Pengaruh Penambahan Sari Jahe Merah (Zingiber officinale var. Rubrum) dan Sari Jeruk Nipis (Citrus aurantifolia) Terhadap Karakteristik Minuman Sari Buah Salak Padangsidempuan

Abstract

This Study was aimed to analyze the effect of the addition of red ginger juice (Zingiber officinale var. Rubrum) and lime juice (Citrus aurantifolia) on the quality characteristics of Padangsidempuan’s salak fruit juice (Salacca sumatrana). The study used a factorial completely randomized design (CRD) method with two factors: red ginger juice concentration (1%, 2%, 3%, and 4%) and lime juice concentration (1%, 2%, 3%, and 4%). Parameters observed included Total soluble solids (TSS), total acid, pH, total vitamin C, and organoleptic tests for color, aroma, and taste, general acceptance. The results showed that the addition of red ginger juice gave a highly significant effect (P < 0,01) on total acid, hedonic organoleptic aroma, and hedonic organoleptic taste. Meanwhile, the addition of lime juice gave a highly significant effect (P<0,01) on the total acid, total vitamin C, pH, and hedonic organoleptic taste. The interaction of the addition of red ginger juice and lime juice gave a highly significant effect on the hedonic organoleptic taste. The best formulation was found in the addition of red ginger juice with lime juice J1N4, consist of 1% red ginger and 4% of lime juice. The produced snake fruit juice beverage has a pH value of 4.71, total soluble solids of 11.40 °Brix, total acid.0,166%, and vitamin C content of 3.58 mg/100 g sample.