PENGARUH SUBSTITUSI EKSTRAK JAHE (Zingiber officinale Rosc.) TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN AKTIVITAS ANTIOKSIDAN DARI MINUMAN FUNGSIONAL DAUN KOMBA-KOMBA (Chromolaena odorata) - Hasni, Hasni; Tamrin, Tamrin; Asyik, Nur; Wahyuni, Sri; Rejeki, Sri (Jurnal Sains dan Teknologi Pangan, 2022)
ABSTRACTThe aim of the study was to determine the effect of adding ginger extract on organoleptic characteristics, viscosity, pH, and antioxidants of komba-komba syrup. This study used a completely randomized design (CRD), with the four treatments of ginger extract addition namely P0 = (100%: 0%) (control), P1 = (95%: 5%), P2 = (90%: 10%), P3 = (85%: 15%), P4 = (80%: 20%). Data were analyzed using analysis of variance (ANOVA). Samples with significant organoleptic assessment results were then further analyzed by Duncan's Multiple Range Test (DMRT) at a 95% confidence level (α=0.05). The results show that the addition of ginger extract had a very significant effect on increasing color, aroma, viscosity, and taste. The selected treatment was the P3 treatment (85% komba-komba extract: 15% ginger extract) with average preference scores for color, aroma, taste, and viscosity reaching 4.50 (like), 4.48 (like), 4.18 (like), and 4.48 (like), respectively. The selected syrup product of P3 (85% komba-komba extract: 15% ginger extract) had significantly different viscosity (16.35%), pH (4.50%), and antioxidant activity value (73.33%). The results show that the addition of ginger extract significantly increased the color, aroma, viscosity, taste, viscosity, pH, and antioxidants activity of komba-komba syrup. Keywords: Komba-komba extract, ginger extract, functional beverages.ABSTRAKTujuan penelitian untuk menentukan pengaruh penambahan ekstrak jahe terhadap karakteristik organoleptik, viskositas, pH, dan antioksidan sirup komba-komba. Penelitian ini menggunakan rancangan acak lengkap (RAL), adapun perlakuan penambahan ekstrak jahe pada sirup komba-komba sebagai berikut: P0 = (100% : 0%) (kontrol), P1= (95% : 5%), P2= (90% : 10%), P3= (85% : 15%), P4= (80% : 20%). Analisis data menggunakan analysis of varian (ANOVA), penilaian organoleptik yang berpengaruh nyata terhadap variabel pengamatan, dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95% (α=0,05). Hasil penelitian menunjukkan bahwa penambahan ekstrak jahe berpengaruh sangat nyata terhadap peningkatan warna, aroma, kekentalan dan rasa. Perlakuan terpilih yaitu pada perlakuan P3 (ekstrak komba-komba 85% :ektrak jahe 15%), dengan rerata kesukaan terhadap warna 4,50 (suka), aroma 4,48 (suka), rasa 4,18 (suka) dan kekentalan 4,48 (suka). Nilai karakteristik produk sirup terpilih P3 (komba-komba 85% : ektrak jahe 15%) berbeda nyata terhadap viskositas (16,35%), pH (4,50%) dan nilai aktivitas antioksidan 73,33 %. Disimpulkan bahwa terdapat pengaruh sangat nyata pada penambahan ekstrak jahe terhadap peningkatan warna, aroma, kekentalan dan rasa serta karakteristik organoleptik, viskositas, pH, dan antioksidan sirup komba-komba.Kata kunci: Komba-Komba, Ekstrak Jahe, Minuman Fungsional