Kadar Air, Tanin, Warna dan Aroma Off-Flavour Minuman Fungsional Daun Sirsak (Annona Muricata) dengan Berbagai Konsentrasi Jahe (Zingiber Officinale) - Yasmine Setya Adilla Mawardi; Yoyok Budi Pramono; Bhakti Etza Setiani (Jurnal Aplikasi Teknologi Pangan, 2016)
Penelitian ini bertujuan mengevaluasi karakteristik kadar air, tanin, warna dan aroma off-flavour produk minuman fungsional daun sirsak dengan konsentrasi jahe yang ditambahkan. Desain penelitian yang digunakan adalah rancangan acak lengkap (RAL) dengan perlakuan penambahan konsentrasi jahe pada minuman fungsional daun sirsak sebesar 0%, 10%, 20%, 30%, dan 40%. Ulangan dilakukan sebanyak 4 kali, dengan parameter kadar air, tanin, serta warna dan aroma off-flavour sebagai uji sensoris. Hasil penelitian menunjukkan bahwa kadar air produk berkisar antara 7,67-10,97%, kadar tanin berkisar antara 1,17-2,35 mg/L, warna dengan skor 2,45-3,55, dan aroma off-flavour dengan skor 2,22-3,15. Hal ini menunjukkan bahwa terjadi peningkatan nilai kadar air seiring dengan meningkatnya konsentrasi jahe yang ditambahkan, sedangkan kadar tanin semakin turun seiring dengan tingginya konsentrasi jahe yang ditambahkan. Terjadi penurunan kesukaan konsumen pada atribut warna dan peningkatan kesukaan panelis terhadap aroma off-flavour seiring dengan tingginya konsentrasi jahe yang ditambahkan. Kesimpulannya jahe dapat digunakan sebagai bahan tambahan pada pembuatan minuman fungsional daun sirsak hingga konsentrasi 40%. Jahe dapat digunakan sebagai perisa alami dan peningkat kualitas berupa kadar tanin minuman fungsional daun sirsak.Kata kunci : minuman fungsional, daun sirsak, jahe AbstractThe study aimed to evaluate the characteristics of moisture content, tannin content, colour, and off-flavour aroma with several concentrations of ginger which were added to functional drink made from soursop leaves (Annona muricata Linn.) The research design used were a completely randomized design with treatments such as concentration of ginger which is added to the soursop leaves functional drink, those were: 0%, 10%, 20%, 30% and 40%. Each treatment was repeated 4 times, with parameters measured were moisture content, tannin content, and organoleptic test such as color and off-flavour aroma. The results has a moisture content products ranging from 7,67-10,97%, tannin levels ranged from 1,17 mg/L-2,35 mg/L, colour has score on 2,45-3,55, and off-flavor aroma has score on 2,22-3,15. On testing soursop leaves functional drink increase in water content along with the increasing concentration of ginger added, while the tannin content of functional drink decrease with the high concentration of ginger added. There was a decreasing preferences by panelist in colour attribute and increasing preferences by panelist in off-flavour aroma along with the increasing concentration of ginger added. In conclusion, ginger can be used as additives in the manufacture of soursop leaves functional drink up to 40% ginger concentration. Ginger can be used as a natural flavor and enhancing the tannin contents of soursop leaves functional drink. Keywords : functional drink, soursop leaves, ginger