Puspita, Dini (2023) Pengaruh Suhu Dan Waktu Pengeringan Jahe Merah (Zingiber Officinale Var. Rubrum) Terhadap Karakterisitik Minuman Susu Kedelai Jahe Merah. S1 thesis, UBIVERSITAS JAMBI.
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Abstract
ABSTRAK – Penelitian ini dilakukan untuk mengetahui pengaruh suhu dan waktu pengeringan jahe merah (Zingiber officinale var. rubrum) terhadap karakterisitik minuman susu kedelai jahe merah. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang disusun dengan pola faktorial yang terdiri dari 2 faktor. Faktor pertama adalah suhu pengeringan (A) yang terdiri dari 3 taraf yaitu: A1= Suhu 50°C, A2= Suhu 60°C, dan A3= Suhu 70°C. Faktor kedua adalah waktu pengeringan (B) yang terdiri dari 2 taraf yaitu: B1= Waktu 8 jam, B2= Waktu 10 Jam. Masing-masing perlakuan diulang 3 kali sehingga diperoleh 18 satuan percobaan. Hasil penelitian menunjukkan bahwa suhu pengeringan jahe merah berpengaruh nyata terhadap aktivitas antioksidan, rendemen, kadar air, nilai L* dan a* bubuk jahe merah, sedangkan waktu pengeringan jahe merah berpengaruh nyata terhadap terhadap aktivitas antioksidan, rendemen, kadar air bubuk jahe merah. Perlakuan terbaik dalam pembuatan bubuk jahe merah terdapat pada perlakuan pengeringan dengan suhu 60°C dan waktu 8 jam yaitu aktivitas antioksidan bubuk jahe 75,19%, rendemen bubuk jahe sebesar 75,19%, kadar air 3,09%, nilai derajat warna L* 40,84, a* 13,47, b* 25,27. Suhu pengeringan jahe merah berpengaruh nyata terhadap aktivitas antioksidan, uji organoleptik rasa dan aroma pada susu kedelai, sedangkan waktu pengeringan berpengaruh nyata terhadap aktivitas antioksidan, uji organoleptik rasa dan aroma susu kedelai. ABSTRACT – This research was conducted to determine the effect of temperature and drying time of red ginger (Zingiber officinale var. rubrum) on the characteristics of red ginger soy milk drink. This study used a completely randomized design (CRD) which was arranged with a factorial pattern consisting of 2 factors. The first factor is the drying temperature (A) which consists of 3 levels, namely: A1 = 50°C temperature, A2 = 60°C temperature, and A3 = 70°C temperature. The second factor is the drying time (B), which consists of 2 levels, namely: B1 = 8 hours, B2 = 10 hours. Each treatment was repeated 2 times to obtain 18 experimental units. The results showed that the drying temperature of red ginger had a significant effect on antioxidant activity, yield, water content, L* and a* value of red ginger powder, while the drying time of red ginger had a significant effect on antioxidant activity, yield, water content of red ginger powder. The best treatment in the manufacture of red ginger powder was the drying treatment with a temperature of 60°C and a length of time of 8 hours, namely the antioxidant activity of ginger powder was 75.19%, the yield of ginger powder was 75.19%, the water content was 3.09%, the degree of color L* 40.84, a* 13.47, b* 25.27. Drying temperature of red ginger significantly affected antioxidant activity, organoleptic test of taste and aroma of soy milk, while drying time significantly affected antioxidant activity, a* value, organoleptic test of taste and aroma of soy milk.
| Type: | Thesis (S1) |
|---|---|
| Uncontrolled Keywords: | Bubuk Jahe Merah, Pengaruh Suhu, Susu kedelai, dan Waktu Pengeringan Drying Time, Effect of Temperature, Red Ginger Powder and Soy milk |
| Subjects: | Q Science > Q Science (General) S Agriculture > S Agriculture (General) T Technology > T Technology (General) |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Puspita |
| Date Deposited: | 17 Mar 2023 01:36 |
| Last Modified: | 17 Mar 2023 01:36 |
| URI: | https://repository.unja.ac.id/id/eprint/46127 |
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