The effect of the addition of Indigofera flour and red ginger powder in feed towards slaughter, carcass and quality of meat of sensi chicken

This study aims to determine the quality of jackfruit seed juice drinks with the addition of red ginger and to determine the level of acceptance of panelists on jackfruit seed juice drinks. Parameters observed included water content, protein content, carbohydrate content and organoleptic including color, taste, aroma and texture. This study used a Completely Randomized Design (CRD) consisting of one factor, namely the concentration of red ginger juice with four treatments, namely: 0%, 6%, 12%, 18%, each repeated three times. The results showed that jackfruit seed juice drink with the addition of 18% red ginger was the best treatment from the results of organoleptic tests. The proximate test results showed that the best treatment was 3.13% water content in 12% ginger treatment, 2.17% protein in 18% red ginger treatment and 95.61 carbohydrate in 18% red ginger treatment.

Download Full-text

PENGARUH PENGGUNAAN BUBUK JAHE MERAH (Zingiber officinale var. Rubrum) TERHADAP SIFAT ORGANOLEPTIK BAKSO DAGING KAMBING

ZOOTEC ◽

10.35792/zot.38.1.2018.18536 ◽

2017 ◽

Vol 38 (1) ◽

pp. 93

Author(s):

Afikra Armansyah, ◽

Friets S. Ratulangi ◽

Godlief D.G. Rembet

Keyword(s):

Zingiber Officinale ◽

Randomized Design ◽

Ginger Powder ◽

Completely Randomized Design ◽

Acceptance Levels ◽

Materials Used ◽

Tapioca Flour ◽

Red Ginger ◽

Hedonic Quality

THE UTILIZATION OF RED GINGER POWDER (Zingiber officinale var. Rubrum) ON ORGANOLEPTIC CHARACTERISTIC OF MUTTON MEATBALLS. This study was conducted to evaluate the utilization of red ginger powder on the organoleptic characteristic of mutton meatballs. The materials used were fresh mutton meat on the hamstrings, tapioca flour, salt, flavoring, garlic, pepper, red ginger powder, ice cubes and processing equipment tools. The experimental design used in this study was a Completely Randomized Design of five treatments with 30 replications. The treatment was 300 g of meat and 0 g red ginger powder (R0), 300 g of meat and 1.5 g red ginger powder (R1), 300 g of meat and 3.0 g red ginger powder (R2), 300 g of meat and 4.5 g red ginger powder (R3), and 300 g of meat and 6 g red ginger powder (R4). Organoleptic testing performed was using the hedonic quality test. The variables measured consisted of color, flavor, taste and elasticity of meatballs. Determination of the average difference among treatments was done by Tukey (HSD) test. The results showed that the treatments affected significantly on flavor and taste. However, treatments did not affect significantly on color and elasticity of meatballs. The use of 3g red ginger powder could provide acceptance levels on organoleptic characteristic of mutton meatballs. Keywords: Mutton meat, red ginger, Meatballs

Download Full-text

PENGARUH PEMBERIAN AIR REBUSAN JAHE MERAH TERHADAP PENURUNAN DISMENOREA PADA MAHASISWI SEMESTER 8 STIKES WIDYA DHARMA HUSADA TANGERANG

Edu Dharma Journal: Jurnal penelitian dan pengabdian masyarakat ◽

10.52031/edj.v5i2.177 ◽

2021 ◽

Vol 5 (2) ◽

pp. 61

Author(s):

Betty Betty ◽

Ayamah Ayamah

Keyword(s):

Data Analysis ◽

Sampling Technique ◽

Mean Value ◽

Pharmacological Therapy ◽

Wilcoxon Test ◽

Probability Sampling ◽

Purposeful Sampling ◽

Red Ginger ◽

Boiled Water

ABSTRACT Dysmenorrhea or menstrual pain is pain in the lower abdomen, which can radiate to the lower back and legs. The incidence of dysmenorrhea in the world is very large. On average, more than 50% of women experience dysmenorrhea in each country. The incidence of dysmenorrhea in Indonesia is around 64.25%, which causes them to be unable to carry out activities optimally and this will reduce the quality of each individual. The purpose of this study was to determine the effect of red ginger boiled water on reducing dysmenorrhea in 8th semester students of STIKes Widya Dharma Husada Tangerang. This research method is a quantitative method-pre-experimental design, with a research design of One Group Pretest Posttest Design. The number of samples was 30 students from STIKes Widya Dharma Husada Tangerang, using a non-probability sampling technique with a purposeful sampling method. The data collection tool is an observation sheet. While the data analysis is using the Wilcoxon test. From the research results obtained, dysmenorrhea on a mild scale affected 15 respondents (50%) while on a medium scale, 14 respondents (46.7%). Based on data analysis using the Wilcoxon test with a significance degree of 0.05 (5%), a mean value of 1.100 and a probability (p) of 0.000, it can be concluded that there is an effect of red ginger boiled water on reducing dysmenorrhea in 8th semester students of STIKes Widya Dharma Husada Tangerang. It is recommended that the results of this study be used as a reference and implementation in overcoming dysmenorrhea by using non-pharmacological therapy, namely giving red ginger boiled water. ABSTRAK Dismenorea atau nyeri haid merupakan nyeri pada perut bagian bawah, yang bisa menjalar ke punggung bagian bawah dan tungkai. Angka kejadian dismenorea di dunia sangat besar. Rata-rata lebih dari 50% wanita mengalami dismenorea disetiap negaranya. Angka kejadian dismenorea di Indonesia adalah sekitar 64,25% yang menyebabkan mereka tidak mampu melakukan kegiatan secara maksimal dan ini akan menurunkan kualitas pada individu masing-masing. Tujuan penelitian ini adalah untuk mengetahui pengaruh air reusan jahe merah terhadap penurunan dismenorea pada mahasisiwi semester 8 STIKes Widya Dharma Husada Tangerang. Metode penelitian ini merupakan metode kuantitatif- preexperimen design, dengan desain penelitian One Group Pretest Posttest Design. Jumlah sampel sebanyak 30 mahasiswi STIKes Widya Dharma Husada Tangerang, menggunakan teknik non probability sampling dengan metode purposive sampling. Alat mengumpulkan data adalah lembar observasi. Sedangkan analisis data menggunakan uji Wilcoxon. Dari hasil penelitian diperoleh dismenorea pada skala ringan 15 responden (50%) sedangkan pada skala sedang 14 responden (46,7%). Berdasarkan analisis data dengan uji Wilcoxon dengan derajat kemaknaan ≤ 0,05 (5%), didapatkan nilai mean 1,100 dan probabilitas (p) sebesar 0,000 maka dapat disimpulkan ada pengaruh air rebusan jahe merah terhadap penurunan Dismenorea pada mahasisiwi semester 8 STIKes Widya Dharma Husada Tangerang. Disarankan untuk hasil penelitian inidapat dijadikan sebagai referensi dan implementasi dalam mengatasi Dismenorea dengan menggunakan jenis terapi non-farmakologi yaitu pemberian air rebusan jahe merah

Download Full-text

Effect of Packaging Materials on Storage Quality of Functional Beverage Mix

Madras Agricultural Journal ◽

10.29321/maj.10.000480 ◽

2021 ◽

Vol 108 (March) ◽

pp. 1-6

Author(s):

Girija J ◽

◽

Kamalasundari S ◽

Keyword(s):

Polyethylene Terephthalate ◽

Room Temperature ◽

Finger Millet ◽

Chemical Properties ◽

Packaging Materials ◽

Physico Chemical ◽

Ginger Powder ◽

Polyethylene Terephthalate Bottles ◽

Green Banana

The present study aimed at development of finger millet-based functional beverage mix with 9% green banana flour and 1% ginger powder. The developed beverage mix was packed by using four different packaging materials i.e., low-density polyethylene (P1), standup pouch (P2), aluminium foil pouch (P3) and polyethylene terephthalate bottles (P4) and stored at room temperature. The changes in the physico-chemical, microbial quality were analyzed for 3 months (90 days). The results revealed that during storage, the moisture content was increased from 6.23 to 6.99%, whereas other chemical properties viz., carbohydrate (CHO), protein, fat, ash and dietary fiber were gradually decreased from 68.62 to 68.48, 15.09 to 14.99, 1.50 to 1.48, 3.74 to 3.73 and 2.78 to 2.77 respectively. There was no signifance change in calcium and phosphorus among the packaging materials during storage. The microbial load was low in P3 and P4 packed beverage mix during storage. The functional beverage mix packed in polyethylene terephthalate bottles was undergone minimum changes in physico-chemical characteristics. Hence, it is concluded that the storage of functional beverage mix in polyethylene terephthalate bottles extended the shelf life of the product and reduced the nutrient losses during storage.

Download Full-text

Karakteristik Pengeringan dan Sifat Fisik Bubuk Jahe Merah Kering (Zingiber Officinale Var.rubrum) Dengan Variasi Ketebalan Irisan dan Suhu Pengeringan

Jurnal BETA (Biosistem dan Teknik Pertanian) ◽

10.24843/jbeta.2021.v09.i02.p01 ◽

2021 ◽

Vol 9 (2) ◽

pp. 148

Author(s):

Ni luh Devi Widyanti ◽

Ni Luh Yulianti ◽

Yohanes Setiyo

Keyword(s):

Moisture Content ◽

Water Content ◽

Bulk Density ◽

Block Design ◽

Zingiber Officinale ◽

Slice Thickness ◽

Powder Form ◽

Randomized Block Design ◽

Ginger Powder ◽

Red Ginger

ABSTRAK Pengolahan jahe merah dalam bentuk bubuk merupakan salah satu cara untuk mengawetkan hasil panen jahe merah yang memiliki kadar air yang tinggi. Pengolahan jahe merah dalam bentuk bubuk perlu dilakukannya pengeringan pada bahan sehingga mampu mengeluarkan kandungan air yang terdapat pada bahan. Dalam pengeringan suatu bahan suhu dan ketebalan merupakan hal berpengaruh pada pengeringan. Tujuan dari penelitian ini yaitu untuk mengetahui karakteristik pengeringan, sifat fisik bubuk jahe merah serta perlakuan yang menghasilkan kualitas bubuk jahe kering yang paling baik dengan variasi suhu dan ketebalan irisan selama pengeringan. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Kelompok (RAK) faktorial dengan dua faktor dan tiga kali ulangan. Faktor yang pertama yaitu suhu pengeringan 50oC, 60oC, dan 70oC dan faktor kedua yaitu ketebalan irisan jahe merah 1 mm, 3 mm, 5 mm. Parameter yang diamati yaitu kadar air, kerapatan curah, sudut curah, indeks keseragaman, dan laju penurunan kadar air jahe merah. Dari hasil penelitian menunjukkan bahwa interaksi antar perlakuan suhu dan ketebalan irisan memberikan pengaruh yang signifikan terhadap parameter kadar air, kerapatan curah, sudut curah, dan laju penurunan kadar air jahe merah. Selanjutnya perlakuan terbaik diperoleh pada perlakuan (N3S5) dari jahe merah yang dikeringkan dengan ketebalan irisan 3 mm yang dikeringkan dengan suhu 50oC dengan nilai kadar air 10,05% bb, kerapatan curah 790Kg/m3, sudut curah 43,34o. ABSTRACT Processing red ginger in powder form is one way to preserve the red ginger crop, which has a high moisture content. Processing of red ginger in powder form requires drying of the material so it can remove the water content in the material. In drying a material, the temperature and thickness influence drying. The purpose of this study was to determine the drying characteristics, the physical properties of red ginger powder and the treatment that produced the best dry ginger powder quality with variations in temperature and slice thickness during drying. The design used in this study was a factorial randomized block design (RBD) with two factors and three replications. The first factor is the drying temperature of 50oC, 60oC, and 70oC and the second factor is the thickness of the red ginger slices 1 mm, 3 mm, 5 mm. The parameters observed were moisture content, bulk density, angle of bulk, uniformity index, and rate of reduction in water content of red ginger. The results showed that the interaction between the temperature treatments and the thickness of the slices had a significant effect on the parameters of moisture content, bulk density, angle of bulk, and the rate of reduction in water content of red ginger. The best treatment was obtained in treatment (N3S5) of dried red ginger with a thickness of 3 mm slices dried at a temperature of 50oC with a moisture content value of 10.05% bb, bulk density 790Kg/m3, angle of bulk 43.34o.

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

The Ginger Supplementation Effects on Aerobic Power Training Capacity and Dysmenorrhea in Overweight Girls

Iranian journal of diabetes and obesity ◽

10.18502/ijdo.v11i2.2654 ◽

2020 ◽

Author(s):

Halima Vahdatpoor ◽

Said Shakerian ◽

Ali Akbar Alizadeh ◽

Seyed Reza FatemiTabatabaei

Keyword(s):

Aerobic Power ◽

Psychological Symptoms ◽

P Value ◽

Aerobic Activity ◽

Supplement Group ◽

Significant Difference ◽

Training Capacity ◽

Ginger Powder ◽

Capacity Improvement

Objective: Dysmenorrhea is common and disturbs the quality of life of women. Therefore, the aim of this study was to evaluate the effect of ginger supplement on aerobic training capacity and dysmenorrhea in overweight girls. Materials and Methods: In this semi-experimental study, 52 overweight female students of Shahid Chamran university of Ahwaz were randomly divided into two groups. The supplement group consumed 2 grams of ginger powder daily for two weeks before meals. The aerobic activity included two sessions of exhausting activity. The symptoms of dysmenorrhea were measured through a questionnaire, in two consecutive menstrual cycles (once before and one after the supplementation). Results: The results showed that after two weeks of ginger supplementation there was no significant difference in the aerobic power of two supplement and placebo groups ( P -value≥ 0.05). A comparison between groups showed that two weeks of ginger supplementation had a significant reduction in the physical and psychological symptoms of dysmenorrhea in the supplement group compared to placebo ( P -value: 0.001). Conclusion: According to the results, consumption of ginger supplement for 14 days did not affect aerobic capacity improvement, but it reduced the pain and symptoms of menstruation.

Download Full-text

Ginger (Zingiber officinale) powder from low temperature drying technique

Bangladesh Journal of Scientific and Industrial Research ◽

10.3329/bjsir.v56i2.54320 ◽

2021 ◽

Vol 56 (2) ◽

pp. 133-140

Author(s):

AK Sarker ◽

M Rashid ◽

DC Roy ◽

M Musarrat ◽

UH Bithi

Keyword(s):

Low Temperature ◽

Sensory Quality ◽

Ascorbic Acid Content ◽

Zingiber Officinale ◽

Saponin Content ◽

Sensory Score ◽

Drying Techniques ◽

Ginger Powder ◽

Low Temperature Drying

Ginger powder was prepared using different low temperature drying techniques and their nutritional, phytochemicals, functional and sensory quality were investigated. Moisture content was significantly (p<0.05) higher (7.16±0.04%) in shade dried powder and lowest in oven dried powder. Protein, fat and fiber contents varied with drying techniques ranging from 6.08±0.05 to 6.68±0.07%, 1.08±0.16 to 1.39±0.25% and 3.86±0.13 to 5.11±0.06% respectively. Highest alkaloid content was found in mechanical dried powder (4.44±0.04%), while highest flavonoid content was found in oven dried ginger powder (4.67±0.07%) and maximum saponin content was recorded in shade dried powder (2.67±0.10%). Highest ascorbic acid content (3.53±0.08 mg/100g) was found in shade dried powder and lowest was recorded in oven dried ginger powder (3.53±0.08 mg/100g). Sun drying technique exhibited better nutritional and sensory quality. The sensory score demonstrated that acceptance of all dried ginger powder was in the range of liked very much to liked moderately by the panelist. Low temperature drying techniques have positive significance on retaining phytochemicals and sensory quality of processed ginger. Bangladesh J. Sci. Ind. Res.56(2), 133-140, 2021

Download Full-text

Quality characteristics of beef sausage containing varying levels of ginger (Zingiber officinale) powder

Nigerian Journal of Animal Production ◽

10.51791/njap.v44i3.751 ◽

2021 ◽

Vol 44 (3) ◽

pp. 129-134

Author(s):

K. A. Sanwo ◽

O. A. Olowolafe ◽

S. O. Iposu ◽

A. O. Oso ◽

R. A. Sobayo ◽

...

Keyword(s):

Weight Loss ◽

Protein Content ◽

Sensory Evaluation ◽

Crude Protein ◽

Zingiber Officinale ◽

Quality Characteristics ◽

Weight Losses ◽

A Value ◽

Ginger Powder

Quality of beef sausage with varying levels of ginger powder as seasoning was investigated. Batch 1 was the Control (0% Ginger powder), Batch 2 had 25% of the seasoning as Ginger powder , Batch 3 had 50% of the seasoning as Ginger powder of total seasoning), Batch 4 had 75% of the seasoning as Ginger powder and Batch 5 had 100% of the seasoning as Ginger. Parameters measured were all subjected to one-way analysis of variance. Results obtained were significantly (P<0.05) different. For cooking and refrigeration weight losses, batch 1 (0% ginger powder)) had the lowest percentage cooking weight loss of 9.01% while batch 2 (25% ginger powder) had the lowest percentage refrigeration weight loss of 0.73%. Sensory evaluation showed that meaty flavour in batch 1 was highest (6.50) compared to other batches. Crude protein was highest in batch 5 (100% Ginger powder) with a value of 26.66% and lowest for batch 1 (0% Ginger powder) with 18.40%. Up to 100% ginger inclusion improved refrigeration stability and protein content of fresh beef sausages.

Download Full-text