PENGARUH PROPORSI SARI JAHE MERAH DAN SARI KAYU MANIS TERHADAP TINGKAT KESUKAAN SARABBA INSTAN

Abstract

ABSTRACT
This study aims to evaluate the level of preference of panelists including color,
taste and aroma of instant sarabba. The research method used was a completely
randomized design (CRD) method with 4 treatment levels of the proportions of
red ginger extract and cinnamon extract namely A (100% : 0%), B (95% : 5%), C
(90% : 10%) ) and D (85% : 15%) with 3 repetitions. The preference level test
uses the hedonic scale to determine the product's sensory value in terms of color,
taste and aroma. The results showed that the level of preference for color ranged
from 3.68 - 4.00, for aroma ranged from 3.48 - 4.96 and for taste ranged from
3.88 - 4.08
Keywords: Sarabba, Red Ginger, Cinnamon.