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

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.

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

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.

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

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

scholarly journals KUALITAS MINUMAN SARI BIJI NANGKA (Artocarpus heterophyllus)DENGAN PENAMBAHAN JAHE MERAH(Zingiber officinale varrubrum rhizoma)

2019 ◽  
Vol 5 ◽  
pp. 115
Author(s):  
Syahri Fadhila Al-Farid ◽  
Jamaluddin Jamaluddin ◽  
Andi Sukainah
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Zingiber Officinale ◽  
Carbohydrate Content ◽  
Test Results ◽  
Artocarpus Heterophyllus ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Red Ginger

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.

scholarly journals Total Lactic Acid Bacteria, Antioxidant Activity, and Acceptance of Herbal Soyghurt with Addition of Red Ginger (Zingiber officinale var Rubrum)

2019 ◽  
Vol 3 (1) ◽  
pp. 18
Author(s):  
Ninik Rustanti ◽  
Agung Dwi Prasetyo
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Zingiber Officinale ◽  
Plate Count ◽  
Acceptance Testing ◽  
Acceptance Test ◽  
Total Plate Count ◽  
Activity Test ◽  
Red Ginger

<p><em>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 </em>(<em>2,2-diphenyl-1-picrylhydrazyl</em>)<em> method. </em><em>The acceptance testing was performed by hedonic test.<strong> </strong>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.<strong> </strong>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 10<sup>16</sup> CFU/ml.</em></p>

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

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.

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

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.

scholarly journals UTILIZATION OF LEMONGRASS EXTRACT (CYMBOPOGON CITRATUS) AGAINST THE ANTIOXIDANT CONTENT AND SENSORY PROPERTIES OF DARK CHOCOLATE PRODUCTS

2019 ◽  
Vol 10 (2) ◽  
pp. 80
Author(s):  
Amelya Eka Pratiwy ◽  
Intan Kusumaningrum ◽  
Aminullah Aminullah
Keyword(s):  
Antioxidant Activity ◽  
Chemical Properties ◽  
Dark Chocolate ◽  
Antioxidant Compounds ◽  
Test Results ◽  
Second Stage ◽  
Antioxidant Content ◽  
Organoleptic Characteristics ◽  
Chocolate Product ◽  
Two Phases

The use of lemongrass extract on dark chocolate products is a diversification of processed chocolate products to increase the antioxidant content and sensory pofile. This research aims to study the effect of comparison chocolate and spice extracts, interaction chocolate and spice extracts comparison of lemongrass to antioxidant compounds and organoleptic characteristics, and to know the chemical properties of selected products. This study consisted of two phases: the first stage is to prepare lemongrass extract with the steam distillation method, the second stage is to make products that include chocolate melting, mixing and molding, then antioxidant tests and organoleptic to determine the selected products with quality sensory tasts and hedonic tests/preferences, chocolate product selected test chemical (moisture, ash, fat, protein, carbohydrate, and calories). The results of the study by testing the antioxidant different uses of chocolate on antioxidant components showed couverture chocolate types have a higher %inhibition compared to the chocolate kind of compound, the higher the addition of lemongrass extract, the higher antioxidant activity, in the organoleptic tests showed significantly different the parameters of aroma, taste and after taste, but not significantly different from the parameters of melt, interactions between different types of chocolate use, as well as the ratio of chocolate and lemongrass extract significantly influence antioxidant activity, but do not significantly affect organoleptic test results, couverture chocolate products with the addition of 0.3% spice extract are declared as selected products with antioxidant activity of 83.594%, 1.41% moisture, 1.04% ash, 20.96% fat, 3.40% protein content, 73.19% carbohydrates and total calories 495 kcal/100 grams.

scholarly journals 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

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.

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