The Effect of Comparison of Red Ginger Sari and Kecombrang Sari on the Quality of Instant Drinks Refreshing

Oct 13, 2025 by talynt.org 74 views

The Effect of Comparison of Red Ginger Sari and Kecombrang Sari on the Quality of Instant Drinks Refreshing

Introduction

The demand for instant refresher drinks has been increasing in recent years, driven by the growing need for convenient and healthy beverages. However, the quality of these drinks can vary greatly depending on the ingredients used and their proportions. This study aims to explore the effect of the ratio of red ginger juice with kecombrang juice and the amount of palm sugar powder on the quality of instant refresher drinks. By understanding the interaction between these materials, producers can create products that are not only delicious and refreshing but also healthy.

Methodology

The method used in this study is a complete random design (RAL) with two main factors. The first factor is the ratio of red ginger juice and kecombrang juice consisting of 95%: 5%, 90%: 10%, 85%: 15%, and 80%: 20%. The second factor is the amount of palm sugar powder with variations of 12%, 14%, 16%, and 18%. Various parameters analyzed in this study include water content, total acid, total dissolved solids, solubility, and sensory assessment of color, aroma, and taste of drinks.

Results

The results of the study showed that the ratio between red ginger juice and kecombrang juice had a significant impact on water content and aroma hedonic values. This indicates that the proportion of these materials play an important role in determining the quality of instant drinks. Likewise with the amount of palm sugar powder, which is proven to have a significant effect on water content, total dissolved solids, solubility, and hedonic value of aroma and taste. The interaction between the two factors also shows a significant effect on water content.

Analysis and Explanation

Red ginger juice is known to have various health benefits, including its ability to improve the immune system and reduce inflammation. Kecombrang, on the other hand, has a strong aroma and can give a distinctive taste to the drink. The combination of these two ingredients creates synergy that is not only refreshing but also offers health benefits.

The use of palm sugar as a natural sweetener is also increasingly in demand by consumers who switch to healthier alternatives compared to ordinary sugar. In this study, the use of palm sugar powder at various levels shows that the right addition can increase taste without sacrificing the quality of drinks.

Consistency in Quality

Consistency in the quality of instant drinks is very important, especially in increasingly competitive markets. This study provides valuable insights for instant beverage producers to create products that are not only delicious and refreshing, but also healthy. By understanding the interaction between these materials, producers can formulate drinks that are in accordance with consumer tastes while maintaining high nutritional value.

Conclusion

In conclusion, the combination of red ginger juice, kecombrang juice, and palm sugar powder can create high-quality instant refresher drinks. This study not only provides practical recommendations for the beverage industry, but also opens opportunities for further research on other natural ingredients that can be used in making healthy drinks.

Recommendations for the Beverage Industry

Based on the findings of this study, the following recommendations can be made for the beverage industry:

Use a combination of red ginger juice and kecombrang juice in a ratio of 80%: 20% to create a refreshing and healthy drink.
Add palm sugar powder at a level of 18% to increase the taste of the drink without sacrificing its quality.
Conduct further research on other natural ingredients that can be used in making healthy drinks.

Future Research Directions

This study opens opportunities for further research on other natural ingredients that can be used in making healthy drinks. Some potential areas of research include:

Investigating the effects of other natural sweeteners on the quality of instant drinks.
Exploring the use of other herbs and spices to create unique and refreshing flavors.
Conducting sensory evaluations to determine the most preferred flavor and aroma profiles.

Limitations of the Study

This study has several limitations that should be noted. Firstly, the study only investigated the effects of two main factors, namely the ratio of red ginger juice and kecombrang juice and the amount of palm sugar powder. Further research is needed to investigate the effects of other factors, such as the type of sweetener used and the level of acidity. Secondly, the study only analyzed a limited number of parameters, including water content, total acid, total dissolved solids, solubility, and sensory assessment of color, aroma, and taste. Further research is needed to investigate the effects of other parameters, such as pH and microbial contamination.

Conclusion

In conclusion, this study provides valuable insights for instant beverage producers to create products that are not only delicious and refreshing, but also healthy. By understanding the interaction between red ginger juice, kecombrang juice, and palm sugar powder, producers can formulate drinks that are in accordance with consumer tastes while maintaining high nutritional value. Further research is needed to investigate the effects of other natural ingredients and parameters on the quality of instant drinks.
Frequently Asked Questions (FAQs) about the Effect of Red Ginger Juice and Kecombrang Juice on the Quality of Instant Refresher Drinks

Q: What is the purpose of this study?

A: The purpose of this study is to explore the effect of the ratio of red ginger juice with kecombrang juice and the amount of palm sugar powder on the quality of instant refresher drinks.

Q: What are the main factors investigated in this study?

A: The two main factors investigated in this study are the ratio of red ginger juice and kecombrang juice, and the amount of palm sugar powder.

Q: What are the variations of the ratio of red ginger juice and kecombrang juice?

A: The variations of the ratio of red ginger juice and kecombrang juice are 95%: 5%, 90%: 10%, 85%: 15%, and 80%: 20%.

Q: What are the variations of the amount of palm sugar powder?

A: The variations of the amount of palm sugar powder are 12%, 14%, 16%, and 18%.

Q: What parameters were analyzed in this study?

A: The parameters analyzed in this study include water content, total acid, total dissolved solids, solubility, and sensory assessment of color, aroma, and taste of drinks.

Q: What were the results of the study?

A: The results of the study showed that the ratio between red ginger juice and kecombrang juice had a significant impact on water content and aroma hedonic values. The amount of palm sugar powder was also found to have a significant effect on water content, total dissolved solids, solubility, and hedonic value of aroma and taste.

Q: What is the recommended ratio of red ginger juice and kecombrang juice?

A: The recommended ratio of red ginger juice and kecombrang juice is 80%: 20%.

Q: What is the recommended amount of palm sugar powder?

A: The recommended amount of palm sugar powder is 18%.

Q: What are the benefits of using red ginger juice and kecombrang juice in instant refresher drinks?

A: The benefits of using red ginger juice and kecombrang juice in instant refresher drinks include their ability to improve the immune system, reduce inflammation, and provide a refreshing and healthy drink.

Q: What are the benefits of using palm sugar powder in instant refresher drinks?

A: The benefits of using palm sugar powder in instant refresher drinks include its ability to increase the taste of the drink without sacrificing its quality, and its natural sweetening properties.

Q: What are the limitations of this study?

A: The limitations of this study include the fact that it only investigated the effects of two main factors, and that it only analyzed a limited number of parameters.

Q: What are the future research directions?

A: The future research directions include investigating the effects of other natural sweeteners on the quality of instant drinks, exploring the use of other herbs and spices to create unique and refreshing flavors, and conducting sensory evaluations to determine the most preferred flavor and aroma profiles.

Q: What are the practical recommendations for the beverage industry?

A: The practical recommendations for the beverage industry include using a combination of red ginger juice and kecombrang juice in a ratio of 80%: 20%, adding palm sugar powder at a level of 18%, and conducting further research on other natural ingredients that can be used in making healthy drinks.