Pengaruh Perbandingan Sari Temulawak Dengan Sari Kencur Dan Suhu Pengeringan Terhadap Mutu Jamu Instan
ABSTRAK
ANITA C PAKPAHAN : Pengaruh perbandingan sari temulawak dengan sari kencur dan suhu
pengeringan terhadap mutu jamu instan. Dibimbing oleh ISMED SUHAIDI dan SENTOSA
GINTING.
Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan sari temulawak dengan
sari kencur dan suhu pengeringan terhadap mutu jamu instan serta uji organoleptik mutu jamu
instan. Penelitian dilakukan di Laboratorium Teknologi Pangan, Fakultas Pertanian USU, Medan,
menggunakan rancangan acak lengkap faktorial 2 faktor yaitu perbandingan sari temulawak
dengan sari kencur (T) : (95%:5% ; 90%:10% ; 85%:20%; 80%:20%) dan suhu pengeringan (S) :
(50 oC, 60 oC, 70 oC, 80 oC). Parameter yang dianalisa adalah kadar air, kadar abu, total asam, total
padatan terlarut, daya larut, kecepatan larut, indeks warna, nilai organoleptik uji skor warna, skor
rasa, nilai organoleptik hedonik aroma, hedonik rasa, aktivitas antioksidan, dan kadar kurkumin.
Hasil penelitian menunjukkan bahwa perbandingan temulawak dengan kencur
memberikan pengaruh berbeda sangat nyata terhadap kadar air, indeks warna, uji skor warna,
hedonik aroma, dan hedonik rasa. Suhu pengeringan memberikan pengaruh berbeda sangat nyata
terhadap kadar air, kadar abu, total asam, daya larut, kecepatan larut, indeks warna, skor warna,
skor rasa, hedonik rasa, dan hedonik aroma. Interaksi antara kedua faktor memberikan pengaruh
berbeda sangat nyata terhadap kadar air, indeks warna, skor warna, hedonik aroma. Perbandingan
sari temulawak dengan sari kencur (85%:15%) dan suhu pengeringan 50 oC menghasilkan kualitas
jamu instan yang terbaik dan lebih diterima.
Kata kunci : temulawak, kencur, suhu pengeringan, jamu instan
ABSTRACT
ANITA PAKPAHAN : Effect of ratio of turmeric and greeter galingale juices and drying
temperature on the quality of instant herbs supervised by ISMED SUHAIDI and SENTOSA
GINTING.
The purpose of this research to find the effect of ratio turmeric and greeter galingale
juices and drying temperature on the quality of instant herbs along with score of organoleptic of
instant herbs. This research was conducted at the Laboratory of Food Technology, Faculty of
Agriculture University of Sumatera Utara, Medan, using compeletely randomized design with two
factors, i.e. : ratio of turmeric and greeter galingale juices (T) : (95%;5% ; 90%:10% ; 85%:15%
; 80%:20%) and drying temperature (S) : (50 oC, 60 oC, 70 oC, 80 oC). Parameters analyzed
were moisture content, ash content, total acid, total soluble solid, solubility, solubility speed, index
of colour, the score value of colour and taste, the hedonic value of flavor and taste, score of
organoleptic colour, score of taste, score of hedonic flavour, hedonic value of taste, antioxidant
activity and curcumin content.
The results showed that the ratio of turmeric with greeter galingale juices had highly
significant effect on moisture content, index of colour, score of colour, hedonic value of flavour,
and hedonic value of taste. Drying temperature had highly significant effect on moisture content,
ash content, acid content, solubility, solubility speed, index of colour, score of colour, score of
taste, hedonic value of taste, and hedonic value of flavour. Interaction of the two factors had
highly significant effect on water content, index of colour, score of colour, and hedonic value of
flavour. The ratio of turmeric and greeter galingale juices of (85%:15%) and drying temperature
of 50 oC produced the best quality of instant herbs and more acceptable.
Keywords : turmeric, greeter galingale, drying temperature, instant herbs
i
ANITA C PAKPAHAN : Pengaruh perbandingan sari temulawak dengan sari kencur dan suhu
pengeringan terhadap mutu jamu instan. Dibimbing oleh ISMED SUHAIDI dan SENTOSA
GINTING.
Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan sari temulawak dengan
sari kencur dan suhu pengeringan terhadap mutu jamu instan serta uji organoleptik mutu jamu
instan. Penelitian dilakukan di Laboratorium Teknologi Pangan, Fakultas Pertanian USU, Medan,
menggunakan rancangan acak lengkap faktorial 2 faktor yaitu perbandingan sari temulawak
dengan sari kencur (T) : (95%:5% ; 90%:10% ; 85%:20%; 80%:20%) dan suhu pengeringan (S) :
(50 oC, 60 oC, 70 oC, 80 oC). Parameter yang dianalisa adalah kadar air, kadar abu, total asam, total
padatan terlarut, daya larut, kecepatan larut, indeks warna, nilai organoleptik uji skor warna, skor
rasa, nilai organoleptik hedonik aroma, hedonik rasa, aktivitas antioksidan, dan kadar kurkumin.
Hasil penelitian menunjukkan bahwa perbandingan temulawak dengan kencur
memberikan pengaruh berbeda sangat nyata terhadap kadar air, indeks warna, uji skor warna,
hedonik aroma, dan hedonik rasa. Suhu pengeringan memberikan pengaruh berbeda sangat nyata
terhadap kadar air, kadar abu, total asam, daya larut, kecepatan larut, indeks warna, skor warna,
skor rasa, hedonik rasa, dan hedonik aroma. Interaksi antara kedua faktor memberikan pengaruh
berbeda sangat nyata terhadap kadar air, indeks warna, skor warna, hedonik aroma. Perbandingan
sari temulawak dengan sari kencur (85%:15%) dan suhu pengeringan 50 oC menghasilkan kualitas
jamu instan yang terbaik dan lebih diterima.
Kata kunci : temulawak, kencur, suhu pengeringan, jamu instan
ABSTRACT
ANITA PAKPAHAN : Effect of ratio of turmeric and greeter galingale juices and drying
temperature on the quality of instant herbs supervised by ISMED SUHAIDI and SENTOSA
GINTING.
The purpose of this research to find the effect of ratio turmeric and greeter galingale
juices and drying temperature on the quality of instant herbs along with score of organoleptic of
instant herbs. This research was conducted at the Laboratory of Food Technology, Faculty of
Agriculture University of Sumatera Utara, Medan, using compeletely randomized design with two
factors, i.e. : ratio of turmeric and greeter galingale juices (T) : (95%;5% ; 90%:10% ; 85%:15%
; 80%:20%) and drying temperature (S) : (50 oC, 60 oC, 70 oC, 80 oC). Parameters analyzed
were moisture content, ash content, total acid, total soluble solid, solubility, solubility speed, index
of colour, the score value of colour and taste, the hedonic value of flavor and taste, score of
organoleptic colour, score of taste, score of hedonic flavour, hedonic value of taste, antioxidant
activity and curcumin content.
The results showed that the ratio of turmeric with greeter galingale juices had highly
significant effect on moisture content, index of colour, score of colour, hedonic value of flavour,
and hedonic value of taste. Drying temperature had highly significant effect on moisture content,
ash content, acid content, solubility, solubility speed, index of colour, score of colour, score of
taste, hedonic value of taste, and hedonic value of flavour. Interaction of the two factors had
highly significant effect on water content, index of colour, score of colour, and hedonic value of
flavour. The ratio of turmeric and greeter galingale juices of (85%:15%) and drying temperature
of 50 oC produced the best quality of instant herbs and more acceptable.
Keywords : turmeric, greeter galingale, drying temperature, instant herbs
i