scholarly journals Pemanfaatan Biji Salak (Salacca edulis) dan Ekstrak Jahe Merah (Zingiber officinale var. rubrum rhizoma) sebagai Minuman Alternatif Pengganti Kopi Robusta (Coffea canephora)

2021 ◽  
pp. 38-48
Author(s):  
Apul Sitohang ◽  
Dewi Restuana Sihombing ◽  
Connie Daniela ◽  
Reonaldo Situmorang
Keyword(s):  
Vitamin C ◽  
Zingiber Officinale ◽  
Coffea Canephora

Penelitian bertujuan untuk mengetahui manfaat  biji salak  sebagai alternatif pengganti kopi robusta dan mengetahui cara pembuatan kopi dari biji salak dengan penambahan ekstrak jahe merah. Penelitian ini dilakukan dengan metode Rancangan Acak Lengkap (RAL) Faktorial. Faktor pertama adalah bubuk kopi biji salak dengan sandi (S), terdiri dari 4 taraf, yaitu: S1 = 2%, S2 = 2,5%, S3 = 3% dan S4 = 3,5%.  Faktor kedua adalah bubuk ekstrak jahe merah dengan sandi (J), terdiri dari 4 taraf, yaitu: J1 = 1%, J2 = 1,5%, J3 = 2% dan J4 = 2,5%. Hasil penelitian menunjukkan semakin tinggi konsentrasi bubuk kopi biji salak maka total asam, kadar oleoresin, kadar oleoresin, kadar kafein kasar, kadar vitamin C dan nilai organoleptik semakin meningkat, sedangkan pH semakin menurun. Semakin tinggi konsentrasi bubuk ekstrak jahe maka total asam, kadar oleoresin, kadar kafein kasar, kadar vitamin C dan nilai organoleptik semakin meningkat, sedangkan pH semakin menurun. Kombinasi perlakuan konsentrasi bubuk kopi biji salak dan ekstrak jahe memberi pengaruh tidak nyata terhadap total asam, kadar oleoresin, pH, kadar kafein, kadar vitamin C dan nilai organoleptik. Mutu minuman terbaik diperoleh pada konsentrasi bubuk kopi biji salak 3,5% % dengan konsentrasi bubuk ekstrak jahe 2,5 %, karena memiliki nilai organoleptik yang lebih tinggi dibandingkan dengan kombinasi perlakuan lainnya.

scholarly journals KARAKTERISTIK VITAMIN C, VISKOSITAS DAN NILAI pH MINUMAN FUNGSIONAL KOMBINASI SARI BUAH NANAS (Ananas comosus) DAN JAHE (Zingiber officinale Roscoe.)

2020 ◽  
Vol 4 (1) ◽  
pp. 13-18
Author(s):  
Satria Wati Pade
Keyword(s):  
Vitamin C ◽  
Zingiber Officinale ◽  
Ananas Comosus ◽  
Zingiber Officinale Roscoe

Tujuan penelitian ini adalah mengetahui kandungan vitamin C, viskositas dan nilai pH pada minuman fungsional dengan kombinasi sari buah nanas dan jahe. Uji yang dilakukan adalah pengujian vitamin C, viskositas dengan menggunakan Brookfield viscometer dan  nilai pH.  Penelitian ini menggunakan beberapa perlakuan tingkat perbandingan  sari buah nanas dan sari jahe  yaitu perlakuan A = Sari nanas 80% : sari jahe 20%, B= sari nanas 50% : sari jahe 50% dan C = sari nanas 20% : sari jahe 80%. Hasil penelitian menunjukkan bahwa perlakuan terbaik adalah perlakuan A dengan kombinasi sari nanas 80% : sari jahe 20% dibandingkan perlakuan B= sari nanas 50% : sari jahe 50%  dan C= sari nanas 20% : sari jahe 80% dengan kandungan vitamin C 12,98mg/mL,  viskositas 183,53 cP dan nilai pH 4,86.

scholarly journals MANFAAT JAHE UNTUK KESEHATAN

2019 ◽  
Vol 1 (2) ◽  
pp. 39-43
Author(s):  
I Wayan Redi Aryanta
Keyword(s):  
Vitamin A ◽  
Vitamin C ◽  
Vitamin B6 ◽  
Zingiber Officinale

Jahe (Zingiber officinale) bisa dimanfaatkan sebagai bumbu masakan, bahan obat tradisional, atau dibuat minuman. Menurut Usada Bali, rimpang jahe digunakan sebagai ramuan obat luar ( boreh) untuk mengobati penyakit rematik (tuju), dan ramuan membuat minuman untuk mengobati penyakit impoten (wandu). Secara umum, jahe memiliki kandungan zat gizi dan senyawa kimia aktif yang berfungsi preventif  dan kuratif. Dari segi nutrisi, jahe mengandung kalori, karbohidrat, serat, protein, sodium, besi, potasium, magnesium, fosfor, zeng, folat, vitamin C, vitamin B6, vitamin A, riboflavin dan niacin. Beberapa senyawa kimia aktif dalam rimpang jahe yang berefek farmakologis terhadap kesehatan, antara lain: minyak atsiri dengan kandungan zat aktif zingiberin, kamfena, lemonin, borneol, shogaol, sineol, fellandren, zingiberol, gingerol, dan zingeron. Sebagai bahan obat tradisional, jahe memiliki khasiat untuk mencegah dan mengobati berbagai penyakit, seperti: impoten, batuk, pegal-pegal, kepala pusing, rematik, sakit pinggang, masuk angin, bronchitis, nyeri lambung, nyeri otot, vertigo, mual saat hamil, osteoarthritis, gangguan sistem pencernaan, rasa sakit saat menstruasi, kadar kolesterol jahat dan trigliserida darah tinggi, kanker, sakit jantung, fungsi otak terganggu, Alzheimer, penyakit infeksi, asma, produksi air susu ibu terganggu, gairah seksual rendah, dan stamina tubuh rendah.

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.

scholarly journals Study the antinociceptive effect of the Zingiber officinale ethanolic extract and Vitamin C in rats

2010 ◽  
Vol 34 (1) ◽  
pp. 171-175
Author(s):  
Wisam. H. S. AL- Shebani
Keyword(s):  
Vitamin C ◽  
Visceral Pain ◽  
Antinociceptive Effect ◽  
Combined Treatment ◽  
Ethanolic Extract ◽  
Ethanol Extract ◽  
Zingiber Officinale ◽  
Latency Time ◽  
Significant Prolongation ◽  
Nociceptive Responses

The present study was designed to investigate the antinociceptive activity of seperate andcombined treatments of ethanol extract of Zingiber officinale rhizomes and vitamin C onvisceral nociception induced by intraperitoneal injection of 2% acetic acid which producedwrithing in rats. The preliminary chemical tests were performed on the extract and revealed thepresence of flavanoids, alkaloids and tannins. Visceral nociceptive responses including thelatency time to beginning of the first writhe, number of writhes per hour and the inhibitionpercentage of writhing. Seperate i. p. injection of ethanol extract of Zingiber officinale at dose of25 and 50 mg/kg BW caused significant (P<0.01) increase in latency time and significant(P<0.01) reduction in writhing number. Seperated i. p. injection of vitamin C at dose of 10mg/kg BW caused significant (P<0.05) reduction in writhing number, whereas, i. p injection ofvitamin C at dose of 15 mg/kg BW produced significant prolongation in latency time andreduction in writhing number (P<0.01). Combined treatment with ethanol extract ofZingiber officinale at dose of 25 mg/kg BW and vitamin C at dose of 10 mg/kg BW. i.p.produced significant suppression (P<0.01) in pain responses as compared with the effect of thesame doses when used each seperately. It is concluded that both ethanol extract of Zingiberofficinale rhizomes and vitamin C are able to suppress visceral pain, and vitamin C potentiatesthe antinociceptive effect of the ethanol extract of Zingiber officinale rhizomes

scholarly journals FORMULASI DAN UJI ANTIOKSIDAN GEL EKSTRAK DAUN KOPI ROBUSTA (Coffea canephora)

2021 ◽  
Vol 12 (2) ◽  
pp. 141
Author(s):  
Dina Permata Wijaya ◽  
Herlina Herlina ◽  
Regina Astryani
Keyword(s):  
Vitamin C ◽  
Coffea Canephora ◽  
Gelling Agent

Daun kopi robusta (Coffea canephora) mengandung senyawa flavonoid yang berpotensi sebagai antioksidan. Pada Penelitian ini esktrak daun kopi robusta diformulasikan pada sediaan gel dengan variasi konsentrasi HPMC sebagai gelling agent yaitu 2%, 4%, dan 6%. Karakterisasi gel ekstrak daun kopi meliputi organoleptis, homogenitas, daya lekat, daya sebar, pH, viskositas dan stabilitas sediaan gel. Variasi konsentrasi HPMC dapat mempengaruhi penurunan daya sebar dan pH serta terjadi peningkatan daya lekat dan viskositas. Kadar flavonoid total pada ekstrak daun kopi robusta, F1, F2, dan F3 masing-masing sebesar 111,6 mg/g; 30,1 mg/g; 31,9 mg/g; dan 33,8 mg/g. Semua formula dianalisis aktivitas antioksidannya menggunakan metode DPPH (1,1-difenil-2-pikrihidrazil) dan vitamin C sebagai pembanding. Nilai IC50 vitamin C, F1, F2, dan F3 masing-masing sebesar 11,14 µg/ml; 98,81 µg/ml; 78,65 µg/ml; dan 65,58 µg/ml. Terdapat perbedaan yang signifikan (p<0,05) antara vitamin C dan semua formula sediaan gel ekstrak daun kopi robusta dan gel ekstrak daun kopi robusta menunjukkan aktivitas antioksidan kuat. Kata kunci:  kopi, DPPH, ekstrak, gel, HPMC

scholarly journals Pengaruh Penambahan Bubuk Jahe Emprit (Zingiber officinale var. Amarum) Terhadap Karakteristik Teh Herbal Celup Kulit Jeruk Manis (Citrus sinensis L.)

2021 ◽  
Vol 10 (2) ◽  
pp. 200
Author(s):  
Ni Putu Vida Indriani P. ◽  
Putu Timur Ina ◽  
Ni Wayan Wisaniyasa
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Water Content ◽  
Citrus Sinensis ◽  
Orange Peel ◽  
Zingiber Officinale ◽  
Total Flavonoid ◽  
Total Phenolic ◽  
Randomized Design ◽  
Ginger Powder

This study aimed to determine the effect of emprit ginger powder (Zingiber officinale var. Amarum)  on the characteristic of sweet orange peel herbal tea (Citrus sinensis L.) as well as the appropriateness of emprit ginger powder for the best characteristic. This study was designed using an experimental method which is Completely Randomized Design with the treatment of adding emprit ginger powder (0%, 5%, 10%, 15%, 20%) that was repeated  3 times  to obtain 15 experimental units. Observed variabels were water content, extract water content, vitamin C, total phenolic, total flavonoid, antioxidant activity, scoring test, and hedonic test. The obtained data were analyzed by using the analysis of variance. If it had a significant effect, it was continued to be tested by using the Duncan Multiple Range Test. The results showed that the addition of  emprit ginger powder had a very significant effect on the water content, vitamin C, total phenolic, total flavonoid, antioxidant activity, aroma (scoring and hedonic test), taste (scoring and hedonic test), and overall acceptance, while extract levels in the water had a significant effect and color (hedonic test) had a non significant effect. Furthermore, it showed that the addition of 20% emprit ginger powder extract was the best treatment with the characteristic as follows: 8.13% w / w water content, 26.93% w / d extract water content, vitamin C 25.56 mg / g tea powder, total phenol 17.86 mg GAE / g tea powder, total flavonoids 1.17 mg QE / g tea powder, and antioxidant activity 56.89%. The characteristics of the tea brewing water involves the distinctive aroma of ginger emprit which is very liked, the color is liked, the taste is not bitter and liked, and overall acceptance is liked.

Striae Gravidarum, Vitamin C and Other Related Factors

2011 ◽  
Vol 81 (1) ◽  
pp. 43-48 ◽  
Author(s):  
Rahime Bedir Findik ◽  
Nurcihan Karakurt Hascelik ◽  
Kadir Okhan Akin ◽  
Ayse Nurcan Unluer ◽  
Jale Karakaya
Keyword(s):  
Family History ◽  
Vitamin C ◽  
Pregnant Women ◽  
Smoking Status ◽  
Multiple Logistic Regression Analysis ◽  
Blood Levels ◽  
Significant Relation ◽  
Related Factors ◽  
Thigh Circumference ◽  
Striae Gravidarum

Background: Striae gravidarum, a clinical condition commonly seen in pregnant women, produces serious cosmetic problems and may lead to psychological problems. Aim: The present study investigated whether there was any relation between the presence of striae in primigravid pregnant women and blood vitamin C levels, and factors thought to contribute to the formation of striae such as family history, weight gained during pregnancy, smoking status, abdominal and thigh circumference, and age. Methods: Overall, 69 primigravid women attending routine antenatal follow-up and, using prophylactic iron and vitamin preparations, underwent investigation. All were pregnant 36 or more weeks. Scoring was based on striae examination and whether striae were present. The relation between the presence of striae, vitamin C blood levels, and other factors was investigated. Results and Conclusions: Multiple logistic regression analysis showed a significant relation between the presence of striae and blood vitamin C levels (p = 0.046) and between the presence of striae and family history (p = 0.023). No significant relation was found between the presence of striae and age, weight gained during pregnancy, abdominal and thigh circumference, or smoking status. It was concluded that further, more comprehensive studies on the issue are required.

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