| dc.description.abstract | PUJA LESTARI: The Effect of Red Ginger Extract Percentage and Sugar Type on the Quality of Red Ginger Jelly Candy (Zingiber officinale Var Rubrum Rhizoma) (Supervised by LINDA MASNIARY LUBIS as Head of the Advisory Committee). Red ginger jelly candy is a gel-like processed product made from red ginger extract (Zingiber officinale Var Rubrum Rhizoma) combined with gelatin as a gelling agent and sweeteners. This product is developed as a functional snack due to its content of bioactive compounds such as gingerol and shogaol, which are known to possess antioxidant activity and potential health benefits. This study was aimed to evaluate the effect of red ginger extract percentage and sugar type on the quality of red ginger jelly candy, particularly in terms of texture, taste, and aroma, and to analyze the interaction between the two factors on the overall product quality. A Completely Randomized Design (CRD) factorial method was used with two factors: the percentage of red ginger extract (5%, 10%, and 15%) and sugar
types (sucrose, palm sugar, and stevia).
The results showed that the percentage of red ginger extract had a highly significant effect (P<0.01) on ash content, antioxidant activity, reducing sugars, and several organoleptic attributes such as color, aroma, taste, and overall acceptance, but had no significant effect (P>0.05) on moisture content, color index, and texture. Meanwhile, the type of sugar had a highly significant effect (P<0.01) on almost all physical, chemical, and organoleptic parameters, except for taste, which showed no significant effect (P>0.05). Meanwhile, the interaction of the percentage of red ginger juice and the type of sugar had a highly significant effect (P<0.01) on antioxidant activity, ash content, and color descriptive, but had no significant effect (P>0.05) on water content, color index, total sugar, and descriptive and hedonic organoleptic tests. The best treatment was the combination of J2G1 treatment, namely the addition of 10% red ginger juice and sucrose sugar as a sweetener. | en_US |
