Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2019, 7(1), 1-5
DOI: 10.12691/jfnr-7-1-1
Open AccessArticle

Functional Characteristics of Marshmallow with Kinang (Chew of Betel) Extract Addition

Budi Santoso1, Endang Verawati1, Tri Wardani Widowati1, Siti Rusdiana Puspa Dewi1 and Rindit Pambayun1,

1Postgraduate School Program, Faculty of Agriculture, Sriwijaya University, Palembang, South Sumatra, Indonesia 30152

Pub. Date: January 04, 2019

Cite this paper:
Budi Santoso, Endang Verawati, Tri Wardani Widowati, Siti Rusdiana Puspa Dewi and Rindit Pambayun. Functional Characteristics of Marshmallow with Kinang (Chew of Betel) Extract Addition. Journal of Food and Nutrition Research. 2019; 7(1):1-5. doi: 10.12691/jfnr-7-1-1


The research objective was to determine functional characteristics of marshmallow with kinang (chew of betel) extract addition which consisted of 10 treatment levels: E1 (10 %), E2 (20 %), E3 (30 %), E4 (40 %), E5 (50 %), E6 (60 %), E7 (70 %), E8 (80 %), E9 (90 %) and E10 (100 %) dissolved in 100 mL water used for gelatin soaking and 3 best treatments will be taken later. Determination of the best treatment was decided by organoleptic analysis based on the panelist preference. The three best treatments based on panelist preference were E4 (marshmallow + 40% kinang extract), E6 (marshmallow + 60% kinang extract) and E8 (marshmallow + 80% kinang extract). The testing conducted in the reserach were antibacterial analysis, antioxidant analysis and anti dental caries analysis, respectively. The best treatment was E8 (marshmallow + 80% kinang extract) having antibacterial activity of 2.15 mm, antioxidant activity of 2.78 mg/ml and dental caries value of 4.0 and caries inhibition percentage of 83%, respectively.

chew of betel extract marshmallow functional antibacteria antioxidant

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