Pengaruh Penambahan Sari Jahe Merah (Zingiber Officinale var. Rubrum) dan Jenis Pemanis terhadap Karakteristik Mutu Minuman Herbal Lidah Buaya

Abstract

This study was aimed to determine the effect of addition of red ginger juice and the type of sweetener on the quality characteristics of aloe vera herbal drinks. This study used a completely randomized design with two factors, namely the addition of red ginger juice (J): (5.0%; 7,5%; 10,0%; 12.5%) and type of sweetener (S): (granulated sugar, palm sugar, liquid stevia, and honey). The parameters analyzed were acidity degree (pH), total dissolved solids, total acid, total sugar, antioxidant activity, and hedonic (color, aroma, taste, viscosity) and general acceptance. The results showed that addition of red ginger juice had a highly significant effect (P<0,01) on antioxidant activity, color hedonic, aroma hedonic, taste hedonic, and general acceptance. The type of sweetener had a highly significant effect (P<0,01) on total dissolved solids, total sugar, antioxidant activity, color hedonic, aroma hedonic, taste hedonic, and general acceptance. The interaction of the addition of red ginger juice and the type of sweetener had a highly significant effect (P<0,01) on antioxidant activity, color hedonic, aroma hedonic, taste hedonic, and general acceptance, and had a significant effect (P<0,05) on taste hedonic. The best treatment based on the checklist method was obtained in the J3S2 treatment of aloe vera herbal drinks, which involved the addition of 10,0% red ginger juice and palm sugar.