Pengaruh Penambahan Sari Buah Naga Merah dan Guar Gum terhadap Karakteristik Mutu Ginger Milk Curd

Abstract

This research was carried out to determine the effect of adding red dragon fruit juice and guar gum on the quality characteristics of ginger milk. The method used in this research was a Completely Randomized Design (CRD) with two factors, namely the addition of red dragon fruit juice (0%, 5%, 10% and 15%) and the addition of guar gum (0%, 0,2%, 0,4%, and 0,6%). The results of the research that has been carried out were that the addition of red dragon fruit juice had a highly significant effect on water content (%), color index (°Hue), antioxidant activity (μg/mL), color organoleptic, texture organoleptic and general acceptance, but was not significant on ash content (%), fat content (%), protein content (%), pH value, aroma organoleptic and taste organoleptic. The addition of guar gum had a highly significant effect on water content (%), organoleptic texture and general acceptance, but had an no effect on ash content (%), fat content (%), protein content (%), pH value, index. color (°Hue), antioxidant activity (μg/mL), organoleptic color, aroma and taste. The interaction between the addition of red dragon fruit juice and guar gum has highly significant effect on water content and organoleptic texture and had an no effect on ash content (%), fat content (%), protein content (%), pH value, index. color (ºHue), antioxidant activity (μg/mL), organoleptic color, aroma, taste, and general acceptability. The percentage of red dragon fruit juice of 5% and guar gum of 0,4% produced the best quality of ginger milk curd.