Marshmallow characteristics from mackerel fish bone gelatin with the addition of calamansy orange extract and sucrose

Abstract

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.