Pengaruh Penambahan Ekstrak Jahe Merah (Zingiber officinale var Rubrum) dan Konsentrasi Asam Sitrat Terhadap Karakteristik Mutu Minuman Jahe Merah Berkarbonasi

Abstract

The purpose of this study was to find out the best formulation in making carbonated red ginger drinks, to find out the physical, chemical, and sensory characteristics of carbonated red ginger drinks. This study used a complete factorial randomized design with 2 factors, namely: red ginger extract (J): (5%; 10%; 15%, 20%) and citric acid concentration (S): 0,10%; 0,15%; 0,20%; 0,25%). The parameters tested on carbonated red ginger drinks were antioxidant activity, total acid, total flavonoids, total dissolved solids, total sugar, pH, carbon dioxide content, color organoleptic test, aroma organoleptic test, taste organoleptic test, carbonation effect organoleptic test, and general acceptance organoleptic test. The results showed that the addition of red ginger extract had a highly significant effect on total sugar, pH, total dissolved solids, total acid, antioxidant activity, total flavonoids, color organoleptics, aroma organoleptics, flavor organoleptics, and general acceptance organoleptics. The concentration of citric acid exerted a significant effect on the parameters of total carbon dioxide, pH, total dissolved solids, total acid, antioxidant activity, and organoleptic effects of carbonation. Citric acid concentration had a significantly different effect on the total flavonoid parameter. The interaction between red ginger extract and citric acid concentration significantly affected the total soluble solids and pH parameters. The best design was obtained with the J4S4 design (20% red ginger extract and 0,25% citric acid concentration) based on the analysis of the interaction between red ginger extract addition and citric acid concentration on total soluble solids (15,1341 oBrix) and pH (6,5150).