Antioxidant activity and controlled release analysis of red ginger oleoresin (Zingiber officinale var rubrum) encapsulated in chitosan cross-linked by glutaraldehyde saturated toluene

This study aims to determine the effect of red ginger on total lactic acid bacteria, antioxidant activity and acceptance of herbal soyghurt. This study used the addition of red ginger concentration of 0%, 2% and 4% in soyghurt. The total lactic acid bacteria were calculated using Total Plate Count (TPC) method and antioxidant activity test was analyzed by DPPH (2,2-diphenyl-1-picrylhydrazyl) method. The acceptance testing was performed by hedonic test. The addition of red ginger affected antioxidant activity and acceptance test in terms of taste, flavor, and color. The highest antioxidant activity in soyghurt with 4% red ginger is 11.36 ± 1.73%. The addition of red ginger has no effect on the total lactic acid bacteria and soyghurt texture. Soyghurt with 2% red ginger is the best of the acceptance test. It has an antioxidant activity of 10.68 ± 1.13%, and the total lactic acid bacteria 5.00 ± 5.29 x 1016 CFU/ml.

Download Full-text

Antioxidant activity and total phenolic content in Red Ginger(Zingiber officinale)based drinks

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/102/1/012025 ◽

2018 ◽

Vol 102 ◽

pp. 012025 ◽

Cited By ~ 1

Author(s):

Widayat ◽

B Cahyono ◽

H Satriadi ◽

S Munfarida

Keyword(s):

Antioxidant Activity ◽

Total Phenolic Content ◽

Phenolic Content ◽

Zingiber Officinale ◽

Total Phenolic ◽

Red Ginger

Download Full-text

Addition of Red Ginger Powder (Zingiber officinale Rosc.) in Making Herbal Tea of Avocado Leaf (Persea americana Mill.)

JURNAL AGROINDUSTRI HALAL ◽

10.30997/jah.v4i2.1200 ◽

2018 ◽

Vol 4 (2) ◽

Author(s):

Dewi Fortuna Ayu ◽

Azmi Wirzan ◽

Faizah Hamzah

Keyword(s):

Antioxidant Activity ◽

Water Content ◽

Zingiber Officinale ◽

Ash Content ◽

Persea Americana ◽

Herbal Tea ◽

Randomized Design ◽

Ginger Powder ◽

Completely Randomized Design ◽

Red Ginger

The purpose of this research was to obtain the best addition of red ginger powder in making herbal tea of avocado leaf. This research used a Completely Randomized Design with five treatments and three replications. The treatments used were BJ1 (without addition of red ginger powder), BJ2 (addition of red ginger powder 2%), BJ3 (addition of red ginger powder 4%), BJ4 (addition of red ginger powder 6%), and BJ5 (addition of red ginger powder 8%). The result showed that addition of red ginger powder significantly effected water content, ash content, antioxidant activity (IC50), polyphenol content, and sensory assesment descriptively and hedonically and also overall assesment. The treatment chosen from the result was BJ5 (addition of red ginger powder 8%). This treatment had water content 4.43%, ash content 5.57%, and antioxidant activity (IC50) 44.63 µg/mL. The best treatment on descriptive test of herbal tea had tawny colour, no rotten flavour, and rather bitter and spicy. The result of hedonic test showed that colour, flavour, and taste of herbal tea were preferred by panelists and also assessment overall preferred by panelists.

Download Full-text

Antimicrobial activity of species Zingiber officinale Roscoe and Alpinia purpurata (Vieill.) K. Schum. (Zingiberaceae) - Review

Semina Ciências Agrárias ◽

10.5433/1679-0359.2018v39n4p1849 ◽

2018 ◽

Vol 39 (4) ◽

pp. 1849

Author(s):

Andréia Assunção Soares ◽

Ezilda Jacomassi ◽

Rosana Da Mata ◽

Karoline Franciani Cardoso Lopes ◽

Jessé Lahos Borges ◽

...

Keyword(s):

Antimicrobial Activity ◽

Antioxidant Activity ◽

Phenolic Compounds ◽

Bioactive Compounds ◽

Biological Activities ◽

Zingiber Officinale ◽

Plant Metabolites ◽

Zingiber Officinale Roscoe ◽

Red Ginger ◽

Alpinia Purpurata

The functionality of nutraceutical foods is attributed to their bioactive compounds. These compounds are widely produced by plants, such as phenolic compounds, which have antioxidant activity and/or antimicrobial activity, acting against damage to macromolecules such as lipids, proteins, and nucleic acids. Secondary plant metabolites, including classes such as phenolic compounds, alkaloids, and terpenoids, have a wide variety of biological activities with medicinal potential. These secondary metabolites are considered bioactive compounds. The Zingiberaceae family received special attention for their large bioactive compound production. Such compounds are useful in foods as herbs, spices, flavorings, and seasonings and in the pharmaceutical and cosmetic industries as antioxidants and antimicrobials. Gingers are recognized as safe by the American Food and Drug Administration (FDA), resulting in no side effects when consumed in moderate amounts. Recent studies show that, in addition to rhizomes, the leaves and flowers of some ginger species have antioxidant activity and consequent medicinal potential. Studies have demonstrated that in vitro and in vivo research is needed to evaluate the efficacy of ginger extracts and understand their role in the modulation of biological and molecular pathways, thus enabling the development of new therapeutic strategies. Thereby, the present work aims to provide a bibliographic review on the antimicrobial activity of Zingiber officinale Roscoe and Alpinia purpurata (Vieill.) K. Schum. (Zingiberaceae), popularly known as ginger and red ginger respectively, and their potential use in the One Health initiative.

Download Full-text

PENGARUH PERBANDINGAN TEH HITAM (Camellia sinensis) DAN JAHE MERAH (Zingiber officinale var. Rubrum) TERHADAP KARAKTERISTIK TEH CELUP

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2019.v08.i04.p08 ◽

2019 ◽

Vol 8 (4) ◽

pp. 419

Author(s):

Komang Ayu Melinda Savitri ◽

I Wayan Rai Widarta ◽

Anak Agung Gede Ngurah Anom Jambe

Keyword(s):

Antioxidant Activity ◽

Experimental Design ◽

Water Content ◽

Zingiber Officinale ◽

Black Tea ◽

Randomized Design ◽

Extract Content ◽

Ginger Powder ◽

Completely Randomized Design ◽

Red Ginger

This study aims to determine the effect of the comparison of black tea and red ginger to the characteristics of teabags and know the comparison of black tea and red ginger to get the best characteristics of tea bags. The experimental design used was Completely Randomized Design with comparison treatment of black tea and red ginger which consist by 6 levels : 100%:0%, 90%:10%, 80%:20%, 70%:30%, 60%:40% and 50%:50%. The treatment was repeated 3 times to obtain 18 units of experiment.. The data obtained were analyzed by variance and if the treatment had significant effect followed by Duncan test. The result showed that tea bags with comaparions of 80% black tea powder and 20% red ginger powder is the best treatments with a water content of 7,78%, extract content of 27,13%, total phenol 247,10 mgGAE/g extract, flavonoids 401,72 mgQE/g extract, antioxidant activity 74,68%, color was liked, distinctive aroma of ginger and rather liked, distinctive taste of ginger and rather liked, overall acceptance was rather like. Keywords : black tea, red ginger, teabag

Download Full-text

PERBANDINGAN AKTIVITAS ANTIOKSIDAN JAHE EMPRIT (Zingiber officinale var Amarum) DAN JAHE MERAH (Zingiber officinale var Rubrum) DALAM SEDIAAN CAIR BERBASIS BAWANG PUTIH DAN KORELASINYA DENGAN KADAR FENOL DAN VITAMIN C

Jurnal Fitofarmaka Indonesia ◽

10.33096/jffi.v6i1.464 ◽

2019 ◽

Vol 6 (1) ◽

pp. 315-324

Author(s):

Ike Yulia Wiendarlina ◽

Runi Sukaesih

Keyword(s):

Antioxidant Activity ◽

Vitamin C ◽

Allium Sativum ◽

Antioxidant Properties ◽

Zingiber Officinale ◽

Total Phenol ◽

Total Phenol Content ◽

Phenol Content ◽

Red Ginger ◽

Gallic Acid Equivalent

Garlic (Allium sativum L.), ginger emprit (Zingiber officinale var Amarum) and red ginger (Zingiber officinale var Rubrum) contain active compounds from the phenol group which have antioxidant properties. This study aims to determine the ratio of antioxidant activity of red ginger and ginger in garlic-based liquid preparations using DPPH reagent (1.1 diphenyl-2 picrylhydrazyl) and determine its correlation with total phenol and vitamin C levels contained in both liquid preparations. Total phenol content was determined by reacting folin-ciocalteu and vitamin C levels were determined by titrimetric method. Total phenol levels are expressed as mg GAE (Gallic Acid Equivalent) per gram of preparation, antioxidant activity is expressed as IC50 (µg / mL), and vitamin C is expressed as percent (%). The results show that total phenol content of emprit and red ginger in garlic-based preparation were 80,296 mgGAE / g preparations and 159,164 mgGAE / g preparations respectively, antioxidant activity (IC50) for each preparation were 3,310 µg / mL and 2,075 µg / mL respectively and the vitamin C level were 4.338% and 6.372%. Correlation test showed the very strong and significant correlation existed between antioxidant activity and the total phenol levels in both emprit and red ginger-garlic preparation but no significant correlation detected between antioxidant activity and vitamin C levels of both preparations.

Download Full-text

Aktivitas Antioksidan Teh Herbal Dari Campuran Daging Buah Pare (Momordica charantia L.), Jahe Merah (Zingiber officinalle Roscoe) Dan Temulawak (Curcuma xanthorrhiza Roxb)

Photon: Jurnal Sain dan Kesehatan ◽

10.37859/jp.v10i2.1379 ◽

2020 ◽

Vol 10 (2) ◽

pp. 167-173

Author(s):

Musyirna Rahmah Nasution ◽

Syamira

Keyword(s):

Antioxidant Activity ◽

Zingiber Officinale ◽

Momordica Charantia ◽

Bitter Melon ◽

Herbal Tea ◽

Dpph Method ◽

Zingiber Officinale Roscoe ◽

Palm Sugar ◽

Curcuma Xanthorrhiza ◽

Red Ginger

Herbal tea is a formulation of herbal flowers, seeds, leaves, roots, and bark of various plants. It has affectiveness in energizing, healing constipation and approving immune. It has been done an experiment of antioxidant activity of herbal tea from the mixture of bitter melon (Momordica charantia L), red ginger (Zingiber officinale Roscoe) and curcuma (Curcuma xanthorrhiza Roxb). The purpose of this experiment is to make formulation of herbal tea that has strong antioxidant activity and preferably from a mixture of bitter melon (Momordica charantia L), red ginger (Zingiber officinale Roscoe) and curcuma (Curcuma xanthorrhiza Roxb) that has been dried at a temperature of 50-60°C.The activity of antioxidant is measured by DPPH method, meanwhile organoleptic is analyzed by hedonic method. The result of the experiment from 4 formulations indicates that high antioxidant activity is FIII based on analysis one way ANOVA and Tukey test 99% true. The compositions of FIII are 1,25 g bitter melon, 0,375 g red ginger and 0,375 g curcuma has high antioxidant in 97,25%. Hedonic test indicates FIII in liking category after added 2 g palm sugar and 5mL lemon.

Download Full-text

ANALISIS MUTU MINUMAN INSTAN BERBAHAN DASAR BUAH MENGKUDU (Morinda citrifolia L) DAN JAHE MERAH (Zingiber officinale rosc)

Jurnal Pendidikan Teknologi Pertanian ◽

10.26858/jptp.v5i0.8551 ◽

2019 ◽

Vol 5 ◽

pp. 8

Author(s):

Andi Citra Islamiah ◽

Husain Syam ◽

Andi Sukainah

Keyword(s):

Experimental Study ◽

Antioxidant Activity ◽

Chemical Properties ◽

Zingiber Officinale ◽

Morinda Citrifolia ◽

Test Results ◽

Randomized Design ◽

Two Factors ◽

Completely Randomized Design ◽

Red Ginger

This study aims to determine the chemical properties of instant drinks produced and the best concentration by adding noni and red ginger to the manufacture of instant drinks based on organoleptic test results. This research is an experimental study with an experimental design that is used is Factorial Completely Randomized Design (CRD) which consists of two factors, namely the factor A noni fruit, namely: 100 g, 200 g, 300 g. The red ginger B factor is: 75 g, 100 g, 125 g. The chemical analysis results were the highest water content with the addition of 300 g noni fruit concentration 2,8678 and 125 ginger concentration 2,9456, the highest antioxidant activity with the addition of 300 g noni fruit concentration 71,100 and red ginger concentration 125 g 70,0178, and from the alkaloid test all treatments in instant drinks contain positive alkaloids. The results of organoleptic color, aroma and taste are preferred by panelists with the addition of 100 g of noni fruit and the concentration of red ginger 125 g.

Download Full-text

Kajian Sifat Fisikokimia Permen Jelly oleh Tiga Varietas Jahe (Zingiber officinale) dan Perbedaan Konsentrasi Ekstrak Karagenan dari Rumput Laut (Eucheuma cottoni)

Food Technology and Halal Science Journal ◽

10.22219/fths.v3i2.13213 ◽

2020 ◽

Vol 3 (2) ◽

pp. 110

Author(s):

Mochammad Arif Saputra ◽

Noor Harini ◽

Rista Anggriani

Keyword(s):

Antioxidant Activity ◽

Water Content ◽

Oil Content ◽

Zingiber Officinale ◽

Gel Strength ◽

Second Stage ◽

Nest Design ◽

Sugar Reduction ◽

Two Phases ◽

Red Ginger

Ginger is one type of medicinal plants and spice, which has been known by the Indonesian people. Usefulness of ginger suchas for seasoning, mixed food/drink, medicines and cosmetics. Ginger has a distinctive aroma due to essential oil content and a specific flavor that is spicy derived from oleoresin compounds. Consumption continuously is excellent for health. Ginger has a spicy flavor is difficult to fresh, it needs to be inovaded. In this research ginger is processed into jelly candy. Jelly candies require a gel-forming material to form a chewy texture. In this research, the gel-forming material is used in the Caragenan. The Caragenan is exported using a solution of KOH 10%. This research aims to determine the effect of ginger varieties against the brightness of jelly candies, antioxidants, flavors and aromas, knowing the influence of the addition. The research was conducted in two phases. The first phase of the extraction of carrageenan from seaweed Euchema cottoni used a solution of KOH 10%. Caragenan extract is further analyzed for yield, moisture content, viscosity and gel strength. The second stage was making ginger jelly candy production with difference of caragenan concentration using nest design (Nested). The parent factor of three varieties of ginger is ginger elephant, red ginger and ginger emprit, while the concentration of caragenan, 7 grams, 8 grams and 9 grams. The analyzed parameters were water content, water content, sugar reduction, antioxidant, texture, color , pH and organoleptic (texture, aroma, color and flavor). The results showed that three varietas of ginger affect the brightness of jelly sweets, antioxidants, flavors and aromas. Best was results obtained at the treatment of Ginger Javanese with the addition of a 9 g caragenan with 82.331% of antioxidant activity, 4.835 N of texture, 13.132% of water content, 4.9 (strong) of organoleptic Aroma, 4.5 (supple) of organoleptic texture, and 4.6 (spicy) of flavor.

Download Full-text