58 FORMULASI SARI SEMANGKA : GELATIN PADA PEMBUATAN PERMEN MARSHMALLOW TERHADAP KADAR AIR, KADAR PROTEIN, KADAR ABU, VITAMIN A, KEKENYALAN DAN SIFAT ORGANOLEPTIK Neindya Harilma Evandani, Dewi Larasti, Ika Fitriana Program Studi Teknologi Hasil Pertanian Universitas Semarang evandani1909@gmail.com ABSTRAK Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penggunan formulasi sari semangka : gelatin pada pembuatan permen marshmallow terhadap kadar protein kadar air, kadar abu, vitamin A, kekenyalan dan sifat organoleptik. Data yang didsapat dianalisa secara statistik dengan rancangan acak lengkap (RAL) dengan 6 perlakuan dan diulang sebanyak 3 kali. Sebagai perlakuan formulasi sari semangka : gelatin P1 (94gr:6gr); P2(92gr:8gr); P3 (90gr : 10gr); P4 (88gr : 12gr); P5 (86gr : 14gr); P6 (84gr : 16gr). Hasil penelitian menunjukan formulasi sari semangka : gelatin memberi pengaruh pada kadar protein, kadar air, vitamin A, kekenyalan dan sifat organoleptik. Hasil uji menunjukkan perlakuan P6 disukai oleh panelis dengan kadar air 40.87 %, kadar protein sebesar 10.18%, kadar abu 0.21%, vitamin A 11.59%. Kata kunci : Marshmallow, sari semangka, gelatin ABSTRACT The purpose of this study was to determine the effect of the use of formulation watermelon juice: gelatin on the manufacture of marshmallow candy on the levels of protein moisture content, ash content, vitamin A, suppleness and organoleptic properties. Data of protein content, moisture content, ash content, vitaminA, elasticity and organoleptic properties were analyzed statistically with complete randomized design (CRD) with 6 treatments and repeated 3 times. As a ratio treatment (watermelon juice: gelatin) P1 (94%: 6); P2 (92%: 8%); P3 (90%: 10%); P4 (88%: 12%); P5 (86%: 14%); P6 (84%: 16%). The results showed the formulation watermelon juice: gelatin to influence the levels of protein, water content, vitamin A, suppleness and organoleptic properties. The test results showed that P6 treatment was favored by panelists with water content of 40.87%, protein content of 10.18%, ash content 0.21%, vitamin A 11.59%. Key word : Mrshmallow, watermelon juice, gelatin