Development of Ginger Powder Beverage with Milo Flavor for Bintang Toedjoe

Abstract

Red ginger is one of ginger plant variations that has strong ginger taste and odor with several health benefits from its consumption. Redgine is the brand of PT Bintang Toedjoe red ginger extract powder that has been one of the signature products from the company. The goal of this project is to formulate red ginger drink variation in powder format with the previously discovered liquid formula is used as the benchmark. The formulation takes place in PT Bintang Toedjoe Pulomas where the products acceptance will be measured by conducting hedonic sensory evaluation with panelists from PT Bintang Toedjoe employees who like ginger and milk. The data will then be analyzed using one way ANOVA continued with Tukey’s HSD post hoc test or Kruskal-Wallis H Test. The materials used for the new formulation are all in powder format while the equipment include analytical balance, beaker, and graduated cylinder. The sensory evaluation was conducted several times where the first result shows that both samples served in powder format have higher hedonic score than the control and one of the formulas is significantly different with the control. The formula was then kept being improved to achieve cheaper selling price by increasing dilution factor. After the price adjustment, xanthan gum was added to improve the texture of the samples and the result shows that the optimum xanthan gum concentration is 0.2%. The final sensory evaluation shows that one of the powder formulas is liked by the panelists and is more acceptable than the control.