Functional characteristics of starch from red ginger, elephant ginger, emprit ginger and curcuma

Arini, Trisia; Yusraini, Era; Ridwansyah, _; Lubis, Zulkifli

doi:10.1088/1755-1315/782/3/032096

Cited by 3 publications

(3 citation statements)

References 3 publications

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“…As indicated in Table 2 , the swelling power values are higher than those reported in previous investigations on starch isolated from Curcuma longa plants [ 26 , 48 , 51 ]. However, the swelling power is lower than the value obtained for curcuma in the studies by Arini et al [ 39 ] and Nakkala et al [ 38 ] studies. These differences could be attributed to the content of amylopectin, the major component of the crystalline sections of the granules that conditions starch expansion, as well as the presence of various components such as lipids [ 36 ].…”

Section: Resultscontrasting

confidence: 59%

“…Foods 2024, 13, x FOR PEER REVIEW 15 of 19 the swelling power is lower than the value obtained for curcuma in the studies by Arini et al [39] and Nakkala et al [38] studies. These differences could be attributed to the content of amylopectin, the major component of the crystalline sections of the granules that conditions starch expansion, as well as the presence of various components such as lipids [36].…”

Section: Colombian Turmeric (Curcuma Longa L) Starchmentioning

confidence: 65%

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Characterization of a Novel Starch Isolated from the Rhizome of Colombian Turmeric (Curcuma longa L.) Cultivars

Argel-Pérez,

Gañán-Rojo,

Cuartas-Marulanda

et al. 2023

Foods

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Turmeric (Curcuma longa L.) plants are native to Southeast Asia and are part of the Zingiberaceae family. Global consumption and production of this plant are expanding. In countries such as Colombia, turmeric is a promising cultivar. Curcuminoids derived from its rhizomes are used in food, pharmaceuticals, and natural cosmetics. Curcuminoids constitute approximately 3 wt% of the rhizome. Many residues rich in cellulose and starch can thus be recovered. This study characterizes a novel starch isolated from Colombian turmeric cultivars. The morphological parameters of the starch were determined using microscopic techniques such as scanning electron microscopy (SEM). Proximate analysis and infrared spectroscopy (ATR-FTIR) were used to analyze the chemical composition, while physical analyses included thermal characterization, swelling power testing, solubility, water retention capacity, and colorimetry evaluation. The new starch granules were ellipsoidal in shape and ranged in diameter from 19.91 to 38.09. A trace amount of remaining curcumin was identified through chemical and physical characterization. The swelling power was 3.52 ± 0.30, and its water retention capacity was 3.44 ± 0.30. Based on these findings, turmeric can be useful in both food and non-food applications. Because starch was extracted from other Zingiberaceae plants, this study also includes a brief review of the related literature.

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Section: Resultscontrasting

confidence: 59%

Section: Colombian Turmeric (Curcuma Longa L) Starchmentioning

confidence: 65%

Characterization of a Novel Starch Isolated from the Rhizome of Colombian Turmeric (Curcuma longa L.) Cultivars

Argel-Pérez,

Gañán-Rojo,

Cuartas-Marulanda

et al. 2023

Foods

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“…Pati jahe merah dalam bentuk kering memiliki sifat-sifat sebagai berikut: kadar air 11,56%, kadar abu 3,27%, kadar protein 4,65%, kadar lemak 11,23%, kadar karbohidrat 59,29% dan aktivitas antioksidan 72,90%(Verenzia et al, 2022). Pati jahe merah mempunyai sifat fungsional sebagai berikut: kapasitas menyerap air 2,11 g/g, swelling power 9,09 g/g dan kelarutan 1,02%(Arini et al, 2021).Selama ini pati yang dihasilkan hanya dibuang dan tidak dimanfaatkan lebih lanjut. Hal itu disebabkan belum adanya pengetahuan mengenai pemanfaatan pati jahe.…”

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Pelatihan Pemanfaatan Limbah Pati Jahe Merah Sebagai Filler dalam Pembuatan Permen Jahe di KWT Srikandi

Ngatirah

Nurjanah

Dharmawati

et al. 2023

abdimas

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Kelompok Wanita Tani (KWT) Srikandi merupakan KWT yang mengolah produk jahe merah instan. Dalam pengolahan jahe merah instan tersebut dihasilkan limpah pati jahe sekitar 7,7% b/b. selama ini pati jahe hanya dibuang dan tidak dimanfaatkan. Oleh karena itu perlu dilakukan pelatihan untuk memberikan pengetahuan mengenai pemanfaatan pati jahe menjadi berbagai produk olahan pangan. Selain itu produk yang dihasilkan oleh KWT ini baru satu jenis produk yaitu jahe merah instan, oleh karena itu juga perlu dilakukan inovasi produk olahan jahe menjadi permen jahe. Pati jahe dapat dimanfaatkan sebagai filler dalam pembuatan permen jahe. Kegiatan pengabdian masysarakat dilakukan melalui metode ceramah, praktek pembuatan dan penilaian produk serta diskusi. Setelah dilakukan pelatihan pemanfaatan limbah pati jahe terdapat peningkatan pengetahuan peserta pelatihan mengenai pemanfaatan pati jahe sebagai filler dalam pembuatan permen jahe. Sebagian besar peserta sudah mengetahui bahwa pati jahe dapat diolah menjadi berbagai produk pangan. Setelah dilakukan pelatihan pembuatan permen jahe, peserta lebih menyukai permen jahe yang bertekstur lebih kenyal yang dibuat dari ekstrak jahe 50 gram dengan perbandingan gula pasir dan gula cair 100:50 (v/v) dengan penambahan pati 10 gram dengan rata-rata skor kesukaan 4,21 (suka), sebesar 80% peserta yakin dapat membuat permen jahe sendiri.

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Regulation of chloroplast ultrastructure, adventitious bud anatomy and clonal fidelity of in vitro Zingiber officinale var. rubrum Theilade plantlets in response to LED spectral quality

Gnasekaran

Rahman

Chew

et al. 2022

Industrial Crops and Products

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Functional characteristics of starch from red ginger, elephant ginger, emprit ginger and curcuma

Cited by 3 publications

References 3 publications

Characterization of a Novel Starch Isolated from the Rhizome of Colombian Turmeric (Curcuma longa L.) Cultivars

Characterization of a Novel Starch Isolated from the Rhizome of Colombian Turmeric (Curcuma longa L.) Cultivars

Pelatihan Pemanfaatan Limbah Pati Jahe Merah Sebagai Filler dalam Pembuatan Permen Jahe di KWT Srikandi

Regulation of chloroplast ultrastructure, adventitious bud anatomy and clonal fidelity of in vitro Zingiber officinale var. rubrum Theilade plantlets in response to LED spectral quality

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