Karakteristik fisikokimia serbuk minuman jahe merah instan dengan penambahan rumput laut (Kappaphycus alvarezii)

Abstract

Minuman jahe merah (Zingiber officinale var. Rubrum) sebagai penghangat tubuh memiliki nilai fungsional lain dengan menambahkan Kappaphycus alvarezii sebagai sumber serat. Tujuan penelitian ini untuk menentukan pengaruh penambahan rumput laut K. alvarezii terhadap karakteristik fisikokimia dan penerimaan konsumen minuman jahe merah instan. Rancangan percobaan yang digunakan adalah rancangan acak lengkap (RAL) dengan perlakuan penambahan persentase bubur rumput laut (0, 20, 40, 60, dan 80%) terhadap rendemen, viskositas, derajat putih, daya larut, komposisi kimia, pH, dan uji hedonik. Hasil penelitian menunjukkan bahwa penambahan K. alvarezii tidak berpengaruh nyata (p>0,05) terhadap nilai kesukaan panelis pada aroma, rasa, dan kekentalan kecuali warna, namun berpengaruh nyata (p<0,05) terhadap karakteristik viskositas, daya larut, derajat putih, pH, kadar air, abu, dan serat kasar. Karakteristik fisikokimia serbuk minuman jahe merah K. alvarezii instan, yaitu viskositas 1,3-9,2 cP, derajat putih 64,82-76,82%, daya larut 99,46-99,69%, kadar air 1,33-2,86%, abu 0,41-0,62%, serat kasar 4,15-5,62% dan pH 6,30-7,05. Kadar air dan abu produk memenuhi syarat SNI minuman bubuk. Hasil uji hedonik konsumen meliputi warna 4,20-5,30; aroma 4,20-4,80; rasa 4,37-5,20 dan kekentalan 4,57-5,00.The addition of Kappaphycus alvarezii to red ginger (Zingiber officinale var. rubrum) drink, as a source of fiber, imparts another functional value to the beverage, particularly as a body warmer. The primary objective of this study was to evaluate the effect of incorporating K. alvarezii seaweed on the physicochemical properties and consumer acceptance of instant red ginger drink. The research methodology adopted for this study was a completely randomized design (CRD), which incorporated various treatment percentages of seaweed pulp (0, 20, 40, 60, and 80%) to examine the yield, viscosity, whiteness, solubility, chemical composition, pH, and hedonic tests. The results of this study demonstrated that the incorporation of K. alvarezii did not have a substantial impact (p>0.05) on panelists' preference ratings for aroma, taste, and viscosity, except for color. However, it exhibited a considerable influence (p<0.05) on the viscosity, solubility, degree of whiteness, pH, water content, ash, and crude fiber. The physicochemical characteristics of K. alvarezii red ginger drink powder include viscosity ranging from 1.3 to 9.2 centipoise, whiteness degree ranging from 64.82% to 76.82%, solubility ranging from 99.46% to 99.69%, moisture content ranging from 1.33% to 2.86%, ash content ranging from 0.41% to 0.62%, crude fiber ranging from 4.15% to 5.62%, and pH ranging from 6.30 to 7.05.The moisture and ash content of the product conformed to the standards set forth in the SNI for powdered beverages. The results of the consumer hedonic test indicate that the product has a color rating of 4.20-5.30, an aroma rating of 4.20-4.80, a taste rating of 4.37-5.20, and a viscosity rating of 4.57-5.00.