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


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

Click here to download fulltex