This product utilizes short-chain fibers as a replacement for sucrose, effectively maintaining the stability of foam in marshmallows. The innovation aligns with the goal of providing healthier food options, offering lower sugar and calorie content while enhancing the fiber and prebiotic levels. This unique approach addresses consumer demand for functional and nutritious products. Developed by the Food Technology program at BINUS University, this product demonstrates a commitment to advancing healthier alternatives in the food industry.