Efek Jenis Jahe dan Perlakuan Pendahuluan Blansing Terhadap Karakteristik Fisikokimia Minuman Jahe Instan

Zahra Fidela, ZF and Iffah Muflihati, IM and Enny Purwati Nurlaili, EPN and Arief Rakhman Affandi, ARA Efek Jenis Jahe dan Perlakuan Pendahuluan Blansing Terhadap Karakteristik Fisikokimia Minuman Jahe Instan. Efek Jenis Jahe dan Perlakuan Pendahuluan Blansing Terhadap Karakteristik Fisikokimia Minuman Jahe Instan.

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Abstract

Ginger is one of the rhizome plants often used by the community. One of the uses of ginger was processed into instant drinks. However, during this time the processing of instant ginger drinks often used ginger rhizomes directly without being given pre-treatment. This study aimed to determine the effect of various varieties of ginger and the addition of blanching pre-treatment with 0.05% citric acid to the physicochemical and sensory properties of instant ginger drinks. This study used a factorial experimental design with the basis of a completely randomized design, with two factors, the variety of ginger and the addition of blanching pre-treatment with 0.05% citric acid. The results showed that the value of L*, a*, b* instant ginger with blanching pre-treatment and instant ginger that was not given a pre-treatment showed a significantly different value. The value of phenol total will increase after ginger was given blanching pre-treatment, with the highest phenol total value in red ginger blanching pretreatment was 18.18%. The variety of ginger and the addition of blanching pretreatment did not affect the solubility and rehydration time of instant ginger drink.

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