Uji Stabilitas Fisik dan Hedonik Sirup Herbal Jahe (Zingiber officinale)

Abstract

Background: Red ginger (Zingiber officinale Roxb. Var. Rubrum), is a rhizome plant that is very popular as a spice and medicinal ingredient. Its rhizome is finger-shaped which bulges at the middle segments. The dominant spicy flavour is caused by a ketone compound called zingeron. The content of active chemical compounds gingerol, zingeron, shogaol, gingerin and zingerberin in red ginger causes red ginger to have great health benefits such as: losing weight, maintaining heart health, overcoming motion sickness, overcoming digestive problems, relieving nausea and vomiting in pregnant women, preventing colon cancer, treating headaches and allergies, improving the immune system, and overcoming diseases related to throat disorders. One example of diversification from ginger is syrup. The utilisation of ginger in syrup making is expected to produce syrup that is beneficial for health. This is because ginger contains antioxidants that can improve the health of the body. Objective: This study aims to determine the physical stability and hedonic test results of ginger herbal syrup with different storage temperatures. Methods: The physical stability test was conducted by storing the ginger syrup at room temperature and 5°C for 1 week, then testing the organoleptic, viscosity and acidity (pH) of the ginger herbal syrup samples. Results: The results showed that the organoleptic test was stable at 5°C, while at room temperature the aroma changed on the fourth day. For the homogeneity test, the red ginger syrup tested showed homogeneous results. Then the stable pH test results were at 5°C, which was 4 and met the pH requirements of 4-7, while at room temperature it did not meet the requirements because there was a decrease in pH. The viscosity test met the syrup requirements of 10-30 cP.S. Then in the hedonic test, the panelists liked the syrup at 5°C the most, which was 70%. Conclusion: The conclusion of this study is that red ginger syrup that is good and much liked is red ginger syrup stored at 5oC, because it does not experience many changes in organoleptic test, homogeneity test, pH test, viscosity test, and hedonic test.