VARIASI PENAMBAHAN EKSTRAK JAHE MERAH (Zingiber officinale var.Rubrum) TERHADAP MUTU DAN ANTIOKSIDAN BUBUK INSTAN AKAR ALANG-ALANG
Abstract: The research
purposes was to evaluate of the quality and antioxidant of the instant powder
of coarse grass root with the addition of red ginger extracts. The method used
in this research was a Complete Random Design with 4 treatments and 4
replications. The treatments were P1 (90% coarse grass root extracts : 10%
ginger extracts), P2 (80% coarse grass root extracts : 20% ginger extracts), P3
(70% coarse grass root extracts : 30% ginger extracts), P4 (60% coarse grass
root extracts : 40% ginger extracts). The results show that the addition of
various ginger extracts significantly influenced the total sugar content,
antioxidant, descriptive value of aroma and taste of instant powder, but did
not affect the moisture and ash contents, color, and texture of instant powder.
The best treatment was P4 (60% coarse grass root extracts : 40% ginger extracts) with total sugar content of
57.75%, ash content 1.48%, moisture content 1.75%, hedonic organoleptic of
color 3.63, flavor 3.83, taste 3.77, texture 3.57, as well as descriptive
organoleptic of color 3.27, flavor 3.97, taste 4.27, texture 3.30 and over all
acceptance test 3.80.
Penulis: Samuel, Usman Pato,
Evy Rossi
Kode Jurnal: jppertaniandd150396