Pengaruh Suhu Evaporasi-Kristalisasi dan Persentase Gula Batu terhadap Warna Produk Serbuk Jahe Merah (Zingiber officinale)
DOI:
https://doi.org/10.34151/jurtek.v17i1.4571Keywords:
chromameter, crystallization agent, color L a b, evaporation-crystallization, red ginger extractAbstract
Red ginger (Zingiber officinale) is recognized as a medicinal plant with multiple benefits. The medicinal benefits of red ginger necessitate cautious handling and treatment to avoid damaging the compounds present in ginger. Producing red ginger powder to make an instant red ginger drink is one of the most frequent methods of ginger processing. The aim of this study is to investigate the impact of raising the temperature during the evaporation-crystallization process (at 80 and 90 oC). Then, the proportion of crystallization agent is rock sugar (at 60 and 100%), which alters the color of red ginger extract, both in terms of research outcomes and commercial products. Each specimen is provided in the form of a solid stage (red ginger powder) and a liquid phase, whereby the red ginger powder is dissolved in hot water (approximately 50 oC). The color of both products was analyzed using a chromameter. The results indicate that the product samples' color changed with the color components L (dark-light), a (red-green), and b (yellow-blue). These changes were caused by an increase or decrease in the amount of dye in the red ginger extract. This caused carotenoids (red) and oleoresin (yellow). Additionally, they indicated a Maillard reaction due to the increase in temperature during the evaporation-crystallization process. The optimum outcomes of this research were observed when fresh raw materials were exposed to 90 °C and 100% cube sugar content. Notably, the color values exhibited no significant discrepancies from those of commercially available red ginger products.
Downloads
References
Adawiyah, D. R. (2013). Pengukuran warna produk pangan. Foodreview Indonesia, VIII(8), 52–58. https://repository.ipb.ac.id/handle/123456 789/75770
Aditama, L. G., Yulianto, E., & Wilopo, W. (2015). Pengaruh produksi dan nilai tukar terhadap volume ekspor (studi pada volume ekspor jahe Indonesia ke Jepang periode 1994-2013). Jurnal Administrasi Bisnis (JAB), 25(1), 1–9. https://media.neliti.com/media/publicatio ns/86123-ID-pengaruh-produksi-dan-nilaitukar-terhad.pdf
Ajagun, E. J., Angalapele, J. A., Nwaiwu, P. N., Alabi, M. A., Oladimeji-Salami, J. A., & Amba, U. (2017). Phytochemical screening and effects of temperature on proximate analysis and mineral composition of Zingiber officinale Rosc. Biotechnology Journal International, 18(3), 1–7. https://doi.org/10.9734/BJI/2017/33999
Akter, M., Bithi, N., Billah, M., Mustak, S., & Rashid, M. (2020). Evaluation of nutritional and mineral content of dehydrated ginger (Zingiber officinale). European Journal of Medicinal Plants, 31(17), 21–28. https://doi.org/10.9734/ejmp/2020/v31i1730332
Asiah, N., Sari, D. A., Triyastuti, M. S., & Djaeni, M. (2023). Peralatan pengering pangan. Bintang Semestar Media Yogyakarta.
Atmodjo, S. S., Yasin, Y., Erwin, E., Hidayat, M., Sari, D. A., Tuba, S., Rumondor, R., Siregar, S., Effendi, E., Anwar, I. F., & Muttaqin, M. (2023). Dasar-dasar mikrobiologi. PT Masagena Mandiri Medica.
Ayun, Q., Rosmawati, A., Sari, D. A., Gurning, K., Lestari, Y. P. I., Khurniyati, M. I., Nendissa, S. J., Novitriani, K., Aryasa, I. W. T., Fahmi, A., Naulina, R. Y., Nendissa, D. M., Sr, M. Z., Hati, R. P., Fauziah, S., & Hasibuan, A. K. H. (2023). Kimia organik. Penerbit Widina Bhakti Persada Bandung.
Daulay, A. S. (2017). Usaha produk minuman kesehatan jahe merah instan di kelurahan Binjai kecamatan Medan Denai. Amaliyah: Jurnal Pengabdian Kepada Masyarakat, 1(1), 1–5. https://doi.org/10.32696/ajpkm.v1i1.7
Fardiansyah, M. I., Sari, D. A., Firdaus, M. A., & Ulfa, V. S. (2023). Pengembangan label kemasan botol pada produk bubuk jahe merah. Martabe: Jurnal Pengabdian Masyarakat, 6(9), 3033–3038. https://doi.org/10.31604/jpm.v6i9.3033-3038
Fauzia, F., Kamil, M. I., Savitri, M. D., Dhiya, S., Suherman, M., Ratnasari, Y., Malik, L. A., Marendra, A. G., Wibowo, L. K., Sinabutar, K. V., Sari, D. A., Hasyim, M., & Sukanta, S. (2023). Strategi usaha mikro kecil menengah (UMKM) kuliner lokal dalam menghadapi kompetisi global. Martabe: Jurnal Pengabdian Masyarakat, 6(8), 2977–2985. https://doi.org/10.31604/jpm.v6i8.2977-2985
Handrianto, P. (2016). Uji antibakteri ekstrak jahe merah Zingiber officinale var. Rubrum terhadap Staphylococcus aureus dan Escherichia coli. Journal of Research and Technology, 2(1), 1–4. https://doi.org/10.55732/jrt.v2i1.259
Haryanto, B. (2018). Pengaruh penambahan gula terhadap karakteristik bubuk instan daun sirsak (Annona muricata L.) dengan metode kristalisasi. Jurnal Penelitian Pascapanen Pertanian, 14(3), 163–170. https://doi.org/10.21082/jpasca.v14n3.2017.163-170
Hidayah, M. N., & Laswati, D. T. (2022). Pengaruh penambahan ekstrak jahe merah (Zingiber officinale var. Rubrum) pada pembuatan gula batu. Agrotech: Jurnal Ilmiah Teknologi Pertanian, 4(1), 1–7. https://doi.org/10.37631/agrotech.v4i1.585
Ibrahim, A. M., Yunianta, Y., & Sriherfyna, F. H. (2015). Pengaruh suhu dan lama waktu ekstraksi terhadap sifat kimia dan fisik pada pembuatan minuman sari jahe merah (Zingiber officinale var. Rubrum) dengan kombinasi penambahan madu sebagai pemanis. Jurnal Pangan Dan Agroindustri, 3(2), 530–541. https://jpa.ub.ac.id/index.php/jpa/article/v iew/171/180
Koswara, S., Diniari, A., & Sumarto, S. (2012). Panduan proses produksi minuman jahe instan (pp. 1–8). Institut Pertanian Bogor.
Kurniyanto, V. E., & Sari, D. A. (2023). Porositas produk olahan jahe merah terhadap variasi suhu evaporasi- kristalisasi dan persentase gula batu. Jurnal Teknologi, 16(2), 146–152. https://doi.org/10.34151/jurtek.v16i2.4548
Mazzlin, N. E., Widayanti, S., & Nugroho, S. D. (2022). Analisis posisi komoditas jahe indonesia di pasar internasional. Jurnal Ilmiah Membangun Desa dan Pertanian, 7(6), 226–235. https://doi.org/10.37149/jimdp.v7i6.89
Nasution, A. S., Hasbullah, R., & Hartulistiyoso, E. (2023). Effect of drying temperature on quality of dried red ginger (Zingiber officinale var. Rubrum). Jurnal Teknik Pertanian Lampung, 12(1), 107–117. https://doi.org/10.23960/jtep-l.v12i1.107-117
Naulina, R. Y., Stiawan, E., Nendissa, S. J., Nendissa, D. M., Sari, D. A. S., Ariyanti, D., Sulistyo, A. B., Siahaya, A. N., Fatnah, N., Rahim, H., Rosmawati, A., Khurniyati, M. I., & Fahmi, A. (2023). Kimia industri. Penerbit Widina Media Utama.
Putri, A. R., Poku, M. S., Yani, S., & Wiyani, L. (2016). Pengaruh suhu terhadap karakteristik oleoresin pada ekstraksi jahe. Journal of Chemical Process Engineering, 1(2), 23. https://doi.org/10.33536/jcpe.v1i2.67
Redi Aryanta, I. W. (2019). Manfaat jahe untuk kesehatan. Widya Kesehatan, 1(2), 39–43. https://doi.org/10.32795/widyakesehatan.v1i2.463
Sanjaya, Y. D., Sumardianto, S., & Riyadi, P. H. (2016). Pengaruh penambahan ekstrak rosella (Hibiscus sabdariffa Linn.) terhadap warna dan kualitas pada terasi udang rebon (Acetes sp.). Jurnal Pengolahan Dan Bioteknologi Hasil Perikanan, 5(4), 1–9.
Sari, D. A., Martin, M. R., Azzhara, M., Firdaus, M. A., Ulfa, V. S., Ikhtiari, T., & Sumarsih, S. (2021). Top 33 chemical engineering essay competition (part 1). Perkumpulan Rumah Cemerlang Indonesia.
Sari, D. A., & Sukanta, S. (2020). Pendampingan peningkatan ekonomi warga kabupaten karawang melalui budidaya tanaman jahe merah. Prosiding Seminar Nasional Rekarta 2020, 91–97. https://doi.org/10.36765/semarta.v0i0.292
Sari, D. A., Sukanta, S., Saputro, N. W., Hasyim, M., & Fardiansyah, M. I. (2023). Transformasi sistem pengadukan dalam produksi serbuk jahe merah. Jurnal Inovasi Hasil Pengabdian Masyarakat (JIPEMAS), 6(2), 430–439. https://doi.org/10.33474/jipemas.v6i2.19130
Sari, D. A., Sukanta, S., Saputro, N. W., Hasyim, M., & Fitriah, F. (2023). Ekstensifikasi tahap akhir bagi UMKM jahe merah (size reduction pasca proses kristalisasi). Martabe: Jurnal Pengabdian Masyarakat, 6(9), 3139–3146. https://doi.org/10.31604/jpm.v6i9.3139-3144
Sari, D. A., Sukanta, S., Wagiono, W., & Irawan, A. (2021). Peningkatan produksi bubuk jahe merah melalui introduksi sistem penghalusan. Jurnal Masyarrakat Mandiri, 5(2), 615–623. https://dx.doi.org/10.31764/jmm.v5i2.4104
Sari, D., & Hadiyanto, H. (2013). Teknologi dan metode penyimpanan makanan sebagai upaya memperpanjang shelf life. Jurnal Aplikasi Teknologi Pangan, 2(2), 52–59.
Setyaningrum, H. D., & Saparinto, C. (2013). Jahe. Penebar Swadaya.
Sinaga, A. S. (2019). Segmentasi ruang warna L*a*b. Jurnal Mantik Penusa, 3(1), 43–46. https://e-jurnal.pelitanusantara.ac.id/index.php/mantik/article/view/562
Sinaga, A. S., Zuhri, A. R., Rahmat, N. S. P., Yoshikawa, M. L., Jatnika, M. A., & Sari, D. A. (2023). Proses konversi metanol menjadi senyawa aromatik. Teknologi Technoscientia, 15(2), 1–8. https://doi.org/10.34151/technoscientia.v15i2.4159
Siswantito, F., Nugroho, A. N. R., Iskandar, R. L., Sitanggang, C. O., Al-Qordhiyah, Z., Rosidah, C., Nurhayati, S., & Sari, D. A. (2023). Produksi minyak atsiri melalui ragam metode ekstraksi dengan berbahan baku jahe. Inovasi Teknik Kimia, 8(3), 178–184. http://dx.doi.org/10.31942/inteka.v8i3.8072
Stoner, G. D. (2013). Ginger: Is it ready for prime time? Cancer Prevention Research, 6(4), 257–262. https://doi.org/10.1158/1940-6207.CAPR-13-0055
Sutarto, S., Sari, R. D. P., Utama, W. T., & Indriyani, R. (2022). Pembuatan produk minuman herbal keluarga dari jahe di desa Dwi Warga Tunggal Jaya kabupaten Tulang Bawang. Buguh: Jurnal Pengabdian kepada Masyarakat, 2(2), 88–91. https://doi.org/10.23960/buguh.v2n2.1067
Ulfa, V. S., Fardiansyah, M. I., Firdaus, M. A., & Sari, D. A. (2022). Peran transformasi kemasan pada produk bubuk jahe merah (botol ke standing pouch). Jurnal Qardhul Hasan: Media Pengabdian kepada Masyarakat, 8(2), 1–7. https://ojs.unida.ac.id/QH/article/view/4890
Wagiono, W., Sari, D. A., Miledhiya, S. A., Fitria, I. A., Sidabutar, K. V., Kamiil, M. I., & Fadzrin, A. G. M. (2020). Pengaruh pemberian kombinasi pupuk organik dan anorganik terhadap keragaan pertumbuhan dan tanaman jahe merah (Zingiber officinale Rubrum) di kecamatan Majalaya kabupaten Karawang. Jurnal Agrotek Indonesia, 2(5), 41–46.
Wibowo, L. K. (2022). Kajian aktivitas antioksidan dan kandungan warna terhadap produk ekstraksi jahe merah (Zingiber officinale Rosc. Rubrum) melalui perlakuan suhu dan kadar gula (pp. 1–35). Universitas Singaperbangsa Karawang.
Widyanti, N. L. D., Yulianti, N. L., & Setiyo, Y. (2021). Karakteristik pengeringan dan sifat fisik bubuk jahe merah kering (Zingiber officinale var. Rubrum) dengan variasi ketebalan irisan dan suhu pengeringan. Jurnal Beta (Biosistem dan Teknik Pertanian), 9(2), 148–158. https://doi.org/10.24843/JBETA.2021.v09.i02.p01
Yuliawaty, S. T., & Susanto, W. H. (2015). Pengaruh lama pengeringan dan konsentrasi maltodekstrin terhadap karakteristik fisik kimia dan organoleptik minuman instan daun mengkudu (Morinda citrifolia L). Jurnal Pangan Dan Agroindustri, 3(1), 41–52. https://jpa.ub.ac.id/index.php/jpa/article/v iew/108/124
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2024 Dessy Agustina Sari
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Jurnal Teknologi provides immediate open access to its content in order of making research freely available to the public to support a global exchange of knowledge. All articles published in this journal are free for everyone to read and download, under licence CC BY SA.
Benefits of open access for the author, include:
- Free access for all users worldwide.
- Authors retain copyright to their work.
- Increased visibility and readership.
- No spatial constraints.
