Effect of process temperature and percentage of rock sugar on the functional group intensity of red ginger extract
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Published:
Dec 27, 2023
Keywords:
Agent crystallization, Evaporation, FTIR spectroscopy, Ginger powder, Rock sugar
Section
Engineering
Statistics Article
Article View : 399 Times
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Abstract
Red ginger has various health benefits that can be consumed in various ways, one of which is an instant powder drink, which is practical and extends the shelf life of the product. The processing process involves cooking at high temperatures with the help of sugar as a crystallization agent. This research aims to understand the effects of temperature and sugar concentration on red ginger extract. The variables used are temperatures of 80 and 90°C and rock sugar concentrations of 60% and 100%. Product evaluation was carried out using Fourier Transform Infrared Spectroscopy (FT-IR) to identify product functional groups. The research results showed that there were differences in functional group content between solid and liquid samples, both fresh raw materials and dregs. In the solid sample, seven functional groups were identified: N-H, C-H, C-H bending, C-N, C=C, C-C, and C-O. Meanwhile, in liquid samples, only six groups were identified, namely O-H, C=C, O-H bending, C-N, C-C, and C-O. Overall, this study shows that the functional group content in fresh red ginger is higher than that in red ginger pulp, even though the temperature is lower. However, if the comparison is between the solid and liquid sample conditions for fresh red ginger with fresh red ginger or dregs with dregs, the content at a cooking temperature of 90°C is higher than 80°C. Apart from that, the higher the rock sugar content in the red ginger pulp, the higher the content of functional groups identified in the extract
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How to Cite
Asyafa, A. C., & Sari, D. A. (2023). Effect of process temperature and percentage of rock sugar on the functional group intensity of red ginger extract. International Journal of Basic and Applied Science, 12(3), 92–99. https://doi.org/10.35335/ijobas.v12i3.268
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D. A. Sari and S. Sukanta, “Pendampingan peningkatan ekonomi warga kabupaten karawang melalui budidaya tanaman jahe merah,” in Prosiding Seminar Nasional Rekarta 2020, Mataram: Universitas Muhammadiyah Mataram, Jul. 2020, pp. 91–97. doi: https://doi.org/10.36765/semarta.v0i0.292.
F. Siswantito et al., “Produksi minyak atsiri melalui ragam metode ekstraksi dengan berbahan baku jahe,” Inovasi Teknik Kimia, vol. 8, no. 3, pp. 178–184, 2023, doi: http://dx.doi.org/10.31942/inteka.v8i3.8072.
A. Khairunnisa and D. Meilani, “Optimasi formula dan uji aktivitas antioksidan minuman instan jahe merah (Zingiber officinale var. Roscoe) dengan metode DPPH,” Journal of Health and Medical Science, vol. 1, no. 3, pp. 77–84, 2022. [Online]. Available: https://pusdikra-publishing.com/index.php/jkes/article/view/777.
F. Hidayati, P. Agusmawantil, and M. D. Firdausy, “Pengaruh pemberian ekstrak jahe merah (Zingiber officinale var. Rubrum) terhadap jumlah sel makrofag ulkus traumatikus mukosa mulut akibat bahan kimiawi,” Odonto Dental Journal, vol. 2, no. 1, pp. 52–57, 2015, doi: http://dx.doi.org/10.30659/odj.2.1.51-57.
D. A. Sari, S. Sukanta, W. Wagiono, and A. Irawan, “Peningkatan produksi bubuk jahe merah melalui introduksi sistem penghalusan,” Jurnal Masyarrakat Mandiri, vol. 5, no. 2, pp. 615–623, Apr. 2021, doi: https://dx.doi.org/10.31764/jmm.v5i2.4104.
D. A. Sari, S. Sukanta, N. W. Saputro, M. Hasyim, and M. I. Fardiansyah, “Transformasi sistem pengadukan dalam produksi serbuk jahe merah,” JIPEMAS, vol. 6, no. 2, pp. 430–439, Aug. 2023, doi: 10.33474/jipemas.v6i2.19130.
D. A. Sari, A. Hakiim, and A. Irawan, “Peningkatan produksi bubuk jahe merah melalui introduksi sistem pengadukan,” Jurnal Masyarakat Mandiri, vol. 5, no. 2, pp. 615–623, 2021. [Online]. Available: https://journal.ummat.ac.id/index.php/jmm/article/view/4104.
H. Suhendy et al., “Formulasi dan evaluasi minuman herbal antioksidan jahe merah (Zingiber officinale Rosc. var. Rubrum),” JIFF, vol. 4, no. 2, pp. 79–86, 2021, doi: 10.29313/jiff.v4i2.7617.
N. A. Aslamiyah, D. S. Anastasia, and S. Luliana, “Metode-metode pembuatan minuman serbuk instan,” Jurnal Mahasiswa Farmasi Fakultas Kedokteran Univeritas Tanjung Pura, vol. 6, no. 1, pp. 1–11, 2022. [Online]. Available: https://jurnal.untan.ac.id/index.php/jmfarmasi/article/view/55517.
C. Tangkeallo and T. D. Widyaningsih, “Aktivitas antioksidan serbuk minuman instan berbasis miana kajian jenis bahan baku dan penambahan serbuk jahe,” Jurnal Pangan dan Agroindustri, vol. 2, no. 4, pp. 278–284, 2014. [Online]. Available: https://jpa.ub.ac.id/index.php/jpa/article/view/100.
E. E. Rifkowaty and M. Martanto, “Minuman fungsional serbuk instan jahe (Zingiber officinale Rosc) dengan variasi penambahan ekstrak bawang mekah (Eleutherine americana Merr) sebagai pewarna alami,” Jurnal Teknik Pertanian Lampung, vol. 4, no. 4, pp. 315–324, 2016. [Online]. Available: https://jurnal.fp.unila.ac.id/index.php/JTP/article/view/1004.
M. A. Firdaus, “Analisis gugus fungsi ekstrak jahe merah (Zingiber officinale Rosc. var Rubrum) terhadap perlakuan suhu dan kadar gula,” Universitas Singaperbangsa Karawang, Karawang, 2022.
V. S. Ulfa, M. I. Fardiansyah, M. A. Firdaus, and D. A. Sari, “Peran transformasi kemasan pada produk bubuk jahe merah (botol ke standing pouch),” Jurnal Qardhul Hasan: Media Pengabdian kepada Masyarakat, vol. 8, no. 2, pp. 1–7, Aug. 2022. [Online]. Available: https://ojs.unida.ac.id/QH/article/view/4890.
I. A. Fitria, “Identifikasi gugus fungsi pada kandungan ekstrak jahe merah menggunakan metode spektroskopi fourier transform infra red (FTIR),” Universitas Singaperbangsa Karawang, Karawang, 2023.
S. Siswanto, E. A. Saputro, and L. U. Widodo, “Penyuluhan proses pembuatan minuman jahe merah instan di Medayu Utara Surabaya,” Jatekk, vol. 2, no. 1, pp. 20–24, 2021, doi: 10.33005/jatekk.v2i1.20.
M. N. Hidayah and D. T. Laswati, “Pengaruh penambahan ekstrak jahe merah (Zingiber officinale var. Rubrum) pada pembuatan gula batu,” Agrotech: Jurnal Ilmiah Teknologi Pertanian, vol. 4, no. 1, pp. 1–7, 2022, doi: https://doi.org/10.37631/agrotech.v4i1.585.
S. Umikasih, “Aktivitas antioksidan, kadar glukosa dan organoleptik minuman instan daun binahong (Anredera cordifolia) dengan variasi pemanis alami,” Universitas Muhammadiyah Surakarta, Surakarta, 2015. [Online]. Available: http://eprints.ums.ac.id/35026/23/NASKAH%20PUBLIKASI.pdf.
M. Mohamad, M. W. Ali, A. Ripin, and A. Ahmad, “Effect of extraction process parameters on the yield of bioactive compounds from the roots of Eurycoma longifolia,” Jurnal Teknologi, vol. 60, no. 1, pp. 51–57, 2013, doi: 10.11113/jt.v60.1441.
J. Coates, “Interpretation of infrared spectra, a practical approach,” in Encyclopedia of Analytical Chemistry, Chichester: John Wiley & Sons Ltd, 2000. doi: 10.1002/9780470027318.a5606.
N. Neldawati, R. Ratnawulan, and G. Gusnedi, “Analisis nilai absorbansi dalam penentuan kadar flavonoid untuk berbagai jenis daun tanaman obat,” Pillar of Physics, vol. 2, pp. 76–83, 2013. http://dx.doi.org/10.24036/756171074.
R. Wiyono, “Studi pembuatan serbuk effervescent temulawak (Curcuma xanthorrhiza Roxb) kajian suhu pengering, konsentrasi dekstrin, konsentrasi asam sitrat, dan Na-bikarbonat,” Teknologi Pangan: Nedia Informasi dan Komunikasi Ilmiah Teknologi Pertanian, vol. 1, no. 1, pp. 56–85, 2011, https://doi.org/10.35891/tp.v1i1.477.
T. Wiastuti, L. U. Khasanah, W. A. Kawiji, G. J. Manuhara, and R. Utami, “Characterization of active paper packaging incorporated with ginger pulp oleoresin,” IOP Conference Series: Materials Science and Engineering, vol. 107, pp. 1–8, 2016, doi: 10.1088/1757-899X/107/1/012057.
A. Borji, Fz. Borji, and A. Jourani, “A new method for the determination of sucrose concentration in a pure and impure system: spectrophotometric method,” International Journal of Analytical Chemistry, vol. 2017, pp. 1–6, 2017, doi: 10.1155/2017/8214120.
F. Z. Rasdiana and C. W. Refdi, “Pengaruh penambahan serbuk daun kelor terhadap karakteristik fisikokimia dan aktivitas antioksidan permen jahe merah,” Jurnal Teknologi Pertanian Andalas, vol. 26, no. 1, pp. 38–46, 2022, doi: 10.25077/jtpa.26.1.38-46.2022.
B. R. Sumere et al., “Combining pressurized liquids with ultrasound to improve the extraction of phenolic compounds from pomegranate peel (Punica granatum L.),” Ultrasonics Sonochemistry, vol. 48, pp. 151–162, 2018, doi: 10.1016/j.ultsonch.2018.05.028.
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