Gingerol in red ginger (Zingiber officinale, Roscoe) with percolation method modified base Ginger was a spice type most widely used in various food and beverage recipes. Ginger is commonly used as a medicine at colds, indigestion, as an analgesic, anti-inflammatory, and others. Some of main components in ginger such as gingerol and shogaol are antioxidants. The purpose of this research was to isolate the red-gingerol in ginger rhizome and to identify. Metode used was extraction process by using percolation with ethanol solvent at room temperature, followed by isolation of gingerol by adding KOH solution at concentrations of 0, 1N, 0.5 N; 1.0 N. Furthermore, the extracted of compounds were identified using TLC and GC-MS.Based on the research result and identification had been carried out on samples of red ginger, it could be concluded that the water content of red ginger samples were 9.70%, with levels of 8.72% oleoresin. The weight of crude gingerol obtained in 1.0 N KOH concentration was to 0.61 g, while the concentration of KOH that produces greatest gingerol was 0.5 N, which amounted of 6.13%. The other peak than the gingerol peak suggested that the isolation was not pure yet. Homovanilil alcohol compounds was always in the greatest prosentase, which was 22%, followed by shogaol compounds of 4.30% . Ion with a value 137 of m / e: was the highest ions to be formed and the most stable ion Most compounds isolated by KOH were phenolic compounds groups, such as gingerol, shogaol and homovanilil alcohol.Keywords: red ginger, gingerol, extraction, TLC, GC-MS ABSTRAK Jahe merupakan jenis rempah-rempah yang paling banyak digunakan dalam berbagai resep makanan dan minuman. Jahe biasa digunakan masyarakat sebagai obat masuk angin, gangguan pencernaan, sebagai analgesik, anti-inflamasi, dan lain-lain. Beberapa komponen utama dalam jahe seperti gingerol dan shogaol bersifat antioksidan. Adapun tujuan penelitian ini dilakukan adalah untuk mengisolasi gingerol pada rimpang jahe merah secara optimum dan mengidentifikasinya.Metode penelitian yang digunakan meliputi proses ekstraksi jahe merah dengan menggunakan teknik ekstraksi perkolasi suhu ruang dengan pelarut etanol, dilanjutkan dengan isolasi gingerol dengan penambahan larutan KOH pada konsentrasi 0,1N; 0,5N; 1,0N. Selanjutnya senyawa hasil ekstraksi diidentifikasi dengan menggunakan TLC dan GC-MS. Berdasarkan hasil penelitian dan identifikasi yang telah dilakukan pada sample jahe merah, dapat disimpulkan bahwa kadar air sampel jahe merah yang diteliti adalah sebesar 9,70%, dengan kadar oleoresin sebesar 8,72%. Bobot kasar gingerol terbesar diperoleh pada konsentrasi KOH 1,0N yaitu sebesar 0,61g, sedangkan konsentrasi KOH yang menghasilkan %kemelimpahan gingerol terbesar adalah pada konsentrasi 0,5N, yaitu sebesar 6,13%. Adanya puncak lain selain gingerol menunjukkan bahwa hasil isolasi belum murni. Senyawa homovanilil alkohol selalu terdapat dengan %kemelimpahan terbesar pada setiap sample, yakni 22%, diikuti senyawa shogaol sebesar 4,30%. Ion dengan nilai m/e : 137 adalah ion yang paling banyak terbentuk dan merupakan ion yang stabil. Sebagian besar senyawa yang terisolasi oleh KOH adalah senyawa golongan fenol, seperti gingerol, shogaol dan homovanilil alkohol.Kata kunci : jahe merah, gingerol, ekstraksi, TLC, GC-MS
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