Pengaruh Penambahan Jus Jahe Emprit (Zingiber officinale varamarum) Terhadap Kualitas Fisik dan Organoleptik Permen Karamel Susu Kerbau

Abstract

Emprit Ginger (Zingiber officinale varamarum) is a type of ginger that is widely used as a raw material for medicines, because of the compounds in Emprit Ginger such as gingerol, shogaol and zingiberene, which have antioxidant functions. This study aims to determine the effect of adding Emprit Ginger juice (Zingiber officinale varamarum) on the physical and organoleptic quality of buffalo milk caramel candy. This study was conducted from March 2025 to May 2025 at the Animal Production Laboratory, Faculty of Agriculture, University of Sumatera Utara. The parameters observed included yield, density and organoleptic values (color, taste, aroma and texture). This study used a Completely Randomized Design (CRD) with 4 treatments and 5 replications, namely, P0 (without adding Emprit Ginger juice), P1 (adding 50 ml of Emprit Ginger juice), P2 (adding 100 ml of Emprit Ginger juice) and P3 (adding 150 ml of Emprit Ginger juice). The results showed that the addition of Jahe Emprit juice had a significant effect on the yield value but did not significantly affect the density value, with the highest values at P0 of (0.35%) and (1.46 g/cm3) respectively. The addition of Jahe Emprit juice had a significant effect on color, taste, aroma and texture. Treatment P3 produced the best organoleptic values in color (4.07), taste (3.82), aroma (3.55) while the best treatment texture was at P0 (3.35).