PEMANFAATAN EKSTRAK JAHE MERAH (Zingiber officinale var. Rubrum) DAN KULIT NANAS(Ananas comosus L. Mer) DALAM PEMBUATAN BUBUK INSTAN
Abstract: The research
purposes was to evaluate of the quality and antioxidant of the instant powder
of red ginger with the addition of skin pineapples extracts. The method used in
this research was a Complete Random Design with 4 treatments and 4
replications. The treatments were P1 (90 mlred ginger extracts : 10 mlskin
pineapples extracts), P2 (80 mlred ginger extracts : 20 mlskin pineapples
extracts), P3 (70 mlred ginger extracts : 30 mlskin pineapples extracts), P4
(60 mlred ginger extracts : 40 mlskin pineapples extracts). The results show
that the usage red ginger and skin pineapples extracts significantly influenced
the total sugar content,antioxidant, descriptive value of aroma and taste of
instant powder, but did not affect the moisture and ash contents, color, and
texture of instant powder. The best treatment was P4 (60% red ginger extracts :
40% skin pineapples extracts)with total
sugar content of 61,29%, ash content 1,44%, moisture content 1,68% and
antioxidant 33,701ppm. For the quality attributes like color, flavor, taste,
texture, and overall assessment with descriptive color whitey-brown, flavorfull
pineapple, taste pineapple and texture rather smooth and comply with quality
standards instan powder, base on the parameters of mouisture content, ash content and total
sugar content.
Penulis: Ahmad Dawardi
Harahap, Raswen Efendi, Noviar Harun
Kode Jurnal: jppertaniandd160617
