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ABSTRAKANITA C PAKPAHAN : Pengaruh perbandingan sari temulawak dengan sari kencur dan suhu pengeringan terhadap mutu jamu instan. Dibimbing oleh ISMED SUHAIDI dan SENTOSA GINTING.
Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan sari temulawak dengan sari kencur dan suhu pengeringan terhadap mutu jamu instan serta uji organoleptik mutu jamu instan. Penelitian dilakukan di Laboratorium Teknologi Pangan, Fakultas Pertanian USU, Medan, menggunakan rancangan acak lengkap faktorial 2 faktor yaitu perbandingan sari temulawak dengan sari kencur (T) : (95%:5% ; 90%:10% ; 85%:20%; 80%:20%) dan suhu pengeringan (S) : (50 oC, 60 oC, 70 oC, 80 oC). Parameter yang dianalisa adalah kadar air, kadar abu, total asam, total padatan terlarut, daya larut, kecepatan larut, indeks warna, nilai organoleptik uji skor warna, skor rasa, nilai organoleptik hedonik aroma, hedonik rasa, aktivitas antioksidan, dan kadar kurkumin.
Hasil penelitian menunjukkan bahwa perbandingan temulawak dengan kencur memberikan pengaruh berbeda sangat nyata terhadap kadar air, indeks warna, uji skor warna, hedonik aroma, dan hedonik rasa. Suhu pengeringan memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, total asam, daya larut, kecepatan larut, indeks warna, skor warna, skor rasa, hedonik rasa, dan hedonik aroma. Interaksi antara kedua faktor memberikan pengaruh berbeda sangat nyata terhadap kadar air, indeks warna, skor warna, hedonik aroma. Perbandingan sari temulawak dengan sari kencur (85%:15%) dan suhu pengeringan 50 oC menghasilkan kualitas jamu instan yang terbaik dan lebih diterima.
Kata kunci : temulawak, kencur, suhu pengeringan, jamu instan
ABSTRACT
ANITA PAKPAHAN : Effect of ratio of turmeric and greeter galingale juices and drying temperature on the quality of instant herbs supervised by ISMED SUHAIDI and SENTOSA GINTING.
The purpose of this research to find the effect of ratio turmeric and greeter galingale juices and drying temperature on the quality of instant herbs along with score of organoleptic of instant herbs. This research was conducted at the Laboratory of Food Technology, Faculty of Agriculture University of Sumatera Utara, Medan, using compeletely randomized design with two factors, i.e. : ratio of turmeric and greeter galingale juices (T) : (95%;5% ; 90%:10% ; 85%:15% ; 80%:20%) and drying temperature (S) : (50 oC, 60 oC, 70 oC, 80 oC). Parameters analyzed were moisture content, ash content, total acid, total soluble solid, solubility, solubility speed, index of colour, the score value of colour and taste, the hedonic value of flavor and taste, score of organoleptic colour, score of taste, score of hedonic flavour, hedonic value of taste, antioxidant activity and curcumin content.
The results showed that the ratio of turmeric with greeter galingale juices had highly significant effect on moisture content, index of colour, score of colour, hedonic value of flavour, and hedonic value of taste. Drying temperature had highly significant effect on moisture content, ash content, acid content, solubility, solubility speed, index of colour, score of colour, score of taste, hedonic value of taste, and hedonic value of flavour. Interaction of the two factors had highly significant effect on water content, index of colour, score of colour, and hedonic value of flavour. The ratio of turmeric and greeter galingale juices of (85%:15%) and drying temperature of 50 oC produced the best quality of instant herbs and more acceptable.
