Efek Penambahan Ekstrak Jahe (Zingiber officinale Rosc.) Serta Rasio Glukosa dan Fruktosa Pada Sucrose-Free Hard Candy

Abstract

sucrose-free hard candy ginger extract products using fructose and glucose syrup as sugar substitutes (sucrose) which are expected to inhibit the growth of Streptococcus mutans bacteria. The purpose of this study was to determine the effect of the ratio of fructose and glucose on the characteristics of sucrose-free hard candy, ginger extract (Zingiber officinale Rosc.) and find out the best formula in making sucrose-free hard candy, ginger extract (Zingiber officinale Rosc.) based on sensory tests. This research method uses Non-Factorial Complete Randomized Design (RAL). The study parameters include Ph, dissolving time, sensory, RGB color