Pengaruh Penambahan Puree Buah Nangka (Artocarpus heterophyllus) Terhadap Karakteristik Marshmallows


 Marshmallows are fluffy, foamy candies that come in a variety of shapes, aromas, flavors, and colors. The aim this study is to determine the impact adding jackfruit puree on marshmallows characteristics, as well amount produces best marshmallows. Complete Randomized Design (CRD) was used analysis, it included 5 levels addition: 0%, 20%, 40%, 60%, 80%. To acquire 15 experimental units, each procedure repeated 3 times. data analyzed using analysis variance, Duncan Multiple Range Test (DMRT) if had major impact. Water content, ash reduced sugar aroma, texture, taste, overall acceptance (hedonic test), aroma taste (skoring test). addition 60% with namely water content 33.07%, 0.20%, 64.64%, color liked, liked strong texture slightly chewy, jackfruit, liked.