Effect of the Addition Red Ginger Extract (Zingiber officinale Var Rubrum) on the Physical and Microbiological Characteristics of Seaweed Jelly Candy

Abstract

Seaweed jelly candy is a popular food product with a characteristic chewy texture and sweet taste, but it is very susceptible to quality degradation because it is semi-wet so it is easy for microorganisms to grow. This research aims to determine the effect of adding red ginger extract on the physical and microbiological characteristics of seaweed jelly candy. The research method used is an experimental method with four treatments with three replications adding concentration of red ginger extract (0%, 20%, 35% and 50%) based on the weight of the seaweed used. The parameters observed in this research are physical characteristics (Texture Profile Analysis / TPA) and microbiological characteristics which include, gumminess, gel strength, adhesiveness, springiness, cohesiveness, chewiness and total mold. Total mold testing was carried out using the duplo method and referring to SNI 2332.07 in 2009. Texture Profile Analysis/ TPA testing was carried out using Completely Randomized Design (CRD). Based on the research results, it can be concluded that the addition of red ginger extract has an effect on the physical and microbiological characteristics of seaweed jelly candy. The best treatment with addition of red ginger  extract  to  the  physical  and  microbiological  characteristics  of  seaweed  jelly candy is treatment D (addition of red ginger extract 50%), with gumminess value of 128.87%, gel strength 468.26 gforce, adhesiveness -0.053%, springiness 0 .83%, cohesiveness 0.16%, and chewiness 107.75%, and the total value of mold is 2.46.