?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PENGARUH+FORMULASI+JAHE+MERAH+(Zingiber+officinale+var.%0D%0ARubrum)+BUBUK+DAN+KOPI+GELONDONG+ROBUSTA+BUBUK%0D%0ATERHADAP+KANDUNGAN+KIMIA+DAN+TINGKAT+KESUKAAN%0D%0A%0D%0APANELIS&rft.creator=SALMA%2C+GHINA&rft.subject=600+Teknologi+(ilmu+terapan)&rft.subject=630+Pertanian+dan+teknologi+yang+berkaitan&rft.description=Kopi+gelondong+setelah+disangrai+memiliki+aroma+khas+tanaman+yang+tidak+enak.%0D%0AJahe+merah+dapat+menjadi+alternatif+untuk+menutupi+kekurangan+dari+aroma+yang%0D%0Adihasilkan+kopi+gelondong+jahe+merah.+Penelitian+ini+dilaksanakan+untuk%0D%0Amenemukan+formulasi+jahe+merah+bubuk+dan+kopi+gelondong+robusta+bubuk+yang%0D%0Adisukai+oleh+panelis+dan+mengetahui+mutunya+berdasarkan+kadar+air%2C+abu%2C%0D%0Akealkalian+abu%2C+sari+kopi%2C+dan+pH.+Formulasi+dari+kopi+gelondong+dan+jahe+merah%0D%0Abubuk+sebesar+100%25%3A0%25+(F0)%2C+96%25%3A4%25+(F1)%2C+92%25%3A8%25+(F2)%2C+88%25%3A12%25+(F3)%2C%0D%0A84%25%3A16%25+(F4)%2C+80%25%3A20%25+(F5)%2C+76%25%3A24%25+(F6)%2C+dan+72%25%3A28%25+(F7)+dengan+total%0D%0Aberat+tiap+formulasi+sebesar+250+gram.+Kopi+gelondong+bubuk+didapatkan+dari%0D%0Aproses+pengeringan%2C+penyangraian+suhu+225oC+selama+15+menit%2C+dan+penggilingan%3B%0D%0Ajahe+merah+bubuk+diperoleh+dari+proses+pengirisan%2C+pengeringan+dengan+oven%0D%0Asuhu+50oC+selama+14+jam%2C+dan+penggilingan%3B+serta+pencampuran+kedua+bahan%0D%0Asesuai+formulasi.+Formulasi+yang+paling+disukai+diamati+dengan+uji+hedonik%0D%0Aberdasarkan+parameter+warna%2C+tekstur+(kekentalan)%2C+aroma%2C+dan+rasa+serta+terbaik%0D%0Amutunya+berdasarkan+kandungan+kimia.+F5+adalah+formulasi+kopi+gelondong%0D%0Abubuk+dan+jahe+merah+bubuk+sebesar+80%25+%3A+20%25+yang+paling+disukai+dan+terbaik%0D%0Aberdasar+mutu+kandungan+kimia.+Hasil+uji+hedonik+nilai+warna+3%2C68+(suka)%2C%0D%0Akekentalan+3%2C76+(suka)%2C+aroma+3%2C62+(suka)%2C+dan+rasa+3%2C24+(agak+suka).+Kandungan%0D%0Akimia+formulasi+F5+memiliki+kadar+air+3%2C84+%25+(b%2Fb)%2C+kadar+abu+6%2C98%25+(b%2Fb)%2C%0D%0Akealkalian+abu+17%2C63+mL+N+NaOH%2F100g%2C+sari+kopi+30%2C08+%25+(b%2Fb)+dan+nilai+pH+5%2C87.%0D%0A%0D%0AKata+kunci%3A+jahe+merah%2C+kadar+air%2C+kopi+gelondong%2C+uji+hedonik%0D%0A%0D%0ADried+cherries+after+roasting+have+a+distinctive+plant+aroma+that+is+unpleasant.+Red%0D%0Aginger+can+be+an+alternative+to+cover+the+lack+of+aroma+produced+by+red+ginger%0D%0Acherries+coffee+powder+product.+This+research+was+carried+out+to+find+the%0D%0Aformulation+of+ground+red+ginger+and+ground+robusta+coffee+that+was+preferred+by%0D%0Athe+panelists+and+to+determine+its+quality+based+on+water+content%2C+ash%2C+ash%0D%0Aalkalinity%2C+coffee+essence+and+pH.+Formulation+of+ground+coffee+and+red+ginger%0D%0Apowder+of+100%25%3A0%25+(F0)%2C+96%25%3A4%25+(F1)%2C+92%25%3A8%25+(F2)%2C+88%25%3A12%25+(F3)%2C+84%25%3A16%25%0D%0A(F4)%2C+80%25%3A20%25+(F5)%2C+76%25%3A24%25+(F6)%2C+and+72%25%3A28%25+(F7)+with+a+total+weight+of%0D%0Aeach+formulation+of+250+grams.+Ground+coffee+beans+are+obtained+from+the+drying%0D%0Aprocess%2C+roasting+at+225oC+for+15+minutes%2C+and+grinding%3B+ground+red+ginger+is%0D%0Aobtained+from+the+process+of+slicing%2C+drying+in+an+oven+at+50oC+for+14+hours%2C+and%0D%0Agrinding%3B+and+mixing+the+two+ingredients+according+to+the+formulation.+The+most%0D%0Apreferred+formulation+is+observed+using+a+hedonic+test+based+on+the+parameters+of%0D%0Acolor%2C+texture+(viscosity)%2C+aroma+and+taste+as+well+as+the+best+quality+based+on%0D%0Achemical+content.+F5+is+a+formulation+of+ground+coffee+and+ground+red+ginger+of%0D%0A80%25%3A+20%25+which+is+the+most+preferred+and+best+based+on+the+quality+of+the%0D%0Achemical+content.+The+results+of+the+hedonic+test+were+for+color+3.68+(like)%2C%0D%0Aviscosity+3.76+(like)%2C+aroma+3.62+(like)%2C+and+taste+3.24+(bit+like).+The+chemical%0D%0Acontent+of+the+F5+formulation+has+a+water+content+of+3.84%25+(w%2Fw)%2C+ash+content+of%0D%0A6.98%25+(w%2Fw)%2C+ash+alkalinity+17.63+mL+N+NaOH%2F100g%2C+coffee+essence+30.08%25%0D%0A(w%2Fw)+and+a+pH+value+of+5.87.%0D%0A%0D%0AKeywords%3A+red+ginger%2C+water+content%2C+dried+cherries+coffee%2C+hedonic+test&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2024-07-19&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F85201%2F1%2FABSTRAK_Salma%2520Ghina_2054051002%2520-%2520Salma%2520Ghina.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F85201%2F2%2FSalma%2520Ghina_2054051002_Full%2520tanpa%2520lampiran%2520-%2520Salma%2520Ghina.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F85201%2F3%2FSalma%2520Ghina_2054051002_Full%2520tanpa%2520pembahasan%2520-%2520Salma%2520Ghina.pdf&rft.identifier=++SALMA%2C+GHINA++(2024)+PENGARUH+FORMULASI+JAHE+MERAH+(Zingiber+officinale+var.+Rubrum)+BUBUK+DAN+KOPI+GELONDONG+ROBUSTA+BUBUK+TERHADAP+KANDUNGAN+KIMIA+DAN+TINGKAT+KESUKAAN+PANELIS.++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2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