RESEARCH PROCESS OF MARSHMALLOW CONFIDENCE WITH NATURAL COLORS

Abstract

Marshmallow is a sweet and fluffy marshmallow that is as soft as cotton wool. This is the type popular candies are used to make snacks or as ingredients for drinks, cake. This study investigates the process of making Marshmallow candy with natural color added pandan leaves and Gac juice. In that, we focussed on the effects of gelatin, pandan leaf and Gac fruit extracts, sugar concentration on quality of Marshmallow candy. The results showed that pandan leaf extract and Gac fruit extract had a ratio of 4:4 (v/v), 50g sugar, 100g syrup, 10g gelatin and heated the candy at a suitable temperature of 110⁰C to help Marshmallow achieve a fluffy, spongy texture, suitable flexibility, fresh color, and fragrant aroma of pandan leaf and Gac fruit.