiple variables, the limited number of parameters used to analyze the quality of marshmallow, and the potential for bias in the results.

Q: What are the potential future developments of this study? A: The potential future developments of this study include the exploration of the effects of other natural ingredients on the quality of marshmallow, the development of new and innovative food products, and the improvement of the quality of marshmallow.