Instant Powder Organoleptic Test Of Some Variety of Ginger as a Functional Food Source

Abstract

Ginger is a type of medicinal plant and spice that can be useful as a source of functional food. The existence of functional food is not only beneficial for society or consumers, but also for the government and the food industry. Ginger as a source of functional food is more preventive against disease. Over time, public awareness of health has increased, the health condition of the body, of course, cannot be separated from the consumption of food and a healthy lifestyle. Health drinks are drinks that contain nutritional or non-nutritional elements and if consumed can have a positive effect on body health. For now, the most popular processed ginger is Ginger Instant Powder. This study aims to determine the feasibility of processing several varieties of ginger into instant ginger powder by analyzing the product organoleptic through the hedonic test. This study used a completely randomized design (CRD) with treatment J = ginger varieties, J1 = elephant ginger, J2 = red ginger and, J2 = emprit ginger. The observation parameter of the feasibility test with the level of preference for the panelists to the properties of the product through the organoleptic test, namely the color, aroma and taste of the quality of the product produced using the Hedonic Test Method, with a level of preference consisting of 5 levels: (1) very dislike, (2) do not like, (3) ordinary/normal, (4) like, and, (5) really like. From the research, the statistical results showed that the color that most panelists liked was emprit ginger. Meanwhile, the aroma / odor parameter that many panelists liked was that of ordinary ginger. Likewise for the taste parameters based on the results of statistical analysis showed that the instant powder of several varieties of ginger that was processed into ginger powder had no effect on the level of taste of the drink.