Spirulina Marshmallow | Dr. Ir. Wini Trilaksani, M.Sc.

Dr. Ir. Wini Trilaksani, M.Sc.

Who does not like to eat a kind of soft candy marshmallow? Butconcerned with gelatin and dye it? Take it easy, now being developed with the marshmallow mixture of microalgae, Spirulina sp.

Soft candy has many outstanding and loved by the public, because it is cheap, practical, and has a variety of flavors. Marshmallow is one type of candy (soft candy) which has a texture like soft foam, soft, chewy in the various forms of aroma, flavor and color.

"The marshmallow was melted due to a mixture of sugar or corn syrup, glaire, gelatin and flavoring ingredients are whipped until fluffy. The texture of the chewy candy, usually determined by a mixture of fat, gelatine, emulsifiers, and other additives, "said researchers from the Fishery Product Technology Faculty of Fisheries and Marine Science, Bogor Agricultural University, Wini Trilaksani who developed the marshmallow mixture of Spirulina.

Marshmallow spirulina

Presented by Wini, marshmallows development is based on the concerns the use of non-kosher gelatin. Moreover, Indonesia's import dependence gelatin from other countries. Though soft candy industry or cosmetic ingredients using gelatin are more abundant in Indonesia.

"Gelatin itself can be obtained from cows or pigs. Well, this is the material from which it is feared swine halal for Muslims who consume them. Yet besides the two animals, fish can also be used to extract of gelatin, "said Wini.

Full Article ->

More About Dr. Ir. Wini Trilaksani, M.Sc.

Activity of Dr. Ir. Wini Trilaksani, M.Sc.

Download availible Research :

Process_Development_of_Dehydrated_Scallop

Wini Trilaksani_Pemanfaatan Limbah Tulang Ikan Tuna.

Find Dr. Ir. Wini Trilaksani, M.Sc. on Facebook