Abstract: The combination of green tea with red ginger powder has many health benefits. Objective: 1) Knowing some of the quality of green tea due to the addition of red ginger powder, 2) To know the appropriate red powder formulation of green tea dye. Methodology: The design which is used in this research is Completely Randomized Design (CRD) with 6 treatments and 3 replications. The obtained data were analyzed statistically with F test and Duncan's New Multiple Range Test (DNMRT) advanced test at 5% real level. Microbiology properties: total plate number and organoleptic test. Result: The addition of red ginger powder does affect microbial growth. The most favorable organoleptic taste analysis result of panelist is found in F treatment with percentage value 20%. The result of organoleptic analysis for the most favored aroma is panelist treatment D with percentage value 40%. The result of organoleptic analysis shows the most preferred color of panelist is F treatment with percentage value 41.11%. Conclusion: The addition of red ginger powder effect on the quality of green tea of organoleptic test most favored panelists and microbial content already meet the SNI. The addition formulation of the right red ginger powder is on the treatment of F (the addition of red ginger powder 5%).
Keywords: quality, red ginger, green tea, TPC, organoleptic.
Title: Study about Some Quality of Green Tea Ground with Addition of Red Ginger Powder (Zingiber Officinale Rosc)
Author: I Ketut Budaraga, Winda, Dewirman Prima Putra
International Journal of Life Sciences Research
ISSN 2348-313X (Print), ISSN 2348-3148 (online)
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