Pengaruh  pemakaian jahe emprit dan jahe merah terhadap karakteristik fisik,  total fenol, dan kandungan gingerol, shogaol ting-ting jahe (Zingiber officinale)

Firdausni, F; Kamsina, K

doi:10.24960/jli.v8i2.4330.67-76

Cited by 8 publications

(5 citation statements)

References 11 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Commonly ginger is used as a cooking spice, as a raw material for healthy traditional beverages, and as medicine. But ginger can also be processed in the form of food packaged as functional food so that the product has a higher commercial value [10]. Ginger in the form of ginger juice has the potential to be processed into jelly products.…”

Section: Introductionmentioning

confidence: 99%

Characteristic of Red Ginger Jelly Stick with Variation Type of Gelling Agent

Mastuti¹,

Setiawanto²

2022

Advances in Biological Sciences Research

View full text Add to dashboard Cite

Jelly stick is a semi-solid product which is made with the addition of a gelling agent. Jelly sticks have a different texture compared to ordinary jelly. This product is easy to consume, more sticky and chewy. Ginger is widely available in Indonesia, has high antioxidants and can enhance human immunity especially during the Covid-19 pandemic. The general objective of this research is to utilize ginger juice in the manufacture of jelly stick products that have texture like commercial ones. The research is divided into two stages. The first stage aims to determine the type of ginger that will be used for jelly sticks. The types of ginger are small white ginger (emprit), big white ginger (gajah), and red ginger. The selected ginger juice is red ginger juice with a value of antioxidant activity IC50 33537.24±807.34 ppm, total phenolic 571.37 ± 19.20 mg GAE/L, and total flavonoid content was 73.43 ± 2.40 mg QE/L. In second stage, jelly stick was made using different types of gelling agents. There were carrageenan, carrageenan:pectin (1:1), carrageenan:pectin (1:2), carrageenan:pectin (2:1), carrageenan:konjac (1:1), carrageenan:konjac (1:2), and carrageenan:konjac (2:1). The samples were analyzed for texture, color and organoleptic test. The best red ginger jelly stick was jelly made using carrageenan:konjac (2:1). The red ginger jelly stick had values of hardness, springiness, cohesiveness, gumminess and chewiness closest to the commercial one. The best jelly stick had an antioxidant activity IC50 value of 63685.97±1990.85 ppm, total phenolic 266.50 mg GAE/L, total flavonoid 42.81 mg QE/L and dietary fiber content was 2.38%

show abstract

Section: Introductionmentioning

confidence: 99%

Characteristic of Red Ginger Jelly Stick with Variation Type of Gelling Agent

Mastuti¹,

Setiawanto²

2022

Advances in Biological Sciences Research

View full text Add to dashboard Cite

show abstract

“…The fulfillment of cell nutritional needs will stimulate peripheral nerve endings to send stimulus to the brain to release endorphin hormones that can cause Pain-relieving properties. and muscle relaxation Thus, the inflammatory process is reduced (Firdausni & Kamsina, 2018).…”

Section: Impact Of Ginger Compress On the Severity Of Rheumatic Pain ...mentioning

confidence: 99%

The Impact of Ginger Compresses on Alleviating Rheumatic Discomfort Intensity in the Older Individuals at the Social Protection House

Erlinawati,

Perceka,

Rusyani

et al. 2024

IJIS

View full text Add to dashboard Cite

Rheumatoid Arthritis is an illness that targets the joints, particularly in the limbs, which can cause pain. Pain management can use non-pharmacological management such as cutaneous stimulation, namely with warm ginger compresses. This non-pharmacological management can help relax the body so that it can block pain receptors that will be perceived in the brain. The general objective in the purpose of this study was to ascertain whether ginger compresses could lessen the intensity of elderly rheumatic discomfort at RPSTW Garut, West Java Province in 2023. Pre and posttest designs were used in a quasi-experimental research design..The study population was 75 people with sampling techniques using purposive sampling methods obtained a sample of 14 people. The results indicated that the average severity Assessing the severity of rheumatic pain prior to the application of ginger compress 6.07 with a deviation standard 0.730. While the typical level of pain after Posttest of was 2,79 with a standard deviation of 0.699. Based on the statistical analysis wilcoxon signed rank test obtained a significant impact analyzing the impact of ginger compresses on rheumatoid arthritis pain intensity among older individuals. Researchers suggest that it should be used as gerontic nursing knowledge material, especially complementary therapies and for it is advised to carry out additional studies again using a true experiment design so that the research results are better and the data obtained are more valid

show abstract

“…Total phenol is an important component that is antibacterial. Gingerol is a member of the phenol group, which is the most common disinfectant used in laboratories as a growth inhibitor and germ killer [37]. Ginger's phenolic compounds are part of the oleoresin, which influences its spicy flavor.…”

Section: Total Phenolic Content Of Red Ginger Oleoresin Nanoemulsionmentioning

confidence: 99%

Effect of Ultrasonication on Some Chemical Properties of Red Ginger (Zingiber officinale var. rubrum) Oleoresin Nanoemulsion Bioactive Compounds

Wirawati,

Pratiwi,

Nirmagustina

2023

Trends Sci

View full text Add to dashboard Cite

Nanotechnology has developed in various industrial fields. This encourages innovation in the use of additives such as antioxidants, dyes, flavors, and other active ingredients that can be modified in the form of nanoemulsions. Red ginger contains oleoresin, which has thick properties to form a paste. These properties make oleoresin difficult to mix with food, disperse, hydrophobic and susceptible to the effects of heat and light. One solution to overcome this problem is to convert oleoresin into a nanoemulsion so that it has high solubility, is stable, good bioavailability, and improves sensory properties. One technique for making nanoemulsions is ultrasonication. The high-intensity ultrasonication effect can cause the movement of the oil phase into the liquid phase in the form of droplets, thereby increasing the pressure in the liquid and resulting in the breakdown of the oil droplets into smaller sizes. The purpose of this research was to determine the effect of ultrasonication on some chemical properties of the red ginger oleoresin nanoemulsion bioactive compounds, which includes antioxidant activity, total phenol, gingerol content, and droplet microstructure. The study used a completely randomized design with four treatments based on sonication time. Data from the test results were analyzed using analysis of variance (ANOVA) and Tukey's advanced test. Based on the results of the analysis, it was found that ultrasonication had effect on the red ginger oleoresin nanoemulsion biactive compounds. The best treatment is 90 min of sonication. The antioxidant activity (IC50) was 11.45±3.48 ppm, the total phenolic content was 3342.74±283.00 mg GAE/g, and the gingerol content was 0.33 %. The nanoemulsion droplet microstructure complies with the standard; that is, the particles are in the form of small spheres, like balls, and there are no visible holes or cracks on the surface of the particles. HIGHLIGHTS Red ginger contains higher oleoresin than other types of ginger Oleoresin is in the form of a viscous paste, so it is hydrophobic Application of nanoemulsion to oleoresin can increase solubility and bioavailability One of the methods for making nanoemulsions is using ultrasonication The novelty in this research is the manufacture of red ginger oleoresin nanoemulsion using the ultrasonication method to increase the content of bioactive compounds such as antioxidant activity, total phenolic content, and gingerol GRAPHICAL ABSTRACT

show abstract

Pengaruh pemakaian jahe emprit dan jahe merah terhadap karakteristik fisik, total fenol, dan kandungan gingerol, shogaol ting-ting jahe (Zingiber officinale)

Cited by 8 publications

References 11 publications

Characteristic of Red Ginger Jelly Stick with Variation Type of Gelling Agent

Characteristic of Red Ginger Jelly Stick with Variation Type of Gelling Agent

The Impact of Ginger Compresses on Alleviating Rheumatic Discomfort Intensity in the Older Individuals at the Social Protection House

Effect of Ultrasonication on Some Chemical Properties of Red Ginger (Zingiber officinale var. rubrum) Oleoresin Nanoemulsion Bioactive Compounds

Contact Info

Product

Resources

About