Pengaruh Penambahan Sari Buah Nanas (Ananas comosus L.Merr) dan Lama Pemanasan Terhadap Karakteristik Mutu Sirup Jahe (Zingiber officinale)

Abstract

This study was aimed to determine the effect of addition pineapple juice and heating time and the interaction between the two factors on the quality characteristics of ginger syrup. This research was conducted using a factorial Complete Randomized Design (CRD) method with 2 factors, namely addition of pineapple juice (S): (S1 = 20%, S2 = 40%, S3 = 60%) and the heating time (W): (W1 = 5 minutes, W2 = 10 minutes, W3 = 15 minutes). The parameters tested in this study were total soluble solids, pH, total sugars, antioxidant activity, viscosity, total acid, and organoleptic tests (color, aroma, taste, and general acceptance). The results showed that the addition pineapple juice had a highly significant effect (P<0,01) on the parameters of pH, total sugars, viscosity, antioxidant activity, total soluble solids, total acid, and organoleptic tests (color, aroma, taste, and general acceptance). The heating time had a highly significant effect (P<0,01) on the parameters pH, viscosity, antioxidant activity, total soluble solids and general acceptance also had no significant effect (P>0,05) on the parameters of total sugars, total acid, and organoleptic test (color, aroma, taste). The interaction between two factors had a highly significant effect (P<0,01) on the parameters of pH, antioxidant activity and had a significant effect (P<0,05) on the parameters of viscosity, total soluble solids and general acceptance, had no significant effect (P>0,05) on the parameters of total sugars, total acid, and organoleptic test (color, aroma, taste). The best treatment obtained through De Garmo method was the addition of 60% pineapple juice with a heating time of 5 minutes (S3W1).