Natural Antioxidant Properties of Functional Drink Prepared by Combination of Local Honey and Red Ginger Extract

Posted: 22nd December 2013 by Firman Jaya in - RESEARCH
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Author: (1*) Firman Jaya,  Hari Purnomo

  1. Department of Animal Food Science and Technology, Faculty of Animal Husbandry, Brawijaya University, Malang, Jawa Timur, Indonesia

Presented on 4th International Conference on Sustainable Animal Agriculture (2013), Lanzhou, China, 27-31 July 2013

indexmadu

SUMMARY
The present study reports phenolic content and antioxidant activities of red rhizomes combined with different kind of honey to produce functional drink. The best functional drink was obtained from the combination of 15 mL kapok honey in 25 mL of water red ginger extracts. It had the following properties: free radical scavenger activity of 35.51±0.19 and total phenolic was 3.12±0.018 mg GAE/g; a taste score of 6.32; colour score of 5.96; and aroma score of 6.44 by the hedonic scale scoring of 1-9. The analysis with GC-MS identified geranyl acetate (11.60%), ar-curcumen (20.69%), zingiberene (17.77%), alpha-farnesene (13.28%) and beta-sesquiphellandrene (14.77%) as dominant and antioxindant agents. It was proven that the functional drink produced by the combination of 15 mL kapok honey in 25 mL of water red ginger water extracts had been organoleptically accepted by the panelists.

Keywords:  different kind of honey, red ginger rhizome, antioxidant properties, GC-MS, FTIR

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Daftar Mahasiswa MK Biokimia Kelas J yang Sudah Mengumpulkan “Review Jurnal”

Posted: 20th October 2013 by Firman Jaya in TUGAS KULIAH
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Berikut daftar mahasiswa yang mengumpulkan “Review Jurnal” sampai hari Minggu pukul 20.59 WIB. Bagi mahasiswa yang mengumpulkan diatas jam 21.00 wib, dianggap tidak mengumpulkan sesuai kesepakatan bersama.  Bagi yang merasa sudah mengirim tugas, namun belum tercantum, silakan datang ke ruangan saya di Gedung 4 Lantai 1 paling lambat tanggal 23 Oktober jam 12.00.
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Daftar Mahasiswa yang Sudah Mengumpulkan Tugas Mikrobiologi Kelas B mengenai “Review Jurnal” sampai jam 23.59 WIB

Posted: 3rd April 2013 by Firman Jaya in Uncategorized
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Berikut daftar mahasiswa yang mengumpulkan “Review Jurnal” sampai hari Selasa pukul 23.59 WIB. Bagi yang merasa sudah mengirim namun belum tercantum, dicek kembali format pengiriman email. Dan bagi yang sudah mengirimkan review jurnal namun belum dilengkapi  jurnalnya, harap dikirim kembali paling lambat hari Rabu pukul 23.59 WIB (tp tidak dicantumkan di blog ini bagi yang mengumpulkan hari Rabu)
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Daftar Mahasiswa yang Sudah Mengumpulkan Tugas Mikrobiologi Kelas B mengenai “Reproduksi Jamur” sampai jam 23.59 WIB

Posted: 3rd April 2013 by Firman Jaya in TUGAS KULIAH
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Berikut daftar mahasiswa yang mengumpulkan Makalah Reproduksi Jamur sampai hari Selasa pukul 23.59 WIB. Bagi yang merasa sudah mengirim namun belum tercantum, dicek kembali format pengiriman email. Paling lambat hari Rabu pukul 23.59 WIB (tp tidak dicantumkan di blog ini bagi yang mengumpulkan hari Rabu) Read the rest of this entry »

Daftar Mahasiswa yang Sudah Mengumpulkan Kuis Mikrobiologi Kelas B sampai jam 23.59 WIB

Posted: 28th March 2013 by Firman Jaya in TUGAS KULIAH
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Berikut adalah daftar mahasiswa kelas B Mata Kuliah Mikrobiologi yang sudah mengirimkan jawaban kuis. Bagi yang tidak tercantum (karena telat mengirimkan sampai hari kamis tanggal 28 maret 2013 pukul 23.59 atau salah dalam format pengiriman email), dianggap tidak mengumpulkan kuis dan tidak ada susulan kuis. Read the rest of this entry »

NILAI MATA KULIAH IPTEK PENGOLAHAN SUSU

Posted: 17th January 2013 by Firman Jaya in NILAI MATA KULIAH IPTEK PENGOLAHAN SUSU
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NILAI TUGAS/KUIS DAN UAS MK ITP PENGOLAHAN SUSU KELAS A

NILAI TUGAS/KUIS DAN UTS MK ITP PENGOLAHAN SUSU KELAS B 

NILAI TUGAS/KUIS DAN UAS MK ITP PENGOLAHAN SUSU KELAS C (REVISI) 

NILAI TUGAS/KUIS DAN UTS MK ITP PENGOLAHAN SUSU KELAS E

NILAI TUGAS/KUIS DAN UTS MK ITP PENGOLAHAN SUSU KELAS G (revisi)

 

 

The effects of type and time of thermal processing on ginger (Zingiber officinale Roscoe) rhizome antioxidant compounds and its quality

Posted: 21st March 2012 by Firman Jaya in - RESEARCH
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Author : (1*) Hari Purnomo (2) Firman Jaya and (3) Simon Bambang Widjanarko

  1. Department of Animal Food Science and Technology, Faculty of Animal Husbandry, Brawijaya University, Malang, Jawa Timur, Indonesia
  2. Department of Animal Husbandry, Faculty of Agricultural Sciences and Nature Resources, Tribhuwana Tunggadewi University, Malang, Jawa Timur, Indonesia
  3. Department Food Technology, Faculty of Agricultural Technology, Brawijaya University, Malang, Jawa Timur, Indonesia

JAHEmadu

Abstract:  The type of thermal processing either roasting or boiling gave an effect on the antioxidant quality of ginger (Zingiber officinale Ross) rhizome extracts.It was found that 6 minutes of either roasting or boiling gave the best effect of its antioxidant activity. This condition was shown by the free radical activity of extract of roasted samples: 84.21 ± 0.18% and 83.59 ± 0.52% for the boiled one. The total phenolic content of roasted samples was 29.94 ± 0.15 mg/g and for boiled samples was 30.87 ± 0.26%, whilst its gingerol content of roasted samples was 19.84 ± 0.19 mg/g and 20.78 ± 0.14 mg/g for boiled samples. The results of GC-MS analysis showed that methyl ester (0,17%), 9-octadecenoic (0.32%), nortrachelogenin (0.30%) were the compounds of antioxidant agent. It is interesting to note that zingerone compound total area increased from 5.68% to 6.32%. The FTIR analysis showed that C-O-C antisym strecht vibration at 1270.04 cm-1 wave was found for methyl ester compound and OH stretch H-bonded at 2870.84 and 2982.71 cm-1 wave were found for 9-octadecenoic compound.
Keywords: Ginger rhizome (Zingiber officinale Roscoe), antioxidant compounds, antioxidant quality

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The Extracts of Thermal Processed Ginger (Zingiber officinale Rosc.) Rhizome Combined with Honey as Natural Antioxidant to Produce Functional Drink

Posted: 21st March 2012 by Firman Jaya in - RESEARCH
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Author : Hari Purnomo1, Firman Jaya2* and Simon Bambang Widjanarko3

  1.  Dept.Animal Food Technology, Faculty of Animal Husbandry, Brawijaya University, Malang, East Java,Indonesia.
  2. Alumni Post Graduate Program,Faculty of Agricultural Technology, Brawijaya University, Malang, East Java, Indonesia.
  3. Dept Food Technology, Faculty of Agricultural Technology, Brawijaya University, Malang, East Java, Indonesia

JAHEmadu

ABSTRACT

The thermal processing of 6 minutes and boiling at 100oC gave the best effect of its antioxidant activity of ginger (Zingiber officinale Rosc.) rhizome extracts. Whilst the best functional drink was obtained from the combination of 15 mL honey in 25 mL of ginger water extracts. It had the following properties: free radical scavenger activity of 35.51±0.02%; phenolic total of 1.31±0.018 mg/g; and gingerol content of 0.74±0.010 mg/g; taste score of 4.95; colour score of 7.65; and aroma score of 7.4 by the hedonic scale scoring of 1-9. The analysis with GC-MS identified 1-hexadecene (47.81%); hexadecanoic acid (14.25%); and 9-octadecenoic (15.33%) compounds as antioxidant agents. The FTIR analysis showed that CH2 kel. bid. def. vibration at 816.80 cm-1 wave was found for the hexadecene compound, and OH stretch H-bonded at 2944.13 cm-1 wave were found for the hexadecanoic acid and 9-otadecenoic compounds. It was proven that the functional drink produced by the combination of 15 mL honey in 25 mL of ginger water extracts had been organoleptically accepted by the panelists.

Keywords: ginger rhizome, antioxidant, thermal processing, honey concentration

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* Corresponding author address: lone_manutd@yahoo.com

The effects of type and time of thermal processing on ginger (Zingiber officinale Roscoe) rhizome antioxidant compounds and its quality

Posted: 21st December 2011 by Firman Jaya in - RESEARCH
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Author : (1*) Hari Purnomo (2) Firman Jaya and (3) Simon Bambang Widjanarko

 

  1. Department of Animal Food Science and Technology, Faculty of Animal Husbandry, Brawijaya University, Malang, Jawa Timur, Indonesia
  2. Department of Animal Husbandry, Faculty of Agricultural Sciences and Nature Resources, Tribhuwana Tunggadewi University, Malang, Jawa Timur, Indonesia
  3. Department Food Technology, Faculty of Agricultural Technology, Brawijaya University, Malang, Jawa Timur, Indonesia

JAHEmadu

 

Abstract:  The type of thermal processing either roasting or boiling gave an effect on the antioxidant quality of ginger (Zingiber officinale Ross) rhizome extracts.It was found that 6 minutes of either roasting or boiling gave the best effect of its antioxidant activity. This condition was shown by the free radical activity of extract of roasted samples: 84.21 ± 0.18% and 83.59 ± 0.52% for the boiled one. The total phenolic content of roasted samples was 29.94 ± 0.15 mg/g and for boiled samples was 30.87 ± 0.26%, whilst its gingerol content of roasted samples was 19.84 ± 0.19 mg/g and 20.78 ± 0.14 mg/g for boiled samples. The results of GC-MS analysis showed that methyl ester (0,17%), 9-octadecenoic (0.32%), nortrachelogenin (0.30%) were the compounds of antioxidant agent. It is interesting to note that zingerone compound total area increased from 5.68% to 6.32%. The FTIR analysis showed that C-O-C antisym strecht vibration at 1270.04 cm-1 wave was found for methyl ester compound and OH stretch H-bonded at 2870.84 and 2982.71 cm-1 wave were found for 9-octadecenoic compound.
Keywords: Ginger rhizome (Zingiber officinale Roscoe), antioxidant compounds, antioxidant quality

 

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The Extracts of Thermal Processed Ginger (Zingiber officinale Rosc.) Rhizome Combined with Honey as Natural Antioxidant to Produce Functional Drink

Posted: 21st December 2011 by Firman Jaya in - RESEARCH
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Author : Hari Purnomo1, Firman Jaya2* and Simon Bambang Widjanarko3

  1.  Dept.Animal Food Technology, Faculty of Animal Husbandry, Brawijaya University, Malang, East Java,Indonesia.
  2. Alumni Post Graduate Program,Faculty of Agricultural Technology, Brawijaya University, Malang, East Java, Indonesia.
  3. Dept Food Technology, Faculty of Agricultural Technology, Brawijaya University, Malang, East Java, Indonesia.

JAHEmadu

ABSTRACT

The thermal processing of 6 minutes and boiling at 100oC gave the best effect of its antioxidant activity of ginger (Zingiber officinale Rosc.) rhizome extracts. Whilst the best functional drink was obtained from the combination of 15 mL honey in 25 mL of ginger water extracts. It had the following properties: free radical scavenger activity of 35.51±0.02%; phenolic total of 1.31±0.018 mg/g; and gingerol content of 0.74±0.010 mg/g; taste score of 4.95; colour score of 7.65; and aroma score of 7.4 by the hedonic scale scoring of 1-9. The analysis with GC-MS identified 1-hexadecene (47.81%); hexadecanoic acid (14.25%); and 9-octadecenoic (15.33%) compounds as antioxidant agents. The FTIR analysis showed that CH2 kel. bid. def. vibration at 816.80 cm-1 wave was found for the hexadecene compound, and OH stretch H-bonded at 2944.13 cm-1 wave were found for the hexadecanoic acid and 9-otadecenoic compounds. It was proven that the functional drink produced by the combination of 15 mL honey in 25 mL of ginger water extracts had been organoleptically accepted by the panelists.

 

Keywords: ginger rhizome, antioxidant, thermal processing, honey concentration

Click here to download fulltext

 

* Corresponding author address: lone_manutd@yahoo.com

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