THE EFFECT OF CONCENTRATIONS OF EPHINEPHELUS SP. SKIN GELATIN ON THE QUALITY OF HALAL MARSHMALLOWS

Abstract

Gelatin is a polymer of amino acids that is found in collagen in the tissues of the skin and bones of animals. The use of gelatin from pigs and cows faces the problems of halal or religious issues, and mad cow disease respectively. The aim of this research is to find out the best concentration of Epihinephelus sp. skin gelatin on the physical and organoleptic qualities of marshmallows. This research involves the process of extracting gelatin using citric acid from Epihinephelus sp. skin as the source, and the gelatin was utilized in the creation of marshmallows at 6%, 8%, and 10% concentrations. The results of the research indicated that marshmallows from Epihinephelus sp. skin gelatin possess physical characteristics of 53.62 N chewiness, 72.93% elasticity, and 0.93 g/ml density, as well as organoleptic hedonic characteristics of 3.47 texture, 3.43 taste, 3.27 aroma, and 3.50 color.

Keywords

• gelatin
• food technology
• marshmallows
• physical characteristics