标题：Pengaruh pemakaian jahe emprit dan jahe merah terhadap karakteristik fisik, total fenol, dan kandungan gingerol, shogaol ting-ting jahe (Zingiber officinale)
摘要：Pemanfaatan jahe menjadi suatu produk alternatif yang mempunyai nilai tambah salah satunya adalah makanan ringan ting-ting jahe. Produk ini merupakan pangan fungsional yang berkhasiat obat. Penelitian bertujuan untuk mengetahui pengaruh jenis jahe dan penambahan jahe terhadap karakteristik fisik, total fenol, kandungan utama jahe gingerol dan shogaol ting-ting jahe. Penelitian dilakukan dengan menggunakan jahe emprit dan jahe merah dengan persentase penambahan terhadap bahan 10%, 20% dan 30%. Hasil penelitian menunjukkan bahwa pemakaian jenis jahe memberikan pengaruh terhadap total fenol, gingerol dan shogaol ting-ting jahe. Perlakuan optimal didapatkan pada ting-ting jahe emprit dengan penambahan 30% dengan total fenol 1,66%, gingerol (6,8 dan 10 gingerol) berturut turut 0,172 mg/g; 0,163 mg/g; 0,275 mg/g, dan 6 shogaol 0,150 mg/g. Penilaian organoleptik tingkat kesukaan panelis terbaik diperoleh pada perlakuan ting-ting jahe merah 20% dengan rasa, aroma dan tekstur 3,90; 3,75; 3,45 yaitu disukai. Abstract An alternative product from ginger that has an added value is by making it as a snack food called ginger ting-ting. This product is a functional food which has a medicinal properties. The study was aimed to determine the effect of ginger type and the addition of ginger to the physical characteristics, total phenol, the main content of ginger gingerol and shogaol of ginger ting-ting. The study was carried out using yellow ginger and red ginger with the percentage of addition to the ingredients of 10%, 20%, and 30%. The results showed that the use of the ginger type affected the total phenol, gingerol, and shogaol of ginger ting-ting. The optimal treatment was obtained in yellow ginger ting-ting at the addition 30% with total phenol 1.66%, gingerol (6, 8, and 10 gingerol) 0.172 mg/g; 0.163 mg/g; 0.275 mg/g respectively, and 6 shogaol 0.150 mg/g. Organoleptic assessment of the best panelist preference level was obtained at the treatment 20% red ginger ting-ting with the taste, flavor, and texture were preferred with value 3.90; 3.75; 3.45 recpectively.
