Primasetya Ramadhan , - (2025) OPTIMASI KONSENTRASI AGAR, XANTHAN GUM, DAN GUAR GUM SEBAGAI GELLING AGENT PADA MARSHMALLOW BERBASIS AQUAFABA KACANG ARAB MENGGUNAKAN RESPONSE SURFACE METHODOLOGY. FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG.
|
Text
ABSTRAK - Primasetya Ramadhan.pdf Download (17kB) | Preview |
|
![[img]](http://digilib.unila.ac.id/style/images/fileicons/text.png) |
Text
SKRIPSI FULL -Primasetya Ramadhan.pdf Restricted to Repository staff only Download (3MB) | Request a copy |
|
|
Text
SKRIPSI TANPA BAB PEMBAHASAN -Primasetya Ramadhan.pdf Download (1MB) | Preview |
Abstract
Marshmallows are a type of soft candy enjoyed by many people, especially children. It is typically made using gelatin or egg whites as foaming agents. However, concerns about the halal status of gelatin present challenges for Muslim consumers, as well as for those following vegetarian or plant-based diets. Aquafaba, the liquid from cooked legumes such as chickpeas (Cicer arietinum) has emerged as a promising plant-based foaming agent due to its content of albumin and globulin proteins. However, aquafaba has some limitations in terms of foam capacity and stability. To improve its structure and texture in marshmallow production, it is necessary to incorporate polysaccharide-based hydrocolloid gelling agents. This study aimed to examine the effects and optimal levels of agar, xanthan gum, and guar gum as gelling agents on the chemical, physical, and sensory properties of chickpea aquafaba-based marshmallows. The research used Response Surface Methodology (RSM) with a Central Composite Design (CCD). The various concentrationss tested were agar (3%, 4.5%, 6%) (b/v), xanthan gum (0.5%, 1.5%, 2.5%) (b/v), and guar gum (0.5%, 1.5%, 2.5%) (b/v). The results showed that agar had no significant effect on any of the responses, xanthan gum significantly affected only the moisture content, while guar gum significantly influenced moisture content, density, springiness, and chewiness. The best formulation was found at 3% agar, 0.5% xanthan gum, and 2.5% guar gum. This combination produced marshmallows with chemical, physical, and sensory qualities almost similar to those made with gelatin. Keywords: aquafaba, gelling agent, marshmallow, optimization, and RSM-CCM Marshmallow merupakan jenis permen lunak yang digemari banyak kalangan terutama anak-anak. Umumnya, marshmallow dibuat menggunakan gelatin atau putih telur sebagai agen pembentuk busa. Namun, isu kehalalan gelatin menimbulkan kekhawatiran bagi konsumen Muslim serta golongan tertentu yang menjalani pola makan khusus seperti vegetarian. Aquafaba merupakan cairan hasil rebusan legum seperti kacang arab (Cicer arietinum) yang memiliki potensi sebagai bahan pembusa nabati karena mengandung protein albumin dan globulin. Meski demikian, aquafaba memiliki keterbatasan dalam kapasitas dan stabilitas busanya. Oleh karena itu, perlu penambahan gelling agent dari golongan hidrokoloid polisakarida untuk meningkatkan struktur dan tekstur marshmallow. Penelitian ini bertujuan mengetahui pengaruh formula optimum dari campuran agar, xanthan gum, dan guar gum sebagai gelling agent terhadap sifat kimia, fisik, dan sensori marshmallow berbasis aquafaba kacang arab. Penelitian menggunakan metode Response Surface Methodology (RSM) dengan rancangan Central Composite Design (CCD). Variasi konsentrasi bahan yang digunakan dalam formulasi yaitu agar (3%, 4,5%, 6%) (b/v), xanthan gum (0,5%, 1,5%, 2,5%) (b/v), dan guar gum (0,5%, 1,5%, 2,5%) (b/v). Hasil menunjukkan agar tidak berpengaruh nyata terhadap semua respon, xanthan gum hanya berpengaruh nyata terhadap kadar air, sedangkan guar gum berpengaruh nyata terhadap kadar air, densitas, springiness, dan chewiness. Formulasi optimum diperoleh pada agar 3%, xanthan gum 0,5%, dan guar gum 2,5% dengan karakteristik kimia, fisik, dan sensori yang hampir mendekati produk marshmallow berbasis gelatin. Kata kunci: aquafaba, gelling agent, marshmallow, optimasi, dan RSM-CCM
| Item Type: | Other |
|---|---|
| Subjects: | ?? 630 ?? |
| Divisions: | Fakultas Pertanian > Prodi Teknologi Hasil Pertanian |
| Depositing User: | UPT . Ery Elyasari |
| Date Deposited: | 08 Dec 2025 04:21 |
| Last Modified: | 09 Mar 2026 01:26 |
| URI: | http://digilib.unila.ac.id/id/eprint/94003 |
Actions (login required)
 |
View Item |