“Pengaruh Rasio Ekstrak Bawang Dayak (Eleutherine palmifolia (L.) Merr) dan Ekstrak Jahe Merah (Zingiber officinale var. Rubrum) Terhadap Karakteristik Minuman Fungsional Ready To Drink

Shofitrie, Siti Masyithoh (2023) “Pengaruh Rasio Ekstrak Bawang Dayak (Eleutherine palmifolia (L.) Merr) dan Ekstrak Jahe Merah (Zingiber officinale var. Rubrum) Terhadap Karakteristik Minuman Fungsional Ready To Drink. S1 thesis, Universitas Jambi.

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Abstract

ABSTRAK- Penelitian ini dilakukan untuk mengetahui adanya pengaruh terhadap rasio ekstrak bawang dayak dan ekstrak jahe merah terhadap karakteristik dan organoleptik minuman fungsional ready to drink. Penelitian ini menggunakan metode Rancangan Acak Kelompok (RAK), dengan 6 perlakuan rasio ekstrak bawang dayak dan ekstrak jahe merah 100%:0%,95%:5%, 90%:10%, 85%:15%, 80%:20% dan 75%:5%. Perlakuan diulang sebanyak 3 kali hingga diperoleh 18 satuan percobaan. Hasil penelitian menunjukkan bahwa rasio ekstrak bawang dayak dan ekstrak jahe merah berpengaruh nyata berpengaruh nyata terhadap karakteristik fisik (analisa warna, derajat keasaman (pH), dan total padatan terlarut), kimia (total fenol, total flavonoid, antosianin dan aktivitas antioksidan), dan uji organoleptik (mutu hedonik warna, rasa kelar, rasa pedas,rasa manis, dan aroma jahe, dan uji hedonik warna, rasa, aroma dan penerimaan keseluruhan) minuman fungsional ready to drink, namun tidak berpengaruh terhadap nyata pada uji mutu hedonik terhadap aftertaste minuman fungsional ready to drink yang dihasikan. Perlakuan terbaik terdapat pada rasio ekstrak bawang dayak 75% dan ekstrak jahe merah 25% dengan nilai L (43,8), nilai a(30,3), nilai b (32,0) dan oHue (46,6) dengan deskripsi warna Dark Orange, total padatan terlarut (14,93), pH (5,50) total fenol 522,298 mg AGE/L, total flavonoid 149,532 mg QE/L, antosianin 49,017 ppm, aktivitas antioksidan 72,133%, dan organoleptik (mutu hedonik dengan warna merah, rasa kelat, rasa sangat pedas, rasa manis, aroma jahe sangat kuat dan aftertaste yang sangat terasa, dan uji hedonik warna 3,11 (agak suka), rasa 3,51 (suka), aroma 3,51 (suka), dan penerimaan keseluruhan 3,34 (agak suka). Kata kunci: Bawang Dayak, Jahe Merah, Minuman Fungsional, Ready to drink. ABSTRACT- This study was conducted to determine the effect of the ratio of dayak onion extract and red ginger extract on the characteristics and organoleptic of ready to drink functional drinks. This study used a randomized block design (RBD) method, with 6 treatments, the ratio of dayak onion extract and red ginger extract was 100%:0%, 95%:5%, 90%:10%, 85%:15%, 80%:20 % and 75%:5%. The treatment was repeated 3 times to become 18 experimental units. The results showed that the ratio of Dayak onion extract and red ginger extract had a significant effect on physical characteristics (color analysis, degree of acidity (pH), and total dissolved solids), chemical (total phenols, total flavonoids, anthocyanins and antioxidant activity), and organoleptic tests (hedonic quality of color, chelate taste, spicy taste, sweet taste, and ginger aroma, and hedonic tests of color, taste, aroma and overall acceptability) of ready to drink functional drinks, but no significant effect on the hedonic quality test of aftertaste ready to drink functional drink produced. The best treatment was found in the ratio of 75% dayak onion extract and 25% red ginger extract with L value (43.8), a value (30.3), b value (32.0) and oHue (46.6) with color description Dark Orange, total dissolved solids (14.93), pH (5.50) total phenol 522.298 mg AGE/L, total flavonoids 149.532 mg QE/L, anthocyanin 49.017 ppm, antioxidant activity 72.133 %, and organoleptic (hedonic quality with color red, chelate taste, very spicy taste, sweet taste, very strong ginger aroma and very pronounced aftertaste, and color hedonic test 3.11 (rather like), taste 3.51 (like), aroma 3.51 (like), and an overall acceptance of 3.34 (rather like it). Keywords: Onion Dayak, , Red ginger, Functional drinks, Ready To Drink

Type:	Thesis (S1)
Uncontrolled Keywords:	Bawang Dayak, Jahe Merah, Minuman Fungsional, Ready to drink
Subjects:	L Education > L Education (General)
Divisions:	Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User:	SHOFITRIE
Date Deposited:	14 Mar 2023 06:29
Last Modified:	14 Mar 2023 06:29
URI:	https://repository.unja.ac.id/id/eprint/45929

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