The Quality Test of Fermented Ginger Drink (Ginger Ale) Produced from Various Types of Indonesian Ginger

Abstract

The pandemic due to the spread of COVID 19 is a worldwide problem. Many attempts to increase immunity were made. Consuming spices and herbs is proven to increase immunity and nourish the body. A spice that is often used and very popular during the COVID 19 pandemic is ginger. This study aims to determine the probiotic bacteria and phenolic compounds contained in fermented ginger drink known as `` Ginger Beer '', and organzoleptic tests to determine the taste of several types of ginger in Indonesia, namely "Jahe Gajah/elephant ginger (Z. officinale var. officinarum), Jahe Emprit/emprit ginger (Z. officinale var. amarum) And Jahe Merah/Red Ginger (Z. officinale var. rubrum) ". The experimental method for this research was the organoleptic test, isolation of the probiotic microorganism, measurement of alcohol level, reducing sugar, and identification of phenolic compounds. The results showed that there were probiotic bacteria in ginger ale, from the Lactobacillus, Streptococcus and Micrococcus genus. Organoleptic test results by panelists showed that ginger ale from ginger emprit has a good taste. In addition, it is found to contain a phenolic compound (flavonoid group), namely luteolin. The highest reducing sugar content and alcohol content was ginger ale produced from "Jahe Emprit" with a value of 9.78% and 14.8%. and ginger ale from "Ginger elephant" showed the lowest reducing sugar and alcohol content of 3.65% and 11.04% 7 and 14.8%.

A critical review of Ginger’s (Zingiber officinale) antioxidant, anti-inflammatory, and immunomodulatory activities

“…Chemical structure of each components can be observed in Figure 1 . A preceding study observed that emprit ginger infusion extraction exhibited higher phenolic content (9.5033 ± 0.35 mgGAE/g) and displayed greater antioxidant activity (70.4333 ± 0.25) based on the DPPH method compared to elephant ginger ( 24 , 25 ).…”

“…Previous research has indicated that red ginger exhibits the highest phenolic content in ginger infusion extraction methods (12.2533 ± 0.13 mgGAE/g) (24). Similarly, according to the DPPH method, red ginger demonstrates the highest antioxidant activity in ginger infusion extraction methods (70.4333 ± 0.25%) among the three ginger variations studied (24,25). Additionally, Table 3 provides a detailed comparison of the chemical constituents present in the three ginger varieties.…”

“…Chemical structure of each components can be observed in Figure 1. A previous study revealed that elephant ginger infusion extraction yielded the lowest phenolic content (7.6400 ± 0.21 mgGAE/g) and exhibited the least antioxidant activity (61.7000 ± 1.51) based on the DPPH method when compared with two other ginger variations (24,25).…”