<![CDATA[Abstract Loloh cemcem is a traditional Balinese herbal drink made from cemcem leaves (Spondias pinnata (L.f) Kurz), known for its distinctive taste and bioactive compounds that offer health benefits. In its fresh form, loloh cemcem has a short shelf life and limited distribution, making it necessary to develop it into an instant powder form that is more practical for consumption and allows for wider distribution. However, the drying process used to produce instant powder may reduce the content of bioactive compounds and antioxidant potential. To compensate for this reduction, ingredients rich in antioxidants, such as red ginger, can be incorporated. This study aimed to evaluate the effect of varying concentrations of red ginger extract on the physical, chemical, and sensory characteristics of instant loloh cemcem powder, and to determine the optimal concentration for achieving the best product characteristics. This experiment employed a Completely Randomized Design (CRD) with five levels of red ginger extract concentrations: 0%, 1.5%, 3%, 4.5%, and 6%, each replicated three times. The data were analyzed using analysis of variance (ANOVA), and treatment means showing significant differences were further compared using Duncan’s Multiple Range Test at a 95% confidence level. The results demonstrated that varying concentrations of red ginger extract had a statistically significant impact on yield, dissolution time, moisture content, total phenolic content, antioxidant activity, as well as hedonic and descriptive sensory attributes. In contrast, ash content and pH were not significantly affected by the treatments. The best treatment was obtained at 6% red ginger extract concentration, with the following characteristics: yield 20.32%, moisture content 3.70%, ash content 1.02%, solubility time 13.68 seconds, pH 3.36, total phenolic content 117.7 mgGAE/100g, and antioxidant activity 58.92%. Sensory evaluation indicated that panelists moderately liked the color, liked the aroma and taste, and expressed overall acceptance. The scoring test showed that the taste was perceived as having the distinctive flavor of loloh cemcem with a strong ginger Keywords: antioxidant, instant powder, loloh cemcem, red ginger Abstrak Loloh cemcem adalah minuman tradisional khas Bali berbahan dasar daun cemcem (Spondias pinnata (L.f) Kurz) yang memiliki cita rasa unik, serta komponen bioaktif yang bermanfaat bagi kesehatan. Loloh cemcem dalam bentuk segar tidak tahan lama, dan keterbatasan pendistribusian sehingga perlu dilakukan pengembangan menjadi bubuk instan yang bisa dinikmati setiap saat, serta pendistribusian yang lebih luas. Namun, proses pengolahan menjadi bubuk instan dapat menurunkan komponen bioaktif dan potensi antioksidannya. Upaya dalam menunjang komponen bioaktif yang hilang dapat ditambahkan bahan kaya antioksidan, salah satunya jahe merah. Penelitian ini bertujuan untuk mengetahui bagaimana pengaruh variasi konsentrasi sari jahe merah terhadap karakteristik fisik, kimia dan sensoris bubuk instan loloh cemcem, serta menentukan konsentrasi yang tepat dalam menghasilkan karakteristik terbaik. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan variasi konsentrasi sari jahe merah sebanyak 0%, 1,5%, 3%, 4,5%, dan 6%, dengan tiga kali pengulangan. Analisis data menggunakan sidik ragam dan perlakuan yang berpengaruh nyata terhadap parameter, dilanjutkan dengan uji Duncan selang kepercayaan 95%. Hasil penelitian menunjukkan variasi konsentrasi sari jahe merah memberikan pengaruh nyata terhadap rendemen, waktu larut, kadar air, total fenol, aktivitas antioksidan, sensoris hedonik, dan skoring, namun tidak memberikan pengaruh nyata terhadap kadar abu dan pH. Perlakuan terbaik diperoleh konsentrasi sari jahe merah 6% dengan karakteristik rendemen 20,32%, kadar air 3,70%, kadar abu 1,02%, waktu larut 13,68 detik, pH 3,36, total fenol 117,7 mgGAE/100g, dan aktivitas antioksidan 58,92%, serta tingkat kesukaan panelis terhadap warna agak disukai, aroma, rasa, dan penerimaan keseluruhan disukai, serta skoring rasa kategori khas loloh cemcem dan sangat terasa jahe. Kata Kunci: antioksidan, bubuk instan, jahe merah, loloh cemcem]]>
Copyrights © 2025
