scholarly journals FORMULATION AND CHARACTERIZATION OF ANTIFUNGAL SHAMPOO WITH THE ADDITION OF RED GINGER EXTRACT.

2021 ◽  
Vol 102 (10) ◽  
pp. 248-255
Author(s):  
Faizah Hamzah ◽  
◽  
Nirwan Nirwan ◽  
Keyword(s):  
Ginger Extract ◽  
Red Ginger

scholarly journals The characterization of physicochemical, microbiological and sensorial red ginger yogurt during fermentation

Food Research ◽  
2020 ◽  
Vol 4 (5) ◽  
pp. 1753-1757
Author(s):  
Widayat ◽  
H. Satriadi ◽  
B. Cahyono ◽  
D. Girsang ◽  
N. Prabandari ◽  
...  
Keyword(s):  
Titratable Acidity ◽  
Streptococcus Thermophilus ◽  
Data Retrieval ◽  
Lactobacillus Bulgaricus ◽  
Cow Milk ◽  
Ginger Extract ◽  
Fermentation Time ◽  
Operation Conditions ◽  
Red Ginger

This study was aimed to determine the effect of red ginger extract concentration (0.2, 0.4, 0.6, 0.8, 1% v/v) and fermentation time on the quality and acidity of yogurt. Yogurt was made from fresh cow milk, Lactobacillus bulgaricus and 2% v/v Streptococcus thermophilus. Operation conditions included fermentation time of 60 hrs and data retrieval every 12 hrs. The results of this study had shown that pH of yogurt was decreasing, while titratable acidity increased during the fermentation time. The addition of red ginger extract did not give a significant effect on the protein content of yogurt. Yogurt with higher concentration of ginger extract increased the spicy aroma and flavor, however its color was similar to the commercial yogurt. At higher concentrations, red ginger displayed antimicrobial and antifungal characteristics, as shown by the decreasing microorganisms counts.

scholarly journals Synthesis and preliminary characterization of polyurethane nanoparticles with ginger extract as a possible cardiovascular protector

2019 ◽  
Vol Volume 14 ◽  
pp. 3691-3703 ◽  
Author(s):  
Florin Borcan ◽  
Adela Chirita-Emandi ◽  
Nicoleta Ioana Andreescu ◽  
Livia-Cristina Borcan ◽  
Ramona Carmen Albulescu ◽  
...  
Keyword(s):  
Ginger Extract ◽  
Preliminary Characterization

scholarly journals Aggressiveness and Libido of Male Mus musculus L. in Ethanol Extract of Red Ginger (Zingiber officinale Roxb. var. Rubrum)

2019 ◽  
Vol 6 (1) ◽  
pp. 8-14
Author(s):  
Nida Nurhanifah ◽  
Sutyarso Sutyarso ◽  
M. Kanedi ◽  
Hendri Busman
Keyword(s):  
Free Radicals ◽  
Ethanol Extract ◽  
Serum Testosterone ◽  
Zingiber Officinale ◽  
The Body ◽  
Male Mice ◽  
Ginger Extract ◽  
Treatment Groups ◽  
Randomized Design ◽  
Red Ginger

The residue of paraquat herbicides may cause human health problems. Paraquat causes the testosterone hormone to decline. Testosterone hormone affects aggressive and sexual behavior. It is caused by free radicals in the body. Free radicals can be non-reactive if in the body there are antioxidants. Red ginger could be used as an antioxidant because it has active phenolic compounds, such as arginine, gingerol, shogaol, zingerone, gingerdiol, and zingiber. Ginger could increase serum testosterone levels. The purpose of this research is to know the effect of red ginger ethanol extract on aggressiveness and libido of male mice induced by paraquat herbicide. This study used a Completely Randomized Design (RAL) consisting of six treatment groups with four replications each. Group P1 as control (aqua dest), P2 (paraquat at dose 20 mg/kg BM), P3, P4, P5 (paraquat with dose 20 mg/kg BM and red ginger extract at 200 mg/kg BM, 400 mg/kg BM, 600 mg/kg BM) and P6 (red ginger extract at 600mg/kg BM). Paraquat is given 2 times a week for 21 days and the red ginger extract is given daily for 35 days. The result of analysis with One-way ANOVA and continued BNT at 5% showed that giving of red ginger ethanol extract can increase aggressive behavior and libido of male mice induced paraquat herbicide.

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 RED GINGER RHIZOME EXTRACT GEL IMPROVES COLLAGEN DENSITY POST EXTRACTION OF GUINEA PIG TEETH

2021 ◽  
Vol 17 (1) ◽  
pp. 1-8
Author(s):  
Putu Sulistiawati Dewi ◽  
◽  
Mochammad Taha Ma’aruf ◽  
Keyword(s):  
Guinea Pig ◽  
Tooth Extraction ◽  
Bone Structure ◽  
Hypothesis Test ◽  
Antioxidant Properties ◽  
Control Group ◽  
Ginger Extract ◽  
Control Group Design ◽  
Collagen Density ◽  
Red Ginger

Introduction: tooth extraction can cause injury involving the bone structure and soft tissue of the oral cavity. Tooth extraction can cause various complications, one of which is bleeding. Red ginger is a type of spice that is most widely used in various food and beverage recipes. Red ginger is commonly used by the public as a cold, digestive, antipyretic, anti-inflammatory, and analgesic drug. Various studies have shown that ginger has antioxidant properties, flavonoids, and oleoresins found in the rhizome. The purpose of this study was to determine the effect of the concentration of red ginger extract (Zingiber Officinale Varr. Rubrum) on collagen density after extraction of guinea pig teeth (Cavia porcellus). Materials and method: the method of this research is an experimental in vivo laboratory with a post-test-only control group design. The hypothesis test was carried out by the One Way Anova test and was carried out on 24 male guinea pigs. The experimental animals were divided into 4 groups which were distinguished by concentration, 10%, 20%, 30%, and the control group given 2% CMC-Na gel respectively. Results and discussions: The results showed that red ginger extract gel concentrations of 10%, 20%, and 30% can increase collagen density compared to CMC-Na 2%. Conclusion: the red ginger extract gel with a concentration of 30% was most effective at increasing collagen density compared to concentrations of 10% and 20%.

scholarly journals The Utilization of Garlic (Allium sativum Linn) and Red Ginger (Zingiber officinale var rubra) Extract on The Growth of Broiler were Infected by Escherichia coli

2018 ◽  
Vol 5 (3) ◽  
Author(s):  
A W Isma ◽  
M Tafsin ◽  
Y L Henuk ◽  
N D Hanafi ◽  
Hamdan
Keyword(s):  
Escherichia Coli ◽  
Broiler Chickens ◽  
Allium Sativum ◽  
Zingiber Officinale ◽  
Ginger Extract ◽  
Tetracycline Antibiotics ◽  
E Coli ◽  
Randomized Design ◽  
Red Ginger ◽  
Alternative Antibiotic

This study aims to examine the effect of garlic (Allium sativum Linn) and red ginger (Zingiber officinale var rubra) extract on the growth of broiler chickens were infected by Escherichia coli. The design used in this study was a complete randomized design (CRD) with 6 treatments and 3 replications. Treatment consists of P0A = Control without infection; P0B = Control + E. coli infection; P1 = Infection E. coli + tetracycline antibiotics 0.05%; P2 = Infection E. coli + garlic extract (Allium sativum Linn) (1%); P3 = Infection E. coli + red ginger extract (Zingiber officinale var rubra) (1%); P4 = Infection E. coli + garlic (Allium sativum Linn) and red ginger (Zingiber officinale var rubra) extract (1%). The results showed that the effect of garlic and red ginger gave significant influence (P <0,05) to growth of broiler were infected by Escherichia coli. The combination of garlic (Allium sativum Linn) and red ginger (Zingiber officinale var rubra) extract has the highest influence of other activities. It was concluded that giving of garlic and red ginger extract give influence to growth of broiler were infected by Escherichia coli and can be used as alternative antibiotic.

scholarly journals INHIBITORY ACTIVITY OF ZINGIBER OFFICINALE VAR RUBRUM EXTRACT AGAINST STAPHYLOCOCCUS AUREUS

2018 ◽  
Vol 1 (3) ◽  
pp. 113
Author(s):  
Firnanda Iptita Dewi ◽  
Manik Retno Wahyunitisari
Keyword(s):  
Staphylococcus Aureus ◽  
Minimum Inhibitory Concentration ◽  
Antibacterial Agent ◽  
Inhibitory Concentration ◽  
Zingiber Officinale ◽  
Inhibitory Effect ◽  
Dilution Method ◽  
Ginger Extract ◽  
Minimum Concentration ◽  
Red Ginger

Background: gram-negative bacteria-salmonella typhi and gram-positive bacteria-staphylococcus aureus are types of bacteria that cause infectious disease among several areas in Indonesia. Staphylococcus aureus often found in skin lesions injury. Red ginger extract (Zingiber officinale var rubrum) has been known for its medicinal value especially as an antibacterial agent. Purpose: This study aims to test the ability of Zingiber officinale var rubrum on inhibiting the growth of Staphylococcus aureus. Methods: the activity of the antibacterial agent was calculated based on Minimum Inhibitory Concentration (MIC) using dilution method. Minimum Inhibitory Concentration of extract was determined by incubating bacteria with the extract overnight at 37 0C. Changes in turbidity and inhibition on bacterial growth were then observed. Result: The results show that minimum concentration for inhibitory effect was 1000 μg/mL.Conclusion: extract of Zingiber officinale var rubrum have an inhibitory effect on the growth of Staphylococcus aureus but no activity of killing bacterial was observed on the concentration given.

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