PENGARUH SUBSTITUSI JUS JAHE (Zingiber officinale) PADA PEMBUATAN SIRUP TERONG BELANDA (Solanum betaceum Cav.) TERHADAP NILAI GIZI DAN SIFAT ORGANOLEPTIK

Wa Ode Ode Zuit, tamrin tamrin, Hermanto Hermanto

Abstract


ABSTRACT
The purpose of this study was to determine the effect of addition of ginger Extract on organoleptic
value and nutritional content of Dutch eggplant syrup. This study used a Completely Randomized Design
(CRD). The formulation of this study was the comparison of Dutch eggplant Extract and ginger Extract with 5
levels ie. S0 (100% of Dutch Eggplant Extract), S1 (95% of Dutch Eggplant Extract: 5% of Ginger Extract), S2
(90% of Dutch Eggplant Extract: 10 % of Ginger extract), S3 (85% of Dutch Eggplant Extract: Ginger Extract of
15%) and S4 (80% of Dutch Eggplant Extract: 20% of Ginger extract). The S4 treatment was the most
preferred treatment for panelists with a score of preference for the color, aroma, flavor and viscosity ie. 4.40
(likes), 4.53 (very like), 4.20 (likes) and 4.43 (like), respectively. The contents of glucose, vitamin C and
antioxidant activity of S4 samples were 67.28%, 0.11% and 45.20 µg/mL. The more addition of ginger extract,
the higher the level of preference for panelists and antioxidant activity increased.
Keywords: Dutch eggplant syrup, ginger Extract
ABSTRAK
Tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan sari jahe terhadap nilai
organoleptik dan kandungan gizi sirup terong belanda. Penelitian ini menggunakan Rancangan Acak Lengkap
(RAL). Formulasi penelitian ini adalah perbandingan sari terong belanda dan sari jahe dengan 5 taraf, yaitu S0
(Sari Terong Belanda 100%), S1 (Sari Terong Belanda 95% : Sari Jahe 5%), S2(Sari Terong Belanda 90% :
Sari Jahe 10%), S3 (Sari Terong Belanda85% : Sari Jahe 15%) dan S4 (Sari Terong Belanda 80% : Sari Jahe
20%). Perlakuan S4 merupakan perlakuan yang paling disukai panelis dengan skor penilaian kesukaan
terhadap warna aroma rasa dan kekentalan berturut-turut sebesar 4,40 (suka), sebesar 4,53 (sangat suka),
sebesar 4,20 (suka) dan 4,43 (suka). Kadar glukosa, vitamin C dan aktivitas antioksidan sampel S4 yaitu
67.28%, 0,11% dan 45.20 µg/mL. Semakin banyak penambahan sari jahe maka semakin meningkat tingkat
kesukaan panelis dan aktivitas antioksidan semakin meningkat pula.
Kata kunci: Sirup terong belanda, sari jahe,


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