Pengaruh Jenis Jahe dan Jenis Gula terhadap Mutu Selai Jahe

Abstract

Jam is a food product in the form of semi-solid food made from fruit pulp with the addition of pectin acid and sugar. The addition of variations of ginger and types of sugar aims to increase the nutritional value of ginger jam because of the antioxidant content in it. Ginger (Zingiber officinale) is a plant that has a high antioxidant content which functions to counteract free radicals. This research was conducted to determine the addition of ginger variations and types of sugar to the quality of ginger jam. This study used a factorial completely randomized design (CRD) with two factors, namely the effect of variations in ginger (red ginger, elephant ginger and emprit ginger) with concentration (35%) and the effect of the type of sugar (white sugar, brown sugar, palm sugar and honey). with concentration (50%). The parameters analyzed were moisture content, ash content, crude fiber, pH, total dissolved solids, antioxidant activity, as well as hedonic sensory analysis, color, aroma, taste, viscosity, smearability and general acceptance. Ginger jam products with the best quality and acceptability were tested for antioxidant activity. The results showed that the variation of ginger had a highly significant (P<0.01) effect on moisture content, ash content, crude fiber content, total dissolved solids, hedonic value of color, hedonic value of aroma, and hedonic value of general acceptance. The type of sugar has a highly significant different effect on water content, total dissolved solids, color hedonic values and general acceptance. The interaction between variations of ginger and type of sugar on the quality of ginger jam gave highly significant different effects on water content, total dissolved solids, hedonic value of color and general acceptance. White ginger (35%) and a type of sugar, namely honey (50%) produce the best quality ginger jam.