Pengaruh Maltodekstrin Terhadap Sifat Fisikokimia dan Antioksidan pada Minuman Instan Jahe Merah-Kunyit Putih Maltodextrin Effect on the Physicochemical and Antioxidant Properties of Instant Red Ginger-White Turmeric Drink

Abstract

ABSTRAK

Jahe merah (Zingiber officinale var. rubrum) dan kunyit putih (Curcuma zedoaria) kaya senyawa bioaktif, namun pengolahan bersuhu tinggi berisiko menurunkan aktivitas antioksidan dan mutu produk. Oleh karena itu, maltodekstrin sebagai bahan penyalut (enkapsulan) diharapkan mampu melindungi senyawa bioaktif sekaligus memperbaiki karakteristik minuman instan. Penelitian ini bertujuan menganalisis pengaruh konsentrasi maltodekstrin terhadap sifat fisik, aktivitas antioksidan, dan sifat organoleptik minuman instan jahe merah–kunyit putih serta menentukan perlakuan terbaik. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan enam perlakuan konsentrasi maltodekstrin yaitu 0%, 5%, 10%, 15%, 20%, dan 25%. Parameter yang diamati meliputi kadar air, waktu larut, aktivitas antioksidan (metode DPPH, % inhibisi), serta uji hedonik warna, aroma, dan rasa (skala 1–5). Hasil menunjukkan bahwa penambahan maltodekstrin berpengaruh nyata (p<0,05) terhadap kadar air, waktu larut, aktivitas antioksidan, serta penilaian organoleptik aroma dan rasa, sedangkan atribut warna tidak berbeda nyata. Aktivitas antioksidan meningkat hingga konsentrasi 15% dengan nilai tertinggi 78,25% lalu cenderung menurun pada konsentrasi lebih tinggi. Perlakuan 15% menghasilkan keseimbangan terbaik antara aktivitas antioksidan dan karakteristik fisik, sedangkan 25% memberikan kesukaan panelis tertinggi dan waktu larut tercepat.

Kata kunci: Jahe merah instan, kunyit putih, maltodekstrin, antioksidan, organoleptik

ABSTRACT

Red ginger (Zingiber officinale var. rubrum) and white turmeric (Curcuma zedoaria) are rich in bioactive compounds, yet high-temperature processing may reduce antioxidant activity and product quality; therefore, maltodextrin as an encapsulating carrier is expected to protect bioactives and improve the quality of instant beverages. This study evaluated the effect of maltodextrin concentration on physical properties, antioxidant activity, and sensory acceptance of an instant red ginger–white turmeric beverage and determined the best treatment. A completely randomized design with six maltodextrin levels (0%, 5%, 10%, 15%, 20%, and 25%) was applied. The measured parameters included moisture content, dissolution time, antioxidant activity (DPPH assay; % inhibition), and hedonic sensory scores for color, aroma, and taste (1–5 scale). The results indicated that maltodextrin significantly affected (p<0.05) moisture content, dissolution time, antioxidant activity, and hedonic scores for aroma and taste, while color was not significantly different among treatments. Antioxidant activity increased up to 15% maltodextrin, reaching the highest value of 78.25%, and then tended to decrease at higher concentrations. The 15% treatment provided the best overall balance between antioxidant activity and physical characteristics, whereas 25% maltodextrin achieved the highest panel preference and the fastest dissolution time.

Keywords: red ginger, white turmeric, maltodextrin, antioxidant activity, sensory evaluation