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PENGARUH SUBSTITUSI JUS JAHE (Zingiber officinale) PADA PEMBUATAN SIRUP TERONG BELANDA (Solanum betaceum Cav.) TERHADAP NILAI GIZI DAN SIFAT ORGANOLEPTIK

Jurnal Sains dan Teknologi Pangan · Vol. 3 No. 6 (2019)

DOI
10.33772/jstp.v3i6.5408
ISSN
2527-6271
Published
2019-01-15
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACTThe purpose of this study was to determine the effect of addition of ginger Extract on organolepticvalue and nutritional content of Dutch eggplant syrup. This study used a Completely Randomized Design(CRD). The formulation of this study was the comparison of Dutch eggplant Extract and ginger Extract with 5levels ie. S0 (100% of Dutch Eggplant Extract), S1 (95% of Dutch Eggplant Extract: 5% of Ginger Extract), S2(90% of Dutch Eggplant Extract: 10 % of Ginger extract), S3 (85% of Dutch Eggplant Extract: Ginger Extract of15%) and S4 (80% of Dutch Eggplant Extract: 20% of Ginger extract). The S4 treatment was the mostpreferred treatment for panelists with a score of preference for the color, aroma, flavor and viscosity ie. 4.40(likes), 4.53 (very like), 4.20 (likes) and 4.43 (like), respectively. The contents of glucose, vitamin C andantioxidant activity of S4 samples were 67.28%, 0.11% and 45.20 µg/mL. The more addition of ginger extract,the higher the level of preference for panelists and antioxidant activity increased.Keywords: Dutch eggplant syrup, ginger ExtractABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh penambahan sari jahe terhadap nilaiorganoleptik dan kandungan gizi sirup terong belanda. Penelitian ini menggunakan Rancangan Acak Lengkap(RAL). Formulasi penelitian ini adalah perbandingan sari terong belanda dan sari jahe dengan 5 taraf, yaitu S0(Sari Terong Belanda 100%), S1 (Sari Terong Belanda 95%: Sari Jahe 5%), S2(Sari Terong Belanda 90%:Sari Jahe 10%), S3 (Sari Terong Belanda85%: Sari Jahe 15%) dan S4 (Sari Terong Belanda 80%: Sari Jahe20%). Perlakuan S4 merupakan perlakuan yang paling disukai panelis dengan skor penilaian kesukaanterhadap warna aroma rasa dan kekentalan berturut-turut sebesar 4,40 (suka), sebesar 4,53 (sangat suka),sebesar 4,20 (suka) dan 4,43 (suka). Kadar glukosa, vitamin C dan aktivitas antioksidan sampel S4 yaitu67.28%, 0,11% dan 45.20 µg/mL. Semakin banyak penambahan sari jahe maka semakin meningkat tingkatkesukaan panelis dan aktivitas antioksidan semakin meningkat pula.Kata kunci: Sirup terong belanda, sari jahe,

Collaboration network of the authors

40 authors · 129 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
Nur AsyikUniversitas Halu Oleo15
Ansharullah AnsharullahUniversitas Halu Oleo13
Kobajashi Togo IsamuAffiliation unknown11
RH Fitri FaradillaAffiliation unknown9
SRI WAHYUNIAffiliation unknown9
SRI REJEKIUniversitas Halu Oleo9
LA KARIMUNAUniversitas Halu Oleo8
Djukrana WahabAffiliation unknown7
Muhammad Syukri SadimantaraUniversitas Halu Oleo6
Abdu Rahman BacoAffiliation unknown6
Suwarjoyowirayatno SuwarjoyowirayatnoAffiliation unknown6
Muhammad Zakir MuzakkarAffiliation unknown5
La RiandaAffiliation unknown3
Mariani. LAffiliation unknown3
Sakir SakirAffiliation unknown2
Ryan HidayatAffiliation unknown2
Maharani MaharaniAffiliation unknown2
GEDE AGUS SANJAYAUniversitas Halu Oleo2
djukrna wahabAffiliation unknown2
Muhammad Amrullah PagalaUniversitas Halu Oleo2
Wa Ode RatnaUniversitas Halu Oleo1
Nurhaliza NurhalizaUniversitas Halu Oleo1
MARIANI MARIANIUniversitas Halu Oleo1
ADAM MALIKUniversitas Halu Oleo1
Azhar BafadalUniversitas Halu Oleo1
Anugrah HidayatAffiliation unknown1
H. Abdu Rahman BacoAffiliation unknown1
Sarinah SarinahAffiliation unknown1
I Gede MardiantaAffiliation unknown1
Hamrin HamrinAffiliation unknown1
Bayu HarisaktiAffiliation unknown1
Mizan Reski ArsandiAffiliation unknown1
Mustamin AnggoUniversitas Halu Oleo1
Kodirun KodirunUniversitas Halu Oleo1
Wayan SomayasaAffiliation unknown1
La PimpiAffiliation unknown1
Karmila DawistaAffiliation 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 SUBSTITUSI JUS JAHE (Zingiber officinale) PADA PEMBUATAN SIRUP TERONG BELANDA (Solanum betaceum Cav.) TERHADAP NILAI GIZI DAN SIFAT ORGANOLEPTIK</dc:title>
	<dc:creator>Ode Zuit, Wa Ode</dc:creator>
	<dc:creator>tamrin, tamrin</dc:creator>
	<dc:creator>Hermanto, Hermanto</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACTThe purpose of this study was to determine the effect of addition of ginger Extract on organolepticvalue and nutritional content of Dutch eggplant syrup. This study used a Completely Randomized Design(CRD). The formulation of this study was the comparison of Dutch eggplant Extract and ginger Extract with 5levels ie. S0 (100% of Dutch Eggplant Extract), S1 (95% of Dutch Eggplant Extract: 5% of Ginger Extract), S2(90% of Dutch Eggplant Extract: 10 % of Ginger extract), S3 (85% of Dutch Eggplant Extract: Ginger Extract of15%) and S4 (80% of Dutch Eggplant Extract: 20% of Ginger extract). The S4 treatment was the mostpreferred treatment for panelists with a score of preference for the color, aroma, flavor and viscosity ie. 4.40(likes), 4.53 (very like), 4.20 (likes) and 4.43 (like), respectively. The contents of glucose, vitamin C andantioxidant activity of S4 samples were 67.28%, 0.11% and 45.20 µg/mL. The more addition of ginger extract,the higher the level of preference for panelists and antioxidant activity increased.Keywords: Dutch eggplant syrup, ginger ExtractABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh penambahan sari jahe terhadap nilaiorganoleptik dan kandungan gizi sirup terong belanda. Penelitian ini menggunakan Rancangan Acak Lengkap(RAL). Formulasi penelitian ini adalah perbandingan sari terong belanda dan sari jahe dengan 5 taraf, yaitu S0(Sari Terong Belanda 100%), S1 (Sari Terong Belanda 95% : Sari Jahe 5%), S2(Sari Terong Belanda 90% :Sari Jahe 10%), S3 (Sari Terong Belanda85% : Sari Jahe 15%) dan S4 (Sari Terong Belanda 80% : Sari Jahe20%). Perlakuan S4 merupakan perlakuan yang paling disukai panelis dengan skor penilaian kesukaanterhadap warna aroma rasa dan kekentalan berturut-turut sebesar 4,40 (suka), sebesar 4,53 (sangat suka),sebesar 4,20 (suka) dan 4,43 (suka). Kadar glukosa, vitamin C dan aktivitas antioksidan sampel S4 yaitu67.28%, 0,11% dan 45.20 µg/mL. Semakin banyak penambahan sari jahe maka semakin meningkat tingkatkesukaan panelis dan aktivitas antioksidan semakin meningkat pula.Kata kunci: Sirup terong belanda, sari jahe,</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>2019-01-15</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ojs.uho.ac.id/index.php/jstp/article/view/5408</dc:identifier>
	<dc:identifier>10.33772/jstp.v3i6.5408</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 3, No 6 (2018): Jurnal Sains dan Teknologi Pangan</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v3i6</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/5408/4021</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2019 Jurnal Sains dan Teknologi Pangan</dc:rights>
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