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PENGARUH PENAMBAHAN SARI JAHE MERAH (Zingiber dffociniale Var. Rubrum) TERHADAPKARAKTERISTIK ORGANOLEPTIK DAN AKTIVITAS ANTIOKSIDAN MINUMAN COKELAT

Jurnal Sains dan Teknologi Pangan · Vol. 2 No. 6 (2018)

DOI
10.33772/jstp.v2i6.3871
ISSN
2527-6271
Published
2018-04-09
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACT Chocolate drink is one of the alternative products of cocoa processing. The purpose of this study was to determine theformulation of chocolate drink preferred by consumers and to determine the antioxidant activity of chocolate drink with theaddition of red ginger extract. This study used a complete randomized design (CRD) consisting of five treatments withaddition of red extracts of 0 g (J0), 2 g (J1), 3g (J2), 4 g (J3) and 5 g (J4). The results showed that panelists liked thechocolate drink with the addition of ginger juice of 4 g (J3). The antioxidant activity of chocolate drink increased withincreasing the addition of red ginger extract, this is due to red ginger contains phenol compounds that also act as antioxidant. Keywords: Red ginger extract, chocolate drink, organoleptic, antioxidant. ABSTRAK Minuman cokelat merupakan salah satu produk alternatif dari hasil pengolahan kakao. Tujuan penelitian ini adalahuntuk mengetahui formulasi minuman cokelat yang disukai konsumen dan untuk mengetahui aktivitas antioksidandari minuman cokelat dengan penambahan sari jahe merah. Penelitian ini menggunakan rancangan acak lengkap(RAL) yang terdiri dari lima perlakuan penambahan jahe merah 0 g (J0), 2 g (J1), 3g (J2), 4 g (J3), dan 5 g (J4).Hasil penelitian menunjukkan bahwa panelis menyukai minuman cokelat dengan penambahan sari jahe sebanyak4 gram (J3). Aktivitas antioksidan minuman cokelat meningkat seiring dengan meningkatnya jumlah penambahansari jahe merah disebabkan jahe merah mengandung senyawa fenol yang juga berfungsi sebagai antioksidan. Kata Kunci: Sari jahe merah, minuman cokelat, organoleptic, antioksidan.

Collaboration network of the authors

40 authors · 137 co-authorship links · showing the 40 most connected

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  • Universitas Halu Oleo
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Hermanto HermantoUniversitas Halu Oleo17
Nur AsyikUniversitas Halu Oleo14
Kobajashi Togo IsamuAffiliation unknown8
Ansharullah AnsharullahUniversitas Halu Oleo8
RH Fitri FaradillaAffiliation unknown6
SRI REJEKIUniversitas Halu Oleo6
Abdu Rahman BacoAffiliation unknown5
Ryan HidayatAffiliation unknown4
Suwarjoyowirayatno SuwarjoyowirayatnoAffiliation unknown3
SRI WAHYUNIAffiliation unknown3
LA KARIMUNAUniversitas Halu Oleo3
Muhammad Syukri SadimantaraUniversitas Halu Oleo3
Mariani. LAffiliation unknown2
Maharani MaharaniAffiliation unknown2
La RiandaAffiliation unknown2
GEDE AGUS SANJAYAUniversitas Halu Oleo1
Azhar BafadalUniversitas Halu Oleo1
Anugrah HidayatAffiliation unknown1
Sarinah SarinahAffiliation unknown1
I Gede MardiantaAffiliation unknown1
Irmayanti IrmayantiUniversitas Halu Oleo1
Yulis AdriantiAffiliation unknown1
Nur HutrianiAffiliation unknown1
Restu LibrianiAffiliation unknown1
Yermia Nur Fajriani SuaibAffiliation unknown1
Wd Wd Sitti Aisyah Nurul FahlaniAffiliation unknown1
Jumadin JumadinAffiliation unknown1
Irna FropitasariAffiliation unknown1
Mohammad Nuh IbrahimAffiliation unknown1
Saleh RahmatAffiliation unknown1
Wa Ode MeliAffiliation unknown1
Siti NgaropaAffiliation unknown1
Satria SatriaAffiliation unknown1
Asnani AsnaniAffiliation unknown1
Waode Iralistar IralistariAffiliation unknown1
Amy Pratiwi AgungAffiliation unknown1
Sitti SumarniAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/jstp/oai, first harvested 31 Okt 2026, last seen 31 Okt 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">PENGARUH PENAMBAHAN SARI JAHE  MERAH (Zingiber dffociniale Var. Rubrum) TERHADAPKARAKTERISTIK ORGANOLEPTIK DAN AKTIVITAS ANTIOKSIDAN MINUMAN COKELAT</dc:title>
	<dc:creator>Wahyunus, Wahyunus</dc:creator>
	<dc:creator>Tamrin, Tamrin</dc:creator>
	<dc:creator>wahab, djukrana</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACT Chocolate drink is one of the alternative products of cocoa processing. The purpose of this study was to determine theformulation of chocolate drink preferred by consumers and to determine the antioxidant activity of chocolate drink with theaddition of red ginger extract. This study used a complete randomized design (CRD) consisting of five treatments withaddition of red extracts of 0 g (J0), 2 g (J1), 3g (J2), 4 g (J3) and 5 g (J4). The results showed that panelists liked thechocolate drink with the addition of ginger juice of 4 g (J3). The antioxidant activity of chocolate drink increased withincreasing the addition of red ginger extract, this is due to red ginger contains phenol compounds that also act as antioxidant.  Keywords: Red ginger extract, chocolate drink, organoleptic, antioxidant. ABSTRAK Minuman cokelat merupakan salah satu produk alternatif dari hasil pengolahan kakao. Tujuan penelitian ini adalahuntuk mengetahui formulasi minuman cokelat yang disukai konsumen dan untuk mengetahui aktivitas antioksidandari minuman cokelat dengan penambahan sari jahe merah. Penelitian ini menggunakan rancangan acak lengkap(RAL) yang terdiri dari lima perlakuan penambahan jahe merah 0 g (J0), 2 g (J1), 3g (J2), 4 g (J3), dan  5 g (J4).Hasil penelitian menunjukkan bahwa panelis menyukai minuman cokelat dengan penambahan sari jahe sebanyak4 gram (J3). Aktivitas antioksidan minuman cokelat meningkat seiring dengan meningkatnya jumlah penambahansari jahe merah disebabkan jahe merah mengandung senyawa fenol yang juga berfungsi sebagai antioksidan. Kata Kunci: Sari jahe merah, minuman cokelat, organoleptic, antioksidan.</dc:description>
	<dc:publisher xml:lang="en-US">JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2018-04-09</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
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	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
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	<dc:identifier>https://ojs.uho.ac.id/index.php/jstp/article/view/3871</dc:identifier>
	<dc:identifier>10.33772/jstp.v2i6.3871</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 2, No 6 (2017): JURNAL SAINS DAN TEKNOLOGI PANGAN</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v2i6</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/3871/2957</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2018 Jurnal Sains dan Teknologi Pangan</dc:rights>
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