PROPAGASI  DAN BIOSINTESIS KANDUNGAN GINGEROL, SHOGAOL DAN ZINGERONE (GINGER OIL ) DARI KALUS JAHE EMPRIT (Zingiber majus R.) DENGAN PERLAKUAN JENIS MEDIA DAN MACAM KARBOHIDRAT

Prakoeswa, Sri Arijanti; Tanowidjaya, Ribkahwati; Suryaningsih, Dwie Retna

doi:10.33005/jurnal_tekkim.v14i2.2025

Cited by 2 publications

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“…However, this compound can also produce a bitter taste if too much is added (Mulia et al, 2019). Based on research by Prakoeswa et al (2020), these compounds also have very strong antioxidant activity.…”

Section: Introductionmentioning

confidence: 99%

Characteristics of Secang Jelly Drink as Functional Drink with the Addition of Red Ginger Extract for Antioxidant Source

Agusthi,

Romadhan

2024

JTEP-L

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Secang wood (Caesalpinia sappan L.) and red ginger can be used as alternative functional drinks in form of jelly drinks, due to the antioxidant properties contained in these two ingredients. In this study, we wanted to know the characteristics of secang jelly drinks with addition of red ginger extract at various concentrations. The research was conducted with ginger extract concentrations of 20% (J1), 25% (J2), 30% (J3), 35% (J4), and 40% (J5) executed completely random. The results of the research regarding the characteristics of secang jelly drink with the addition of red ginger extract have significant differences (p<0.05) for viscosity, pH value, antioxidant activity, and sensory as well as hedonic quality. The best treatment is obtained from red ginger extract concentration of 35% with an average viscosity of 986.7 cP, pH of 4.47, antioxidant activity with an IC50 value of 72.97 (strong), sensory score for aroma, texture, and taste is 5, hedonic quality score for aroma, texture, and taste is 4. This treatment also results in average total flavonoid content of 24.29 mg/100 g. No heavy metal contamination was found and total plate number was <102 colonies/mL. Keywords: Antioxidant, Functional drink, Jelly drink, red ginger, Secang woods.

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Section: Introductionmentioning

confidence: 99%

Characteristics of Secang Jelly Drink as Functional Drink with the Addition of Red Ginger Extract for Antioxidant Source

Agusthi,

Romadhan

2024

JTEP-L

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“…(Levita, et al, 2018;Mao, et al, 2019). Moreover, red ginger is widely used as traditional medicine for a headache reliever, relieves swelling, menstrual pain, diuretic, stimulant, and diarrhea (Aryanta, 2019;Prakoeswa, et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Separation of 6-Gingerol in Zingiber Officinale Rubrum Varieties Using an Ultrasonic Assisted Extraction Method

2021

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Gingerol is a chemical compound found in red ginger, with pharmaceutical use as an analgesic drug. Generally, gingerol separation in ginger uses the Soxhlet extraction method, but this process has a weakness. It requires a long process and unsatisfactory yield. This research aims to study ultrasonic frequency effect on increasing gingerol yield in the extraction process. The variables studied were extraction times with variations of 30, 60, 90, and 120 minutes. In addition, the ultrasonic effect was also observed with variations in the ultrasonic frequency of 40 and 50 kHz compared to the solvent extraction method. This study used 70% (v/v) ethanol as a solvent and an operating temperature of 50 ºC as fixed variables.Furthermore, it used a rotary vacuum evaporator at a pressure of 350 mmHg to separate the resulting gingerol extract. Qualitative sample analysis used Thin Layer Chromatography (TLC) and scanning electron microscope (SEM) while quantitative analysis used high-performance liquid chromatography (HPLC), Waters Alliance e2695 brand with X-Terra RP18 column 100 x 4.6 mm, five μm to determine the total gingerol extract. The results showed that ultrasonic power had a significant effect on the results obtained, with the highest yield was 24.71% at the ultrasonic frequency of 50 kHz with an extraction time of 120 minutes.

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PROPAGASI DAN BIOSINTESIS KANDUNGAN GINGEROL, SHOGAOL DAN ZINGERONE (GINGER OIL ) DARI KALUS JAHE EMPRIT (Zingiber majus R.) DENGAN PERLAKUAN JENIS MEDIA DAN MACAM KARBOHIDRAT

Cited by 2 publications

References 0 publications

Characteristics of Secang Jelly Drink as Functional Drink with the Addition of Red Ginger Extract for Antioxidant Source

Characteristics of Secang Jelly Drink as Functional Drink with the Addition of Red Ginger Extract for Antioxidant Source

Separation of 6-Gingerol in Zingiber Officinale Rubrum Varieties Using an Ultrasonic Assisted Extraction Method

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