Kajian Stabilitas Komponen Volatil dan Atribut Mutu Sirup Campuran Jahe, Sereh, dan Madu selama Penyimpanan

Abstract

Ginger (Zingiberofficinale) and lemongrass (Cymbopogoncitratus) are two types of spices which often used as flavoring ingredients in beverages or foods. In these products, honey is sometime added as a sweetener. These spices and honey are known to have functional properties. The aim of this study was to study the stability of volatile components and quality attributes of the best formulation of syrup made from ginger, lemongrass, and honey during storage at room temperature. In the preliminary study, ginger and lemongrass were extracted with water at 60 0C for 10 minutes, filtered and decantation at room temperature to obtain the clear beverages. Different concentrations of syrup formulas were made as follows; ginger extract of 20%, 25% and 30%, and lemongrass extract of 10% and 15% and to each of formula were added 10% of honey. Determination of the best formula syrup based on an organoleptic test and capacity antioxidant. On advance research, the best formula of syrup (25% ginger extract, 15% lemongrass extract, and 10% honey) put in a dark glass bottle then stored at room temperature for 8 weeks and observed every 2 weeks. The observation during storage related quality attribute was include antioxidant capacity, total phenols, total plate count, pH, total titrable acid, total dissolved solids, and viscosity. The quality attribute did not change significantly during storage. The chromatogram of day-0 showed 116 peaks but only 71 peaks could be identified, there were 10 volatile components had an area over 2%. Primary volatile components on syrups were citral, neral, zingiberene, curcumene, β- bisabolene, cineole (1,8), cymene(0-), β-phellandrene, β-sesquiphellandrene, and α-farnesene (E,E.) The area of citral, neral, curcumene, β-bisabolene and cymene decreased during storage, on the other hand the area cineole (1.8), zingiberene, β- phellandrene, β-sesquiphellandrene, and α-farnesene (E,E) increased apparently during storage. Thus, the syrup is potent as functional food.