PENGARUH PENAMBAHAN SARI JAHE GAJAH (Zingiber 0fficinale) TERHADAP ORGANOLPTIK, SIFAT FISIK DAN KIMIA DALAM PEMBUATAN PERMEN JELLY DAUN KATUK (Sauropus androgynus)

Susanti, Kadek Intan Arni; tamrin, tamrin; Asyik, Nur

doi:10.33772/jstp.v4i2.7126

Jurnal

PENGARUH PENAMBAHAN SARI JAHE GAJAH (Zingiber 0fficinale) TERHADAP ORGANOLPTIK, SIFAT FISIK DAN KIMIA DALAM PEMBUATAN PERMEN JELLY DAUN KATUK (Sauropus androgynus)

Jurnal Sains dan Teknologi Pangan · Vol. 4 No. 2 (2019)

DOI: 10.33772/jstp.v4i2.7126
ISSN: 2527-6271
Published: 2019-06-22
Publisher: JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language: eng

Abstract

ABSTRACT This study aimed to determine the effect of adding ginger juice to the organoleptic, physical, chemical, and antioxidant properties of katuk jelly leaf candy. This study used a Completely Randomized Design (CRD) consisting of 5 types of ginger juice addition treatments symbolized by the letter (J), namely, J1 (0%), J2 (5%), J3 (10%), J4 (15%), and J5 (20%). The results show that the addition of ginger juice had no significant effect on organoleptic assessment (color and texture) but had a significant effect on the aroma and taste of katuk leaf jelly candy. The addition of ginger juice to the katuk leaf jelly has a significant effect on pH but has no significant effect on suppleness, moisture content, and ash content. The antioxidant activity of katuk leaf candy increases with increasing concentration of ginger juice added. The chosen treatment of jelly candy is the J4 treatment (15% ginger juice) with the color, aroma, taste, and texture organoleptic values reached is 3.42 (slightly like), 3.62 (like), 4.07 (like), and 3.42 (slightly like), respectively. The J4 treatment also had the elasticity of 3.59 (rubbery), the water content of 20.01%, ash content of 1.49%, pH of 5.26%, and an IC50 value of 764.716 ppm. Thus, it can be concluded that the higher the addition of the ginger juice concentration, the higher the increase of katuk leaf jelly antioxidant activity, water content, and ash content. In general, jelly candy products were accepted (preferred) by panelists.Keywords: Jelly Candy, Ginger, Katuk LeavesABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penambahan sari jahe terhadap organoleptik, sifat fisik, kimia dan aktivitas antioksidan permen jelly daun katuk. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 5 jenis perlakuan penambahan sari jahe yang dilambangkan dengan huruf (J) yaitu, J1 (0%), J2 (5%), J3 (10%), J4 (15%) dan J5 (20%). Hasil penelitian menunjukkan bahwa penambahan sari jahe berpengaruh tidak nyata terhadap penilaian organoleptik (warna dan tekstur) tetapi berpengaruh nyata terhadap aroma dan rasa permen jelly daun katuk. Penambahan sari jahe pada permen jelly daun katuk berpengaruh nyata terhadap pH namun berpengaruh tidak nyata terhadap kekenyalan, kadar air dan kadar abu. Aktivitas antioksidan permen jelly daun katuk semakin meningkat seiring meningkatnya konsentrasi sari jahe yang ditambahkan. Perlakuan terpilih dalam pembuatan permen jelly dauk katuk yaitu perlakuan J4 (Penambahan sari jahe 15%) dimana nilai organoleptik warna sebesar 3.42 (agak suka), aroma 3.62 (suka), rasa 4.07 (suka), dan tekstur 3.42 (agak suka), memiliki nilai kekenyalan 3.59 (kenyal), kadar air 20.01%, kadar abu 1.49%, dan pH 5.26%, dan memiliki nilai IC50 pada perlakuan J4 Yaitu 764.716 ppm. Sehingga dapat disimpulkan semakin tinggi penambahan kosentrasi sari jahe aktivitas antioksidan permen jelly daun katuk semakin meningkat begitu pula dengan kadar air dan kadar abu permen jelly daun katuk. Secara umum produk permen jelly ini dapat diterima (disukai) panelis.Kata kunci: Permen Jelly, Jahe, Daun Katuk

Collaboration network of the authors

40 authors · 128 co-authorship links · showing the 40 most connected

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Universitas Halu Oleo
Affiliation unknown

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Co-author	Organisation	Joint articles
Ansharullah Ansharullah	Universitas Halu Oleo	19
Hermanto Hermanto	Universitas Halu Oleo	17
Kobajashi Togo Isamu	Affiliation unknown	8
RH Fitri Faradilla	Affiliation unknown	8
SRI REJEKI	Universitas Halu Oleo	6
Djukrana Wahab	Affiliation unknown	6
Abdu Rahman Baco	Affiliation unknown	6
LA KARIMUNA	Universitas Halu Oleo	6
SRI WAHYUNI	Affiliation unknown	5
Muhammad Syukri Sadimantara	Universitas Halu Oleo	5
Asnani Asnani	Affiliation unknown	4
Haslianti Haslianti	Affiliation unknown	3
Suwarjoyowirayatno Suwarjoyowirayatno	Affiliation unknown	3
Mariani. L	Affiliation unknown	2
Ryan Hidayat	Affiliation unknown	2
Agung Putu Agus Saputra	Affiliation unknown	2
Diah Islamyati Harsyam	Affiliation unknown	2
Maharani Maharani	Affiliation unknown	2
Muh Syukri Sadimantara	Affiliation unknown	1
Tamrin -	Affiliation unknown	1
GEDE AGUS SANJAYA	Universitas Halu Oleo	1
SAS MITA	Universitas Halu Oleo	1
Azhar Bafadal	Universitas Halu Oleo	1
Anugrah Hidayat	Affiliation unknown	1
Azhar Ansi	Universitas Halu Oleo	1
Sarinah Sarinah	Affiliation unknown	1
I Gede Mardianta	Affiliation unknown	1
Ansharullah Ansarullah	Affiliation unknown	1
Halida Rusdin	Affiliation unknown	1
Arifi Jaldin	Affiliation unknown	1
Feti Fera	Affiliation unknown	1
Ahmad Syafar	Affiliation unknown	1
Astri Rahayu	Affiliation unknown	1
Andi Besse Patadjai	Affiliation unknown	1
Syahrul Syahrul	Affiliation unknown	1
Muhammad Ihsan Diki	Affiliation unknown	1
Irmayanti Irmayanti	Universitas Halu Oleo	1

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 GAJAH (Zingiber 0fficinale) TERHADAP ORGANOLPTIK, SIFAT FISIK DAN KIMIA DALAM PEMBUATAN PERMEN JELLY DAUN KATUK (Sauropus androgynus)</dc:title>
	<dc:creator>Susanti, Kadek Intan Arni</dc:creator>
	<dc:creator>tamrin, tamrin</dc:creator>
	<dc:creator>Asyik, Nur</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACT This study aimed to determine the effect of adding ginger juice to the organoleptic, physical, chemical, and antioxidant properties of katuk jelly leaf candy. This study used a Completely Randomized Design (CRD) consisting of 5 types of ginger juice addition treatments symbolized by the letter (J), namely, J1 (0%), J2 (5%), J3 (10%), J4 (15%), and J5 (20%). The results show that the addition of ginger juice had no significant effect on organoleptic assessment (color and texture) but had a significant effect on the aroma and taste of katuk leaf jelly candy. The addition of ginger juice to the katuk leaf jelly has a significant effect on pH but has no significant effect on suppleness, moisture content, and ash content. The antioxidant activity of katuk leaf candy increases with increasing concentration of ginger juice added. The chosen treatment of jelly candy is the J4 treatment (15% ginger juice) with the color, aroma, taste, and texture organoleptic values reached is 3.42 (slightly like), 3.62 (like), 4.07 (like), and 3.42 (slightly like), respectively. The J4 treatment also had the elasticity of 3.59 (rubbery), the water content of 20.01%, ash content of 1.49%, pH of 5.26%, and an IC50 value of 764.716 ppm. Thus, it can be concluded that the higher the addition of the ginger juice concentration, the higher the increase of katuk leaf jelly antioxidant activity, water content, and ash content. In general, jelly candy products were accepted (preferred) by panelists.Keywords: Jelly Candy, Ginger, Katuk LeavesABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penambahan sari jahe terhadap organoleptik, sifat fisik, kimia dan aktivitas antioksidan permen jelly daun katuk. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 5 jenis perlakuan  penambahan sari jahe yang dilambangkan dengan huruf (J)  yaitu, J1 (0%), J2 (5%), J3 (10%), J4 (15%) dan J5 (20%). Hasil penelitian menunjukkan bahwa penambahan sari jahe berpengaruh tidak nyata terhadap penilaian  organoleptik (warna dan tekstur) tetapi berpengaruh nyata terhadap aroma dan rasa permen jelly daun katuk. Penambahan sari jahe pada permen jelly daun katuk berpengaruh nyata terhadap  pH namun berpengaruh tidak nyata terhadap kekenyalan, kadar air dan kadar abu. Aktivitas antioksidan permen  jelly daun katuk semakin meningkat seiring meningkatnya konsentrasi sari jahe yang ditambahkan. Perlakuan terpilih dalam pembuatan permen jelly dauk katuk yaitu perlakuan J4  (Penambahan sari jahe 15%) dimana nilai organoleptik warna sebesar 3.42 (agak suka), aroma 3.62 (suka), rasa 4.07 (suka), dan tekstur 3.42 (agak suka), memiliki nilai kekenyalan 3.59 (kenyal), kadar air 20.01%, kadar abu 1.49%, dan pH 5.26%, dan memiliki nilai IC50  pada perlakuan J4 Yaitu 764.716 ppm. Sehingga dapat disimpulkan semakin tinggi penambahan kosentrasi sari jahe aktivitas antioksidan permen jelly daun katuk semakin meningkat begitu pula dengan kadar air dan kadar abu permen jelly daun katuk. Secara umum produk permen jelly ini dapat diterima (disukai) panelis.Kata kunci: Permen Jelly, Jahe, Daun Katuk</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>2019-06-22</dc:date>
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	<dc:identifier>https://ojs.uho.ac.id/index.php/jstp/article/view/7126</dc:identifier>
	<dc:identifier>10.33772/jstp.v4i2.7126</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 4, No 2 (2019): JURNAL SAINS DAN TEKNOLOGI PANGAN</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v4i2</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/7126/5245</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2019 Jurnal Sains dan Teknologi Pangan</dc:rights>
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