Asian Journal of Food Research and Nutrition

Aims: A common issue in marshmallow production is the suboptimal softness or chewiness of the texture. The purpose of this study was to determine the effect of adding skim milk on organoleptic and physicochemical of marshmallow.

Study Design: Using a Completely Randomized Design (CRD).

Place and Duration of Study: The research was done at the Laboratory of Animal Product Technology, Faculty of Animal Science, Universitas Brawijaya, Malang. The research was done in January to March 2024.

Methodology: The method used in this study was a laboratory experiment consisting of 3 treatments and 4 replications, namely T0 (0% skim milk and 100% water), T1 (25% skim milk and 75% water), and T2 (50% skim milk and 50% water). The data obtained were analyzed using analysis of variance (ANOVA), then if there was a significant difference continued with Duncan's Multiple Range Test (DMRT).

Results: The addition of skim milk to marshmallow gave a very significant difference (P<0.01) in the organoleptic parameters of color, aroma, and taste, and in the physicochemical parameters of ash content and elasticity, gave a significant difference (P<0.05) in the parameters of texture and protein content, and did not provide a significant difference (P>0.05) in density, yield, reduction sugar, and texture. The average value of the organoleptic including color (3.31–4.13); aroma (2.52–3.23); taste (3,83–4,21); texture (3.13–3.48). The density (0.48–0.59 g/cm3); yield (75.57– 79.09%); protein concent (4.23–5.1%); ash content (0.018–0.193%); reduction sugar (0.433–0.553%); texture (2.15–5.98N); and elasticity (9.17–77.5%).

Conclusion: It can be concluded that the addition of skim milk to marshmallow candy affected various quality parameters. It is recommended that marshmallow production incorporates 50% skim milk addition.