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PENGARUH SUBSTITUSI EKSTRAK JAHE (Zingiber officinale Rosc.) TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN AKTIVITAS ANTIOKSIDAN DARI MINUMAN FUNGSIONAL DAUN KOMBA-KOMBA (Chromolaena odorata)

Jurnal Sains dan Teknologi Pangan · Vol. 7 No. 3 (2022)

DOI
10.33772/jstp.v7i3.26519
ISSN
2527-6271
Published
2022-07-05
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACTThe aim of the study was to determine the effect of adding ginger extract on organoleptic characteristics, viscosity, pH, and antioxidants of komba-komba syrup. This study used a completely randomized design (CRD), with the four treatments of ginger extract addition namely P0 = (100%: 0%) (control), P1 = (95%: 5%), P2 = (90%: 10%), P3 = (85%: 15%), P4 = (80%: 20%). Data were analyzed using analysis of variance (ANOVA). Samples with significant organoleptic assessment results were then further analyzed by Duncan's Multiple Range Test (DMRT) at a 95% confidence level (α=0.05). The results show that the addition of ginger extract had a very significant effect on increasing color, aroma, viscosity, and taste. The selected treatment was the P3 treatment (85% komba-komba extract: 15% ginger extract) with average preference scores for color, aroma, taste, and viscosity reaching 4.50 (like), 4.48 (like), 4.18 (like), and 4.48 (like), respectively. The selected syrup product of P3 (85% komba-komba extract: 15% ginger extract) had significantly different viscosity (16.35%), pH (4.50%), and antioxidant activity value (73.33%). The results show that the addition of ginger extract significantly increased the color, aroma, viscosity, taste, viscosity, pH, and antioxidants activity of komba-komba syrup. Keywords: Komba-komba extract, ginger extract, functional beverages.ABSTRAKTujuan penelitian untuk menentukan pengaruh penambahan ekstrak jahe terhadap karakteristik organoleptik, viskositas, pH, dan antioksidan sirup komba-komba. Penelitian ini menggunakan rancangan acak lengkap (RAL), adapun perlakuan penambahan ekstrak jahe pada sirup komba-komba sebagai berikut: P0 = (100%: 0%) (kontrol), P1= (95%: 5%), P2= (90%: 10%), P3= (85%: 15%), P4= (80%: 20%). Analisis data menggunakan analysis of varian (ANOVA), penilaian organoleptik yang berpengaruh nyata terhadap variabel pengamatan, dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95% (α=0,05). Hasil penelitian menunjukkan bahwa penambahan ekstrak jahe berpengaruh sangat nyata terhadap peningkatan warna, aroma, kekentalan dan rasa. Perlakuan terpilih yaitu pada perlakuan P3 (ekstrak komba-komba 85%:ektrak jahe 15%), dengan rerata kesukaan terhadap warna 4,50 (suka), aroma 4,48 (suka), rasa 4,18 (suka) dan kekentalan 4,48 (suka). Nilai karakteristik produk sirup terpilih P3 (komba-komba 85%: ektrak jahe 15%) berbeda nyata terhadap viskositas (16,35%), pH (4,50%) dan nilai aktivitas antioksidan 73,33 %. Disimpulkan bahwa terdapat pengaruh sangat nyata pada penambahan ekstrak jahe terhadap peningkatan warna, aroma, kekentalan dan rasa serta karakteristik organoleptik, viskositas, pH, dan antioksidan sirup komba-komba.Kata kunci: Komba-Komba, Ekstrak Jahe, Minuman Fungsional

Collaboration network of the authors

40 authors · 148 co-authorship links · showing the 40 most connected

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • Universitas Halu Oleo
  • State University of Semarang
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Ansharullah AnsharullahUniversitas Halu Oleo44
Hermanto HermantoAffiliation unknown31
Muhammad Syukri SadimantaraUniversitas Halu Oleo22
RH Fitri FaradillaAffiliation unknown17
La KarimunaAffiliation unknown15
Abdu Rahman BacoAffiliation unknown14
Kobajashi Togo IsamuAffiliation unknown11
Asnani AsnaniUniversitas Halu Oleo9
Andi KhaeruniUniversitas Halu Oleo8
Asnani AsnaniAffiliation unknown7
Restu LibrianiAffiliation unknown7
Djukrana WahabAffiliation unknown7
Mariani. LAffiliation unknown6
Haslianti HasliantiUniversitas Halu Oleo5
Sigit PriatmokoState University of Semarang4
Sarinah SarinahAffiliation unknown4
Prima Endang SusilowatiAffiliation unknown4
Alfreski Sangri SesaAffiliation unknown4
Muhammad Zakir MuzakkarAffiliation unknown4
Rudi HartonoAffiliation unknown3
Sri KadarwatiState University of Semarang3
Subiyanto Hadi SaputroAffiliation unknown3
Jumaeri JumaeriAffiliation unknown3
Zuraidah ZuraidahAffiliation unknown3
Harjito HarjitoAffiliation unknown3
Andi Besse PatadjaiUniversitas Halu Oleo3
Nurlin NurlinAffiliation unknown3
Suwarjoyowirayatno SuwarjoyowirayatnoAffiliation unknown2
Ryan HidayatAffiliation unknown2
Thamrin AzisAffiliation unknown2
Mashuni MashuniAffiliation unknown2
Agung Putu Agus SaputraAffiliation unknown2
La RiandaAffiliation unknown2
Mohammad Nuh IbrahimAffiliation unknown2
Ansarullah AnsarullahAffiliation unknown2

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 1 Nov 2026, last seen 8 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">PENGARUH SUBSTITUSI EKSTRAK JAHE (Zingiber officinale Rosc.) TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN AKTIVITAS ANTIOKSIDAN DARI MINUMAN FUNGSIONAL DAUN KOMBA-KOMBA (Chromolaena odorata)</dc:title>
	<dc:creator>Hasni, Hasni</dc:creator>
	<dc:creator>Tamrin, Tamrin</dc:creator>
	<dc:creator>Asyik, Nur</dc:creator>
	<dc:creator>Wahyuni, Sri</dc:creator>
	<dc:creator>Rejeki, Sri</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACTThe aim of the study was to determine the effect of adding ginger extract on organoleptic characteristics, viscosity, pH, and antioxidants of komba-komba syrup. This study used a completely randomized design (CRD), with the four treatments of ginger extract addition namely P0 = (100%: 0%) (control), P1 = (95%: 5%), P2 = (90%: 10%), P3 = (85%: 15%), P4 = (80%: 20%). Data were analyzed using analysis of variance (ANOVA). Samples with significant organoleptic assessment results were then further analyzed by Duncan's Multiple Range Test (DMRT) at a 95% confidence level (α=0.05). The results show that the addition of ginger extract had a very significant effect on increasing color, aroma, viscosity, and taste. The selected treatment was the P3 treatment (85% komba-komba extract: 15% ginger extract) with average preference scores for color, aroma, taste, and viscosity reaching 4.50 (like), 4.48 (like), 4.18 (like), and 4.48 (like), respectively. The selected syrup product of P3 (85% komba-komba extract: 15% ginger extract) had significantly different viscosity (16.35%), pH (4.50%), and antioxidant activity value (73.33%). The results show that the addition of ginger extract significantly increased the color, aroma, viscosity, taste, viscosity, pH, and antioxidants activity of komba-komba syrup. Keywords: Komba-komba extract, ginger extract, functional beverages.ABSTRAKTujuan penelitian untuk menentukan pengaruh penambahan ekstrak jahe terhadap karakteristik organoleptik, viskositas, pH, dan antioksidan sirup komba-komba. Penelitian ini menggunakan rancangan acak lengkap (RAL), adapun perlakuan penambahan ekstrak jahe pada sirup komba-komba sebagai berikut: P0 = (100% : 0%) (kontrol), P1= (95% : 5%), P2= (90% : 10%), P3= (85% : 15%), P4= (80% : 20%). Analisis data menggunakan analysis of varian (ANOVA), penilaian organoleptik yang berpengaruh nyata terhadap variabel pengamatan, dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95% (α=0,05). Hasil penelitian menunjukkan bahwa penambahan ekstrak jahe berpengaruh sangat nyata terhadap peningkatan warna, aroma, kekentalan dan rasa. Perlakuan terpilih yaitu pada perlakuan P3 (ekstrak komba-komba 85% :ektrak jahe 15%), dengan rerata kesukaan terhadap warna 4,50 (suka), aroma 4,48 (suka), rasa 4,18 (suka) dan kekentalan 4,48 (suka). Nilai karakteristik produk sirup terpilih P3 (komba-komba 85% : ektrak jahe 15%) berbeda nyata terhadap viskositas (16,35%), pH (4,50%) dan nilai aktivitas antioksidan 73,33 %. Disimpulkan bahwa terdapat pengaruh sangat nyata pada penambahan ekstrak jahe terhadap peningkatan warna, aroma, kekentalan dan rasa serta karakteristik organoleptik, viskositas, pH, dan antioksidan sirup komba-komba.Kata kunci: Komba-Komba, Ekstrak Jahe, Minuman Fungsional</dc:description>
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	<dc:date>2022-07-05</dc:date>
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	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 7, No 3 (2022): Jurnal Sains dan Teknologi Pangan</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v7i3</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/26519/15438</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2022 Jurnal Sains dan Teknologi Pangan</dc:rights>
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