Pengaruh Variasi Gula Terhadap Karakteristik Sediaan Minuman Serbuk Instan Kombinasi Rimpang Jahe Dan Temu Putih

Desy Siska Anastasia, Sri Luliana, Rise Desnita, Isnindar Isnindar, Nur Atikah

Abstract


The combination of ginger and white turmeric is the right way to make instant powder drink preparations. The content of gingerol in ginger and curcumin in white turmeric is useful as a natural diuretic (urine laxative). Instant powder drink preparations are made of 2 formulas with different variations of sweeteners, namely formula 1 with 100% granulated sugar and formula 2 with a combination of granulated sugar and brown sugar (3:1). This study was to determine the effect of variations in sugar on physical characteristics and the level of preference of panelists for the preparation of an instant powder drink containing a combination of ginger rhizome and white turmeric. Making instant powder drinks using the crystallization method Physical test data was analyzed by the Independent Sample T-Test. The test results showed that the two formulas met the powder test requirements with the pH value, setting, moisture content, flow time, and angle of repose in formula 1 each being 6.53; 9.3%; 0.26%; 15.63 grams/second; and 31.62, while formula 2 is 6.19; 5.6%; 1.04%; 11.55 grams/second; and 36.44. The hedonic test shows that there is a significant difference in preference values where formula 2, with a combination of sugar and brown sugar (3:1), is more preferred by the panelists.


Keywords


Brown Sugar, Ginger, Instant Powder Drink, Temu Putih, Sugar

Full Text:

Remote PDF

References


Mirza, S. Amanah, and D. Sadono, “Tingkat Kedinamisan Kelompok Wanita Tani dalam Mendukung Keberlanjutan Usaha Tanaman Obat Keluarga di Kabupaten Bogor, Jawa Barat,” J. Penyul., vol. 13, no. 2, pp. 181–193, 2017.

W. Sukmawati and M. Merina, “Pelatihan Pembuatan Minuman Herbal Instan Untuk Meningkatkan Ekonomi Warga,” J. Pengabdi. Kpd. Masy., vol. 25, no. 4, pp. 210–215, 2019, doi: 10.24114/jpkm.v25i4.14874.

Z. Sumitro, N. Harun, and R. Efendi, “Minuman Instan Dari Rimpang Bangle (Zingiber cassumunar Roxb.) Dengan Penambahan Kulit Kayu Manis (Cinnamomum burmanii),” JOM FAPERTA, vol. 5, no. 2, 2018.

I. W. Redi Aryanta, “Manfaat Jahe Untuk Kesehatan,” Widya Kesehat., vol. 1, no. 2, pp. 39–43, 2019, doi: 10.32795/widyakesehatan.v1i2.463.

M. Silalahi, “Curcuma zedoaria (Christm.) Roscoe (Manfaat dan Bioaktivitas),” J. Pro-Life, vol. 5, no. 1, pp. 515–525, 2018.

Christine, “Clonal Propagation of Curcuma zedoaria Rosc. and Zingiber zerumbet Smith (Zingiberaceae),” 2017.

M. Sholehuddin, H. Santoso, and A. Syauqi, “Rebusan Jahe Merah (Zingiber officinale Rosc. var Rubrum) – Kunyit Putih (Curcuma zedoaria Rosc.) sebagai Jamu Peluruh Urin,” J. Ilm. SAINS ALAMI (Known Nature), vol. 1, no. 1, pp. 57–64, 2018, doi: 10.33474/j.sa.v1i1.1421.

Anariawati, “Studi Eksperimen Pembuatan Serbuk Instan Kayu Secang Dengan Menggunakan Jumlah Gula Yang Berbeda Sebagai Minuman Berkhasiat,” 2009.

M. K. Failasufa, W. Sunarto, and W. Pratjojo, “Analisis Proksimat Yoghurt Probiotik Formulasi Susu Jagung Manis-Kedelai Dengan Penambahan Gula Kelapa (Cocos nucifera) Granul,” Indones. J. Chem. Sci., vol. 4, no. 2, pp. 117–121, 2015.

A. A. Pambudi, A. R. Rifai, and K. Harismah, “Pembuatan, Uji Kimia, dan Uji Organoleptik Minuman Instan Berbasis Kencur (Kaemfelia Galanga L.),” 10th Univ. Res. Colloqium, pp. 108–113, 2019.

Badan Standarisasi Nasional, Serbuk Minuman Tradisional SNI 01-4320-1996. 1996.

I. K. Dewi and T. Lestari, “Formulasi Dan Uji Hedonik Serbuk Jamu Instan Antioksidan Buah Naga Super Merah (Hylocereus Costaricensis) Dengan Pemanis Alami Daun Stevia (Stevia Rebaudiana Bertoni M.),” J. Terpadu Ilmu Kesehat., vol. 5, no. 2, pp. 149–156, 2016, doi: 10.37341/interest.v5i2.47.

D. E. C. Puspita, Wahyono, and T. N. S. Sulaiman, “Optimasi of Lozenges Formula of Senggugu Root Bark (Clerodenderum serratum L. Moon) Extracts For Mucus Diluent (Mucolitic) in Combination with Mannitol-Lactose-Sucrose Fillers,” Tradit. Med. J., vol. 20, no. 2, pp. 82–90, 2015.

P. Husni, M. L. Fadhiilah, and U. Hasanah, “Formulasi Dan Uji Stabilitas Fisik Granul Instan Serbuk Kering Tangkai Genjer (Limnocharis flava (L.) Buchenau.) Sebagai Suplemen Penambah Serat,” J. Ilm. Farm. Farmasyifa, vol. 3, no. 1, pp. 1–8, 2020, doi: 10.29313/jiff.v3i1.5163.

M. D. Mulyadi, I. Y. Astuti, and B. A. Dhiani, “Formulasi Granul Instan Jus Kelopak Bunga Rosela (Hibiscus sabdariffa L) Dengan Variasi Konsentrasi Povidon Sebagai Bahan Pengikat Serta Kontrol Kualitasnya,” Pharmacy, vol. 08, no. 03, pp. 29–41, 2011.

V. Elisabeth, P. V. Y. YamLean, and H. S. Supriati, “Formulasi Sediaan Granul Dengan Bahan Pengikat Pati Kulit Pisang Goroho (Musa acuminafe L.) Dan Pengaruhnya Pada Sifar Fisik Granul,” J. Ilm. Farm., vol. 7, no. 4, pp. 1–11, 2018.

F. Firdausni, W. Hermianti, and R. Kumar, “Pengaruh Penggunaan Sukrosa dan Penstabil Karboksi Metil Selulosa (CMC) terhadap Mutu dan Gingerol Jahe Instan,” J. Litbang Ind., vol. 7, no. 2, pp. 137–146, 2017, doi: 10.24960/jli.v7i2.3364.137-146.

T. Estiasih, K. Ahmadi, and I. Purwantiningrum, “Determination of critical processing parameters during instant ginger drink production in small scale industry,” Curr. Res. Nutr. Food Sci., vol. 5, no. 3, pp. 230–237, 2017, doi: 10.12944/CRNFSJ.5.3.07.

A. Nuraini, R. Ibrahim, and L. Rianingsih, “Pengaruh Penambahan Kosentrasi Sumber Karbohidrat Dari Nasi Dan Gula Merah Yang Berbeda Terhadap Mutu Bekasam Ikan Nila Merah ( Oreochromis niloticus ),” J. Saintek Perikan., vol. 10, no. 1, pp. 19–25, 2014.

Badan Standarisasi Nasional, Air Minum Dalam Kemasan SNI 01-3553-2006. 2006, pp. 1–9.

M. Hadi, Mufrod, and E. D. Ikasari, “Optimasi Suhu dan Waktu Pengeringan Granul Tablet Kunyah Bee Polen,” Maj. Farm., vol. 10, no. 1, pp. 176–181, 2014.

A. Prastyoningsih, J. Santoso, E. N. Pratiwi, and D. Rohmatika, “Formulation Of Instant Moringa Oleifera Combination Dates ( Phoenix Dactylifera L .) As Galactogogues,” Interes. J. Ilmu Kesehat., vol. 10, no. 2, pp. 225–230, 2021.

L. Burhan, P. V. Y. Yamlean, and H. S. Supriati, “Formulasi sediaan granul effervescent sari buah sirsak ( Annona muricata L ),” Pharmacon, vol. 1, no. 2, pp. 72–78, 2012.




DOI: https://doi.org/10.37311/jsscr.v4i2.14003

Refbacks

  • There are currently no refbacks.


Copyright (c) 2022 Journal Syifa Sciences and Clinical Research (JSSCR)



EDITORIAL OFFICE OF JOURNAL SYIFA SCIENCES AND CLINICAL RESEARCH
  Department of Pharmacy, Gorontalo State University
Jl. Jenderal Sudirman No.6, Kota Gorontalo, Provinsi Gorontalo 96128, Indonesia
  Email: info.jsscr@ung.ac.id
Google Scholar : JOURNAL SYIFA SCIENCES AND CLINICAL RESEARCH
  +62-815-47458537 (Call/SMS/WA)
+62-813-60606757 (Call/SMS/WA)

Creative Commons License

Journal Syifa Sciences and Clinical Research  is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.