PENGARUH SUBSTITUSI EKSTRAK JAHE (Zingiber officinale Rosc.) TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN AKTIVITAS ANTIOKSIDAN DARI MINUMAN FUNGSIONAL DAUN KOMBA-KOMBA (Chromolaena odorata)

Hasni Hasni, Tamrin Tamrin, Nur Asyik, Sri Wahyuni, Sri Rejeki

Abstract


ABSTRACT
The aim of the study was to determine the effect of adding ginger extract on organoleptic characteristics, viscosity, pH, and antioxidants of komba-komba syrup. This study used a completely randomized design (CRD), with the four treatments of ginger extract addition namely P0 = (100%: 0%) (control), P1 = (95%: 5%), P2 = (90%: 10%), P3 = (85%: 15%), P4 = (80%: 20%). Data were analyzed using analysis of variance (ANOVA). Samples with significant organoleptic assessment results were then further analyzed by Duncan's Multiple Range Test (DMRT) at a 95% confidence level (α=0.05). The results show that the addition of ginger extract had a very significant effect on increasing color, aroma, viscosity, and taste. The selected treatment was the P3 treatment (85% komba-komba extract: 15% ginger extract) with average preference scores for color, aroma, taste, and viscosity reaching 4.50 (like), 4.48 (like), 4.18 (like), and 4.48 (like), respectively. The selected syrup product of P3 (85% komba-komba extract: 15% ginger extract) had significantly different viscosity (16.35%), pH (4.50%), and antioxidant activity value (73.33%). The results show that the addition of ginger extract significantly increased the color, aroma, viscosity, taste, viscosity, pH, and antioxidants activity of komba-komba syrup. Keywords: Komba-komba extract, ginger extract, functional beverages.
ABSTRAK
Tujuan penelitian untuk menentukan pengaruh penambahan ekstrak jahe terhadap karakteristik organoleptik, viskositas, pH, dan antioksidan sirup komba-komba. Penelitian ini menggunakan rancangan acak lengkap (RAL), adapun perlakuan penambahan ekstrak jahe pada sirup komba-komba sebagai berikut: P0 = (100% : 0%) (kontrol), P1= (95% : 5%), P2= (90% : 10%), P3= (85% : 15%), P4= (80% : 20%). Analisis data menggunakan analysis of varian (ANOVA), penilaian organoleptik yang berpengaruh nyata terhadap variabel pengamatan, dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95% (α=0,05). Hasil penelitian menunjukkan bahwa penambahan ekstrak jahe berpengaruh sangat nyata terhadap peningkatan warna, aroma, kekentalan dan rasa. Perlakuan terpilih yaitu pada perlakuan P3 (ekstrak komba-komba 85% :ektrak jahe 15%), dengan rerata kesukaan terhadap warna 4,50 (suka), aroma 4,48 (suka), rasa 4,18 (suka) dan kekentalan 4,48 (suka). Nilai karakteristik produk sirup terpilih P3 (komba-komba 85% : ektrak jahe 15%) berbeda nyata terhadap viskositas (16,35%), pH (4,50%) dan nilai aktivitas antioksidan 73,33 %. Disimpulkan bahwa terdapat pengaruh sangat nyata pada penambahan ekstrak jahe terhadap peningkatan warna, aroma, kekentalan dan rasa serta karakteristik organoleptik, viskositas, pH, dan antioksidan sirup komba-komba.
Kata kunci: Komba-Komba, Ekstrak Jahe, Minuman Fungsional


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