Utilitization Of Catfish Bone Gelatin (Pangasius Sp.) In Marshmallow Products

To take advantage of the by-product catfish bone, gelatin is made as a value added fishery industry, because Gelatin using sapa bovine fish bone has same characteristics gelatin. main ingredient in manufacture marshmallows to improve texture and ebilite. The purpose this study was determine panelists' preference for with addition into conduct chemical quality tests (water content ash content) on marshmallows. method used descriptive method, results are marshmallow hedonic testing highest appearance parameter found sample F2 = 7.54, namely 0.93 gram From parameters taste, aroma, texture, F3 1.16 get taste 7.72, an aroma 7.52, 7.66. In testing, all samples met standard SNI 3547.2-2008 soft confectionery. water parameter, 11.85% maximum limit confectionery 20.0%. 0.455% 3.0%. protein test taken from best sensory results, 1.17gram 2.34gram beef result 0.315%