Pengembangan Wedang Jahe dengan Penambahan Ekstrak Kayu Manis (Cinnamomum burmannii) dan Jeruk Nipis (Citrus aurantiifolia)

Abstract

Wedang jahe adalah minuman tradisional berbahan dasar jahe yang kaya zat antiinflamasi dan antimikroba. Minuman tradisional kurang bersaing dengan minuman modern dalam hal inovasi rasa, penampilan dan kemasan. Penambahan ekstrak kayu manis dan jeruk nipis yang memiliki efek antimikroba dan juga antiinflamasi serta berbagai sumber vitamin. Tujuan penelitian ini untuk mendapatkan formulasi terbaik pada modifikasi wedang jahe dengan penambahan ekstrak kayu manis dan jeruk nipis. Penelitian ini dilakukan serangkaian pengembangan produk, uji organoleptik, analisis kandungan zat gizi, uji kesukaan, serta analisis biaya. Uji organoleptik menggunakan metode uji hedonik. Analisis data uji organoleptik diolah menggunakan uji Kruskal Wallis dan uji lanjutan Man Whitney. Hasil uji organoleptik dengan uji Kruskal Wallis menunjukkan ada perbedaan signifikan (p<0.05) pada parameter tekstur dan warna. Formula yang terpilih adalah formula 2 sebagai formula terbaik melalui hasil uji hedonik. Formula 2 mengandung energi 69,7 kkal, karbohidrat 16,6 g, protein 0,2 g, lemak 0,1g dan, 1,6 mg vitamin c. Analisis biaya dan harga jual menerapkan metode cost pricing dengan pendekatan metode full cost pricing. Harga pokok produk wedang jahe sebesar Rp2.176,-. Harga jual per sachet 23 gram seharga Rp3.000.

Ginger tea is a traditional beverage made from ginger, which is rich in anti inflammatory and antimicrobial compounds. Traditional beverages are less competitive with modern beverages in terms of flavor innovation, appearance, and packaging. The addition of cinnamon bark extract and lime, which have antimicrobial and anti-inflammatory effects as well as various vitamin sources, enhances its properties. The objective of this study is to determine the optimal formulation for modifying ginger tea by adding cinnamon and lime extracts. This research involved a series of product development, organoleptic testing, nutritional content analysis, preference testing, and cost analysis. Organoleptic testing used the hedonic testing method. Data from the organoleptic testing were analyzed using the Kruskal-Wallis test and the Mann-Whitney post-hoc test. The results of the organoleptic testing with the Kruskal-Wallis test showed significant differences (p<0.05) in texture and color parameters. The selected formula was Formula 2 as the best formula based on the results of the hedonic test. Formula 2 contains 69.7 kcal of energy, 16.6 g of carbohydrates, 0.2 g of protein, 0.1 g of fat, and 1.6 mg of vitamin C. Cost analysis and pricing applied the full cost pricing. The production cost of the ginger drink product is Rp2,176. The selling price per 23-gram sachet is Rp3,000.