Article Sidebar

Submitted
June 7, 2021
Accepted
December 29, 2021
Published
December 29, 2021
Download
PDF
Statistic
Read Counter : 320 Download : 1931

Main Article Content

Abstract

Background : Powder drink is a powder or granule product that made from a mixture of sugar and spices with or without the addition of other ingredients. Raw ingredients of powder drink can make from various kinds of plants, such as turmeric and lemongrass, that are both of ingredients contain active compounds that can function to maintain body immunity, especially during a pandemic like now. The criterias of a good powder drink are taste, smell, color and appearance that are comparable to fresh products, have nutritional characteristics and have a good storage stability.

Purpose : This study aims to determine the organoleptic acceptability of the "Terai" powder drink with three treatments and characteristics with the parameters of the water content and ash content of the most liked product.

Methods : This research is an experimental research or experiment (experiment research). The design used is a completely randomized design which aims to assess a treatment or action. In this study, the treatment is carried out to determine the acceptability of "Terai" powder drink based on organoleptic colour, texture, aroma, and taste carried out on 30 trained panelists as well as characteristic tests with parameters of water content and ash content of the most liked product. The tests used are Kruskall-Wallis and Mann-Whiteney..

Results : The result test of three product (F1, F2, F3) showed there was a difference of color receivability organoleptic (p=0,000) and taste (p=0,004), and smell receivability organoleptic (p=0,273) and texture (p=0,288) shwed there was no difference. So for receivability orgaanoleptic of colour and taste to be continued with Mann-Whitney test. . The result of the characteristic test with the water content parameter was 7.22% and the characteristic test result with the ash content parameter was 2.11% for the most preferred product.

Conclusion : From three of ‘Terai’ powder drink’s  formulation showed that the most liked product is F2 with the water content 7,22% and the ash contenct 2,11%.

Keywords

characteristics lemongrass powder drink receivability turmeric

Article Details

License
Authors retain copyright and grant Jurnal Vokasi Keperawatan (JVK)  right of first publication with the work simultaneously licensed under a Creative Commons Attribution-ShareAlike 4.0 International (CC BY-SA 4.0) license, that allows others to freely share and remix the work with an acknowledgement of the work's authorship and initial publication in jurnal vokasi keperawatan (JVK).
How to Cite
Sari, Y. M., Sari, A. P., & Haya, M. (2021). DAYA TERIMA DAN KARAKTERISTIK MINUMAN SERBUK ‘TERAI’ BERBAHAN DASAR TEMULAWAK (Curcuma xanthorriza Roxb) DAN SERAI (Cymbopogon Citratus). Jurnal Vokasi Keperawatan (JVK), 4(2), 319–332. https://doi.org/10.33369/jvk.v4i2.16166
Download Citation
Endnote/Zotero/Mendeley (RIS)
BibTeX

References

  1. Alfonsius., Sinung, P., Ekawati, P. (2015). Kualitas Minuman Serbuk Instan Kayu Secang (Caesalpinia sappan L.) dengan Variasi Maltodekstrin. Jurnal Universitas Atma Jaya, 30(1), 3.
  2. Anariawati. (2009). Studi Eksperimen Pembuatan Serbuk Instan Kayu Secang (Caesalpinia Sappan) dengan Menggunakan Jumlah Gula yang Berbeda Sebagai Minuman Berkhasiat.
  3. Arisanti, D., & Mutsyahidan, A. M. A. (2017). Karakterisitik Sifat Fisikokimia Teh Herbal “Sekam” (Serai Kombinasi Kayu Manis) Sebagai Minuman Fungsional. JTech, 6(2), 62–66. Retrieved from https://doi.org/10.30869/jtech.v6i2.199
  4. Ariska, S. B., & Utomo, D. (2020). Kualitas minuman serbuk instan sereh (Cymbopogon citratus) dengan metode foam mat drying. Teknologi Pangan : Media Informasi Dan Komunikasi Ilmiah Teknologi Pertanian, 11(1), 42–51. https://doi.org/10.35891/tp.v11i1.1903
  5. Balitro. (2011). Standar Operasional Prosedur (SOP) Budidaya Temulawak (Curcuma xanthorrhiza Roxb). 1–16.
  6. Br. Sembiring, B., Ma’mun, & Ginting, E. I. (2015). Pengaruh Kehalusan Bahan dan Lama Ekstraksi Terhadap Mutu Eekstrak Temulawak (Curcuma Xanthorriza Roxb). Buletin Penelitian Tanaman Rempah Dan Obat, 17(2), 53–58. https://doi.org/10.21082/bullittro.v17n2.2006.
  7. Budiasih, K. S. (2011). Pemanfaatan Beberapa Tanaman yang Berpotensi Sebagai Bahan Anti Nyamuk. 1–8.
  8. Cahyani, D. I., & Rustanti, N. (2015). Pengaruh Penambahan Teh Hijau Terhadap Aktivitas Antioksidan Dan Kadar Protein Minuman Fungsional Susu Kedelai Dan Madu. Journal of Nutrition College, 4(4), 394–399. https://doi.org/10.14710/jnc.v4i4.10116
  9. Cahyono, B., Huda, M. D. K., & Limantara, L. (2011). Pengaruh Proses Pengeringan Rimpang Temulawak (Curcuma Xanthorriza Roxb) Terhadap Kandungan dan Komposisi Kurkuminoid. Reaktor, 13(3), 165. https://doi.org/10.14710/reaktor.13.3.165-171
  10. Ewansiha, Garba, Mawak, & Oyewole. (2012). Antimicrobial Activity of Cymhopogon Citratus (Lemon Grass) and It’s Phytochemical Properties. Frontiers in Science, 2(6), 214–220. Retrieved from http://irepos.unijos.edu.ng/jspui/bitstream/123456789/439/1/Antimicrobial Activity Of Cymbopogon Citratus Lemon Grass And Its Phytochemical Properties.pdf
  11. Fitriyoni Ayustaningwarno. (2014). Teknologi Pangan. Teori Praktis Dan Aplikasi.
  12. Haryanto, B. (2017). Pengaruh Penambahan Gula Terhadap Karakteristik Bubuk Instan Daun Sirsak (Annona Muricata L.) Dengan Metode Kristalisasi. Jurnal Penelitian Pascapanen Pertanian, 14(3), 163. https://doi.org/10.21082/jpasca.v14n3.2017.163-170
  13. Jambi, D. R. (2018). Kompilasi Pemikiran Dewan Riset Daerah Provinsi Jambi. In Repository.Unja.Ac.Id. Retrieved from https://repository.unja.ac.id/7178/4/Buku kompilasi_DRD.pdf#page=27
  14. Kristiani, B. R. (2013). Kualitas Minuman Serbuk Effervescent Serai (Cymbopogon nardus L. Rendle) Dengan Variasi Konsentrasi Asam Sitrat dan Na-bikarbonat.
  15. Moehady, B. I. (2015). Serbuk Temulawak Sebagai Bahan Baku Minuman. 55–60.
  16. Monicca, A. G. (2018). Pengaruh Variasi Kondisi pH dan Perbandingan Sari Temulawak Dengan Sukrosa Terhadap Karakteristik Minuman Serbuk Temulawak (Curcuma Xanthorriza Roxb.) Dengan Metode Ko-Kristalisasi. E-Conversion - Proposal for a Cluster of Excellence.
  17. Prodi Tekpang UMS. (2013). Pengujian Organoleptik. Universitas Muhammadiyah Semarang, 6–32.
  18. Rahardjo, M. (2015). Penerapan SOP Budidaya Untuk Mendukung Temulawak Sebagai Bahan Baku Obat Potensial. Perspektif, 9(2), 78–93. https://doi.org/10.21082/p.v9n2.2010.%p
  19. Rakhmad, W. (2017). Studi Pembuatan Serbuk Effervescent Temulawak (Curcuma Xanthorrhiza Roxb) Kajian Suhu Pengering, Konsentrasi Dekstrin, dan Na-Bikarbonat. Jurnal Teknologi Pangan, 1(1), 1–31. Retrieved from http://jurnal.yudharta.ac.id/v2/index.php/Teknologi-Pangan/article/view/477
  20. Saparingga. (2012). Aktivitas Antioksidan Dan Kualitas Es Krim Tradisional Labu Kuning (Cucurbita Muschata) Dengan Penambahan Ekstrak Kulit Buah Naga Merah Sebagai Pewarna Alami. Naskah Publikasi.
  21. SNI. (1996). Serbuk Minuman Tradisional.
  22. Syamsudin, R. aldizal mahendra riziko, Perdana, F., Mutiaz, firly suci, Galuh, V., Rina, apriliani putry ayu, Cahyani, novia dwi, … Khendri, F. (2019). Review: Tanaman Temulawak (Curcuma xanthorrhiza Roxb) sebagai Obat Tradisional. Jurnal Ilmiah Farmako Bahari, 10(1), 51–65. Retrieved from https://journal.uniga.ac.id/index.php/JFB
  23. Widiastuti, A., Anindya, R. N., & Harismah, K. (2018). Minuman Fungsional dari Serai (Cymbopogon Citratus) dan Pemanis Stevia. 628–632.
  24. Widyantari. (2020). Formulasi Minuman Fungsional Terhadap Aktivitas Antioksidan. E-Journal Widya Kesehatan, 2, 22–29.
  25. Winda, R. N. T., & Tri, D. W. (2014). Jurnal Review : Potensi Cincau Hitam (Mesona Palustris BI.), Daun Pandan (Pandanus Amaryllifolius) dan Kayu Maanis (Cinnamomum Burmannii) Sebagai Bahan Baku Minuman Herbal Fungsional. 19(4), 320–326.