Analisis Sensori Manisan Jahe Merah (Zingiber Officinale Var. Rubrum)

  • Ruri Wijayanti Universitas Dharma Andalas
  • Arsan Arsan Universitas Dharma Andalas
DOI: https://doi.org/10.47233/jppie.v2i1.774
Keywords: Candied red ginger, sugar concentration, sensory.

Abstract

The purpose of this study was to determine the most preferred concentration of palm sugar and granulated sugar based on organoleptic tests. A food assessment method that uses the five senses is an organoleptic assessment and is generally called a sensory test. The results showed that the most preferred candied red ginger with the addition of palm sugar and granulated sugar was treatment E (added 40% palm sugar and 60% granulated sugar) with a preference value for taste 3.40 (like), aroma 3.72 (like ) and texture 3.56 (like) on a rating scale of 5.

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References

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https://doi.org/10.47233/jppie.v4i1.3
Published
2023-01-30
How to Cite
Wijayanti, R., & Arsan, A. (2023). Analisis Sensori Manisan Jahe Merah (Zingiber Officinale Var. Rubrum). Jurnal Penelitian Dan Pengkajian Ilmiah Eksakta, 2(1), 97-101. https://doi.org/10.47233/jppie.v2i1.774
Issue
Vol 2 No 1 (2023): Jurnal Hasi Penelitian Dan Pengkajian Ilmiah Eksakta - JPPIE
Section
Articles
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