scholarly journals Release property of red ginger essential oil in silica-nanocellulose composite based sachet

2021 ◽  
Vol 749 (1) ◽  
pp. 012045
Author(s):  
F Fahma ◽  
M Sapoan ◽  
N Lisdayana ◽  
A Iskandar ◽  
T C Sunarti ◽  
...  
Keyword(s):  
Essential Oil ◽  
Release Property ◽  
Red Ginger

scholarly journals The Antibacterial Effectiveness of Red Ginger (Zingiber Officinale Roscoe) Essential Oil in Inhibiting The Growth of Staphylococcus Aureus and Streptococcus Mutans

2021 ◽  
Vol 7 (2) ◽  
pp. 364-373
Author(s):  
Shavilla Lukita ◽  
Winda Khosasi ◽  
Chandra Susanto ◽  
Florenly
Keyword(s):  
Staphylococcus Aureus ◽  
Essential Oil ◽  
Streptococcus Mutans ◽  
Zingiber Officinale ◽  
Diffusion Method ◽  
Ginger Extract ◽  
Zingiber Officinale Roscoe ◽  
Red Ginger ◽  
Post Hoc

Red ginger extract has a category strong antibacterial effect on Staphylococcusaureus and Streptococcus mutans. Red ginger essential oil has the potential forstronger inhibition. This study aims to compare the antibacterial effectiveness of redginger essential oil against Staphylococcus aureus and Streptococcus mutans. Thedesign of this study was a laboratory experimental design with a factorial completelyrandomized design. The red ginger used in this study was proven to be a species ofZingiber officinale Roscoe. The production of essential oils in this study uses thesteam distillation method. The content of secondary metabolites in red ginger wastested quantitatively by the GC-MS method. Determination of antibacterial activityusing the disc diffusion method. The data were processed using the SPSS 21.0program. The normality of data distribution was tested with the Shapiro-Wilk test,followed by one-way ANOVA, Levene's test, and the Tukey HSD Post Hoc Test. Theresults of the antibacterial test of red ginger essential oil against Staphylococcusaureus (21.21mm ± 0.315) and Streptoococcus mutans (23.43mm ± 0.189) provedthat the inhibition power of the category was very strong at a concentration of 75%.

scholarly journals AKTIVITAS ANTIMIKROBA MINYAK ESENSIAL JAHE MERAH (Zingiber officinale var. Rubrum) DAN LENGKUAS MERAH (Alpinia purpurata K. Schum) TERHADAP BAKTERI PATOGEN DAN PERUSAK PANGAN

2015 ◽  
Vol 35 (01) ◽  
pp. 43 ◽  
Author(s):  
Tita Rialita ◽  
Winiati Pudji Rahayu ◽  
Lilis Nuraida ◽  
Budi Nurtama
Keyword(s):  
Antimicrobial Activity ◽  
Refractive Index ◽  
Essential Oil ◽  
Essential Oils ◽  
Optical Rotation ◽  
Acid Number ◽  
Food Spoilage ◽  
E Coli ◽  
Spoilage Bacteria ◽  
Red Ginger

The aims of this study was to determine the characteristics, composition and antimicrobial activity of essential oils of local Indonesian red ginger and red galangal against four pathogenic and food spoilage bacteria, which were B.cereus ATCC 10876, E. coli ATCC 25922, S. typhimuriumATCC 14028, and P. aeruginosa ATCC 27853. Analysis of physicochemical characteristics was carried outin accordance with ISO7355:1985. The chemical compositionwas analyzed using aGC-MS. The antimicrobial activity was determined by disc diffusion method and broth microdillution method was used for determine MIC and MBC values. Red ginger essential oil characteristic was brownish yellow, specific gravity 0.883, refractive index 1.480, optical rotation -8.45o, clear soluble (1:1) in 90 % alcohol, 2.06 acid number and 42.45 ester number. Redgalangal essential oil had a characteristic bright yellow color, specific gravity 0.895, refractive index 1.496, optical rotation -9.15o, clear soluble (1:1) in 90 % alcohol, 1.95 acid number and 140.15 ester number. The major component of red ginger essential oils were trimethyl-heptadien-ol, ar-curcumene, camphene, carbaldehyde, -sesquiphellandrene, and nerol; while the major component of red galangal essential oil were 1.8-cineole, chavicol, 9-desoxo-9-xi-hydroxy-3-pentaacetate-3,5,7,8,9,12-Ingol,- caryophyllene and -selinene. The essential oil of red ginger and red galangal hadmoderate antibacterial activity against pathogenic and food spoilage bacteria with the average inhibition zone 7.17-10.33 and 7.25-11.17mm.Red ginger essential oils could inhibit the growth of tested bacteria with MIC values of 2.65-3.97 mg/mL and MBC value of 3.10-5.29 mg/mL, while the red galangal essential oil could inhibit the growth of tested bacteria with MIC values of 1.79-4.03 mg mL and MBC values of 1.79-4.92 mg/mL. Based on the MIC and MBC values,all tested bacteriasensitivity to essential oils of red ginger and galangal red decline in a row B.cereus > E. coli > S. typhimurium> P. aeruginosa. Sensitivity of Gram positive and Gram negative bacteria to both essential oils demonstrate the potential of the oils to be used as a natural preservative in the food industry.Keywords: Antimicrobial, essential oil, red ginger, red galangal ABSTRAKPenelitian ini bertujuan untuk mengetahui karakteristik, komposisi dan aktivitas antimikroba minyak esensial jahe merah dan lengkuas merah lokal Indonesia terhadap empat spesies bakteri patogen dan perusak pangan, yaitu B.cereus ATCC 10876, E.coli ATCC 25922, S. typhimurium ATCC 14028, dan P. aeruginosa ATCC 27853. Analisis karakteristikfisika-kimia dilakukan sesuai standar ISO 7355:1985. Komposisi kimia dianalisis menggunakan alat GC-MS. Pengujian aktivitas antimikroba dilakukan dengan metode difusi cakram untuk menentukan zona hambat, sertabroth microdillution untuk menentukan nilai Minimum Inhibitory Concentration (MIC) dan Minimum Bactericidal Concentration (MBC).Karakteristik minyak esensial jahe merah yang dihasilkan yaitu kuning kecoklatan, berat jenis 0,883, indeks bias 1,480, putaran optik -8.45, larut jernih (1:1) dalam alkohol 90%, bilangan asam 2,06, dan bilangan ester 42,45. Minyak esensial lengkuas merah memiliki karakteristik warna kuning terang, berat jenis 0,895, indeks bias 1,496, putaran optik-9.15, larut jernih (1:1) dalam alkohol 90%, bilangan asam 1,95 dan bilangan ester 140,15. Komponen mayor minyak esensial jahe merah terdiri dari trimethyl-heptadien-ol, ar-curcumene, camphene, carbaldehyde, -sesquiphellandrene, dan nerol; sedangkan komponen mayor minyak esensial lengkuas merah terdiri dari 1.8-cineole, chavicol,9-desoxo9-xi-hydroxy-3,5,7,8,9,12-pentaacetat-ingol, -caryophyllenedan -selinene. Minyak esensial jahe merah dan lengkuas merah memiliki aktivitas antibakteri yang bersifat moderat terhadap bakteri patogen dan perusak pangan, dengan kisaran zona hambat rata-rata 7,17-10,33 mm dan 7,25-11,17 mm. Minyak esensial jahe merah dapat menghambatpertumbuhan bakteri uji pada nilai MIC 2,65-3,97 mg/mL dan nilai MBC 3,10-5,29 mg/mL, sedangkan minyak esensial lengkuas merah dapat menghambat bakteri uji dengan nilai MIC 1,79-4,03 mg/mL dan nilai MBC 1,79-4,92 mg/mL. Berdasarkan nilai MIC dan MBC, sensitivitas bakteri uji terhadap minyak esensial jahe merah dan lengkuas merah menurun berturut-turut dari B. cereus > E. coli > S. typhimurium > P. aeruginosa. Sensitivitas bakteri Gram positif dan Gram negatif terhadap kedua minyak esensial ini menunjukkan potensi minyak esensial jahe merah dan lengkuas merah untuk digunakan sebagai pengawet alami di industri pangan.Kata kunci: Antimikroba, jahe merah, lengkuas merah, minyak esensial

scholarly journals Red Ginger (Zingiber officinale var. rubrum) Massage Reduces Stiffness and Functional Disability in Elderly with Osteoarthritis

Jurnal NERS ◽  
2019 ◽  
Vol 13 (2) ◽  
pp. 200
Author(s):  
Putu Indraswari Aryanti ◽  
Joni Haryanto ◽  
Elida Ulfiana
Keyword(s):  
Essential Oil ◽  
Functional Disability ◽  
Intervention Group ◽  
Joint Stiffness ◽  
Zingiber Officinale ◽  
Control Group ◽  
P Value ◽  
Cluster Sampling ◽  
Standard Drug ◽  
Red Ginger

Introduction: Recent research has provided data on the efficacy of the massage therapy and the role of essential oil in the management of osteoarthritis (OA) symptoms. Although both areas of research have demonstrated strong evidence that the muscles and massage with essential oil may affect OA symptoms, massage with essential oil applied on the quadriceps muscle has received no attention. The purpose of this study was to identify the effect of red ginger massage on joint stiffness and functional disability in elderly with osteoarthritis.Methods: This study was a randomized control group pre-test and post-test experimental study design involving 62 elderly with osteoarthritis divided into two groups namely red ginger massage and control groups by random cluster sampling. The instrument used was Western Ontario and McMaster Universities Osteoarthritis Index (WOMAC). Statistical test used were paired t-test and MANCOVA.Results: Baseline value of stiffness and functional disability in intervention group were 4.47 ± 1.717 and 35.93 ± 12.806. After 8 weeks stiffness and functional disability became 2.40 ± 1.380 and 19.50 ± 9.420 Stiffness and functional disability were decreased on intervention group with p-value 0.000 and 0.004. It means there was influenced by red ginger massage on stiffness and functional disability in elderly with osteoarthritis.Conclusion: Red ginger massage can be applied as a complementary treatment to help reduced joint stiffness and functional disability in addition to standard drug treatment usage in osteoarthritis disease.

scholarly journals Effect of Red Ginger Essential Oil (Zingiber officinale Var. Rubrum) Addition on Chitosan Based Edible Coating towards Organoleptic Characteristics Pempek

2021 ◽  
pp. 1-9
Author(s):  
Nabila Ayu Pratiwi ◽  
Iis Rostini ◽  
Ayi Yustiati ◽  
Rusky Intan Pratama
Keyword(s):  
Essential Oil ◽  
Moisture Content ◽  
Shelf Life ◽  
Zingiber Officinale ◽  
Fat Content ◽  
Edible Coating ◽  
Organoleptic Characteristics ◽  
Parametric Statistics ◽  
Red Ginger

This study aims to determine the best concentration of red ginger essential oil addition (Zingiber officinale var. Rubrum) edible coating to chitosan on the organoleptic quality of pempek. The research method was experimental which consisted of 5 treatments, namely control, addition of red ginger essential oil with concentrations of 0%, 0.5%, 1%, and 1.5% with 20 panelists as replicates. Parameters observed included organoleptic characteristics (appearance, texture, aroma, taste, tooth test, and folding test) based on the panelists' preference level using hedonic tests and chemical analysis (moisture content and fat content) and the shelf life of pempek. The data from the water content and fat content tests were analyzed descriptively, while the organoleptic test results were analyzed using non-parametric statistics with the test Friedman, if the test Friedman gave a rejection, multiple comparisons were performed and test was performed Bayes for decision making. The results showed that the best treatment in extending the shelf life of pempek was treatment D with the addition of 1% red ginger essential oil with a moisture content of 55.30% on the first day and 55.31% on the fourth day. While the fat content on the first day was 1.42% and on the fourth day it rose to 2.72% with the characteristics of appearance, texture, aroma, and taste still favored by the panelists.

scholarly journals Perbandingan Efektivitas Daya Hambat Antibakteri Ekstrak Rimpang Jahe Merah (Zingiber officinale var rubrum) dengan Formula Obat Kumur Lidah Buaya Terhadap Pertumbuhan Bakteri Staphylococcus aureus

2019 ◽  
Vol 7 (1) ◽  
pp. 44-51
Author(s):  
Nadia Amatul Khayum ◽  
Rima Semiarti ◽  
Nelvi Yohana
Keyword(s):  
Staphylococcus Aureus ◽  
Essential Oil ◽  
Aloe Vera ◽  
Antibacterial Properties ◽  
Zingiber Officinale ◽  
Average Diameter ◽  
T Test ◽  
Ginger Extract ◽  
Red Ginger

Red Ginger extract and Aloe vera mouthwash formulae have an antibacterial properties. The Red Ginger extract contains of gingerol, essential oil, terpenoid, fenol, flavonoid, and the Aloe vera mouthwash formulae contains of aloe berbadensis. This compound can be used in inhibition against the growth of Staphylococcus aureus that cause infections. The method of this research is a laboratory experimental. The Red Ginger extract prepared by maceration method with 96% ethanol solvent. The Aloe vera mouthwash formulae is the ready stock. Discs soaked into two groups solution for 15 minutes, then placed on MHA media contain Staphylococcus aureus to see the inhibition power. The result showed that the Red Ginger extract and Aloe vera mouthwash formulae show the inhibiting power with a strong category. The average diameter inhibiting power of Red Ginger extract is 10,75 mm and Aloe vera mouthwash formulae is 12,82 mm. Independent Sample T-test showed the significance value is 0,00 (p<0,05). The conclusion of this reasearch is that the Aloe vera mouthwash formulae is more effective than Red Ginger extract in inhibiting the growth of Staphylococcus aureus.

scholarly journals Chemical Analysis of Red Ginger (Zingiber officinale Roscoe var rubrum) Essential Oil and Its Anti-biofilm Activity against Candida albicans

2018 ◽  
Vol 13 (12) ◽  
pp. 1934578X1801301
Author(s):  
Tristia Rinanda ◽  
Rizki Puji Isnanda ◽  
Zulfitri
Keyword(s):  
Candida Albicans ◽  
Chemical Analysis ◽  
Essential Oil ◽  
Biofilm Formation ◽  
Fungal Infections ◽  
Clinical Sample ◽  
Significant Inhibition ◽  
Antifungal Drugs ◽  
Biofilm Inhibition ◽  
Red Ginger

Biofilm formation is one of the virulence factors of Candida albicans, contributing to the development of resistance to various antifungal drugs. In order to combat resistant microbes such as C. albicans, the discovery and development of antifungal substances must explore the anti-biofilm activity of substances, which are extracted from traditional medicinal plants widely available in tropical countries such as Indonesia. One of the natural ingredients that can be developed is red ginger. This plant has been used empirically in the treatment of various infectious diseases, including fungal infections. The aim of this study is to determine the composition of chemical compounds in the essential oil of the red ginger rhizomes planted in Aceh, Indonesia and the anti-biofilm activity of the essential oil against C. albicans, isolated from a clinical sample. The chemical analysis of the essential oil was performed by Gas Chromatography-Mass Spectrophotometry (GC-MS). Anti-biofilm activity was observed through biofilm inhibition and degradation activities, determined by Cristal Violet assay. Data were analyzed using ANOVA test and Duncan's post hoc test with 99% CI. The GC-MS results showed that the essential oil used in this study contained high monoterpenes (60.55%) which is dominated by E-citral/geranial (11.97%) and 1.8 - cineole (15.10%). The highest sesquiterpenes derivative was αr-curcumene (16.86%). The significant inhibition of C. albicans biofilm formation was obtained at a concentration of 0.5% and the biofilm degradation was obtained at a concentration of 0.125%. The data indicates that the high monoterpenoids-red ginger essential oil used in this study has performed significant anti-biofilm activity against C. albicans.

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