KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK MARSHMALLOW DENGAN PIGMEN ALAMI EKSTRAK UBI JALAR UNGU (Ipomoea batatas) DAN GELATIN TULANG IKAN BANDENG (Chanos chanos)

Marshmallow with health benefits are expected to increase antioxidant activity and protein levels. Sources of antioxidants and protein come from purple sweet potato and milkfish bone waste which have been used as dye and gelatin extracts. The purpose of this study was to determine the effect and obtain the best treatment on the formulation of extracts of purple sweet potato (Ipomoea batatas) and milkfish bone gelatin (Chanos chanos) on the characteristics of marshmallows. This research was conducted using a factorial randomized block design (RAK) which consisted of 2 stages, the first stage was the concentration of the addition of purple sweet potato extract which consisted of 3 levels (5%, 10%, 15%) and the second stage was the concentration of the addition of fish bone gelatin. milkfish (3%, 4.5%, 6%). These two treatments resulted in 9 treatment combinations and each treatment would be repeated 3 (three) times. The results of this study indicate the effect of the formulation of purple sweet potato extract and milkfish bone gelatin on the characteristics of marshmallows. The formulation of purple sweet potato extract and milkfish bone gelatin affected the parameters of water content 18.47%, antioxidant activity 63.30%, reducing sugar 16.40%, texture analysis 0.74 N, brightness intensity (L) 73.07 , red color intensity (a) 12.70, yellow color intensity (b) 2.53, texture organoleptic 5.6, taste organoleptic 5.6, aroma organoleptic 4.5, color organoleptic 4.35, favorite organoleptic 5.34 . Meanwhile, the formulation of purple sweet potato extract and milkfish bone gelatin had no significant effect on reducing sugar parameters. The best treatment for marshmallow characteristics was found in the formulation U2G1 (purple sweet potato extract 10%: milkfish bone gelatin 3%)