THE EFFECTS OF RED GINGER (Zingiber officinale var. rubrum) ADDITION IN VARIOUS CONCENTRATION ON PHYSICOCHEMICAL CHARACTERISTIC AND ORGANOLEPTIC OF LIQUEUR

Melinda, Hana (2016) THE EFFECTS OF RED GINGER (Zingiber officinale var. rubrum) ADDITION IN VARIOUS CONCENTRATION ON PHYSICOCHEMICAL CHARACTERISTIC AND ORGANOLEPTIC OF LIQUEUR. Other thesis, Unika Soegijapranata Semarang.

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Abstract

Nowadays, liqueur as an alcoholic beverage has gained its popularity. Herb liqueur made from extracts of aromatic and medicinal herbs has good effects on human especially for human metabolism. Ginger is one of medical commodity that has good prospect for development. Red ginger (Zingiber officinale var. rubrum) contains a higher starch and essential oils, also higher extracts solubility in alcohol than white ginger and large white ginger. Moreover, red ginger contains higher gingerol than other kinds of ginger. Spicy flavor of fresh ginger comes from gingerol which causes the pungent taste when consumed. To determine the best level of red ginger addition, red ginger liqueur is made with 4 different concentration of ginger addition. There are 5%, 10%, 15% and 20% ginger from total solution. Also, a different method of making liqueur was done, there are liqueurs which are made by incubating ingredients with diluted alcohol (1 part of 95% food grade ethanol in 1 part of drinking water) and by pure alcohol (95% food grade ethanol). Different incubation time of liqueur (1 week and 2 weeks) was also done. The aims of this study are to determine the proper level of ginger addition to make the products favored by consumers, as well as to determine the proper level of ginger addition in physicochemical characteristic of ginger liqueur. The method of this research is divided into 2 parts, namely the liqueurs making and the main research consisting of physicochemical, microbiological and also organoleptic analysis. All the data from this study were collected and analyzed using SPSS version 20 (Statistical Package for the Social Science for Windows, Version 20) with One-Way ANOVAs, continued with Duncan Model test to assess each sample that is significantly different and to find out the best level of ginger addition for ginger liqueur. Based on results of organoleptic analysis, it was found that the most preferred is liqueur made by adding 15% of red ginger, incubated in mixture of alcohol-water and incubated for 2 weeks, with each attribute value (1 dislike very much to 5 like very much) is for color 3.93±0.83; turbidity 4.07±0.94; aroma 4.20±0.66; sweetness 3.43±0.61; taste 4.13±0.78; after taste 4.10±0.66 and overall 4.30±0.53. On physicochemical analysis, most preferred red ginger liqueur has 158.50±0.55 NTU of turbidity; for color analysis 18.80±0.21 of L value, 0.42±0.04 of a* value and 0.88±0.05 of b* value; 6.88±0.05 of pH value; 20.75±0.27 of 0brix; 41.03±0.57 of antioxidant activity. On microbiological analysis it has < 103 CFU/ml and 37.34% alcohol. Results shows that by adding red ginger in difference percentages gives effects on the characteristic of ginger liqueur where it is directly proportional with turbidity, color, brix, antioxidant activity and alcohol content but inversely with pH value. The highest total preference for every attribute is in 15% of red ginger with the 1st recipe and 2 weeks incubation time (except sweetness).

Item Type:	Thesis (Other)
Subjects:	600 Technology (Applied sciences) > 660 Chemical engineering > Beverage Technology 600 Technology (Applied sciences) > 660 Chemical engineering > Chemical Technology 600 Technology (Applied sciences) > 660 Chemical engineering > Food Technology
Divisions:	Faculty of Agricultural Technology > Department of Food Technology
Depositing User:	Mr Ignatius Eko Budi Setiono
Date Deposited:	30 Mar 2017 05:29
Last Modified:	18 Nov 2022 06:58
URI:	http://repository.unika.ac.id/id/eprint/12976

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