Pengaruh penambahan ekstrak jahe merah (Zingiber officinale) pada susu terhadap uji fisikokimia dan organoleptik ginger milk curd

Ginger (Zingiber officinale) is a member of the Zingiberaceae family. The branched ginger rhizome yellowish white and has fiber. generally segmented skin easy to peel fragrant smell spicy taste so that can be used as an additive in food beverages. milk curd dessert or preparation by mixing juice. Protease enzymes convert from liquid semi-solid like pudding. This study aims determine effect adding extract on physical, chemical, organoleptic tests obtain best treatment addition concentration curd. method research completely randomized design (CRD) with 5 treatments replications 25 trials are obtained. analysis carried out physicochemical including protein, pH, viscosity, taste, color, aroma. results were J4 (addition 25% concentration). With test, protein content was 1.394%, pH 7%, viscosity 3.278 (cP), 1.76 (slightly liked), color 3.28 (liked) aroma 3.64 (liked very much).