THE STUDY OF MARSHMALLOW'S PREFERENCES LEVEL WITH THE ADDITION OF GREEN GRASS JELLY (CYCLEA BARBATA L. MIERS)

<p>The purpose of this study is to determine the level of panelists’ preferences for green grass jelly marshmallows. The stages of the study consisted of two stages, which are making green grass jelly leaves extract and making green grass jelly marshmallows. The percentage of addition green gr...

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Autores principales:	Ahmad Sofyan, Esteria Priyanti, Kurnianingsih Kurnianingsih
Formato:	article
Lenguaje:	EN
Publicado:	Department of Food Technology 2020
Materias:	marshmallows, green grass jelly leaves, preferences level Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/46fe448ba129465a80511a8afdaa5a1e
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spelling	oai:doaj.org-article:46fe448ba129465a80511a8afdaa5a1e2021-12-01T14:01:06ZTHE STUDY OF MARSHMALLOW'S PREFERENCES LEVEL WITH THE ADDITION OF GREEN GRASS JELLY (CYCLEA BARBATA L. MIERS)2685-42792715-422X10.33512/fsj.v2i1.8079https://doaj.org/article/46fe448ba129465a80511a8afdaa5a1e2020-07-01T00:00:00Zhttps://jurnal.untirta.ac.id/index.php/fsj/article/view/8079https://doaj.org/toc/2685-4279https://doaj.org/toc/2715-422X<p>The purpose of this study is to determine the level of panelists’ preferences for green grass jelly marshmallows. The stages of the study consisted of two stages, which are making green grass jelly leaves extract and making green grass jelly marshmallows. The percentage of addition green grass jelly leaves extract as much as 25%, 50% and 75% based on the weight of the liquid needed in making marshmallows. This study uses a hedonic test that aims to determine the response of the panelists' preferences level to the taste, flavor, texture and color of green grass jelly marshmallows. The hedonic test results for the taste of green grass jelly marshmallows showed that products with the addition of green grass jelly leaves extract by 25% got the most preference from Panelist with mean score of 3.50 ± 0.73 (neutral). While the hedonic test results for the flavor, texture and color of green grass jelly marshmallows, showed that products with the addition of green grass jelly leaves extract by 50% got the most preference from Panelist with mean scores of 3.50 ± 0.68 (neutral), 3.50 ± 0.51 (neutral) and 3.30 ± 1.06 (neutral). Based on the results of determining the best product, panelists preferred marshmallows with the addition of green grass jelly leaves extract by 50%.</p>Ahmad SofyanEsteria PriyantiKurnianingsih KurnianingsihDepartment of Food Technologyarticlemarshmallows, green grass jelly leaves, preferences levelFood processing and manufactureTP368-456ENFood ScienTech Journal, Vol 2, Iss 1, Pp 20-24 (2020)
institution	DOAJ
collection	DOAJ
language	EN
topic	marshmallows, green grass jelly leaves, preferences level Food processing and manufacture TP368-456
spellingShingle	marshmallows, green grass jelly leaves, preferences level Food processing and manufacture TP368-456 Ahmad Sofyan Esteria Priyanti Kurnianingsih Kurnianingsih THE STUDY OF MARSHMALLOW'S PREFERENCES LEVEL WITH THE ADDITION OF GREEN GRASS JELLY (CYCLEA BARBATA L. MIERS)
description	<p>The purpose of this study is to determine the level of panelists’ preferences for green grass jelly marshmallows. The stages of the study consisted of two stages, which are making green grass jelly leaves extract and making green grass jelly marshmallows. The percentage of addition green grass jelly leaves extract as much as 25%, 50% and 75% based on the weight of the liquid needed in making marshmallows. This study uses a hedonic test that aims to determine the response of the panelists' preferences level to the taste, flavor, texture and color of green grass jelly marshmallows. The hedonic test results for the taste of green grass jelly marshmallows showed that products with the addition of green grass jelly leaves extract by 25% got the most preference from Panelist with mean score of 3.50 ± 0.73 (neutral). While the hedonic test results for the flavor, texture and color of green grass jelly marshmallows, showed that products with the addition of green grass jelly leaves extract by 50% got the most preference from Panelist with mean scores of 3.50 ± 0.68 (neutral), 3.50 ± 0.51 (neutral) and 3.30 ± 1.06 (neutral). Based on the results of determining the best product, panelists preferred marshmallows with the addition of green grass jelly leaves extract by 50%.</p>
format	article
author	Ahmad Sofyan Esteria Priyanti Kurnianingsih Kurnianingsih
author_facet	Ahmad Sofyan Esteria Priyanti Kurnianingsih Kurnianingsih
author_sort	Ahmad Sofyan
title	THE STUDY OF MARSHMALLOW'S PREFERENCES LEVEL WITH THE ADDITION OF GREEN GRASS JELLY (CYCLEA BARBATA L. MIERS)
title_short	THE STUDY OF MARSHMALLOW'S PREFERENCES LEVEL WITH THE ADDITION OF GREEN GRASS JELLY (CYCLEA BARBATA L. MIERS)
title_full	THE STUDY OF MARSHMALLOW'S PREFERENCES LEVEL WITH THE ADDITION OF GREEN GRASS JELLY (CYCLEA BARBATA L. MIERS)
title_fullStr	THE STUDY OF MARSHMALLOW'S PREFERENCES LEVEL WITH THE ADDITION OF GREEN GRASS JELLY (CYCLEA BARBATA L. MIERS)
title_full_unstemmed	THE STUDY OF MARSHMALLOW'S PREFERENCES LEVEL WITH THE ADDITION OF GREEN GRASS JELLY (CYCLEA BARBATA L. MIERS)
title_sort	study of marshmallow's preferences level with the addition of green grass jelly (cyclea barbata l. miers)
publisher	Department of Food Technology
publishDate	2020
url	https://doaj.org/article/46fe448ba129465a80511a8afdaa5a1e
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THE STUDY OF MARSHMALLOW'S PREFERENCES LEVEL WITH THE ADDITION OF GREEN GRASS JELLY (CYCLEA BARBATA L. MIERS)

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