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All Journal Journal Of Agritech Science (JASc) JASATHP: Jurnal Sains dan Teknologi Hasil Pertanian
Yunus, Asrul
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Immunology & microbiology

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Pengaruh Penambahan Jahe (Zingiber officinale) pada Produk Minuman Serbuk Instan Cokelat Jahe Yunus, Asrul
JASATHP: Jurnal Sains dan Teknologi Hasil Pertanian Vol 3 No 2 (2023): November
Publisher : Program Studi Teknologi Hasil Pertanian Fakultas Sains dan Teknologi Hasil Pertanian Universitas Muhammadiyah Sidenreng Rappang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55678/jasathp.v3i2.1167

Abstract

ABSTRAK PENGARUH PENAMBAHAN EKSTRAK JAHE (Zingiber officinale) PADA PEMBUATAN MINUMAN INSTAN COKLAT JAHE Cokelat (Theobrema cacao Linnaeus) merupakan komoditas perkebunan yang Paling penting dalam pembangunan ekonomi Indonesia. Di Sulawesi Selatan, khususnya Daerah Tarengge, Kabupaten Luwu Timur belum adanya Inovasi minuman cokelat intans di Luwu Timur. Sementara Di daerah kabupaten Luwu Timur terkenal menjadi sebuah Kabupaten dengan penghasil buah cokelat terbesar di Sulawesi Selatan, tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan jahe pada minuman instan cokelat jahe dengan perbandingan terbaik uji kimia meliputi kadar rendemen, kadar air dan organoleptik. Penelitian ini di lakukan dengan empat perlakuan dengan tiga kali pengulangan. perbandingan jahe pada minuman serbuk instan dengan perbandingan A (control), B(30%), C (45%), D ( 60%). Penelitian ini menggunakan metode analisis Rancangan Acak Lengkap (RAL), dan akan dilanjutkan uji tambahan yaitu Uji Duncan jika terdapat perbedaan nyata. Penelitian ini Menunjukkan bahwa minuman serbuk instan cokelat tidak berpengaruh nyata terhadap kadar air, kadar gula, kadar Rendemen dan waktu larut. Kadar gula tertinggi terdapat pada perlakuan B (Penambahan jahe 30%) 29,41, dan Kadar air tertinggi ada pada perlakuan C 3.00 (penambahan jahe 45%). Sedangkan perlakuan tertinggi pada aspek warna A1( Kontrol), aspek aroma C(penambahan jahe 45%) dan Aspek Rasa C(penambahan jahe 45%) dan Aspek Tekstur D (penambahan jahe 60%) dan perlakuan terbaik yaitu pelelakuan C (penambahan jahe 45%) dengan nilai 4,7. Kata Kunci : Buah Cokelat, Jahe, Kadar gula, Kristalisasi, Minuman Instan
ANALISIS PROXIMAT PENAMBAHAN EKSTRAK JAHE (Zingiber officinale) PADA PEMBUATAN MINUMAN INSTAN COKLATE JAHE yunus, asrul; Nurwidah, Andi; salfiana, salfiana
Journal Of Agritech Science (JASc) Vol 7 No 02 (2023): Jurnal Of AgritechScience (JASc) - November
Publisher : Program Studi Teknologi Hasil Pertanian, Politeknik Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30869/jasc.v7i02.1284

Abstract

Chocolate (Theobrema cacao Linnaeus) is a plantation commodity that is most important in Indonesia's economic development. In South Sulawesi, especially the Tarengge area, East Luwu Regency, there is no innovation of chocolate drinks in East Luwu. While in the area of East Luwu district is famous for being a district with the largest producer of chocolate fruit in South Sulawesi, the purpose of this study was to determine the effect of the addition of ginger to ginger chocolate instant drink with the best ratio of chemical tests including yield, moisture content and organoleptic. This study was conducted with four treatments with three repetitions. the comparison of ginger in instant drinks with the ratio of A (without ginger), B (1: 1), C (1: 1.5), D (1: 2). This study uses the Complete Randomized Design (CRD) analysis method, and will be followed by an additional test, namely the Duncan Test if there are significant differences. The highest sugar content was found in treatment B (1;1) 29.41, and the highest water content was in treatment C 3.00 (1:1.5). While the highest treatment in color aspect A1 (Control), aroma aspect C (1:1.5) and taste aspect C (1:1.5) and texture aspect D (1:2). Keywords: Chocolate Fruit, Ginger, Sugar content, Crystallization, Instant Beverage
Co-Authors Nurwidah, Andi Salfiana, Salfiana