Analisis Sensori Minuman Instan Ekstrak Jahe Gajah, Jahe Emprit Dan Jahe Merah

Authors

  • Ramadhani Ar Razi Universitas Dharma Andalas, Padang
  • Ariyetti Universitas Dharma Andalas, Padang
  • Anwar Kasim Universitas Dharma Andalas, Padang

Keywords:

Ginger, sensory analysis, instant drink

Abstract

Ginger is one of the herbal plants that has many benefits, especially for health. Ginger functional drink was developed in powder form so that it is more practical for consumption. The purpose of this study was to determine panelists preference for ginger extract instant drinks from 3 different types of ginger, namely: elephant ginger, emprit ginger and red ginger. Sensory assessment was done descriptively and hedonic which includes color, taste and aroma of the ginger instant drink produced. The sensory results of ginger extract instant drink were color 3.55 (like) - 3.8 (like); taste 3.05 (normal) - 3.45 (normal) and aroma 3.5 (normal) - 3.85 (like). The results showed that panelists preferred the red ginger extract instant drink.

References

I. W. Redi Aryanta, “Manfaat Jahe Untuk Kesehatan,” Widya Kesehat., vol. 1, no. 2, pp. 39–43, Oct. 2019, doi: 10.32795/widyakesehatan.v1i2.463.

M. H. Rahman and B. Suarti, “Karakteristik Fisik dan Sensori Minuman Jahe (Zingiber officinale) dengan Penambahan Jenis Pemanis di Kuala Lumpur,” vol. 7, no. 2, 2023.

Badan Pusat Statistik, Statistik Indonesia 2022.

K. An, D. Zhao, Z. Wang, J. Wu, Y. Xu, and G. Xiao, “Comparison of different drying methods on Chinese ginger (Zingiber officinale Roscoe): Changes in volatiles, chemical profile, antioxidant properties, and microstructure,” Food Chem., vol. 197, pp. 1292–1300, Apr. 2016, doi: 10.1016/j.foodchem.2015.11.033.

M. M. Rochmah, A. D. Sofa, E. E. Oktaviys, I. Muflihati, and A. R. Affandi, “Karakteristik Sifat Kimia dan Organoleptik Churros Tersubtitusi Tepung Beras dengan Tepung Ubi, Chemical Characteristic and Organoleptic Churros Substituted with Rice Flour with Sweet Potato Flour,” J. Pangan Dan Gizi, vol. 9, no. 1, p. 74, Jun. 2019, doi: 10.26714/jpg.9.1.2019.74-82.

A. Setiawan, S. Nurlaela, and E. Puspitojati, “Evaluasi Organoleptik Produk Kristal Jahe Emprit (Zingiber Officinale) di Daerah Istimewa Yogyakarta,” Food Sci. J. Food Sci. Technol., vol. 2, no. 2, pp. 189–198, Dec. 2022, doi: 10.33830/fsj.v2i2.3609.2022.

D. Kartikawati and P. Murib, “Sifat Fisik dan Organoleptik Kerupuk dengan Pewarna Hijau Alami dari Sari Daun Suji, Sari Daun Katuk dan Sari Daun Sawi,” J. Agrifoodtech, vol. 1, no. 1, pp. 72–86, Sep. 2022, doi: 10.56444/agrifoodtech.v1i1.105.

R. Wijayanti and A. Arsan, “Analisis Sensori Manisan Jahe Merah (Zingiber Officinale Var. Rubrum),” J. Penelit. Dan Pengkaj. Ilm. Eksakta, vol. 2, no. 1, pp. 97–101, Jan. 2023, doi: 10.47233/jppie.v2i1.774.

L. Mayani, S. S. Yuwono, and D. W. Ningtyas, “Pengaruh Pengecilan Ukuran Jahe Dan Rasio Air Terhadap Sifat Fisik Kimia Dan Organoleptik Pada Pembuatan Sari Jahe (Zingiber officinale),” J. Pangan Dan Agroindustri, vol. 2, no. 4, pp. 148–158, Oktober 2014.

F. Kasim, A. N. Fitrah, and E. Hambali, “Aplikasi Asap Cair Pada Lateks,” no. 1, 2021, doi: https://doi.org/10.32734/jtk.v10i2.5604.

S. Srikandi, M. Humaeroh, and R. Sutamihardja, “Kandungan Gingerol Dan Shogaol Dari Ekstrak Jahe Merah (Zingiber Officinale Roscoe) Dengan Metode Maserasi Bertingkat,” Al-Kim., vol. 7, no. 2, pp. 75–81, Dec. 2020, doi: 10.15575/ak.v7i2.6545.

P. S. Panjaitan, T. F. Panjaitan, A. N. Siregar, and Y. H. Sipahutar, “Karakteristik Mutu Tortila Dengan Penambahan Rumput Laut (Eucheuma Cottonii),” Aurelia J., vol. 2, no. 1, p. 73, Nov. 2020, doi: 10.15578/aj.v2i1.9406.

D. Dewandari, Basito, and C. Anam, “Kajian Penggunaan Tepung Ubi Jalar Ungu (Ipomoea Batatas L.) Terhadap Karakteristik Sensoris Dan Fisikokimia Pada Pembuatan Kerupuk,” J. Teknosains Pangan, vol. 3, no. 1, pp. 35–52, Jan. 2014.

Downloads

Published

2024-01-25

How to Cite

Ramadhani Ar Razi, Ariyetti, & Anwar Kasim. (2024). Analisis Sensori Minuman Instan Ekstrak Jahe Gajah, Jahe Emprit Dan Jahe Merah. Jurnal Ekonomi Pertanian Dan Agribisnis, 1(2), 44–48. Retrieved from https://jurnal.minartis.com/index.php/jepag/article/view/1506