Karakteristik fisikokimia serbuk minuman jahe merah instan dengan penambahan rumput laut (Kappaphycus alvarezii) Physicochemical characteristics of instant red ginger beverage powder with the addition of seaweed (Kappaphycus alvarezii)

Nurul Afdhaliah, Indrati Kusumaningrum, Ita Zuraida

Abstract

The addition of Kappaphycus alvarezii to red ginger (Zingiber officinale var. rubrum) drink, as a source of fiber, imparts another functional value to the beverage, particularly as a body warmer. The primary objective of this study was to evaluate the effect of incorporating K. alvarezii seaweed on the physicochemical properties and consumer acceptance of instant red ginger drink. The research methodology adopted for this study was a completely randomized design (CRD), which incorporated various treatment percentages of seaweed pulp (0, 20, 40, 60, and 80%) to examine the yield, viscosity, whiteness, solubility, chemical composition, pH, and hedonic tests. The results of this study demonstrated that the incorporation of K. alvarezii did not have a substantial impact (p>0.05) on panelists' preference ratings for aroma, taste, and viscosity, except for color. However, it exhibited a considerable influence (p<0.05) on the viscosity, solubility, degree of whiteness, pH, water content, ash, and crude fiber. The physicochemical characteristics of K. alvarezii red ginger drink powder include viscosity ranging from 1.3 to 9.2 centipoise, whiteness degree ranging from 64.82% to 76.82%, solubility ranging from 99.46% to 99.69%, moisture content ranging from 1.33% to 2.86%, ash content ranging from 0.41% to 0.62%, crude fiber ranging from 4.15% to 5.62%, and pH ranging from 6.30 to 7.05.The moisture and ash content of the product conformed to the standards set forth in the SNI for powdered beverages. The results of the consumer hedonic test indicate that the product has a color rating of 4.20-5.30, an aroma rating of 4.20-4.80, a taste rating of 4.37-5.20, and a viscosity rating of 4.57-5.00.

References

Aditya, A. A., & Ayu, D. F. (2018). Minuman fungsional serbuk instan jahe (Zingiber officinale R.) dengan penambahan sari umbi bit (Beta vulgaris L.) sebagai pewarna alami. Jurnal SAGU, 17(2), 9-17. http://dx.doi.org/10.31258/sagu.v17i2.7139
Ashfarina, A. U., Harini. N., & Hendraningsih, L. (2020). Kajian ekstraksi karagenan berdasarkan variasi rasio rumput laut (Eucheuma cottonii) dengan nira siwalan (Borrasus flaberina L.) dan lama perendaman serta aplikasinya pada bubuk jelly drink nanas (Ananas comosus). Food Technology and Halal Science Journal, 3(2), 129-141. https://doi.org/10.22219/fths.v3i2.13214
Badan Pusat Statistik Propinsi Kalimantan Timur. (2021). Kalimantan Timur Dalam Angka Tahun 2021.
Badan Standardisasi Nasional. (1996). Serbuk minuman tradisional. SNI 01-4320-1996.
Badan Standardisasi Nasional. (2015). Cara uji kimia – Bagian 2: Pengujian kadar air pada produk perikanan. SNI 01-2354.2.2015.
Badan Standardisasi Nasional. (2019). Air dan air limbah–Bagian 11: Cara uji derajat keasaman (pH) dengan menggunakan pH meter. SNI 6989.11:2019.
Badan Standardisasi Nasional. (2010). Cara uji kimia – Bagian 1: Penentuan kadar abu dan abu tak larut dalam asam pada produk perikanan. SNI 2354.1:2010.
Balai Besar Pengujian Penerapan Hasil Perikanan. (2016). Minuman serbuk rumput laut. Direktoral jendral penguatan daya saing produk kelautan dan perikanan.
Belitz, H. D., Grosch, W., & Schieberle, P. (2009). Food Chemistry 4th revised and extended ed. Springer. 989 pp.
Dai, F., & Chau, C. (2017). Classification and regulatory perspectives of dietary fiber. Journal of food and drug analysis, 25, 37-42. http://dx.doi.org/10.1016/j.jfda.2016.09.006
Dari, D. W., & Junita, D. (2020). Karakteristik fisik dan sensori minuman sari buah pedada. Jurnal Pengolahan Hasil Perikanan Indonesia, 23(2), 532-541. https://doi.org/10.17844/jphpi.v23i3.33204
Dewita, Sidauruk, S. W., Desmelati, & Hidayat, T. (2023). Karakteristik hedonik dan kimia cendol instan ikan gabus dengan formulasi sumber karbohidrat lokal berbeda. Jurnal Pengolahan Hasil Perikanan Indonesia, 26(3), 560-570. https://doi.org/10.17844/jphpi.v26i3.49609
Fatriasari, W., Masruchin, N., & Hermiati, E. (2019). Selulosa: Karakteristik dan Pemanfaatannya. LIPI Press.
Fayaz, M., Namitha, K. K., Chidambaramurthy, K. N., Mahadevaswamy, M., Sarada, R., Salmakhanam, Subbarao, P. V., & Ravishankar, G. A. (2005). Chemical composition, iron bioavailability, and antioxidant activity of Kappaphycus alvarezzi (Doty). Journal of Agricultural and Food Chemistry, 53, 792−797. http://doi: 10.1021/jf0493627
Firdausni, Failisnur, & Diza, Y. H. (2011). Potensi pigmen cassiavera pada minuman jahe instan sebagai minuman fungsional. Jurnal Litbang Industri, 1(1), 15-21. http://dx.doi.org/10.24960/jli.v1i1.590.15-21
Hakim, A. R., Handoyo, W. T., & Prasetya, A. W. (2020). Design and performance of scale-up microwave dryer for seaweed drying. Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology, 135(3), 141-152. https://doi.org/10.15578/squalen.v15i3.454
Hartuti, S. & Supardan, M. D. (2013). Optimasi ekstraksi gelombang ultrasonik untuk produksi oleoresin jahe (Zingiber officinale roscoe) menggunakan response surface methodology (rsm). Agritech, 33(4), 415-423. https://doi.org/10.22146/agritech.9537
Herawati, H. (2018). Potensi hidrokoloid sebagai bahan tambahan pada produk pangan dan nonpangan bermutu. Jurnal Litbang Pertanian, 37(1), 17-25. http://dx.doi.org/10.21082/jp3.v37n1.2018.p17-25
Hustiany, R. (2017). Reaksi maillard pembentuk citarasa dan warna pada produk pangan. Lambung Mangkurat University Press.
Jouki, M., Khazaei, N., Rashidi-Alavijeh, S., & Ahmadi, S. (2021). Encapsulation of Lactobacillus casei in quince seed gum-alginate beads to produce a functional synbiotic drink powder by agro-industrial by-products and freeze-drying. Food Hydrocolloids, 1-10. https://doi.org/10.1016/j.foodhyd.2021.106895
Ju, J., Yang, J., Zhang, W., Wie, Y., Yuan, H. & Tan, Y. (2023). Seaweed polysaccharide fibers: Solution properties, processing and applications. Journal of Materials Science & Technology, 140, 1–18. https://doi.org/10.1016/j.jmst.2022.07.053
Kaemba, A., Suryanto, E., & Mamuaja, C. F. (2017). Karakteristik fisiko-kimia dan aktivitas antioksidan beras analog dari sagu baruk (Arenga microcarpha) dan ubi jalar ungu (Ipomea batatas L. Poiret). Jurnal Ilmu dan Teknologi Pangan, 5(1), 1-8. https://doi.org/10.35799/cp.10.2.2017.27748
Khan, S., Pandotra, P., Qazi, A. K., Lone, S. A., Muzafar, M, Gupta, A. P., & Gupta, S. (2016). Chapter 25 medicinal and nutritional qualities of Zingiber officinale. In: R. R. Watson and V. R. Preedy (Eds.), Fruits, Vegetables, and Herbs Bioactive Foods in Health Promotion. Elsevier Inc. 525-550 pp.
Khotijah, S., Irfan, M., & Muchdar, F. (2020). Komposisi nutrisi pada rumput laut Kappaphycus alvarezii. Jurnal Agribisnis Perikanan, 13(2), 139-146. https://doi.org/10.29239/j.agrikan.13.2.139-146.
Korompot, A. R. H., Fatimah, F. & Wuntu, A. D. (2018). Kandungan serat kasar dari bakasang ikan tuna (Thunnus sp.) pada berbagai kadar garam, suhu dan waktu fermentasi. Jurnal ilmiah Sains, 18(1), 31-34. https://doi.org/10.35799/jis.18.1.2018.19455
Koswara, S., & Diniari, A. (2015). Peningkatan mutu dan cara produksi pada industri minuman jahe merah instan di Desa Benteng, Ciampea, Bogor. Jurnal Ilmiah Pengabdian kepada Masyarakat, 1(2), 149-161. https://doi.org/10.29244/agrokreatif.1.2.149-161.
Kusharto, C. M. (2006). Serat makanan dan perannya bagi kesehatan. Jurnal Gizi dan Pangan, 1(2), 45-54. https://doi.org/10.25182/jgp.2006.1.2.45-54
Magfiroh. (2016). Pengaruh penggunaan isopropanol dengan konsentrasi yang berbeda terhadap nilai rendemen karaginan yang diekstrak dari rumput laut Halymenia durvillei. [Skripsi]. Universitas Airlangga.
Mailoa, M. N., Setha, B., & Febe, F. G. (2015). Instant powdered Eucheuma cottoni as beverages rich in diatery fiber. Indian Journal of Science and Technology, 8(S9), 154-157. https://doi.org/10.17485/ijst/2015/v8iS9/52574
Mendoza, W. G., Ganzon-Fortes, E. T., Villanueva, R. D., Romero, J. B., & Montano, M. N. E. (2006). Tissue age as a factor affecting carrageenan quantity and quality in farmed Kappaphycus striatum (Schmitz) Doty ex Silva. Botanica Marina, 49, 57–64. https://doi.org/10.1515/BOT.2006.007
Mufidah, L., Honestin, T., & Hanif, Z. (2021). Penerimaan konsumen untuk minuman sari buah jeruk lokal di kota Batu Jawa Timur. Jurnal pengkajian dan pengembangan Teknologi Pertanian, 24(3), 263-273. http://dx.doi.org/10.21082/jpptp.v24n3.2021.p263-273
Nevara, G. A., Muhammad, S. K. S., Zawawi, N., Mustapha, N.A., & Karim, R. (2021). Dietary fiber: fractionation, characterization and potential sources from defatted oil seeds. Foods, 10(754), 1-19. https://doi.org/10.3390/foods10040754
Nurjanah., Chandabalo., Abdullah, A., & Seulalae, A. V. (2022). Pemanfaatan kombinasi rumput laut dan ubi jalar ungu yang ditambahkan garam rumput laut sebagai minuman kaya serat. Jurnal Pengolahan Hasil Perikanan Indonesia, 25(2), 307-321. https://doi.org/10.17844/jphpi.v25i2.42068.
Nursanto, I. (2004). Pembuatan minuman sebagai usaha diversifikasi rumput laut Eucheuma cottonii. [Skripsi]. Institut Pertanian Bogor.
Nursten, H. 2005. The Maillard Reaction, Chemistry, Biochemistry and
Implications. Royal Society of Chemistry; Atheneum Press Ltd,
Cambridge, UK.
Parmar, S., Jain, A. K., & Aparnathi, K. D. (2019). Food Chemistry. AgriMoon.com.
Permata, D., & Sayuti, K. (2016). Pembuatan minuman serbuk instan dari berbagai bagian tanaman meniran (Phyllanthus niruri). Jurnal Teknologi Pertanian Andalas, 20(1), 44-49. https://doi.org/10.25077/jtpa.20.1.44-49.2016
Peraturan Kementerian Kesehatan Republik Indonesia. (2019). Peraturan Menteri Kesehatan Republik Indonesia
Nomor 28 Tahun 2019 tentang angka kecukupan gizi yang dianjurkan
untuk masyarakat indonesia.
Rochmawati, N. (2019). Food science & sensory analysis. OTTIMMO International MasterGourmet Academy.
Saikia, S., Mahnot, N. K., Mahanta, C. L., Chattopadhyay, P., & Agnihotri, A. (2020). Optimisation of a carambola pomace fibre fortified mix fruit beverage powder, its characterization and in vivo study. Journal of the Saudi Society of Agricultural Sciences, 19, 14–21. https://doi.org/10.1016/j.jssas.2018.03.006
Sanger, G., Kaseger, B. E., Rarung, L. K., & Damongilala, L. (2018). Potensi beberapa jenis rumput laut sebagai bahan pangan fungsional, sumber pigmen dan antioksidan alami. Jurnal Pengolahan Hasil Perikanan Indonesia, 21(2), 208-217. https://doi.org/10.17844/jphpi.v21i2.22841
Sari, N. A. (2020). Modul Pembelajaran SMA Kimia Hidrolisis Garam Kelas XI. Kementrian Pendidikan dan Kebudayaan Direktorat Jenderal Pendidikan Anak Usia Dini, Pendidikan Dasar dan Pendidikan Menengah Direktorat Sekolah Menengah Atas.
Siswanto, & Triana, N. W. (2018). Aplikasi vacum evaporator pada pembuatan minuman jahe merah instan menggunakan kristalizer putar. Jurnal Teknik Kimia, 13(1), 27-31. https://doi.org/10.33005/tekkim.v13i1.1149
Sugiarti, L, Suwandi, A, & Syawaalz, A. (2011). Gingerol pada rimpang jahe merah (Zingiber officinale, Roscoe) dengan metode perkolasi termodifikasi basa. Jurnal Sains Natural Universitas Nusa Bangsa, 1(2), 156-165. https://doi.org/10.31938/jsn.v1i2.25
Supriyono, T. & Sera, A. C. (2019). Microencapsulation of karamunting leaf extract (Rhodomyrtus tomentosa) as an instant drink powder [Conference session]. The 4th ICASH, Nakhon Pathom, Thailand. Proceedings of International Conference on Applied Science and Health: Science for mankind: Translating research result into policy and practices. p. 662-270.
Suryaningrum, T. D., Wikanta, T., & Kristiana, H. (2006). Uji Aktivitas Senyawa Antioksidan dari Rumput Laut Halymenia harveyana dan Eucheuma cottonii. Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan, 1(1), 51, 51-64 http://dx.doi.org/10.15578/jpbkp.v1i1.231
Srikandi, Humairoh, M., & Sutamihardia, R. T. M. (2020). Kandungan kandungan gingerol dan shogaol dari ekstrak jahe merah (zingiber officinale roscoe) dengan metode maserasi bertingkat. Al-Kimiya, 7(2), 75-81. https://doi.org/10.15575/ak.v7i2.6545
Tamungku, A. E. T., Mongi, E. L., Harikedua, S. D., Sanger, G., Lohoo H. J., Mentang, F, & Dotulong, V. (2020). Efek perendaman terhadap kandungan serat kasar, ph dan skor sensori rumput laut Kappaphycus alvarezii. Media Teknologi Hasil Perikanan, 8(3), 88-92. https://doi.org/10.35800/mthp.8.3.2020.29578
Tangkeallo, C., & Widyaningsih, T. D. (2014). Aktivitas antioksidan serbuk minuman instan berbasis miana kajian jenis bahan baku dan penambahan serbuk jahe. Jurnal Pangan dan Agroindustri, 4(2), 278-284.
The BC Cook Articulation Committee. (2015). Basic Kitchen and Food Service Management. BCcampus
Wahyuningsih, W., Pudjihastuti, I., Arifan, F., Amalia, R., & Devara, H. R. (2018). Improving the quality and quantity of instant functional beverages of ginger at KUB Tlogosari, Temanggung. E3S Web of Conferences, 2, 1-4. https://doi.org/10.1051/e3sconf/20187306011
Wanyonyi, S., Preez, R. D., Brown, L., Paul, N. A., & Panchal, S. K. (2017). Kappaphycus alvarezii as a food supplement prevents diet-induced metabolic syndrome in rats. Journal Nutrients, 9(1261), 1-16. https://doi.org/10.3390/nu9111261
Wibowo, L., & Fitriyani, E. (2012). Pengolahan Rumput Laut (Eucheuma Cottoni) Menjadi Serbuk Minuman Instan. Jurnal Vokasi, 8(2), 101 – 109.
Widjaja, W. P., Sumartini, & Salim, K. N. (2019). Karakteristik minuman jeli ikan lele (clarias sp.) yang dipengaruhi oleh pemanis dan karagenan. Pasundan Food Technology Journal, 6(1), 73-82. https://doi.org/10.23969/pftj.v6i1.1544

Authors

Nurul Afdhaliah
nurulafdhaliah6799@gmail.com (Primary Contact)
Indrati Kusumaningrum
Ita Zuraida
AfdhaliahN., KusumaningrumI., & ZuraidaI. (2024). Karakteristik fisikokimia serbuk minuman jahe merah instan dengan penambahan rumput laut (Kappaphycus alvarezii): Physicochemical characteristics of instant red ginger beverage powder with the addition of seaweed (Kappaphycus alvarezii). Jurnal Pengolahan Hasil Perikanan Indonesia, 27(3), 252-265. https://doi.org/10.17844/jphpi.v27i3.47028

Article Details

Karakteristik fisikokimia kolagen larut asam dari kulit ikan parang-parang (Chirocentrus dorab)

Mega Safithri, Kustiariyah Tarman, Pipih Suptijah, Neni Widowati
Abstract View : 2035
Download :5846

Characterization Microencapsul Pepton from Spoiled By Catch Fish Using Spray Drying Methods

Giri Rohmad Barokah, Bustami Ibrahim, Tati Nurhayati
Abstract View : 1037
Download :1838