@misc{eprints85201,
           month = {Juli},
           title = {PENGARUH FORMULASI JAHE MERAH (Zingiber officinale var.
Rubrum) BUBUK DAN KOPI GELONDONG ROBUSTA BUBUK
TERHADAP KANDUNGAN KIMIA DAN TINGKAT KESUKAAN

PANELIS},
          author = {GHINA SALMA},
         address = {UNIVERSITAS LAMPUNG},
       publisher = {FAKULTAS PERTANIAN},
            year = {2024},
             url = {http://digilib.unila.ac.id/85201/},
        abstract = {Kopi gelondong setelah disangrai memiliki aroma khas tanaman yang tidak enak.
Jahe merah dapat menjadi alternatif untuk menutupi kekurangan dari aroma yang
dihasilkan kopi gelondong jahe merah. Penelitian ini dilaksanakan untuk
menemukan formulasi jahe merah bubuk dan kopi gelondong robusta bubuk yang
disukai oleh panelis dan mengetahui mutunya berdasarkan kadar air, abu,
kealkalian abu, sari kopi, dan pH. Formulasi dari kopi gelondong dan jahe merah
bubuk sebesar 100\%:0\% (F0), 96\%:4\% (F1), 92\%:8\% (F2), 88\%:12\% (F3),
84\%:16\% (F4), 80\%:20\% (F5), 76\%:24\% (F6), dan 72\%:28\% (F7) dengan total
berat tiap formulasi sebesar 250 gram. Kopi gelondong bubuk didapatkan dari
proses pengeringan, penyangraian suhu 225oC selama 15 menit, dan penggilingan;
jahe merah bubuk diperoleh dari proses pengirisan, pengeringan dengan oven
suhu 50oC selama 14 jam, dan penggilingan; serta pencampuran kedua bahan
sesuai formulasi. Formulasi yang paling disukai diamati dengan uji hedonik
berdasarkan parameter warna, tekstur (kekentalan), aroma, dan rasa serta terbaik
mutunya berdasarkan kandungan kimia. F5 adalah formulasi kopi gelondong
bubuk dan jahe merah bubuk sebesar 80\% : 20\% yang paling disukai dan terbaik
berdasar mutu kandungan kimia. Hasil uji hedonik nilai warna 3,68 (suka),
kekentalan 3,76 (suka), aroma 3,62 (suka), dan rasa 3,24 (agak suka). Kandungan
kimia formulasi F5 memiliki kadar air 3,84 \% (b/b), kadar abu 6,98\% (b/b),
kealkalian abu 17,63 mL N NaOH/100g, sari kopi 30,08 \% (b/b) dan nilai pH 5,87.

Kata kunci: jahe merah, kadar air, kopi gelondong, uji hedonik

Dried cherries after roasting have a distinctive plant aroma that is unpleasant. Red
ginger can be an alternative to cover the lack of aroma produced by red ginger
cherries coffee powder product. This research was carried out to find the
formulation of ground red ginger and ground robusta coffee that was preferred by
the panelists and to determine its quality based on water content, ash, ash
alkalinity, coffee essence and pH. Formulation of ground coffee and red ginger
powder of 100\%:0\% (F0), 96\%:4\% (F1), 92\%:8\% (F2), 88\%:12\% (F3), 84\%:16\%
(F4), 80\%:20\% (F5), 76\%:24\% (F6), and 72\%:28\% (F7) with a total weight of
each formulation of 250 grams. Ground coffee beans are obtained from the drying
process, roasting at 225oC for 15 minutes, and grinding; ground red ginger is
obtained from the process of slicing, drying in an oven at 50oC for 14 hours, and
grinding; and mixing the two ingredients according to the formulation. The most
preferred formulation is observed using a hedonic test based on the parameters of
color, texture (viscosity), aroma and taste as well as the best quality based on
chemical content. F5 is a formulation of ground coffee and ground red ginger of
80\%: 20\% which is the most preferred and best based on the quality of the
chemical content. The results of the hedonic test were for color 3.68 (like),
viscosity 3.76 (like), aroma 3.62 (like), and taste 3.24 (bit like). The chemical
content of the F5 formulation has a water content of 3.84\% (w/w), ash content of
6.98\% (w/w), ash alkalinity 17.63 mL N NaOH/100g, coffee essence 30.08\%
(w/w) and a pH value of 5.87.

Keywords: red ginger, water content, dried cherries coffee, hedonic test}
}