Pengaruh Penambahan Sari Jahe Merah (Zingiber officinale var Rubrum) terhadap Kualitas Organoleptik, Uji TPC dan Lama Simpan Permen Karamel Susu Kerbau

Abstract

Milk caramel candy is made from milk only. One effort that can be made to enhance the flavor of buffalo milk caramel candy and extend its shelf life is by adding red ginger extract. Red ginger contains antimicrobial compounds. This study aims to determine the effect of adding red ginger extract (Zingiber officinale var Rubrum) on organoleptic quality, Total Plate Count (TPC) and shelf life of buffalo milk caramel candy. The study design used a Completely Randomized Design (CRD) with a 4 × 3 factorial pattern and 3 replications. Factor 1 is the concentration of red ginger extract (0%, 5%, 10%, and 15%). Factor 2 is the storage period (7, 14, and 21 days). The parameters observed included organoleptic tests (color, taste, aroma, and preference level) and TPC tests. The results showed that the addition of red ginger extract (Zingiber officinale var Rubrum) had a significant effect on the organoleptic quality and TPC of buffalo milk caramel candy. The addition of 15% red ginger extract was proven to be able to reduce the amount of antimicrobial activity (Total Plate Count) significantly. The addition of red ginger extract also had a positive effect on organoleptic quality (color, taste, aroma and preference). The best treatment was obtained at P3H1 (addition of 15% red ginger extract with 7 days of storage).