PH Value, Total Microbes, Alcohol Content and Overall Hedonic Characteristic of Ginger Ale

Abstract

Ginger Ale is a type of beverage that is quite well-known in the United States and Europe as a form of beverage that is affiliated with the basic ingredients of rhizomes (roots). This research aims at to analyse the pH value, total microbes, total sugar and overall hedonic properties of ginger ale with palm sugar substitution to white sugar namely T0 = 0%, T1 = 25%, T2 = 50%, T3 = 75%, T4 = 100%. Each treatment was done in 4 replications. The parameters tested were alcohol content, pH, total Saccharomyces and hedonic yeast. The data obtained were analyzed using ANOVA at a significance level of 5% and if there was a difference it was then analyzed by the Duncan Multiple Range Test. Hedonic test result was analyzed using Kruskal-Wallis test with a significance level of 5% and if there were differences then continue to be analyzed using Mann Whitney test. Based on the research, it can be concluded that the substitution of white sugar with palm sugar in ginger ale had significant influence on the level of alcohol content and pH value while had no significant effect on total microbes. Regarding hedonic quality, ginger ale with 75% palm sugar substitution showed as the most preferred formula for ginger ale.