<![CDATA[This study aimed to analyze the effect of adding red ginger extract (Zingiber officinale var. rubrum) on the quality of yogurt based on sensory and hedonic tests. The study employed an experimental method using a Completely Randomized Design (CRD) consisting of four treatments: X0 (0%), X1 (5%), X2 (10%), and X3 (15%) red ginger extract addition. The assessment was conducted by panelists through sensory tests covering color, aroma, texture, sour taste, and ginger taste, as well as hedonic tests covering color, aroma, texture, and taste. The data were analyzed using Analysis of Variance (ANOVA), followed by Duncan's Multiple Range Test at a 5% significance level. The results showed that the addition of red ginger extract had a significant effect on the color and sour taste of yogurt, while aroma, texture, and ginger taste did not show significant differences. In the hedonic test, the treatments affected the panelists' level of preference. Color and aroma were most preferred in the yogurt without red ginger extract addition (X0), the best texture was found in treatment X1 (5%), while taste was most preferred in treatment X2 (10%). Overall, the formulation with 10% red ginger extract addition was considered the best treatment because it provided a balance between sensory quality and panelist acceptance. Keywords: yogurt, red ginger, sensory quality, hedonic test, functional food.]]>
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