OPTIMASI FORMULA KUAH JAHE DALAM PENGEMBANGAN WEDANG TAHU SEBAGAI PANGAN FUNGSIONAL
Soft tofu dessert is a traditional food made from soft tofu and ginger drink. The traditional ginger drinkcontains antioxidant compounds. There are many varieties of ginger in Indonesia which have different antioxidant activities. Partially subtitution of Zingiber officinale var. Rubrum by Zingiber...
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| Format: | Article |
| Language: | English |
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Bogor Agricultural University; Indonesian Food Technologist Association (IAFT)
2016-06-01
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| Series: | Jurnal Teknologi dan Industri Pangan |
| Subjects: | |
| Online Access: | http://journal.ipb.ac.id/index.php/jtip/article/view/14751 |
| _version_ | 1818135937604911104 |
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| author | Nurheni Sri Palupi Larasati Ines Wardiani Budi Nurtama |
| author_facet | Nurheni Sri Palupi Larasati Ines Wardiani Budi Nurtama |
| author_sort | Nurheni Sri Palupi |
| collection | DOAJ |
| description | Soft tofu dessert is a traditional food made from soft tofu and ginger drink. The traditional ginger drinkcontains antioxidant compounds. There are many varieties of ginger in Indonesia which have different antioxidant activities. Partially subtitution of Zingiber officinale var. Rubrum by Zingiber officinale var. Amarum was expected to improve sensory characteristics and antioxidant activity of traditional ginger drink. The objective of this research was to improve the formula of ginger drink based on sensory characteristics and antioxidant activity in the development of soft tofu dessert as a functional food. Optimization was done by Response Surface Methodology (RSM) based on the value of lightness (L) and °Hue of ginger drink which measured by Chromameter and antioxidant activity determined by DPPH method. Independent variables using in this optimization were the concentration of ginger and brown sugar. The optimal formula of ginger drink and its application in soft tofu dessert were analyzed by the hedonic rating method. The result of optimal formula consisted of 10.00% Zingiber officinale var. Rubrum, 9.99% Zingiber officinale var. Amarum, and 10.00% brown sugar with a desirability value of 0.822. The antioxidant activity of the optimal formula of ginger drink was AEAC 553.40 ppm, lightness (L) value was 40.03, and oHue was 74.67. The result of sensory test showed that the panelist preference for optimal formula was higher than for the traditional formula of ginger drink, while the acceptance level of the optimal formula was also higher than the tradisional formula of soft tofu dessert. |
| first_indexed | 2024-12-11T09:32:27Z |
| format | Article |
| id | doaj.art-e4c7d0a5d21a4cf0bd9aa82844c010c1 |
| institution | Directory Open Access Journal |
| issn | 1979-7788 2087-751X |
| language | English |
| last_indexed | 2024-12-11T09:32:27Z |
| publishDate | 2016-06-01 |
| publisher | Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) |
| record_format | Article |
| series | Jurnal Teknologi dan Industri Pangan |
| spelling | doaj.art-e4c7d0a5d21a4cf0bd9aa82844c010c12022-12-22T01:12:58ZengBogor Agricultural University; Indonesian Food Technologist Association (IAFT)Jurnal Teknologi dan Industri Pangan1979-77882087-751X2016-06-012719510410.6066/jtip.2016.27.1.95OPTIMASI FORMULA KUAH JAHE DALAM PENGEMBANGAN WEDANG TAHU SEBAGAI PANGAN FUNGSIONALNurheni Sri Palupi0 Larasati Ines Wardiani1Budi Nurtama21) Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor 2) Southeast Asian Food and Agricultural Science and Technology Center, Institut Pertanian Bogor, Bogor, IndonesiaDepartemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor, Indonesia1) Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor 2) Southeast Asian Food and Agricultural Science and Technology Center, Institut Pertanian Bogor, Bogor, IndonesiaSoft tofu dessert is a traditional food made from soft tofu and ginger drink. The traditional ginger drinkcontains antioxidant compounds. There are many varieties of ginger in Indonesia which have different antioxidant activities. Partially subtitution of Zingiber officinale var. Rubrum by Zingiber officinale var. Amarum was expected to improve sensory characteristics and antioxidant activity of traditional ginger drink. The objective of this research was to improve the formula of ginger drink based on sensory characteristics and antioxidant activity in the development of soft tofu dessert as a functional food. Optimization was done by Response Surface Methodology (RSM) based on the value of lightness (L) and °Hue of ginger drink which measured by Chromameter and antioxidant activity determined by DPPH method. Independent variables using in this optimization were the concentration of ginger and brown sugar. The optimal formula of ginger drink and its application in soft tofu dessert were analyzed by the hedonic rating method. The result of optimal formula consisted of 10.00% Zingiber officinale var. Rubrum, 9.99% Zingiber officinale var. Amarum, and 10.00% brown sugar with a desirability value of 0.822. The antioxidant activity of the optimal formula of ginger drink was AEAC 553.40 ppm, lightness (L) value was 40.03, and oHue was 74.67. The result of sensory test showed that the panelist preference for optimal formula was higher than for the traditional formula of ginger drink, while the acceptance level of the optimal formula was also higher than the tradisional formula of soft tofu dessert.http://journal.ipb.ac.id/index.php/jtip/article/view/14751antioxidantsDPPHgingerresponse surface methodsoft tofu dessert |
| spellingShingle | Nurheni Sri Palupi Larasati Ines Wardiani Budi Nurtama OPTIMASI FORMULA KUAH JAHE DALAM PENGEMBANGAN WEDANG TAHU SEBAGAI PANGAN FUNGSIONAL Jurnal Teknologi dan Industri Pangan antioxidants DPPH ginger response surface method soft tofu dessert |
| title | OPTIMASI FORMULA KUAH JAHE DALAM PENGEMBANGAN WEDANG TAHU SEBAGAI PANGAN FUNGSIONAL |
| title_full | OPTIMASI FORMULA KUAH JAHE DALAM PENGEMBANGAN WEDANG TAHU SEBAGAI PANGAN FUNGSIONAL |
| title_fullStr | OPTIMASI FORMULA KUAH JAHE DALAM PENGEMBANGAN WEDANG TAHU SEBAGAI PANGAN FUNGSIONAL |
| title_full_unstemmed | OPTIMASI FORMULA KUAH JAHE DALAM PENGEMBANGAN WEDANG TAHU SEBAGAI PANGAN FUNGSIONAL |
| title_short | OPTIMASI FORMULA KUAH JAHE DALAM PENGEMBANGAN WEDANG TAHU SEBAGAI PANGAN FUNGSIONAL |
| title_sort | optimasi formula kuah jahe dalam pengembangan wedang tahu sebagai pangan fungsional |
| topic | antioxidants DPPH ginger response surface method soft tofu dessert |
| url | http://journal.ipb.ac.id/index.php/jtip/article/view/14751 |
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