<![CDATA[ABSTRACT This study was conducted to determine the effect of ratio of palm sugar with creamer and percentation of maltodextrin on the quality of ginger drink instant powder. This research was conducted by using completely randomized design with two factors i. e: ratio of palm sugar with creamer (A) : (85%:15% ; 75%:25% ; 65%:35% ; 55%:45%) and percentation of maltodextrin (B) : (12,5% ; 15% ; 17,5% ; 20%). The parameters analyzed were water content, ash content, total soluble solid, total solid, solubility, the hedonic organoleptic value of flavor and taste, the score organoleptic value of taste and colour. The result showed that the ratio of palm sugar with creamer had highly significant effect on the water content, ash content, total soluble solid, total solid, solubility, hight of sediment, the hedonic organoleptic value of taste and colour. Percentation of maltodextrin had highly significant effect on water content, ash content, total soluble solid, total solid, solubility, the hedonic organoleptic value of flavour and taste, the score organoleptic value of taste. Ratio of palm sugar with creamer of 55%:45% and percentation of maltodextrin of 20% produced the best quality of ginger drink instant powder. Key word : Creamer, Ginger Drink Instant Powder, Maltodextrin, Palm Sugar. ABSTRAK Penelitian ini bertujuan untuk mempelajari pengaruh perbandingan jumlah gula aren dengan krimer dan persentase maltodekstrin terhadap karakteristik minuman jahe instan. Penelitian dilakukan dengan menggunakan Rancangan Acak Lengkap Faktorial 2 faktor, yaitu Faktor I perbandingan jumlah gula aren dengan krimer terdiri dari 4 taraf, yaitu 85%:15% ; 75%:25% ; 65%:35% ; 55%:45%. Faktor II yaitu konsentrasi maltodekstrin terdiri dari 4 taraf yaitu 12,5%, 15%, 17,5%, dan 20%. Parameter mutu minuman jahe instan yang diamati meliputi kadar air, kadar abu, total padatan terlarut, total padatan, daya larut, tinggi endapan, nilai hedonik rasa dan warna. Hasil penelitian menunjukkan perbandingan jumlah gula aren dengan krimer memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, total padatan terlarut, total padatan, daya larut, nilai hedonik rasa dan warna. Konsentrasi maltodekstrin memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, total padatan terlarut, total padatan, daya larut, tinggi endapan, nilai hedonik rasa dan aroma. Perbandingan jumlah gula aren dan krimer 55% : 45% dan persentase maltodekstrin 20% menghasilkan bubuk minuman jahe dengan mutu terbaik. Kata Kunci : Gula Aren, Krimer, Maltodekstrin, Minuman Bubuk Instan Jahe ]]>
