PENGARUH PROPORSI SERBUK JAHE DAN KOLAGEN TERHADAP SIFAT FISIK DAN DAYA TERIMA MINUMAN HERBAL UNTUK KESEHATAN DAN KECANTIKAN KULIT

Abstract

Skin health and beauty are important aspects closely related to appearance and self-confidence. This
investigation is designed to evaluate the impact of the proportion of ginger powder and collagen on sensory
attributes and acceptability of a functional herbal beverage for skin health and beauty. The study employed an
experimental method with three formulations, namely 60:40, 70:30, and 80:20 ratios of ginger powder to
collagen. Organoleptic testing was conducted by 30 panelists using a Likert scale with parameters including
aroma, taste, color, and overall preference. The gathered metrics were evaluated via descriptive statistics, One
Way ANOVA, along with Duncan’s multiple range test. The findings indicated that the proportion of ginger
powder and collagen exerted a profound influence across all measured variables (Sig. < 0.05). The most
superior combination was identified at the 80:20 ratio, which secured the peak ratings regarding scent, flavor,
appearance, and general acceptability. Consequently, this specific blend is deemed highly ideal, favorably
received by the assessors, and possesses the prospective capacity to be manufactured into a functional herbal
beverage that promotes skin health and beauty.