scholarly journals Pengaruh Pemberian Ekstrak Jahe Merah (Zingiber Officinale R.) Terhadap Susut Masak Dan Nilai pH Pada Daging Ayam Ras Petelur Afkir dengan Konsentrasi dan Lama Perendaman yang Berbeda

bionature ◽  
2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Rusdi Rusdi ◽  
Munir Munir ◽  
Nurhaeda Nurhaeda
Keyword(s):  
Ph Value ◽  
Animal Husbandry ◽  
Zingiber Officinale ◽  
Average Effect ◽  
Ginger Extract ◽  
Factor B ◽  
Animal Product ◽  
Randomized Design ◽  
Natural Enzyme ◽  
Red Ginger

Abstract. This study aims to determine the effect of red ginger extract (Zingiber Officinale R) on the pH value and cooking losses. The study was conducted in January 2018 at the Laboratory of Animal Product Processing Technology, Faculty of Agriculture and Animal Husbandry using a factorial Completely Randomized Design (RAL), where factor A (level of red ginger extract and papaya fruit skin) 0%, 25%, 50%, 75% were interacted with a factor B (soaking time) of 5 minutes, 10 minutes and 15 minutes which was repeated three times. The results showed no significant effect (P> 0.05) on the value of cooking losses. The treatment of using red ginger extract (Zingiber Officinale R) as a natural enzyme that had no significant effect (P> 0.05) on the pH value. In factor A (extract level) to the pH value, this can be seen from the average effect of A is J0 = 6.24%, J1 = 6.28%, J2 = 6.26% and J3 = 6.40%. In factor B (duration of immersion) does not affect the pH value that can be seen from the average effect of B is W1 = 6.14, W2 = 6.41 and W3 = 6.34. The conclusion of this study was that the administration of red ginger extract in cooking losses could decrease in the treatment of P3 = 30.46% and the pH did not significantly affect the immersion long red ginger extract.Keywords: Red Ginger Extract, Natural Enzymes, pH Value and Shrinkage of Cook.

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 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 EFFECT OF RED GINGER EXTRACT (Zingiber officinale Var Rubrum) ON CHEMICAL AND ORGANOLEPTICS QUALITY OF AMBON CURUP BANANA WET “SALE”

2019 ◽  
Vol 9 (1) ◽  
pp. 28-36
Author(s):  
Wuri Marsigit ◽  
Laili Susanti ◽  
Lia Marzalena
Keyword(s):  
Immersion Time ◽  
Consumer Preference ◽  
Zingiber Officinale ◽  
Ash Content ◽  
Chemical Quality ◽  
Ginger Extract ◽  
Average Value ◽  
Randomized Design ◽  
Red Ginger

ABSTRACTQuality improvement  of sale banana ambon curup was necessary to increase chemical and organoleptics quality and consumer preference. The  purpose  of  this  study  was  to  determine  the  effect  of  variations  in  theconcentration   of   red   ginger   juice   and   the   length   of   immersion   on  chemical   quality, microbiology and organoleptic wet sale of banana ambon curup. By using (RAL) 2 factorial randomized design, the concentration of red ginger juice was 5%, 10% and 15% with a time of immersion for 20 and 10 minutes. The analytical method used was ANOVA. The results of the study found that sucrose levels were 37.56% to 57.54 %, the water content was 36.66% and 38.33%, ash content was 1.47 % to 1.87 %.  The  panelists  preferred  the  average  value  of  the  whole (texture, aroma, and tate)  was  found  in  the  P1T1 sample  with  a  treatment  of  red  ginger  concentration  of  0.05%  and  immersion  time  for  10 minut  

scholarly journals Organ-Protective Effect of Red Ginger Extracts in Male Mice Induced by Paraquat

2019 ◽  
Vol 6 (2) ◽  
pp. 8-17
Author(s):  
Kamiliah Tsany ◽  
Sutyarso Sutyarso ◽  
M. Kanedi ◽  
Hendri Busman
Keyword(s):  
Ethanol Extract ◽  
Zingiber Officinale ◽  
The Body ◽  
Control Group ◽  
Male Mice ◽  
Ginger Extract ◽  
Randomized Design ◽  
Significant Difference ◽  
Lung Histology ◽  
Red Ginger

Paraquat is a toxic compound that disrupts biochemical processes in the body, cell death, and multi-organ failure. The liver and lung are the target organ of paraquat toxicity. The body needs antioxidants to counteract free radicals. Red ginger (Zingiber officinale Roxb. Var rubrum) is a spice that contains antioxidants. This study was conducted to determine the effect of ethanol extract of red ginger (Zingiber officinale Roxb. Var rubrum) on liver and lung histology male mice induced by paraquat. The research used completely randomized design and use of 6 treatment groups, i.e. control group (given distilled water and standard feed), PQ group (induced by paraquat 20 mg/kg per BW), group P1 (given paraquat and ethanol extracts of red ginger 200 mg/kg per BW), group P2 (given paraquat and ethanol extract of red ginger 400 mg/kg per BW), group P3 (given paraquat and ethanol extract of red ginger 600 mg/kg per BW), group P4 (given ethanol extract of red ginger extract 600 mg/kg per BW). The data obtained will be tested using One Way ANOVA and continued by Least Significant Difference (LSD) with a 95% confidence level. The results showed ethanol extract of red ginger effective against liver and lung histology male mice induced by paraquat. The results also showed ethanol extract of red ginger with a dose of 400 mg/kg per BW is effective in protecting the liver and lung from damage caused induced by paraquat.

scholarly journals PENGARUH LAMA PERENDAMAN DAGING SAPI DALAM BLEND JAHE (Zingiber officinalle Roscoe) TERHADAP pH dan KEEMPUKAN

2020 ◽  
Vol 4 (2) ◽  
pp. 92-97
Author(s):  
Suratno Suratno ◽  
Ali Husni ◽  
Rr Riyanti ◽  
Dian Septinova
Keyword(s):  
Ph Value ◽  
Animal Husbandry ◽  
Zingiber Officinale ◽  
Soaking Time ◽  
Significance Level ◽  
Beef Meat ◽  
Randomized Design ◽  
Significant Difference ◽  
Zingiber Officinale Roscoe ◽  
Meat Samples

This study aimed to determine the effect of soaking time for beef meat in ginger blend (Zingiber officinale Roscoe) on pH and tenderness. This research was conducted at the Animal Production and Reproduction Laboratory, Department of Animal Husbandry, Faculty of Agriculture, University of Lampung. Meat samples were obtained from Z-Beef slaugher house at Bandarlampung. The study used an experimental method in a completely randomized design with four treatments and five replications using a 15% ginger blend solution. The treatments were beef meat without soaking, soaking for 10 minutes, 20 minutes and 30 minutes with ginger blend. The results obtained were analyzed with Analysis of Variance (ANOVA) at 5% significance level and continued with the Least Significant Difference test (LSD test). The results showed that the soaking time with ginger blend had no significant effect (P>0.005) on the pH value, but it had a significant effect (P<0.005) on the tenderness of beef meat with soaking time was up to 30 minutes.   Key words: Beef, Ginger, Soaking time,  pH, and tenderness

scholarly journals PENGARUH PENGGUNAAN MADU TERHADAP NILAI pH, SINERESIS, DAN TOTAL BAKTERI ASAM LAKTAT YOGHURT SINBIOTIK

ZOOTEC ◽  
2019 ◽  
Vol 40 (1) ◽  
pp. 214
Author(s):  
Reynaldi Baguna ◽  
A. Yelnetty ◽  
S.E. Siswosubroto ◽  
N. Lontaan
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Ph Value ◽  
Skim Milk ◽  
Animal Husbandry ◽  
Streptococcus Thermophilus ◽  
Test Tube ◽  
Lactobacillus Bulgaricus ◽  
Animal Product ◽  
Randomized Design

THE EFFECT OF THE ADDITION OF HONEY TO THE PH VALUE, SYNERESIS AND TOTAL LACTIC ACID BACTERIA OF SINBIOTIK YOGURT. This study was conducted to determine whether honey gives an influence on the pH value, syneresis and LAB of synbiotic yogurt. In this study, the main ingredients used were 5 liters UHT milk, Skim milk 400 g, honey 240 mL, Lactobacillus acidophillus bacteria, Streptococcus thermophilus and Lactobacillus bulgaricus, aqudes, MRS Media (Man Rogosa Sharpe Medium). Equipment used during the study included autoclave, pH meter, Erlenmeyer, test tube, pipette, thermometer, analytical scale, petri dishe, desiccator, blender, oven, incubator, micro pipette, burette, spritus lamp, goblet, refrigerator. This research was carried out on January 7 2019 until March 12 2019 at the Laboratory of Animal Product Technology Faculty of Animal Husbandry, Sam Ratulangi University, Manado. The experimental design used in this study was a Completely Randomized Design (CRD) method with treatments 5 and 4 replications. The variables analyzed in this study are pH, Sinereis and Total LAB. The data obtained were analyzed using ANOVA, there were significant differences between the treatments followed by the BNJ test. The results of this study indicate that the treatments of P0(0%), P1(3%), P2(6%), P3(9%) and P4(12%) have a very significant effect (P <0.01) on the pH value, Sineresis and Total LAB. Based on the results and discussion that the use of honey by 12% can increase the value and produce the best pH, syneresis and total lactic acid bacteria in synbiotic yogurt.Keywords: Sinbiotic Yogurt, Honey, pH, Sinresis, LAB.

scholarly journals Effectiveness of Extracts of Garlic (Allium sativum L) and Red Ginger (Zingiber officinale var rubra) as Escherichia coli Control in Broiler Chicken

2018 ◽  
Vol 5 (3) ◽  
Author(s):  
R N Damanik ◽  
M Tafsin ◽  
A H Daulay ◽  
E Mirwandhono ◽  
T H Wahyuni
Keyword(s):  
Escherichia Coli ◽  
Broiler Chickens ◽  
Broiler Chicken ◽  
Allium Sativum ◽  
Zingiber Officinale ◽  
Ginger Extract ◽  
E Coli ◽  
Randomized Design ◽  
Escherichia Coli Bacteria ◽  
Red Ginger

This study aims to determine the effectiveness of extracts of garlic (Allium sativum L.) and ginger (Zingiber officinale) on the growth of broiler chickens infected with E. coli. The design used in this study was a Completely Randomized Design with 6 treatments and 3 replications. The treatment consisted of P0A = control without infection, P0B = control + E. coli infection, P1 = E. coli infection + 0.05% tetracycline antibiotics, P2 = E. coli infection + 1% garlic (Allium sativum L.) extract , P3 = E. coli infection + 1% ginger (Zingiber officinale) extract and P4 = E. coli infection + garlic (Allium sativum L) extract and 1% ginger (Zingiber officinale). The results showed that the administration of garlic and ginger extract had a significant effect (P <0.05) on the decrease in the number of Escherichia coli bacteria in broiler chicken feces. The combination of extracts of garlic (Allium sativum L.) and red ginger (Zingiber officinale) has the most effective effect compared to garlic and ginger extract alone. It was concluded that the administration of extracts of garlic and ginger could be used as Escherichia coli control in broiler chickens.

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 PENGARUH LAMA MARINASI DENGAN AIR KELAPA TERFERMENTASI PADA SUHU REFRIGERATOR TERHADAP KUALITAS FISIK DAGING BROILER BAGIAN PAHA

2021 ◽  
Vol 5 (2) ◽  
pp. 119-126
Author(s):  
I Gede Pande Wisnu Gunanda ◽  
Dian Septinova ◽  
RR Riyanti ◽  
Veronica Wanniatie
Keyword(s):  
Ph Value ◽  
Animal Husbandry ◽  
Water Holding Capacity ◽  
Coconut Water ◽  
Broiler Meat ◽  
Significance Level ◽  
Randomized Design ◽  
Significant Difference ◽  
Refrigerator Temperature ◽  
Water Holding

This study aimed to determine the effect of soaking time by using fermented coconut water on physical properties (pH, water holding capacity (WHC) and cooking losses) of thigh broiler meat, and to know the best marinating time for preserving thigh broiler meat. This research was conducted in May 4th--13th, 2020, at Production of Livestock Laboratory, Department of Animal Husbandry, Faculty of Agriculture, University of Lampung. The research material used were 18 pieces of broiler thigh meat. This study used a completely randomized design (CRD), with 3 treatments and 6 replications. The applied treatments were broiler thigh meat which was stored in the refrigerator temperature for 7 days (P0), broiler thigh meat marinated with fermented coconut water for 40 minutes, kept in refrigerator temperature for 7 days (P1), and the broiler thigh meat marinated with fermented coconut water for 80 minutes, kept in a refrigerator temperature for 7 days (P2). The variables observed were pH value, water holding capacity (WHC), and cooking losses. The data obtained were then analyzed by Analysis of Variance (ANOVA) at 5% significance level. Results that had a significant effect were further tested using the Least Significant Difference (LSD). The results showed that marinating time had a significant effect (P<0,05) on pH and water holding capacity of broiler meat, but no significant effect (P>0,05) on cooking losses of broiler meat. Keywords: Broiler meat, Fermented coconut water, Marination, Physical quality, Storage time

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%.

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