Physicochemical and sensory characteristics of instant red ginger from various volumes of added water
Agrotechnology Study Program, Faculty of Agriculture, Tadulako University, Palu, Indonesia.
Research Article
World Journal of Advanced Research and Reviews, 2024, 21(02), 1499–1507
Article DOI: 10.30574/wjarr.2024.21.2.0549
Publication history:
Received on 07 January 2024; revised on 19 February 2024; accepted on 21 February 2024
Abstract:
The aim of this research is to obtain the right volume of water in ginger juice extract that has the best effect on the physicochemical and sensory properties of instant ginger. The research was carried out from March to May. The location of this research was carried out at the Agroindustry Laboratory, Faculty of Agriculture and Chemistry Laboratory, Faculty of Mathematics and Natural Sciences, Tadulako University, Palu. Research parameters include yield, water content, pH test, antioxidant activity and sensory tests with ginger juice extract and water treatment formulations, namely, (100g:100mL), (100g:150mL), (100g:200mL), (100g:250mL), (100g:300mL). The research results showed that the ratio of ginger juice extract and water at an added volume of 300 mL of water provide the best physicochemical and sensory characteristics of instant ginger drink. Yield, antioxidant activity, aroma, taste, preferences have a tendency increases with increasing water volume, while water content, pH and IC50 decrease.
Keywords:
Red Ginger; Water; Ginger Juice Extract; Instant Ginger Drink
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Copyright © 2024 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0