Formulasi dan Karakterisasi Minuman Emulsi Virgin Coconut Oil dengan Penambahan Jahe Merah (Zingiber Officinale VAR. Rubrum) dan Sereh (Cymbopogon Nardus L. Rendle) - Koleangan, Amanda Archangela; Djarkasi, Gregoria Sri Suhartati; Mandey, Lucia Cecilia (Sam Ratulangi University, 2021)
Virgin Coconut Oil (VCO) yang merupakan salah satu produk olahan kelapa yang memiliki banyak manfaat kesehatan sulit dikonsumsi secara langsung karena rasanya yang berminyak (oily). Oleh karena itu, untuk membuatnya enak dikonsumsi, VCO dibuat dalam bentuk minuman emulsi. Pada penelitian ini, minuman emulsi VCO ditambahkan dengan jahe merah dan sereh yang bertujuan untuk menyelidiki pengaruh penambahan jahe merah dan sereh pada karakteristik fisik, kimia, aktivitas antioksidan, dan tingkat kesukaan panelis terhadap minuman emulsi VCO. Konsentrasi jahe merah dan sereh divariasikan: 100% jahe merah, 100% sereh, 50% jahe merah : 50% sereh, 75% jahe merah : 25% sereh, dan 25% jahe merah : 75% sereh. Hasil menunjukkan bahwa konsentrasi jahe merah dan sereh mempengaruhi warna minuman emulsi VCO yang dihasilkan. Penggunaan gum arab (7%) menghasilkan minuman emulsi VCO yang stabil selama waktu pengamatan 7 hari. Total gula (% sukrosa) berkisar pada 26,00%-28,67%. Total fenol dan bilangan peroksida minuman emulsi berkisar dari 20,92 â€“ 28,61 mg GAE/ g sampel dan 0,08-0,79 mg ekuivalen O2/kg. Pada konsentrasi 15 ppm, aktivitas antioksidan minuman emulsi berkisar antara 58,58% - 71,20%. Minuman emulsi dengan penambahan 100% jahe merah paling disukai dalam aroma, warna, dan penampakannya, sedangkan minuman emulsi dengan penambahan 75% jahe merah dan 25% sereh yang paling disukai rasanyaVirgin Coconut Oil (VCO) as one of the coconut products with many health benefits hard to be consumed directly because of its oily taste. Therefore, to make it more tastier to consume, VCO will be made in form of emulsion drink. In this research, VCO emulsion drink will be added with red ginger and lemongrass to investigate the addition effect of these spices on the physical, chemical characteristic, antioxidant activity, andÂ panelist preference rate of its emulsion drink. The concentrations of red ginger and lemongrass were varied : 100% red ginger, 100% lemongrass, 50% red ginger : 50% lemongrass, 75% red ginger : 25% lemongrass, and 25% red ginger : 75% lemongrass. The result shows that the concentration of red ginger and lemongrass affected the color of the emulsion drink. The addition of arabic gum (7%) produced a stable emulsion drink during the observation time of 7 days. The sucrose percentage of the emulsion drink is 26,00% to 28,67%. The average of total phenol and peroxide numbers in the emulsion drinks was 20,92 to 28,61 mg GAE /g sample and 0,08-0,79 mg equivalent O2 / kg. At a concentration of 15 ppm, the antioxidant activity of emulsion drinks ranged from 58,58% - 71,20%. VCO emulsion drinks with the addition of 100% red ginger were the most preferred in terms of aroma, color, and its appearance, while the addition of 75% red ginger and 25% lemongrass were the most preferred in taste