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All Journal Jurnal Hasi Penelitian Dan Pengkajian Ilmiah Eksakta - JPPIE
Arsan Arsan
Universitas Dharma Andalas
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Analisis Sensori Manisan Jahe Merah (Zingiber Officinale Var. Rubrum) Ruri Wijayanti; Arsan Arsan
Jurnal Penelitian Dan Pengkajian Ilmiah Eksakta Vol 2 No 1 (2023): Jurnal Hasi Penelitian Dan Pengkajian Ilmiah Eksakta - JPPIE
Publisher : LPPM Universitas Dharma Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47233/jppie.v2i1.774

Abstract

The purpose of this study was to determine the most preferred concentration of palm sugar and granulated sugar based on organoleptic tests. A food assessment method that uses the five senses is an organoleptic assessment and is generally called a sensory test. The results showed that the most preferred candied red ginger with the addition of palm sugar and granulated sugar was treatment E (added 40% palm sugar and 60% granulated sugar) with a preference value for taste 3.40 (like), aroma 3.72 (like ) and texture 3.56 (like) on a rating scale of 5.
Co-Authors Ruri Wijayanti