PENGARUH PENAMBAHAN EKSTRAK JAHE (Zingiber officinale) TERHADAP NILAI SENSORI, PROKSIMAT DAN DAYA SIMPAN DODOL RUMPUT LAUT (Kappaphycus alvarezii)

Abstract

Effect of Addition of Ginger Extract (Zingiber officinale) to Sensory Values, Proximate and Storability Seaweed Dodol (Kappaphycus alvarezii) ABSTRACT         The aim of this study was to determine the effect of the addition of ginger to the sensory value (color, aroma, texture, and taste) proximate values (water content, ash, fat, protein, and carbohydrate) and storability (total yeast) of seaweed dodol. This study used a Completely Randomized Design (CRD) consisting of four treatments, which were a combination of seaweed and ginger extract, respectively: 100: 0% (D1), 90: 10% (D2), 85: 15% (D3) and 80: 20% (D4) and repeated three times. The results obtained showed that dodol with the addition of ginger extract did not significantly affect the sensory value of the color and texture while the aroma and taste attributes of seaweed dodol with the addition of ginger extract had a significant effect. The highest sensory value of colors and textures was found in treatments D1 3.77 (likes) and 4.01 (likes), aroma and taste found in treatments D3 4.45 (likes) and 4.51 (very likes). The best proximate test values were in the D1 treatment with a moisture content of 15.43%, ash content of 2.02% and carbohydrate content of 65.42%, while the best value for fat and protein content was in the D4 treatment with values of 18.01% and 5.21%. The best value for storability is in the D3 treatment with a range of total yeast value of 3.86-4.63 CFU/gr log that is stored for 9 days. Keywords: Dodol, Ginger Extract, Seaweed, Sensory Values, StorabilityABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh penambahan jahe terhadap nilai sensori (warna, aroma, tekstur dan rasa) perbedaan nilai proksimat (kadar air, abu, lemak, protein dan karbohidrat) dan daya simpan (angka total khamir) dodol rumput laut. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari empat perlakuan yaitu kombinasi penggunaan Rumput laut dan ekstrak jahe, berturut-turut: 100:0% (D1), 90:10% (D2), 85:15% (D3) dan 80:20% (D4) dan ulangan sebanyak tiga kali. Hasil penelitian yang diperoleh menunjukan bahwa dodol dengan penambahan ekstrak jahe berpengaruh tidak nyata terhadap nilai sensori warna dan tekstur sedangkan pada atribut aroma dan rasa dodol rumput laut dengan penambahan ekstrak jahe berpengaruh nyata. Nilai sensori warna dan tekstur tertinggi terdapat pada perlakuan D1 3.77 (suka) dan 4.01 (suka), aroma dan rasa terdapat pada perlakuan D34.45 (suka) dan 4.51 (sangat suka). Nilai uji proksimat terbaik terdapat pada perlakuan D1dengan nilai kadar air 15.43% , kadar abu 2.02% dan kadar karbohidrat  65.42%, sedangkan nilai terbaik untuk kadar lemak dan protein terdapat pada perlakuan  D4  dengan nilai 18.01% dan 5.21%.Nilai terbaik untuk daya simpan terdapat pada perlakuan D3  dengan kisaran nilai angka total khamir 3.86-4.63 Log CFU/gr yang disimpan selama 9 hari.Kata kunci: Daya Simpan, Dodol, Ekstrak Jahe, Nilai Sensori, Rumput Laut