Pengaruh formulasi nira aren (Arenga pinnata merr.) dan ekstrak jahe merah (Zingiber officinale var. Rubrum) terhadap sifat kimia dan sensoris minuman jahe merah instan

Abstract

Sugar Palm is a plant that every single of it can be used for food. Sugar palm syrup like the other of farm product it was very quickly damaged and change of physic, chemical, and microbiology of it. The purpose of this research is to know the effect of using sugar palm syrup and extract of red ginger on quality of red ginger instant beverage and know the right combination of sugar palm syrup and red ginger on processing red ginger instant beverage with quality like SNI (Indonesian Local Standard) for traditional powder beverage. The research showed that formulation of sugar palm syrup and extract of red ginger showed significant effect on ash content, dissolved time, pereduction sugar and sensory properties, but not on moisture content of the red ginger instant beverage.