The use of red guava in marshmallow production

Oct 13, 2025 by pynkocean.com 136 views

The Secret Marshmallow of Marshmallow Red Guava: Comparison of Red and Lemon Guava and Gelatin Concentration

Introduction

Who doesn't like Marshmallow? Softness and soft sweetness always captivates the heart. But did you know, Marshmallow can be made with unique ingredients, such as red guava? This study revealed the effect of the comparison of red guava with lemon, as well as the concentration of gelatin on the quality of red guava marshmallow. The use of red guava in marshmallow production is a new and innovative approach that can provide a unique flavor and nutritional profile to this popular dessert.

Background

Marshmallow is a popular dessert that has been enjoyed for centuries. It is typically made from sugar, water, and gelatin, which gives it a soft and fluffy texture. However, traditional marshmallow recipes often lack the nutritional benefits and unique flavor that can be provided by using alternative ingredients, such as red guava. Red guava is a rich source of vitamins, minerals, and antioxidants, making it an ideal ingredient for creating a healthier and more flavorful marshmallow.

Methodology

This study was conducted using a complete random design, with two factors studied: Comparison of red and lemon guava (50%: 50%, 60%: 40%, 70%: 30%, 80%: 20%) and gelatin concentration (2.5%, 3%, 3.5%, 4%). The quality of Marshmallow measured includes water content, ash content, vitamin C content, total acids, total dissolved solids, and sensory tests (taste, aroma, color, and texture). The use of a complete random design allows for the analysis of the main effects and interactions between the two factors, providing a comprehensive understanding of the effects of red guava and gelatin concentration on the quality of marshmallow.

Results

The results showed that the ratio of red and lemon guava had a significant effect on water content and was very significant on ash content, vitamin C content, total acids, total dissolved solids, and sensory tests (taste, aroma, and texture). However, this comparison has no effect on color. Meanwhile, gelatin concentrations have a very significant effect on water content, ash content, vitamin C content, total acids, total dissolved solids, and sensory tests (color and texture), but do not affect the taste and aroma. The results highlight the importance of the ratio of red and lemon guava and gelatin concentration in determining the quality of marshmallow.

Discussion

The interaction between the ratio of red and lemon guava with the concentration of gelatin does not have a significant effect on water content, vitamin C, total acid levels, total dissolved solids, and sensory tests (color, aroma, taste, and texture). However, this interaction is very influential on ash content. The interaction between the two factors highlights the complexity of the effects of red guava and gelatin concentration on the quality of marshmallow.

Conclusion

This study found that the best composition to produce quality red guava marshmallow was with a ratio of 80%: 20% between red and lemon guava, and the concentration of gelatin 3.5%. This composition produces Marshmallow with a soft texture, fragrant aroma, sweet taste, and attractive color. The results provide important information for the development of Marshmallow products with red guava raw materials.

Implications

This study provides important information for the development of Marshmallow products with red guava raw materials. Comparison of red and lemon guava, as well as gelatin concentration, plays an important role in determining the quality of marshmallow, ranging from water content, ash content, vitamin C content, total acid, total dissolved solids, to sensory aspects. The findings of this study open opportunities for producers to create delicious and quality red guava marshmallow, while at the same time utilizing the potential of red guava fruit as a food that is rich in benefits.

Future Research Directions

Future research can build on the findings of this study by exploring the effects of other ingredients, such as fruit extracts or spices, on the quality of marshmallow. Additionally, the study can be replicated using different types of gelatin or alternative gelling agents to determine their effects on the quality of marshmallow. The study of the effects of red guava and gelatin concentration on the quality of marshmallow is an ongoing area of research that has the potential to provide new and innovative approaches to marshmallow production.

References

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Frequently Asked Questions: The Effect of Comparison of Red Guava with Lemon and the Concentration of Gelatin on the Quality of the Red Guava Marshmallow

Q: What is the purpose of this study?

A: The purpose of this study is to investigate the effect of the comparison of red guava with lemon and the concentration of gelatin on the quality of red guava marshmallow. The study aims to provide a comprehensive understanding of the effects of these two factors on the quality of marshmallow.

Q: What are the main factors studied in this research?

A: The two main factors studied in this research are the comparison of red and lemon guava (50%: 50%, 60%: 40%, 70%: 30%, 80%: 20%) and gelatin concentration (2.5%, 3%, 3.5%, 4%). The study of these two factors provides a comprehensive understanding of their effects on the quality of marshmallow.

Q: What are the quality parameters measured in this study?

A: The quality parameters measured in this study include water content, ash content, vitamin C content, total acids, total dissolved solids, and sensory tests (taste, aroma, color, and texture). The measurement of these quality parameters provides a comprehensive understanding of the effects of the comparison of red and lemon guava and gelatin concentration on the quality of marshmallow.

Q: What are the results of this study?

A: The results of this study show that the ratio of red and lemon guava has a significant effect on water content and is very significant on ash content, vitamin C content, total acids, total dissolved solids, and sensory tests (taste, aroma, and texture). Meanwhile, gelatin concentrations have a very significant effect on water content, ash content, vitamin C content, total acids, total dissolved solids, and sensory tests (color and texture), but do not affect the taste and aroma. The results highlight the importance of the ratio of red and lemon guava and gelatin concentration in determining the quality of marshmallow.

Q: What is the best composition to produce quality red guava marshmallow?

A: The best composition to produce quality red guava marshmallow is with a ratio of 80%: 20% between red and lemon guava, and the concentration of gelatin 3.5%. This composition produces Marshmallow with a soft texture, fragrant aroma, sweet taste, and attractive color.

Q: What are the implications of this study?

A: This study provides important information for the development of Marshmallow products with red guava raw materials. Comparison of red and lemon guava, as well as gelatin concentration, plays an important role in determining the quality of marshmallow, ranging from water content, ash content, vitamin C content, total acid, total dissolved solids, to sensory aspects. The findings of this study open opportunities for producers to create delicious and quality red guava marshmallow, while at the same time utilizing the potential of red guava fruit as a food that is rich in benefits.

Q: What are the future research directions?

A: Future research can build on the findings of this study by exploring the effects of other ingredients, such as fruit extracts or spices, on the quality of marshmallow. Additionally, the study can be replicated using different types of gelatin or alternative gelling agents to determine their effects on the quality of marshmallow. The study of the effects of red guava and gelatin concentration on the quality of marshmallow is an ongoing area of research that has the potential to provide new and innovative approaches to marshmallow production.

Q: What are the benefits of using red guava in marshmallow production?

A: Red guava is a rich source of vitamins, minerals, and antioxidants, making it an ideal ingredient for creating a healthier and more flavorful marshmallow. The use of red guava in marshmallow production provides a unique opportunity to create a product that is not only delicious but also nutritious.

Q: What are the limitations of this study?

A: The study has some limitations, including the use of a limited number of gelatin concentrations and the lack of replication of the study. Future studies can build on the findings of this study by addressing these limitations and providing a more comprehensive understanding of the effects of red guava and gelatin concentration on the quality of marshmallow.

Q: What are the future applications of this study?

A: The findings of this study can be applied in various industries, including food processing, pharmaceuticals, and cosmetics. The study of the effects of red guava and gelatin concentration on the quality of marshmallow has the potential to provide new and innovative approaches to product development in these industries.