Electronic Theses and Dissertation

Jahe merah merupakan tanaman rempah yang telah banyak dilakukan pengembangan penelitian menjadi suatu produk nutrasetikal, salah satu produk yang dapat dikembangkan adalah gummy candies. Gummy candies merupakan sediaan yang berbentuk lunak seperti jelly yang dibuat dari campuran bahan berupa sari buah dan bahan pembentuk gel serta bahan pemanis. Penelitian ini bertujuan untuk memperoleh formulasi gummy candies dari sari jahe merah dan gelatin yang memiliki karakteristik fisikokimia an organoleptik terbaik serta memenuhi standar syarat mutu. Gummy candies diformulasikan dengan lima variasi konsentrasi sari jahe merah yang dikombinasikan dengan variasi konsentrasi gelatin, perlakuan pada tiap formulasi adalah F1 = 41,50% sari jahe; 7,5% gelatin, F2 = 40,50% sari jahe; 8,5% gelatin, F3 = 39,50% sari jahe; 9,5% gelatin, F4 = 38,50% sari jahe; 10,5% gelatin, F5 = 37,50% sari jahe; 11,5% gelatin. Pengujian terhadap kelima formulasi memberikan pengaruh yang nyata terhadap kadar air, kadar abu, keseragaman bobot, keseragaman ukuran, pH, stabilitas, kadar gula pereduksi, kadar sukrosa, analisa proksimat, organoleptik dan pengujian kesukaan. Formulasi terbaik berdasarkan hasil evaluasi adalah F4. Uji organoleptik dari F4 yang didapatkan yaitu berwarna coklat, memiliki rasa sedikit pedas dan manis, serta beraroma khas jahe dan berbentuk padat dan kenyal. Hasil uji kadar air 16,3 %, kadar abu 0,89%, keseragaman bobot dengan rata-rata 1,113 gram, keseragaman ukuran dengan nilai rata rata ketebalan 0,296 cm dan panjang 12,972 cm, pH 4,9, kadar gula pereduksi 22,42%, kadar sukrosa 10,75%. Uji kesukaan menunjukkan bahwa F4 dipilih oleh panelis sebagai formulasi terbaik. Hasil uji stabilitas menunjukkan F4 stabil pada suhu dingin (5°C) selama 1 bulan dan stabil pada suhu kamar (26°C). Namun, F4 tidak memenuhi persyaratan uji kadar sukrosa. Berdasarkan penelitian ini dapat disimpulkan bahwa sari jahe merah dapat diformulasikan menjadi sediaan gummy candies dan F4 didapatkan sebagai hasil formulasi terbaik.

Red ginger is a herbal spice that has been developed into a nutrasetical product, one of the products that can be developed is gummy candies. Gummy candies are soft, jelly-like preparations made from a mixture of fruit juice, gelling agents and sweeteners. This study aims to obtain a gummy candies formulation of red ginger juice and gelatin that has the best physicochemical and organoleptic characteristics and meets quality standards. Gummy candies were formulated with five variations of red ginger juice concentration combined with variations of gelatin concentration, the treatments in each formulation were F1 = 41.50% ginger juice; 7.5% gelatin, F2 = 40.50% ginger juice; 8.5% gelatin, F3 = 39.50% ginger juice; 9.5% gelatin, F4 = 38.50% ginger juice; 10.5% gelatin, F5 = 37.50% ginger juice; 11.5% gelatin. Testing of the five formulations gave a significant effect on moisture content, ash content, weight uniformity, size uniformity, pH, stability, reducing sugar content, sucrose content, proximate analysis, organoleptic and favorability testing. The best formulation based on the evaluation results is F4. The organoleptic test of F4 obtained is brown in color, has a slightly spicy and sweet taste, and has a distinctive ginger aroma and is solid and chewy. The test results of moisture content 16.3%, ash content 0.89%, weight uniformity with an average of 1.113 grams, size uniformity with an average value of 0.296 cm thickness and 12.972 cm length, pH 4.9, reducing sugar content 22.42%, sucrose content 10.75%. The favorability test showed that F4 was chosen by panelists as the best formulation. Stability test results showed that F4 was stable at cold temperature (5°C) for 1 month and stable at room temperature (26°C). However, F4 did not meet the requirements of the sucrose content test. Based on this study, it can be concluded that red ginger juice can be formulated into gummy candies and F4 was found to be the best formulation.