The effect of citric acid and sodium bicarbonate concentration on the quality of effervescent of red ginger extract

Abstract

The effervescent product of red ginger extract was made from a mixture of red ginger extract, citric acid, sodium bicarbonate, dextrose, mannitol, sucralose and polyethylene glycol. This study used a single factor randomized complete design method with the ratio of different concentrations of citric acid and sodium bicarbonate (50:50, 51:49, 52:48, 53:47, 55:45) in three replication. Analysis of Variance (ANOVA) was used to see the effect of each treatment, if there was an effect of each treatment then continued with DMRT (Duncan Multiple Range Test) to see which levels produced differences in quality. The results showed that the addition of different concentrations of citric acid and sodium bicarbonate had significant effect (sig <α=0.01) on the value of soluble and effervescent pH of red ginger extract and significantly affected the level of color preference, taste and effervescent solubility of red ginger extract. The best effervescent product of red ginger extract was selected based on the hedonic test with the ratio of citric acid and sodium bicarbonate 52:48 with the following quality test results: 0.00% ethanol residue; levels of active red ginger 0.65%; and the level of effervescent red ginger extract 0.52%.