Pengaruh Penambahan Ekstrak Jahe Merah (Zingiber officinale var. rubrum) Terhadap Kualitas Organoleptik dan pH Kefir Susu Kambing

Abstract

This study was conducted to determine the effect of red ginger extract on organoleptic quality and pH of goat milk kefir. The ingredients used were goat milk, kefir seeds, and red ginger. A factorial experiment based on a completely randomized design, using 25 replications for the organoleptic test and 4 replications for the pH test. The treatments were T0 = 0% red ginger extract, T1 = 1.5% red ginger extract, T2 = 3% red ginger extract, T3 = 4.5% red ginger extract, T4 = 6% red ginger extract. The panel consisted of  25 semi-trained panelists and the pH test used a digital pH meter. All test data were analyzed using the analysis of variance procedure. The results and conclusions showed that the treatment with red ginger extract had a significant effect on the organoleptic quality (color, aroma, taste, viscosity) and had no significant effect on the pH of goat milk kefir.