Pengaruh Varietas Jahe (Zingiber officinale) terhadap Karakteristik Minuman Serbuk Empon-Empon

The research on making empon-empon microcrystals is expected to make it easier for people consume healthy drinks because of their more practical. This study also aims determine the effect ginger varieties used in manufacture water content, total dissolved solids, and hedonic tests taste, color, aroma, aftertaste. experimental design that will be this a Completely Randomized Design (CRD) with one variable consisting three levels, namely (big ginger, red small ginger). experiment was repeated 6 times, so 18 units were obtained. Determination best sample using scoring method. samples analyzed sugar content antioxidant activity UV Visible spectrophotometer DPPH results showed different had significant aftertaste powder drink. Differences no solids drink emprit which reducing 1.3133%, disaccharide 63.2125%, 64.5258%, IC50 value 78.01 µg/mg, 3.90%, 67.85%, color attribute preference test 4.30, aroma 2.50, taste 3.92, 3.81.