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All Journal JOPS (Journal Of Pharmacy and Science) Journal Syifa Sciences and Clinical Research (JSSCR) JURNAL PENELITIAN FARMASI & HERBAL International Journal Of Science, Technology & Management (IJSTM) JUKESHUM: Jurnal Pengabdian Masyarakat FORTE JOURNAL JIFI (Jurnal Ilmiah Farmasi Imelda) International Journal of Health and Pharmaceutical (IJHP) Journal of Pharmaceutical and Sciences.
Robiatun Rambe
Universitas Haji Sumatera Utara
Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Electrical & Electronics Engineering Energy Engineering Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Transportation

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Journal : Journal of Pharmaceutical and Sciences.

 1 
Formulasi Sediaan Permen Jahe (Zinger Officinale) Dari Hasil Budidaya Tanaman Obat Keluarga (TOGA) sebagai Antioksidan Ovalina Sylvia Br. Ginting; Robiatun Rambe; Riezky Chairunnisa
Journal of Pharmaceutical and Sciences JPS Volume 6 Nomor 1 (2023)
Publisher : Fakultas Farmasi Universitas Tjut Nyak Dhien

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (312.046 KB) | DOI: 10.36490/journal-jps.com.v6i1.30

Abstract

There are many natural sources of antioxidants in food, one of which is ginger. Ginger (Zinger officinale var.rubrum) is a spice plant that is rich in antioxidants originating from South Asia, and has now spread throughout the world. research shows that some people do not like ginger rhizome directly because commercial ginger candy has a very spicy taste and the vitamin C content is still low at around 10.675 mg/100g. this research increases the content of antioxidants (vitamin C) and minimizes the spicy taste of ginger extract jelly candy. This research is a type of experimental research. The parameters observed in this study were organoleptic tests consisting of hedonic tests (preferences) and analysis of proximate nutritional content (moisture content, ash content, reducing sugar content) and vitamin C levels in the best formula jelly candy. The results obtained by the panelists' organoleptic assessment preferred the color of ginger candy in the P3 treatment with the highest percentage of 100%. The results of the hedonic test on ginger candy were carried out on 25 panelists, the highest percentage of acceptance was found in ginger candy P3, namely 100%. Laboratory analysis results on P3 ginger candy include proximate analysis (moisture content, ash content, reducing sugar content) and vitamin C levels
Co-Authors zulfikri zulfikri Ainil Fithri Pulungan Anisa Safira Sitorus Aswan Pangondian Athaillah Athaillah Chindy Umaya Depi Yasinta Dwi Kumala Sari Ernawaty Ginting Ernawaty Ginting Evi Depiana Gultom Evi Depiana Gultom Evi Depiana Gultom Evi Depiana Gultom Evi Depiana Gultom Fahra Nisa Gabena Indrayani Dalimunthe Harahap, Yuliatil Adawiyah Herti Ayu N Zebua Kadriyani Jambak Mita Yusmira Lestari Caniago NUR AIN THOMAS Nurhayati Marpaung Ovalina Sylvia Br. Ginting Ovalina Sylvia Br. Ginting Pangondian Harahap, Aswan Pinte Mahara HS Putra Chandra Rahma Dona Ratih Paramitha Ratih Paramitha Ratih Paramitha Ricky Andi Syahputra Ridwanto Riezky Chairunnisa Sabrina Aufari Harahap Selvina Selvina Shela Diana Yulanda Yulanda Zulfikri Zulfikri Zulmai Rani