Authors:

Kadek Danthiswara Gelgel, Ni Made Yusa, I Dewa Gede Mayun Permana

Abstract:

“This research has conducted to determine the effect of ginger types (Zingiber officinale Rosc.) increment and drying time of leaves to antioxidant capacity of wedang uwuh. This research used factorial randomized block design, each treatment repeated twice to get 18 result of experimental units. The data was analyzed using analysis of variance and if there was real effect, it would be followed by Duncan test. This research using 3 kinds of ginger types, that are small ginger, red ginger, giant ginger and drying time of leaves (nutmeg leaves, clove leaves, and cinnamon leaves) that are 1 hours, 2 hours, and 3 hours. The result of this research showed that the interaction between type of ginger and drying time of leaves gave an impact to the total phenolic, antioxidant capacity, color, aroma, flavor and overall acceptance towards wedang uwuh. The best result obtained by red ginger and 2 hours drying time of leaves with total phenolic 88.36 mg/kg; antioxidant capacity 112.22 mg/kg GAEAC; sensorys test such as color, flavor, aroma and overall acceptance that liked by the panelists.”

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PDF:

https://jurnal.harianregional.com/itepa/full-27498

Published

2021-11-09

How To Cite

DANTHISWARA GELGEL, Kadek; YUSA, Ni Made; MAYUN PERMANA, I Dewa Gede. KAJIAN PENGARUH JENIS JAHE (Zingiber officinale Rosc.) DAN WAKTU PENGERINGAN DAUN TERHADAP KAPASITAS ANTIOKSIDAN SERTA SENSORIS WEDANG UWUH.Jurnal Ilmu dan Teknologi Pangan (ITEPA), [S.l.], v. 5, n. 2, p. 11-19, jan. 2017. ISSN 2527-8010. Available at: https://jurnal.harianregional.com/itepa/id-27498. Date accessed: 28 Aug. 2025.

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Issue

Vol 5 No 2 (2016): Jurnal ITEPA

Section

Articles

Creative Commons License This work is licensed under a Creative Commons Attribution 4.0 International License