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Journal articles on the topic 'Ginger industry'
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1
Sinabutar, Kristin Valentina, and Dessy Agustina Sari. "Porositas Serbuk Jahe Merah (Zingiber officinale Roscae var. Rubrum) terhadap Variasi Suhu dan Kadar Gula Pasir." Jurnal Teknologi 17, no. 1 (May 13, 2024): 7–12. http://dx.doi.org/10.34151/jurtek.v17i1.4559.
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Ginger is one of Indonesia's most abundant and widespread cultivated plants and is widely used in people's daily lives as a raw material and additive in the manufacture of food and beverages. One type of ginger that is in great demand in the herbal beverage industry is red ginger. The bioactive compounds found in ginger include 6-gingerol, 6-paradol, 6-methylshogaol, 8-methylshogaol, 8-gingerol, 10-gingerol and 6-shogaol. Red ginger contains various bioactive compounds with pharmacological effects such as analgesic, anti-inflammatory, anti-cancer, antioxidant and cardiotonic effects. Scanning Electron Microscopy (SEM) is a microscopy technique used to produce high-resolution images of the surface of an electron sample. This study aimed to analyze the porosity of red ginger powder against variations in temperature and sugar content. The temperatures were 80 and 90°C with a sugar content of 60 and 100%. The results showed that the increase and decrease in the percentage of porosity values were caused by differences in temperature variations applied to the crystallization process. The rate of red ginger powder's porosity that approaches the fresh red ginger rate is red ginger powder at 80°C and 60% crystallization agent. The research results contributed to the characteristics of the materials used and the development of red ginger drink powder products.
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Dinanty, Diah, Kurnia Herlina Dewi, and Sigit Mujiharjo. "ANALISIS FINANSIAL INDUSTRI KOPI TERIPANG JAHE (KOTEJA) DI PROVINSI BENGKULU." Jurnal AGRISEP 16, no. 1 (March 18, 2017): 109–22. http://dx.doi.org/10.31186/jagrisep.16.1.109-122.
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Sea cucumber ginger coffee are coffee herbs made of sea cucumber as well as material additional ginger. Hence required planning coffee industry sea cucumber ginger on a commercial scale in the province of bengkulu and necessary a way to determine the feasibility (NPV, IRR, Net B/C Ratio, PBP, BEP and analysis sensitivity) coffee industry sea cucumber ginger .The result of this research is coffee industry sea cucumber ginger located in kabupaten rejang lebong Bengkulu, with capacity production 9.100 kg per month or 395.642 sachets per month selling price 1900 persachet and with of these capacity so obtained financial aspects coffee sea cucumber ginger namely NPV Rp 1.439.792.088 , IRR 37,888 %, Net B/C Ratio Rp 2,124, BEP 3.536.156 sachets , PBP 2 years eight months, it was stated that the coffee industry sea cucumber ginger worthy of to be developed toward an industry that commercial.Key Words : coffee, cucumber sea, ginger, industry, Finance Analisis.
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Wahyuningsih, Wahyuningsih, Pudjihastuti Isti, Arifan Fahmi, Amalia Rizka, and Rama Devara Hafiz. "Improving The Quality and Quantity of Instant Functional Beverages of Ginger at KUB Tlogosari, Temanggung." E3S Web of Conferences 73 (2018): 06011. http://dx.doi.org/10.1051/e3sconf/20187306011.
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Ginger (Zingiber officinale) is a tropical plant which grows among the year and widely cultivated in South Asia especially in India, South China, Taiwan, Indonesia, and Philippines. This plant is commonly used as spices, seasoning, and flavor enhancers. It also has been used for medicinal purpose, including for treating headache, colds, and increasing human’s appetite. Ginger plant contains antioxidant which known as oleoresin or gingerol. Ginger can be processed into a functional drink. Temanggung is one of some producing regions of instant ginger drink. It is located in four districts of Temanggung Regency : Kaloran, Kandangan, Kranggan, and Kedu districts. Currently, the producing of instant ginger drink is a home industry and just a side business thus it cause a low productivity and uncontrolled quality. The aim of this study is to find the optimum formula of instant ginger drink, by varying its formula : Ginger/Sugar ratio (1: 2, 1: 3 and 1: 1). The rendemen obtained were 66,33%, 42,67% and 69, 33%.
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Asnawi, Ronald Fransyaigu, Hanafiah, Ary Kiswanto Kenedi, and Suheri. "UTILIZATION OF MACHINE TECHNOLOGY IN INCREASING INSTANT GRINGER PRODUCTION." Global Science Society: Jurnal Ilmiah Pengabdian Kepada Masyarakat 3, no. 2 (October 16, 2021): 225–30. http://dx.doi.org/10.33059/gss.v3i2.4337.
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The ginger industry in East Aceh district is widely developed through home industries which are an important part of small and medium industries. This industry is mostly done by housewives on the sidelines of their busy household. The "Halia Instans" industry is one of the small businesses that develops processed ginger products. The raw materials for Instant Ginger will be processed through the following production process, first the ginger is washed clean or the soil is gone, then drained for a few seconds, then the ginger is blended, then after blending the finely ground ginger is squeezed using a machine and processed or cooked with an existing recipe so that produce ginger extract.. the results of the implementation of activities Encourage partners to cooperate with related parties in order to increase the production and marketing of Instant Ginger and add facilities to help increase ginger commodities in the overseas safe area
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Choi, Jae-Suk. "Processed Gingers: Current and Prospective Use in Food, Cosmetic, and Pharmaceutical Industry." Recent Patents on Food, Nutrition & Agriculture 10, no. 1 (January 24, 2019): 20–26. http://dx.doi.org/10.2174/2212798410666180806150142.
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Ginger (Zingiber officinale) has been widely used in traditional medicine, and as raw material for cosmetics, beverages, and health functional foods. However, some adverse effects of ginger have been reported. In addition, the hot and pungent taste of ginger leads to reduced consumption. To overcome these problems, methods for the production of fermented, steamed (or steamed-dried), aged, roasted and beopje ginger have been developed. This review provides an overview and summary of new ginger processing procedures, including methods to reduce the pungent flavor of ginger, extend shelf-life, increase the health-functional compound content, and improve safety. These attempts might improve the consumption of ginger as well as prospective applications of processed ginger for food, cosmetics, and the pharmaceutical industry, also as discussed in various patents.
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Akbari, Saeed, Zohreh Didar, Mohsen Vazifedoost, Bahareh Hajirostamloo, and Mahnaz Mohtashami. "Antibiofilm Activity of Ginger (Zingiber officinale) Extracts In Vitro and Food Model." Journal of Food Processing and Preservation 2023 (March 29, 2023): 1–8. http://dx.doi.org/10.1155/2023/5134332.
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The present study aims at investigating the antibiofilm activity of two various ginger (Zingiber officinale) extracts in comparison to peracetic acid in broth culture and food model against pathogenic bacteria. The GC-MS analysis proved that the major components in the subcritical water extract of ginger were Zingerone (28.99%) and cis-6-shogaol (22.1%), while in the aqueous-ethanolic extract was Gingerol (28.404%) and Zingiberene (11.954%). According to the results, ginger subcritical water extract in a concentration of 50% (V/V) had the highest antibiofilm activity, and no significant difference was observed with peracetic acid (0.5%). However, similar results were obtained regarding the antibiofilm activity of the ginger extracts in both environments (broth culture and fish extract as a food model). The gram-positive B.subtilis bacterium was more susceptible to ginger extracts than the gram-negative P.aeruginosabacterium. In conclusion, ginger subcritical water extract could be recommended as a natural and safe antimicrobial compound with antibiofilm potential in the food industry.
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Pertiwi, Yus Andhini Bhekti, Ana Agustina, Rissa Rahmadwiati, Rezky Lasekti Wicaksono, Dwi Apriyanto, and Suroto Suroto. "PENDAMPINGAN KEWIRAUSAHAAN MELALUI PENYADARTAHUAN STANDARD OPERATIONAL PROCEDURE (SOP) PRODUKSI DAN PENYEMPURNAAN KEMASAN PADA PRODUK OLAHAN MINUMAN JAHE INSTAN PADA KELOMPOK WANITA TANI D’SEKAR." LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat 7, no. 1 (June 30, 2023): 128. http://dx.doi.org/10.25077/logista.7.1.128-136.2023.
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Jahe merupakan jenis rimpang paling banyak dibudidayakan oleh petani hutan rakyat Desa Gempolan, Kecamatan Kerjo, Kabupaten Karanganyar. Pada umumnya, jahe di tanam di bawah tegakan tanaman keras melalui sistem agroforestri. Selama ini hasil panen berupa jahe segar dijual langsung ke pasar. Namun, seringkali harga jual di pasar fluktuatif sehingga petani enggan menjual pada saat tersebut. Apabila kondisi tersebut berkepanjangan, maka jahe yang disimpan akan busuk. Oleh karena itu, Kelompok Wanita Tani (KWT) D’Sekar mengolah jahe menjadi produk minuman jahe instan agar dapat meningkatkan harga jual sekaligus memberikan pemasukan tambahan bagi keluarga. Akan tetapi, hingga saat ini produk minuman jahe instan yang dibuat oleh KWT D’Sekar masih sangat sederhana dan belum menggunakan Standard Operasional Procedure (SOP) produksi, sehingga dalam mengontrol kualitas produksi tiap batch sulit dilakukan. Selain itu, kemasan yang digunakan masih sangat sederhana dan belum memiliki izin edar Produksi Pangan Industri Rumah Tangga (PIRT). Pengabdian kepada masyarakat yang dilaksanakan meliputi penyuluhan, penawaran perbaikan kemasan produk minuman jahe instan, dan pendampingan dalam pengurusan PIRT. Melalui pengabdian kepada masyarakat, diharapkan akan meningkatkan produksi, daya jual dan pada akhirnya bermuara pada peningkatan kesejahteraan anggota KWT D’Sekar.
Kata kunci: kewirausahaaan, SOP produksi, jahe instan, kemasan, kelompok wanita tani
ABSTRACT
Ginger was the most widely cultivated rhizome by private forest farmers in Gempolan Village. Kerjo District, Karanganyar Regency. Ginger was planted under forest stands though agroforesty. The harvested ginger was sold directly to the market. However, the ginger selling price was fluctuates, thus the farmers were reluctant to sell at that time. If this condition was prolonged, the stored ginger will rot. Therefore, the Woman Farmers Group (WFG) D’Sekar processes ginger into instant gingger drink product in order to increase the selling price while providing additional income for their family. However, instant gingger drink product that made by WFG D’Sekar was simple and not use production Standard Operating Procedure (SOP) yet. Therefore, controling the production quality of each batch was difficult. In addition, the packaging used was very simple and not yet have food distribution permit, Home Industry Food Production (HIFP). Though community service, it was expected to be able increase on instant gingger drink production, marketability, and lead into increasing family walfare of WFG D’Sekar members.
Keywords: entrepreneurship, SOP of production, instant ginger, packaging, women farmers group
8
Estiasih, Teti, Kgs Ahmadi, and Indria Purwantiningrum. "Determination of Critical Processing Parameters During Instant Ginger Drink Production in Small Scale Industry." Current Research in Nutrition and Food Science Journal 5, no. 3 (December 12, 2017): 230–37. http://dx.doi.org/10.12944/crnfsj.5.3.07.
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Ginger is very rich in bioactive compounds and has beneficial effects on health. Ginger based products are assumed as herbal to prevent diseases and maintain health. One of ginger based products is instant ginger drink. This product is processed simply, principally by crystallization of sugar. This study was aimed to determine critical processing parameters, as well as control and critical control points during instant ginger drink production at small scale industry. Processing parameters evaluation were method of size reduction (grating and blending), sedimentation time, and ginger to sugar ratio. Analysis of control and critical control points were performed for all steps of processing. The result showed that method of size reduction did not affect time and yield. Sedimentation time affected residual starch content of ginger extract. Ginger to sugar ratio had significant effect on crystallization time. Control points and critical control point have been established for instant ginger drink production. All steps in instant ginger drink processing are control points, except crystallization which is a critical control point.
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Yesninopy. "COMMUNITY ENTREPRENEURSHIP DEVELOPMENT STRATEGY THROUGH THE HOME INDUSTRY OF MAKING RED GINGER WEDANG, KALAMPANGAN VILLAGE, PALANGKA RAYA CITY." BALANGA: Jurnal Pendidikan Teknologi dan Kejuruan 10, no. 1 (June 30, 2022): 35–40. http://dx.doi.org/10.37304/balanga.v10i1.4984.
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The purpose of this study was to find out how the strategy of developing community entrepreneurship through the home industry of making red ginger wedang both seen from its strengths and weaknesses in the village of Kalampangan, Palangka Raya city. The method used was using a qualitative method that produced descriptive data. The research subjects were managers and employees. The instruments used were observation/observation, in-depth interviews by asking questions and documentation. The results showed that Rossemi Home industry is a household business that produces red ginger wedang, this home industry operates in Kalampangan Village, Palangka Raya City
The advantages or advantages of the Rossemi home industry are in terms of the variety of flavors that are produced in various flavors which other home industries do not have. In addition, the production of ginger wedang uses high quality ginger raw materials, sugar so as to produce quality ginger wedang products as well. However, the weakness of this home industry is that the technology used to produce red ginger wedang is still manual, so time is limited if there are many orders from consumers.
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Koswara, Sutrisno, and Astrid Diniari. "Peningkatan Mutu dan Cara Produksi pada Industri Minuman Jahe Merah Instan di Desa Benteng, Ciampea, Bogor." Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat 1, no. 2 (February 3, 2016): 149. http://dx.doi.org/10.29244/agrokreatif.1.2.149-161.
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Red ginger (<em>Zingiber officinale</em> var. Rubrum) have been processed into several foods and beverages, such as instant beverage, ginger candy, ginger pickle, ginger coffee, etc. This study aimed to study the optimum formulation of red ginger instant drinks and the most effective comparison of solubility with water, implement food security at household industry, and examine the financial aspects in the industrial of red ginger instant drinks at Benteng Village, Ciampea, Bogor. On determining the best formula, tested on 3 formula: formula with ratio sugar and red ginger 1:2 (A), 1:1 (B), and 1:3 (C). The yield of each formula was different which 66.33% ( formula A), 42.67% (formula B), and 69.33% (formula C). The best formula chosen is C because the materials used for the manufacture of the most economical and fast rehydration time. After following several processed of certification, the household industry of Jahe Gunung Leutik got the PIRT number as follow 61232010110099. Feasibility analysis also showed that the domestic industry was declared worthy of financial side. Based on the result of cost calculation of production of instant drink obtained that Rp 4.735.71. The result of instant drinks red ginger feasibility are NPV = Rp 917.725.03, gross B/C = 1.8244, net B/C = 3.8910, and IRR= 53%.
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Diana, Ruat, and I. Putu Ayub Darmawan. "Processed Red Ginger (Zingiber Officinale Var Rubrum) into Instant Ginger as a Healthy Drink." Khaliya Onomiyea: Jurnal Abdimas Nusantara 1, no. 1 (June 29, 2023): 19–27. http://dx.doi.org/10.61471/ko-jan.v1i1.12.
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Processed ginger used to be limited as a spice but has now become a health drink. The purpose of this scientific work is to determine the process of making instant ginger with the basic ingredients of red ginger (Zingiber officinale). The method used is qualitative through library research. Data collection techniques through field observations. Literature research and the practice of making instant ginger. This paper provides research information on the health effects of red ginger immunity. The process of processing red ginger becomes instant in a simple way that can be done in the home industry. This instant ginger drink can help increase immunity for Covid-19 survivors and also maintain body health.
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Pah, Jack Carol Adolf, Jacob Abolladaka, and Defmit B. N. Riwu. "Pelatihan Pembuatan Jahe dan Kunyit Instan Pada Masyarakat Kelurahan Lasiana-Kota Kupang." Jurnal Pengabdian Kepada Masyarakat Undana 15, no. 2 (December 15, 2021): 46–51. http://dx.doi.org/10.35508/jpkmlppm.v15i2.5743.
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Abstract
This activity is intended to provide understanding and skills to the community in Lasiana Subdistrict, at Kupang City, on how to use house yard land to provide added value for family needs. This activity focuses on two types of plants, ginger and turmeric. How to grow a good ginger and turmeric, and maintain it. Giving added value to these two types of plants by processing them into ready-to-eat (instant) ginger and turmeric. The method used in this activity is interactive lectures and training (practice). Entrepreneurship and marketing of home industry products is also provided as additional knowledge. The participants are able to have skills in processing ginger and turmeric, into instant ginger and turmeric, which can be seen by their ability to make these products. The interest and knowledge of the participants in entrepreneurship must be followed up on the next activity.
Keywords: ginger, turmeric, home yard use, added value, home industry
Abstrak
Kegiatan ini dimaksudkan untuk memberi pemahaman dan juga memberi ketrampilan pada masyarakat Kelurahan Lasiana di Kota Kupang, tentang bagaimana memanfaatkan lahan pekarangan untuk memberi nilai tambah bagi pemenuhan kebutuhan keluarga. Pada Kegiatan ini lebih di fokuskan pada dua jenis tanaman yaitu jahe dan kunyit. Bagaimana cara menanam jahe dan kunyit yang baik, dan memeliharanya. Pemberian nilai tambah pada kedua jenis tanaman ini, dengan mengolahnya menjadi jahe dan kunyit instan siap saji. Metode yang digunakan dalam kegiatan ini adalah ceramah interaktif dan pelatihan (praktek) pembuatannya. Tambahan pengetahuan mengenai kewirausahaan dan pemasaran produk industri rumah tangga, juga diberikan sebagai materi tambahan dalam kegiatan ini. Peserta kegiatan mampu menguasai dengan baik ketrampilan dalam mengolah jahe dan kunyit, menjadi jahe dan kunyit instan. Hal ini terlihat dengan mampunya mereka dalam membuat produk ini. Ketertarikan dan pengetahuan peserta kegiatan ini pada kewirausahaan merupakan suatu yang mengembirakan dan harus ditindaklanjuti pada kegiatan berikutnya.
Kata Kunci: Jahe, kunyit, pemanfaatan pekarangan, nilai tambah, industri rumah tangga
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Mas, Nasharuddin, and Sri Nanik. "THE ANALYSIS OF 7P MARKETING MIX STRATEGY ON POWDER HERBAL PRODUCTS AND RED GINGER CANDY IN BATU CITY HOME INDUSTRY." Management and Economics Journal (MEC-J) 1, no. 1 (December 24, 2017): 55. http://dx.doi.org/10.18860/mec-j.v1i1.4577.
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<p>This study is to examine the effect of 7P marketing mix strategy on customer satisfaction through purchase decision as mediation variable. The samples are customers of 55 customers of herbal powder and red ginger candy products in Batu home industry. The data is collected by questionnaires. The research result shows that 7P marketing strategy affects on customer satisfaction, both directly and indirectly through purchase decision. The purchase decision also has a positive and significant effect on customer decision of herbal powder and red ginger candy products in Batu home industry.</p><strong>Keywords:</strong> Marketing Mix, Powder Herbal Product, Red Ginger Candy.
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Nuriyanti, Ika, Ita Suhermin Ingsih, and Ratna Nikin Hardati. "Kopi Jahe Merah Khas Sumenep Madura di Desa Mulyoagung Jetis Kabupaten Malang." JPM (Jurnal Pemberdayaan Masyarakat) 6, no. 2 (June 27, 2021): 637–43. http://dx.doi.org/10.21067/jpm.v6i2.5440.
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Home industry in Mulyoagung Village, Dukuh Jetis, Dau District, Malang Regency is engaged in micro business, namely The Making of Red Ginger Coffee. IRT "Yuli" has several problems, including: Red Ginger coffee production equipment is still simple, equipment has not been touched by science and technology, production results are not optimal, coffee sales income is not optimal, there is still a lack of understanding of hygienic and quality ginger coffee. There is a good seal and plastic to package the product, and there is also no proper economic analysis (marketing management) that is able to support the sale of ginger coffee products. Through this PKM, existing problems will be resolved by: Designing and making a ginger coffee grinder. Making a stamp tool for the ginger coffee brand. Providing training on bookkeeping and financial administration through POAC (Planning Organizing Actuating Controlling) concept. Providing training and mentoring to partners for hygienic ginger coffee making. The output targets are: 1) Manifesting a ginger coffee grinder tool so as to produce hygienic and clean ginger coffee; 2) Manifest the ginger coffee stamp as a packaging attraction for sales; 3) Providing training on management arrangements; and 4) Providing training for hygienic ginger coffee making.
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Ginithillawala Arachchilage, Dilukshi Vichakshana, David James Young, and Wee Sim Choo. "Extraction, purification, food applications, and recent advances for enhancing the bioavailability of 6-gingerol from ginger." Quality Assurance and Safety of Crops & Foods 14, no. 4 (September 22, 2022): 67–83. http://dx.doi.org/10.15586/qas.v14i4.1043.
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6-Gingerol is the major pharmacologically active component of ginger (Zingiber officinale) rhizome widely used in the food, cosmetics, and pharmaceutical industries. Various extraction and purification methods have been devel-oped to obtain highly purified 6-gingerol. 6-Gingerol can be extracted using conventional and nonconventional extraction techniques. Hydroalcoholic solutions and liquid CO2 are the most suitable solvents for the extraction of 6-gingerol, while microwave-assisted extraction is the best extraction method. High-speed counter-current chro-matography is the purification technique resulting in the highest purity of 6-gingerol. Despite the various biological properties of 6-gingerol, the low bioavailability of 6-gingerol is the main challenge that limits its application. Novel encapsulation and solubilization techniques, including nanoemulsion, complexation, micelles, and solid dispersion methods, have been introduced to enhance the bioavailability of 6-gingerol, overcoming its limitations. 6-Gingerol showed potential applications as a natural antioxidant, preservative, and flavor enhancer as well as demonstrated a synergistic effect with different ingredients for maintaining the quality and shelf-life of the food products. The current work provides a comprehensive review of the prevailing techniques applied for extraction and purification of 6-gingerol from the rhizome of ginger, current research on the application of 6-gingerol in the food industry, and novel advances for increasing its bioavailability.
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Ngatirah, Ngatirah, and Christina Wahyu Ari Dewi. "PELATIHAN PENGGUNAAN MESIN PENGGILING JAHE DAN PENGOLAHAN LIMBAH AMPAS JAHE MENJADI BUBUK JAHE." SELAPARANG Jurnal Pengabdian Masyarakat Berkemajuan 4, no. 1 (November 18, 2020): 589. http://dx.doi.org/10.31764/jpmb.v4i1.3355.
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ABSTRAKProgram Kemitraan Masyarakat (PKM) dilaksanakan dengan mitra industri rumah tangga (IRT) Jahe Instan “Merapi Mantap" di Dusun Kinahrejo, Umbulharjo, Cangkringan, Sleman. Salah satu permasalahan yang dihadapi mitra adalah belum adanya mesin penggiling jahe dan belum adanya pengolahan limbah perasan jahe. Selama ini mitra selalu menggilingkan jahe ke pasar sehingga menambah biaya produksi. Selain itu limbah perasan jahe belum dimanfaatkan dan biasanya hanya dibuang di kebun. Oleh karena itu perlu dilakukan upaya untuk mengurangi biaya produksi dengan melakukan introduksi mesing penggiling jahe dan perlu dilakukan pelatihan untuk pengolahan limbah perasan jahe menjadi tepung jahe. Tujuan PKM ini adalah (1) introduksi dan pelatihan mesin penggiling jahe (2) pelatihan pengolahan limbah perasan jahe menjadi tepung jahe. Metode yang dilakukan menggunakan pendekatan partisipatif yang melibatkan mitra secara aktif, dengan tahapan pengadaan mesin penggiling jahe, pelatihan penggunaan mesin penggiling jahe dan pengolahan limbah perasan jahe menjadi bubuk jahe. Hasil kegiatan PKM ini adalah transfer teknologi tepat guna penggunaan mesin penggiling jahe dan pemanfaatan limbah jahe menjadi bubuk jahe dengan rendemen 18.5% dan kadar air sekitar 10%. Dampak kegiatan ini adalah adanya pengurangan biaya produksi untuk penggilingan jahe dan adanya produk tepung jahe yang dapat dimanfaatkan untuk berbagai produk. Dampak lingkungan yaitu dapat mengurangi pencemaran limbah. Kata kunci: mesin penggiling jahe; pengolahan limbah, bubuk jahe. ABSTRACTThis activity was implemented in domestic industry partners Jahe Instan "Merapi Mantap" in Kinahrejo Village, Umbulharjo, Cangkringan, Sleman. The problems is the absence of ginger grinding machines and the absence of ginger-based waste treatment. The partner always grinds ginger to the market so the cost of production increased. In addition, the waste of ginger squeeze is not utilized and usually only disposed of in the garden. The purpose of this activity is (1) introduction and training of ginger grinding machine (2) training of processing waste squeeze ginger into ginger powder. The method is carried out using a participatory approach, with the stage of making the procurement of ginger grinding machine, training the use of ginger grinding machine and conducting ginger squeeze waste treatment activities into ginger flour. The result of the activity is the transfer of appropriate technology regarding the use of ginger grinding machines and the utilization of ginger squeeze waste into ginger flour. The yield of ginger powder is 18.5% with water content about 10%. Impact of this activity is the reduction of production costs for ginger milling and the powder ginger as new product that can be utilized for various products. Environmental impacts can reduce waste pollution. Keywords: ginger grinding machine; waste treatment; ginger powder
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Patriani, P., and Rosadi. "The influence of marinating with red ginger (Zingiber officinale var rubrum) biomass on the physical quality and sensory properties of buffalo meat." IOP Conference Series: Earth and Environmental Science 1187, no. 1 (May 1, 2023): 012006. http://dx.doi.org/10.1088/1755-1315/1187/1/012006.
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Abstract Red ginger has active chemical compounds that are beneficial for health. Besides being abundantly available, red ginger also has potential as a natural preservative. The content of active chemical compounds, antimicrobial activity, and protease enzyme support natural preservation methods in the food industry. This study aimed to determine the effect of red ginger concentration on the physical and organoleptic qualities of buffalo meat. The research method was experimental using a completely randomized design with 4 treatments and 5 replications. The treatment consisted of R0 = 0%; R1 = marinade using 20% red ginger concentration; R2 = marinade using 40% red ginger concentration; R3 = marinade using 60% red ginger concentration. The results showed that red ginger concentration had a significant effect (P<0.05) on cooking loss and colour. Red ginger concentration had a very significant effect (P<0.01) on the pH value, tenderness, and aroma but had no significant effect (P>0.05) on the water content of buffalo meat. This research concludes that marinating using red ginger biomass can improve the physical and sensory qualities of buffalo meat during storage. Red ginger biomass had the potential as a spice that can be applied sustainably to improve the buffalo meat quality.
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Lubis, Elli Afrida, and Lisdayani Lisdayani. "Respon Pertumbuhan Tanaman Jahe Merah (Zingiber Officinale Rosc) Terhadap Pemberian Pupuk Kandang Sapi dan Pupuk NPK." JURNAL AGROPLASMA 11, no. 1 (May 25, 2024): 220–26. http://dx.doi.org/10.36987/agroplasma.v11i1.5661.
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The prospects for the development of red ginger plants in Indonesia are still quite bright, especially for export, the traditional medicine industry, the food and beverage industry and cooking spices. Fresh red ginger in Indonesia is exported to various countries including the United States, Japan, Singapore and Pakistan. The red ginger plant (Zingiber officinale Rosc) is one of the important herbs. During its growth, from planting to production, it is definitely a ginger plant. has absorbed a number of food elements. Therefore, efforts are needed to maintain, increase and increase soil fertility, including by fertilizing. One of the determining factors is the use of cow manure and NPK fertilizer. The aim of this research is to determine the effect of using doses of cow manure and NPK fertilizer on the growth of red ginger plants (Zingiber officinale Rosc.). This research uses a Factorial Randomized Block Design (RAK). which consists of 2 (two) treatment factors. The first factor is the dose of cow manure (K) consisting of 4 levels, namely:= Control,= 75 tons/ha (2kg/plot),= 150 tons/ha (4kg/plot)), K3= 225 tons/ha (6kg /plot)). The second factor, namely the dose of NPK fertilizer (M), consists of 3 levels, namely: M0= Control, = 0.4 gr/plot, M2= 0.6 gr/plot, M3 = 0.8 gr/plot. Observed variables include Plant Height, Number leaves/sample, and number of saplings/sample. The results of the research on the dose of cow manure showed a very real influence on plant height, number of leaves and number of tillers in red ginger plants. NPK fertilizer doses that are too high have an impact on low plant height, number of leaves, and number of red ginger plant saplings Keywords: red ginger, cow manure, NPK
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Wardhani, Ratna Mustika. "Potensi Pengembangan Tanaman Obat-Obatan Di Pekarangan Sebagai Upaya Peningkatan Agroindustri Perkotaan." JURNAL AGRI-TEK : Jurnal Penelitian Ilmu-Ilmu Eksakta 21, no. 2 (November 9, 2020): 84–93. http://dx.doi.org/10.33319/agtek.v21i2.73.
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Abstract— The optimal use of yard is the best solution in providing added value for agro-industry products. One of the raw materials for agro-industry is medicinal plants. This study aims to determine the potential of medicinal plants planted in the yard and analyze the added value of medicinal plants grown in the yard into agro-industrial products. The method used is descriptive method that is applied in several regions that empower fruit, vegetable and medicinal plants as providers of agro-industrial raw materials, while the data analysis method uses the Value-Add Analysis method using the Hayami method (1987). After the research can be concluded as follows: (1) Identification of 15 types of medicinal plants, of which all types of medicinal plants can be used as agroindustry raw materials, namely Ginger, Turmeric, Sere, Pandan, Lengkuas, Aloe Vera, Kencur , Betel, Mustache cat, Tread Doro, Temu lawak, Temu Ireng, Kunci, Keji beling, Sambiroto. (2) Each research area has superior priority for the types of plants used as different raw materials, from the 3 highest priority sequences, namely: Ngawi Regency (Jahe, Kunyit, Sere), Magetan Regency (Ginger, Turmeric, Pandan) , Kabupaten Madiun (Ginger, Galangal, Turmeric), Madiun City (Ginger, Pandanus, Sere). (3) Processed products based on medicinal plants, namely Ginger into ginger syrup, are added value of Rp. 20250 - / kg, Turmeric plants become Jamu Kunyit in the amount of Rp. 19500 / kg, Pandanus plants become processed products of Pandan Dye amounting to Rp.46800 / kg. Keywords—: Medicinal Plants; Yard; Agroindustry.
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Anwar, Guswarni, Hendri Bustamam, Kasrina Kasrina, Hefri Oktoyoki, and Gunggung Senoaji. "Empowering women in Lunjuk Village through the creation of MSMEs ginger products." Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang 9, no. 1 (February 28, 2024): 103–13. http://dx.doi.org/10.26905/abdimas.v9i1.12229.
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Since 2011, the Forum Petani Bersatu (FPB) Women's Group in Lunjuk Village has been embroiled in tenurial conflict, resulting in the loss of their plantation land. Currently, most members work as laborers in oil palm plantations, earning a limited income. This community empowerment program aims to empower them as the mainstay of their family's economy by establishing a family micro-enterprise that produces processed ginger products. This is due to the easy and affordable availability of ginger in their vicinity. At the start of the activity, a counseling method was used to emphasize the importance of entrepreneurship. Following this, participants received training on ginger processing, including the production of ginger flour for instant ginger drinks, candy, dodol, and ginger syrup. The outcome of the activity was the establishment of SMEs that produce processed ginger products with an official P-IRT license from the Seluma Health Office. The small and medium-sized enterprise (SME) has been registered with the Seluma Regency Industry, Trade, and Cooperative Office to obtain a business license (HO) and receive assistance from the office. Currently, the SME produces ginger flour and markets it not only in Lunjuk village but also in Bengkulu City.
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Shaukat, Muhammad Nouman, Akmal Nazir, and Biagio Fallico. "Ginger Bioactives: A Comprehensive Review of Health Benefits and Potential Food Applications." Antioxidants 12, no. 11 (November 18, 2023): 2015. http://dx.doi.org/10.3390/antiox12112015.
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Ginger is an herbaceous and flowering plant renowned for its rhizome, which is widely employed as both a spice and an herb. Since ancient times, ginger has been consumed in folk medicine and traditional cuisines for its favorable health effects. Different in vitro and in vivo studies have disclosed the advantageous physiological aspects of ginger, primarily due to its antioxidant, anti-inflammatory, antimicrobial, and anti-carcinogenic properties. These health-promoting features are linked to the variety of bioactive compounds that are present in ginger. Following the advancement in consumer awareness and the industrial demand for organic antioxidants and functional ingredients, the application of ginger and its derivatives has been broadly investigated in a wide range of food products. The prominent features transmitted by ginger into different food areas are antioxidant and nutraceutical values (bakery); flavor, acceptability, and techno-functional characteristics (dairy); hedonic and antimicrobial properties (beverages); oxidative stability, tenderization, and sensorial attributes (meat); and shelf life and sensorial properties (film, coating, and packaging). This review is focused on providing a comprehensive overview of the tendencies in the application of ginger and its derivatives in the food industry and concurrently briefly discusses the beneficial aspects and processing of ginger.
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S. Al-Hamdani1, Hamdia M., Sunduse H. Ahmed2, and Salwa Khudadat3. "DEVELOPING SOFT CHEESE INDUSTRY SUPPORTED WITH MEDICINAL HERBS AS FUNCTIONAL FOOD." iraq journal of market research and consumer protection 13, no. 1 (June 30, 2021): 1–13. http://dx.doi.org/10.28936/jmracpc13.1.2021.(1).
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Herbs and spices have long been used to support various food products, including dairy products because of their flavoring, taste, texture and general appearance as well as therapeutic properties such as antioxidant activities, infections, microbes, anti-diabetes and hypertension. Therefore, this study aimed to demonstrate the effect of adding ginger, cinnamon, lycopene extract and olive oil on the physiochemical properties, the quality of the soft cheese produced and the extent of its acceptance by the Iraqi consumer, who prefers this product in abundance to other types of cheese. So, this study was prepared with ten liters of fresh cow's milk used in the manufacture of soft cheese by the dairy factory/ Abu Ghraib/ Baghdad. Standard soft cheese was processed by filtering raw milk first, heating, cooling, adding rennet, incubating, cutting, drainage the whey, salting and supplementing with different addition. Five treatments of soft cheese were made by regular method and supplemented as follows: The control treatment is to make white soft cheese without adding anything other than the basic ingredients for making soft cheese. While adding 2.5% of each of the ginger, cinnamon, lycopene and olive oil for each of the second, third, fourth and fifth treatment, to the curd of milk and supplement its manufacture from squeezing and preserving it until the necessary analyzes were done. The results of the study showed a clear and significant variance (P<0.05) of the percentage of fats, total solids, ash contents and calibrated acidity as the storage period of the soft cheese product increased to 21 days. The results of the statistical analysis also showed that ginger, cinnamon, lycopene and olive oil with certain concentrations had a positive effect (p<0.05) on the physiochemical composition of cheese and on all sensory properties. It was founded that supported cheese with cinnamon had the highest concentration in phenol contents follow: cinnamon cheese> lycopene cheese> olive oil> ginger cheese> control cheese which was 643, 564, 497, 424 and 213 mg\ kg respectively. Also, It was found that lycopene cheese appeared highest scavenging activity for free radical produced from DPPH followed by Lycopene cheese, Olive oil cheese, Ginger cheese and Cinnamon cheese were 96, 94, 91 and 88% respectively. Consequently, the study concluded the importance of producing milk products fortified with medicinal plants and spices and their availability to many consumers who want to consume these fortified products to improve and preserve their health.
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Leonel, Magali, Priscila Aparecida Suman, and Emerson Loli Garcia. "PRODUCTION OF ginger vinegar." Ciência e Agrotecnologia 39, no. 2 (April 2015): 183–90. http://dx.doi.org/10.1590/s1413-70542015000200010.
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Vinegar is a food of condiments group that have great use in the food industry. This study aimed to evaluate the effects of parameters of the acetic fermentation process in the production of ginger vinegar. A suspension of ginger rhizomes with 12% of starch was subjected to enzymatic hydrolysis process to obtain hydrolyzed with 85.6% of glucose. After the alcoholic fermentation the wine was obtained with 40.3% ethanol. The acetic fermentation process of ginger alcoholic solution followed a completely randomized design in a factorial for three factors at two levels. The independent variables were: temperature, nutrients and proportion of "strong vinegar" and alcoholic solution (initial acidity). Results showed variation from 2.74 to 3.70% for dry extract and 2.13 to 2.83 % for ash in vinegars. The profile of organic acids of ginger vinegars showed the presence of acetic, citric, malic and succinic acids in all treatments. The condition of 20°C, initial acidity 1:1,with addition of nutrients allow obtaining good quality vinegars and higher GK yields
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J. Khalil, Yasmin, and Shurook M. K. Saadedin. "Use of Ginger Essential Oil with Cephalosporin antibiotics as Beta-Lactamase inhibitors in pharmaceutical design to fight Escherichia coli UTI." Bionatura 7, no. 4 (December 15, 2022): 1–5. http://dx.doi.org/10.21931/rb/2022.07.04.19.
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This research aimed to investigate multi-target inhibitors against the Beta-Lactamases protein of urinary tract infections (UTI) Escherichia coli, which is considered the main virulence factor of this bacterium. Drug design is regarded as a new approach to drug discovery and industry. The combination of Ginger Essential Oil (GEO) and Cefepime (FEP) showed effective results against Beta-Lactamase enzymes of UTI E.coli, 512 FEP+ 100% GEO and 1024 FEP + 100% GEO for (20 mm and 26 mm) inhibition zone respectively. The present study concluded that the isolates of E.coli of UTI from Iraqi hospitals were MDR and XDR, and their virulence was due to the presence of blaTEM genes. In silico screening, servers have been used to design an inhibitor model for Beta-Lactamases from the natural product of GEO. Cefepime and Ginger's essential oil showed a strong synergistic effect on these bacteria. Keywords: Escherichia coli; ESBLs; Ginger Essential Oil; Cefepime; UTI
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Sarumpaet, Pahala. "ANALISIS NILAI TAMBAH KOPI TERIPANG JAHE PRA CAMPUR SASET." Jurnal AGRISEP 12, no. 2 (September 2, 2015): 209–16. http://dx.doi.org/10.31186/jagrisep.12.2.209-216.
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Sea cucumbers can be used as an additive in the production of herbal coffee. It has been found in previous study that the ginger sea cucumber coffee preferred by consumers, and the composition of sea cucumber ginger coffee which is observed from chemical properties (acidity/pH and ash content) and physical properties (water content, soluble speed, and steeping levels) has also complied with SNI. Coffee industry has a promising business opportunities in an effort to increase profits or value added. This study aims to obtain an added value of ginger sea cucumber coffee packaging product. Research conducted using the Hayami method to calculate the added value. The result showed that the added value of sea cucumber ginger coffee obtained by Rp 625,858 kg, with a profit rate of 43%. The analysis shows that the sea cucumber ginger coffee can provide an added value which is highly profitable for small industries. Keywords: coffee, sea cucumber, added value, Hayami method
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Kamplikar, Mukta. "Ginger – Smart Basics™." Emerald Emerging Markets Case Studies 1, no. 1 (January 1, 2011): 1–12. http://dx.doi.org/10.1108/20450621111110681.
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Subject area Services management, strategy, marketing. Study level/applicability Services management, strategy, marketing. Case overview Owned and operated by the Tata Group, Ginger Hotels is the first-of-its-kind of Smart Basics™ hotels across India. The case explores the business model and the relevance of the service concept given the Indian context and consumer behaviour, the marketing strategy, and communication strategy of Ginger. Challenges such as the use of outsourcing, learning and development, and attrition are discussed. Expected learning outcomes From a marketing perspective, this case can be used to demonstrate understanding of consumer behavior, reshaping customer expectations, perceived service quality, Gaps in service, service orientation, and value-for-money positioning, aggressive advertising and promotions, use of the marketing mix to introduce a new service concept in a market. From a management perspective, the case can be used to highlight how the marketing strategy is being delivered through a focus on service staff (selection, training, and motivation) and operations (logistics, IT, and communications), and branding (brand strategy – alignment to the corporate strategy).Third, the case is suitable for highlighting strategy – analyzing current competitive advantages, and carving out potential future competitive advantages in a services context. For example, strategic analysis models such as Porter's industry analysis and value-chain models can be applied to examine the sources and sustainability of Ginger's competitive advantages. The case can also be used for teaching service innovation. Supplementary materials Teaching note.
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Mardiyana, Mardiyana. "Strategi Pengembangan Usaha Dengan Metode Analisis SWOT Pada Home Industri Wen-Dang Jahe Di Kabupaten Kukar." Jurnal Administrasi Bisnis FISIPOL UNMUL 10, no. 1 (February 27, 2022): 1. http://dx.doi.org/10.54144/jadbis.v10i1.6462.
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The study aims as a consideration for a strategy that matches application with mingidentify internal factor and externally at Home Industrial Wen-Dang in Kukar district. Ingathering primary data is conduction through deep interviews of informants, and the informants in the study are business owners, sellers and consumers while the skunders are gathered throught library studies, journal-journal research and general images of objeck research, a vision and mission of a company acquired directly from wenker home industrie’s. The method used is a descriptive method of paster-qualitative. Results derived from this research a workable home strategy Wen-Dang ginger Industry in kukar district maintains its trademark produk flavor and improved product quality in order to increase market demand and expand consignment sales. The internal factor is strength of Wen-Dang ginger has P-IRT clearance, Wen-dang ginger has halal MUI, Have good quality (both taste and packaging), Wen-Dang ginger products in kukar county are worth up to 6 months, reasonable price. Weaknesses of Home industry marketing Wen-Dang ginger in kukar district is just offline, just having one type product, has no target of production, has no target sale, managed with only family members. The exsternal factor is Opportunity of user the internet as a promotional medium, public trust in the product, have regular customers, provide convenience for consumers, people’s lifestyles consume natural product as the main choice. Threat of unstable raw material prices, there is a shortage of raw material, many substitute products with various variants, there are other products that are cheaper, emergence of new competitors.
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Aziz, Muhammad Fahrul, and Budiasih Budiasih. "EFISIENSI TEKNIS PRODUKSI TANAMAN JAHE DI PROVINSI JAWA TIMUR: PENDEKATAN STOCHASTIC FRONTIER ANALYSIS." SEPA: Jurnal Sosial Ekonomi Pertanian dan Agribisnis 21, no. 1 (February 29, 2024): 53. http://dx.doi.org/10.20961/sepa.v21i1.63051.
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<em>Ginger is a spice and medicinal plant that much needed by industry and society. However, ginger production decreased and even experienced a trade balance deficit. One solution that can be done is through intensification or efficiency improvement, especially in the largest ginger-producing province in Indonesia, namely East Java Province. The data used is raw data of Cost Structure of Horticultural Cultivation Household Survey (SOUH) 2018. The results of the analysis using Stochastic Frontier Analysis (SFA) show that four factors of production, namely land area, number of workers, amount of seeds used, and amount of fertilizer used, can increase ginger production significantly with a fairly high level of technical efficiency. However, technical inefficiencies are still found which cause ginger production to not be maximized. There are seven from eight variables that have a significant effect, namely farmer age, farmer education level, farmer group participation, pest control, receiving farm assistance, use of credit, and land ownership status. Meanwhile, the variable of farmer gender has no significant effect.</em>
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Farhan, Ahmad, Anwar Kasim, and Rini B. "Economic Feasibility of Ginger Emprit Extract Drink (Zingiber officinale Var. Amarum) using CMC Stabilizer." Andalasian International Journal of Agriculture and Natural Sciences (AIJANS) 4, no. 02 (September 29, 2023): 74–83. http://dx.doi.org/10.25077/aijans.v4.i02.74-83.2023.
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The tempe industry is one of the most numerous industries in Indonesia, so there is a high opportunity for making tempeh juice in the tempe industry. The application of tempeh in the manufacture of tempeh essence drink with emprit ginger extract is expected to provide benefits to the tempe industry in Indonesia. Tempe juice drink is one of the processed food products made from tempeh. Tempe juice drink is added with emprit ginger extract to remove the unpleasant aroma from tempeh and give flavor to the tempeh juice drink. On manufacture Tempe juice drink Emprit ginger extract need addition material CMC stabilizer for increase stability and viscosity product . Study This aim To determine the economic feasibility, an economic analysis was carried out regarding the feasibility of applying tempeh juice in the tempe industry. The research begins with making assumptions and analyzing the parameters, components and cost structure, the need for investment funds and working capital. This parameter calculates projected production, revenue and cash flow. Determination of the economic feasibility of the Tempe juice drink with Emprit ginger extract with the Net Present Value (NPV), Incremental Rate of Return (IRR), Net B/C and Pay Back Period (PBP). The assumption of drinking tempeh juice with emprit ginger extract in a year is 45600 bottles at a price of IDR 10,000.00 / bottle . The proportion of capital comes from 60% own capital and 40% credit. The average operational cost per year is IDR 278.606.467.00, variable costs Rp 233.606.467.00, and a flat fee of Rp 45.000.000.00 . Average income per year Rp 319.200,000.00 while spending Rp 304.017.802.00. The profit earned is Rp 151.982.198. Sales profit 2 8.33 % with 15% tax per year. This business BEP occurs in sales with an average value of Rp. 151.982.198 or 33,33 % of production capacity per year. The results showed that the NPV was Rp 156.180.415, IRR is 53 %, and Net B/C is 1.82 times. Based on existing criteria or assumptions, this business is feasible to run with PBP for two years, or the capital invested in this business can be returned before the project ends (3 many years).
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Y., Fadhel. "An Application Study of a Zingiber officinale Extraction in The Biological and Medical Fields." International Journal of Pharmaceutical Quality Assurance 11, no. 01 (January 25, 2013): 74–82. http://dx.doi.org/10.25258/ijpqa.11.1.18.
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This study included a clarify of the biological and medical application of Zingiber officinale extraction, which regarded as an antibiotic against almost types of microorganisms, and as a medicine for treat of many deceases in the human body. Ginger is a spice and medicinal plant, and it is gained a very important role in agronomy production, pharmacy, and exportation because of its increased use as a raw material for the pharmaceutical industry and in everyday life. Ginger, the rhizome of Zingiber officinale, species of the ginger family (Zingiberaceae) has a long history of medicinal and biological uses for more than 2000 years as one of the most versatile medicinal plants having a wide spectrum of biological activity and a common condiment for many various foods and beverages. Currently, there is a renewed interest in ginger, and several scientific investigations goal at isolation, identification of active constituents, scientific verification of its pharmacological actions for the treatment of deferent diseases and difficult conditions.
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Endah Wahyunuing Asih. "Channel Analysis and Marketing Margin of Instant Ginger Powder in Mpanau Village, Sigi Biromaru District, Sigi Regency." International Journal of Health, Economics, and Social Sciences (IJHESS) 4, no. 1 (January 13, 2022): 41–47. http://dx.doi.org/10.56338/ijhess.v4i1.2163.
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Dahlia Farmers Group has been engaged in the traditional instant powder drink industry, namely ginger. Of the various kinds of health drinks that this farmer group has produced, instant drink products are made from ginger, increasing sales every year. Currently, the Dahlia Farmers Group still has limitations in carrying out activities related to product marketing. This limitation impacts the lack of knowledge of producers regarding the marketing of instant red ginger powder. There are 3 (three) channels occur in the instant marketing of ginger powder in Mpanau Village, Sigi Biromaru District, Sigi Regency: Channel I: Producer Trader Consumer Retailer, Channel II: Consumer Online Producer, Channel III: Consumer Producer. Margin obtained from these three channels: First channel I: The margin earned in this channel is Rp.25,000,-/pack, Channel II: The margin obtained in this channel is Rp.15,000,-/pack. Channel III: Margin earned in this channel is Rp. 0,/pack. The Total Marketing Margin obtained in these three channels is Rp. 40,000.
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Pratiwi, Nurma, Chandra Utami Wirawati, and Dwi Eva Nirmagustina. "Red Ginger oleoresin nanoemulsion characteristics by ultrasonication." Journal of Natural Sciences and Mathematics Research 8, no. 2 (December 31, 2022): 59–65. http://dx.doi.org/10.21580/jnsmr.2022.8.2.12494.
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Red ginger is a biopharmaceutical plant that is used as herbal medicine. The use of red ginger in the food industry is mainly in an emulsion form, but that is unstable and hydrophobic. The ultrasonication technique could change the emulsion into a nanoemulsion to minimize these disadvantages. This research aimed to determine the effect of ultrasonication on red ginger oleoresin nanoemulsion characteristics. The study used a completely randomized design of 4 treatments based on sonication time (0, 30, 60, and 90 minutes). The study was analyzed by ANOVA Tukey's test at P ≤ 0.05, it showed that ultrasonication affected the characteristics of red ginger oleoresin nanoemulsion. The best result shows that in 90 minutes mixed time with transparent yellow colour. It is soluble in acetone, methanol, ethanol, and aquadest solvents. The best particle size is 572.43±8.72 nm, and antioxidant activity is (IC50) 16.34 ±1.33 ppm.©2022 JNSMR UIN Walisongo. All rights reserved.
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Poudel Chhetri, Bidhya, Suraj K.C., and Sudip Ghimire. "Adoption of Post-Harvest Handling Practices by Ginger Farmers in Palpa District, Nepal." Journal La Lifesci 3, no. 4 (November 27, 2023): 187–99. http://dx.doi.org/10.37899/journallalifesci.v3i5.800.
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Ginger has the potential for export and increased income for farmers in Nepal. Proper post-harvest handling practices has led to low market prices and significant post-harvest losses of ginger. The study was conducted in Palpa district to examine the post-harvest practices and technology adoption among ginger farmers. Data from 66 farmers in Bagnashkali, Purbakhola, Nisdi, and Rampur municipalities was collected through interviews, key informant interviews, and focus group discussions. Descriptive analysis was performed using MS Excel and SPSS. Results showed that 72.7% of farmers practiced storage, with Bhakari (60.41%) and Pit (39.59%) being the common storage types. Storage molds affected 72.2% of respondents, while 28.8% reported wrinkling during storage. Washing was practiced by only 7.6% of farmers. Manual grading was reported by all respondents, with no commercial grading observed. Black sutho production was carried out by 65.2% of farmers. Value addition activities such as sorting were practiced by 65% of respondents, while 25% engaged in transportation and packaging. Respondents' awareness of ginger post-harvest practices varied, with 75.76% having low awareness, 16.66% medium awareness, and 7.58% high awareness. Farmers' general precautions during harvesting, such as avoiding rhizome injury and minimal trimming and sorting, were not accompanied by specific precautionary practices, contributing to their challenges. The findings emphasize the importance of adopting modern post-harvest practices to increase production, improve product quality, and command higher market prices. Implementing these measures will enable ginger farmers in Palpa district to enhance their income and contribute to the growth of the ginger industry in Nepal.
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Brites da Silva, Helio, Quiteria Gisela Caetano Fernandes, Ana Francisca Flores, Adrianus Jehambur, and Maria R. Bewuuko. "Timor-Leste’s Coffee Diversification. A Case Study of Hospitality Industry in Dili, Timor-Leste." Timor Leste Journal of Business and Management 5 (May 9, 2023): 1–9. http://dx.doi.org/10.51703/bm.v5i0.117.
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The study aims to identify the clients' perceptions regarding Timor coffees' diversification to enhance the value marketing in the hospitality industry (1). Also, the objective of this study is to create a prototype of Timor's coffee instant based on the client's perception (2). The population of this study is the coffee lover clients, and the undefined sample of the clients was used as simple random sampling, which is 384 participants, and the key informants are 12 informants. This study applies a mix-method study of qualitative and quantitative study. The data collection method conducted observation, in-depth interviews, and surveys using questionnaires, and the data analysis used narrative and descriptive analysis. The result of this study is that most of the informants mentioned that the good quality of coffee is arabica coffee. They mostly agreed with the coffee diversification to enhance the value of Timor-Leste coffee. Also, the good quality of coffee starts from harvesting, fermentation, roasting, and preparing the coffee. Furthermore, regarding the clients' perceptions, 86% of clients agree with the diversification of Timor-Leste's coffee to be competed in the marketing, 65% strongly agree with drinking original Timor-Leste coffee. Moreover, 57% is clients' perception regarding Timor-Leste coffee instant and herbal (ginger and cinnamon) and 87% strongly agree that this diversification could increase the coffees’ farmer income. Moreover, the results of the prototype coffee of this study are Herbal drip original coffee mix with ginger and cinnamon, Timor-Leste coffee 2in1 and 3in1, and Timor-Leste coffee capsule (ginger and cinnamon). The benefit of this study is for clients to consume Timor-Leste's coffee instant, and thus, the reduction of importing coffee instant to Timor-Leste. Also, it is beneficial for agriculture area, especially coffee farmers, to plant more coffee as it is essential for farmers, clients, and the nation's national income.
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Dharmapala, Kasuni Pamoda, and Ranjani Amarakoon. "An Evaluation of Antimicrobial Activity of Common Zingiber officinale Cultivars Grown in Sri Lanka." European Journal of Agriculture and Food Sciences 6, no. 3 (July 2, 2024): 33–38. http://dx.doi.org/10.24018/ejfood.2024.6.3.804.
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Ginger (Zingiber officinale) has long been a therapeutic agent in traditional medicine systems worldwide and is a leading drug candidate in the pharmaceutical industry. In Sri Lanka, many forms of ginger are often used in the food industry, mainly as a spice; it also plays a vital role in the Ayurvedic medicine system. This study evaluated the antimicrobial activity of the two most cultivated cultivars of Zingiber officinale in Sri Lanka, the Sri Lankan (TG) and Chinese (CG) cultivars. Two types of extracts (ethanol and aqueous) were obtained from the rhizomes of each cultivar. The potential antimicrobial activity of the extracts was tested against three types of pathogenic test organisms, Staphylococcus aureus ATCC 25923, Salmonella typhi DSM 17058, and Escherichia coli ATCC 25922, using the agar well diffusion method along with positive control, chloramphenicol, and negative controls, 95% ethanol or distilled water. In conclusion, both Zingiber officinale cultivars exhibit varying antimicrobial potential, with ethanol extracts showing stronger activity than aqueous ones. None of the extracts was effective against Escherichia coli. The agar dilution method determined the minimum inhibitory concentration (MIC) of each ginger extract. Among the extracts, ethanol extracts showed higher effectivity than aqueous extracts, where all test organisms showed inhibition at a concentration of 20 mg/mL. The antimicrobial activity of the Chinese cultivar outperforms the Sri Lankan cultivar against target organisms, Salmonella typhi, and Staphylococcus aureus.
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Taghdisi, Alireza, and Sajjad Hejazi. "The Effect of Zingiber officinale on the Spleen Tissue and Antibody Titer of Broiler Chickens." Journal of Morphological Sciences 36, no. 01 (February 6, 2019): 046–50. http://dx.doi.org/10.4322/jms.088315.
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Introduction Increasing the immune system's function of fighting infectious diseases is very important in the poultry industry. Ginger, scientifically known as Zingiber officinale, belongs to the Zingiberaceae family. The use of ginger in the diet of poultry increases serum levels of superoxide dismutase enzymes and glutathione peroxidase, which are considered to be important antioxidant enzymes. The main objective of the present study is to evaluate the effect of ginger on the spleen tissue of broiler chickens. Material and Methods The specimens comprised 2 groups of 20 Ross breed broiler chicks, for 42 days and were then, examined and tested. The diet was supplemented with 1 g/kg of ginger powder from the beginning of the rearing period. Blood samples of the chicks were randomly collected to measure the levels of hemagglutination (HI). The removed spleens were fixed with 10% formalin buffer. The specimens were cut in 5-micron diameters and stained with hematoxylin and eosin. Results and Conclusion There was a statistically significant difference in the mean of HI blood titers between the chicks in the growth period and final period groups (p < 0.05). The white-pulp tissue samples were more clearly seen in the treatment group than in the control group, and also, it was observed that the wall of the central artery of the white pulp was thicker in the ginger-treated group as compared with the control group. The nutritional value of ginger may vary. Thus, it is necessary to investigate the effect of this plant final on weight gain; the serum factors associated with the metabolic chart, and the response of the immune system to this plant.
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Supriyono, Ahmad Taufik, Sulandjari, and Aprilia Ike Nurmalasari. "The effect of potasium fertilizer doses on growth and yield of red ginger (Zingiber officinale var. Rubrum)." IOP Conference Series: Earth and Environmental Science 1114, no. 1 (December 1, 2022): 012067. http://dx.doi.org/10.1088/1755-1315/1114/1/012067.
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Abstract Red ginger has high prospects for export, the traditional medicine, food beverage industry and cooking spices. The many benefits of red ginger have caused an increase in market demand. Plants need potassium nutrients because it affects physiological processes and strengthen the tissue so need in large quantities. This study aimed to find out the optimum dose potassium fertilizer to the growth and yield of red ginger. This research by experiment was conducted on March - August 2021 at the University of Sebelas Maret experimental land in Jatiyoso with 7°43′24.7”S 111°05′31.2”E coordinates and the altitude is 800m.asl. The experiment design is Randomized Completely Block Design (RCBD) one factor with 4 levels. Each of level replicated 6 times, so there are 24 experimental units. The treatments levels are control, dose of KCl 50, 100, and 150kgha−1. The observational data was analysed by analysis of variance (ANOVA) 5% and continued by Duncan Multiple Range Test (DMRT) 5%. From this research it shows that the application of potassium fertilizer influenced the growth and yield of ginger. It could be seen from the tables presented in the manuscript that showed at least one treatment resulted in a significant difference of observed variables with other treatments.
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Nurfauziah, Isni, Sarifah Nurjanah, Ahmad Thoriq, and Nurul Ainina. "Financial feasibility analysis of establishing a red ginger essential oil agro-industry." Journal of Systems Engineering and Management 2, no. 1 (April 5, 2023): 66. http://dx.doi.org/10.36055/joseam.v2i1.19333.
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Mehrotra, Shweta, Vinod Goyal, Christian O. Dimkpa, and Vinod Chhokar. "Green Synthesis and Characterization of Ginger-Derived Silver Nanoparticles and Evaluation of Their Antioxidant, Antibacterial, and Anticancer Activities." Plants 13, no. 9 (April 30, 2024): 1255. http://dx.doi.org/10.3390/plants13091255.
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The efficacy, targeting ability, and biocompatibility of plant-based nanoparticles can be exploited in fields such as agriculture and medicine. This study highlights the use of plant-based ginger nanoparticles as an effective and promising strategy against cancer and for the treatment and prevention of bacterial infections and related disorders. Ginger is a well-known spice with significant medicinal value due to its phytochemical constituents including gingerols, shogaols, zingerones, and paradols. The silver nanoparticles (AgNPs) derived from ginger extracts could be an important non-toxic and eco-friendly nanomaterial for widespread use in medicine. In this study, AgNPs were biosynthesized using an ethanolic extract of ginger rhizome and their phytochemical, antioxidant, antibacterial, and cytotoxic properties were evaluated. UV–visible spectral analysis confirmed the formation of spherical AgNPs. FTIR analysis revealed that the NPs were associated with various functional biomolecules that were associated with the NPs during stabilization. The particle size and SEM analyses revealed that the AgNPs were in the size range of 80–100 nm, with a polydispersity index (PDI) of 0.510, and a zeta potential of −17.1 mV. The purity and crystalline nature of the AgNPs were confirmed by X-ray diffraction analysis. The simple and repeatable phyto-fabrication method reported here may be used for scaling up for large-scale production of ginger-derived NPs. A phytochemical analysis of the ginger extract revealed the presence of alkaloids, glycosides, flavonoids, phenolics, tannins, saponins, and terpenoids, which can serve as active biocatalysts and natural stabilizers of metallic NPs. The ginger extracts at low concentrations demonstrated promising cytotoxicity against Vero cell lines with a 50% reduction in cell viability at 0.6–6 μg/mL. When evaluated for biological activity, the AgNPs exhibited significant antioxidant and antibacterial activity on several Gram-positive and Gram-negative bacterial species, including Escherichia coli, Bacillus subtilis, Pseudomonas aeruginosa, and Staphylococcus aureus. This suggests that the AgNPs may be used against multi-drug-resistant bacteria. Ginger-derived AgNPs have a considerable potential for use in the development of broad-spectrum antimicrobial and anticancer medications, and an optimistic perspective for their use in medicine and pharmaceutical industry.
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Sethunga, S. M. M. C., K. K. D. S. Ranaweera, I. Munaweera, and K. D. P. P. Gunathilake. "<em>In-Vitro</em> antioxidant activity of essential oils and oleoresins of cinnamon, clove bud, ginger and their synergistic interactions." Ceylon Journal of Science 53, no. 1 (January 1, 2024): 5–13. http://dx.doi.org/10.4038/cjs.v53i1.8019.
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Essential oils (EOs) and oleoresins (ORs) are well distinguished for their antioxidant properties and they can be widely used in the food industry as preservatives. The present study was executed for evaluating the synergistic interactions on antioxidant efficacy of EOs and ORs of cinnamon, clove bud and ginger and their combinations. EOs and ORs were obtained by hydro-distillation and solvent extraction. In-vitro antioxidant properties were investigated by DPPH free radical scavenging assay, phosphomolybdenum method (Total Antioxidant Capacity, TAC) and ABTS radical scavenging activity assay. EOs and ORs which consisted with different chemical constituents and different Total Phenolic Content (TPC) and Total Flavanoid Content (TFC) exhibited a range of variation in the inhibition percentage of DPPH and IC50 values (0.1645-6.5181 mg/mL). The TAC of EOs and ORs was within the range of 0.27-3.94 mg AAE/mg. The ORs showed higher inhibition percentages and TAC compared to EOs of the same spice. This study revealed that clove buds contains higher antioxidant properties than cinnamon and ginger. Significant reductions in IC50 values were shown in EO blends compared to the ORs blends. The combination of cinnamon EO/clove bud EO and combination cinnamon EO/ginger EO showed strong synergy in tested samples. Therefore, both EOs and ORs of Cinnamomum zeylanicum, Syzygium aromaticum, Zingiber officinale and their blends are excellent sources for natural and effective natural antioxidant agents in the food industry.
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Barden, Cynthia L. "Storage Potential for `Ginger Gold' and `Nittany' Apples." HortScience 31, no. 4 (August 1996): 639d—639. http://dx.doi.org/10.21273/hortsci.31.4.639d.
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High-quality processing and fresh market cultivars are critical to the Mid-Atlantic apple industry. Dual purpose cultivars such as `Ginger Gold' and `Nittany' are of particular interest. `Ginger Gold' is an early cultivar harvested in mid to late August and is of interest to processors in the area. Early cultivars typically do not store well. The at-harvest quality is high and we have initiated studies to determine if quality of `Ginger Gold' can be maintained in storage for an acceptable length of time. Apples harvested 25 Aug. were placed in three storage atmospheres: air, 3% O2 + <2% CO2, or 0.7% O2 + 1% CO2, all at 0°C. At harvest the firmness was 85 N with soluble solids concentration (SSC) of 12.6. After 4 months of storage both CA treatments maintained firmness better than the air control treatment. SSC and decay were not different among storage treatments (SS = 13.5 and % decay = 5%–8%). Data indicate that `Ginger Gold' can be stored for some time in CA and that low-oxygen storage may be beneficial. `Nittany' apples harvested 6 Oct. were placed in 2 storage atmospheres - 3% O2 + <2% CO2 or 0.7% O2 + 1% CO2. At harvest the firmness was 85 N and the SSC was 12.7. After 6 months in storage the fruit in low O2 were firmer than in standard CA. The SSC was 14.5 and decay 6% for all samples.
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Winanda, Elisa, Suzanne Laura Liwu, Amos Lukas, La Onu La Ola, and Payung Layuk. "The effect of coating agents on the microencapsulated quality of red ginger essential oil (zingiber officinale var. rubrum) local north Sulawesi." E3S Web of Conferences 444 (2023): 04011. http://dx.doi.org/10.1051/e3sconf/202344404011.
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Microencapsulation is a technology used to produce microscopic particles containing active ingredients. Essential oils can be used as active ingredients in microencapsulations for applications such as aroma control, food, and beverage industry raw materials. This study aimed to determine the effect of coating materials on the encapsulation quality of red ginger essential oil ( Zingiber Officinale Var. Rubrum) in local North Sulawesi by spray drying method. The microemulsion was carried out using CMC, pectin, and gum arabic using 100 g of coating agent dissolved in 100 ml of aquadest (1: 1) then added red ginger essential oil homogenized using a homogenizer for 2 minutes at a speed of 11500 rpm. The ratio of nutmeg essential oil to encapsulant ingredients is 1: 5. The results showed that CMC, pectin, and gum arabic were able to protect ginger essential oil, where the trapped essential oil ranged from 25.56 – 30.90%, essential oil on the surface around 1.20-1.82% with an average moisture content of 6.02 – 7.20%. The best treatment is the use of CMC with the lowest moisture content (6.02%) and essential oils on the lowest surface (1.20%) and the highest trapped essential oils at 30.90%.
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Morados, Alexander N. "Production Practices and Marketing Strategies of Ginger (Zingiber officinale L.) in Southern Philippines." International Journal of Multidisciplinary: Applied Business and Education Research 5, no. 1 (January 23, 2024): 82–90. http://dx.doi.org/10.11594/ijmaber.05.01.09.
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Ginger (Zingiber officinale L.) is one of the priority vegetables and most processed functional food in many parts of the the Philippines. This study assessed the production practices and marketing strategies of ginger in Northern Mindanao from October 2022 to October 2023. It utilized a validated survey questionnaire administered to 160 registered farmers in the provinces of Bukidnon, Camiguin, Lanao del Norte, Misamis Occidental and Misamis Occidental supplemented with key informant interviews, focus group discussion and secondary data. Findings showed that majority of the respondents belong to age bracket 50-59 years old, earn a monthly family income range of PhP 9,520.00 to PhP 19,040.00 and obtain basic education diploma. The respondents “Always Practiced” the recommended production practices and “Moderately Practiced” the suggested marketing strategies for the commodity by the Department of Agriculture. There is a significant relationship between production practices and marketing strategies. There is a significant differnce on the extent of marketing strategies when grouped according to age and monthly and highest educational attainment. Challenges include low market price and high cost of farm inputs which are threats productivity and profitability of the ginger industry.
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Depiver, Joshua Adeniyi, and Sabuj Mallik. "An Empirical Study on Convective Drying of Ginger Rhizomes Leveraging Environmental Stress Chambers and Linear Heat Conduction Methodology." Agriculture 13, no. 7 (June 28, 2023): 1322. http://dx.doi.org/10.3390/agriculture13071322.
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This comprehensive study provides an in-depth examination of the convective drying process and drying kinetics of ginger rhizomes (Zingiber officinale), precisely honing in on the influence of moisture content variation on the thermal property of thermal conductivity. Our research reveals a direct correlation between decreasing moisture content and thermal conductivity during drying, conducted under meticulously controlled conditions with a drying temperature range of 10 °C to 60 °C and an optimum drying temperature identified at 60 °C with a relative humidity of 35%. We scrutinise the thermal properties, namely, the thermal conductivity, in relation to moisture content, shedding light on the intricate dynamics involved. The study uncovers the distinct advantage of convective drying over traditional methods, shortening the drying time to just 24 h, compared to the nine and eight days required for open sun and solar tunnel drying, respectively. We identified optimal moisture levels for various ginger types: unblanched (6.63%, thermal conductivity 0.0553 W/m·K), blanched (9.04%, thermal conductivity 0.0516 W/m·K), peeled (8.56%, thermal conductivity 0.0483 W/m·K), and unpeeled ginger (5.98%, thermal conductivity 0.0460 W/m·K). As drying progressed, the moisture content fell from 81% to approximately 6–9%, concomitantly lowering the thermal conductivity from roughly 0.0553 W/m·K to around 0.0460–0.0516 W/m·K. These findings offer significant implications for the food industry, proposing improvements in drying processes and strategies for energy conservation when drying ginger rhizomes and similar agricultural produce. Moreover, this study sets a solid foundation for future investigations into potential applications of these insights to other agricultural products and various drying techniques.
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Husnani, Husnani, Heny Puspa Sari, and Wilda Wildaniah. "Pelatihan Pembuatan Jamu Instan Berbasis Home Industry Kader Puskesmas Perumnas 2 di Kelurahan Sei Beliung Kota Pontianak." Al-khidmah 2, no. 2 (November 6, 2019): 30. http://dx.doi.org/10.29406/al-khidmah.v2i2.1408.
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Perumnas 2 Community Health Center cadre is one of the women's organizations in Sei Beliung Village of Pontianak City. The educational backgrounds of the PKK mothers are diverse (high school graduates and universities), and most are housewives with family economic conditions that are in the middle to lower economy. Finding work is increasingly difficult for these mothers, while the need for sufficient daily necessities requires increased expenditure. Whenever, there are believe that they have many abilities to improving family welfare. Empowerment of Community Health Center cadre as members of the community and still classified as productive workforce is very important to do, with aiming to foster awareness and independence in business, while expanding employment to increase family income in an effort to achieve a happy and prosperous family. In relation to efforts to foster and develop the potential of families and regions, it can be done through various alternative activities, including training in making Instant Herbs from gingger, ginger and turmeric. This guidance is expected to be able to complement the insights of the knowledge and skills of Community Health Center cadre in various aspects of family life, which can be used to demonstrate their existence, help fulfill their family's needs so that doing it alone saves family finances and can be used as a business increase family income.
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Anam, Choiroel, Nindyah Widyamurti, Danar Praseptiangga, Anastriyani Yulviatun, and Dwi Aries Himawanto. "Aplikasi Mesin Pemasak Minuman Rempah Jahe (Zingiber officinale) Dengan Pengaduk Otomatis di UKM Polanmadu." PRIMA: Journal of Community Empowering and Services 5, no. 2 (December 31, 2021): 199. http://dx.doi.org/10.20961/prima.v5i2.44202.
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<p><em><strong>Cooking Machine Application of Ginger Drink (Zingiber officinale) with Automatic Stirrer at UKM Polanmadu</strong></em>. The trend of instant spice drinks that function to maintain the body’s immunity is growing rapidly in the era of the Covid-19 pandemic. Ginger, which is a spice with various benefits, has made many Small and Medium Enterprises (SMEs) industry players take advantage of this potential. One of them is the instant spice drink SME industry player "Polanmadu" which produces natural instant spice drinks. The processing of instant spice drinks is still done conventionally, making Polanmadu SMEs unable to reach consumer demands. The purpose of these activities was to the introduction of appropriate technology in the production of instant spice drinks to produce products with more guaranteed quality and able to generate additional income for partners. The application of the cooking machine is useful so that the stirring process which has been going on for 3 hours conventionally using human power is replaced with electric power so that it is more efficient and profitable. The implementation begins with identification, planning, assembling tools, testing tools, and introducing tools to the spice instant drink production unit. The result showed that the introduction of a spice instant drink cooking machine can produce 20% more crystal ginger extract, automatic stirring while at the same time speeding up the formation of crystals from 3 hours to 2.5 hours, and the product crystal size is more homogenous and an increase in profit of Rp906,000-/day. Overall, the introduction of this spice-cooking machine makes the productivity of SMEs for instant spice drinks increase in quality and quantity.</p>
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Yotenka, Rahmadi, Muhaimin Muhaimin, and Muhammad Muhajir. "Pendampingan Manajemen Tatakelola Gula Jawa Jahe Familo Dukuh Ragayudan RT 02 RW 02 Desa Bocor Kecamatan Bulus Pesantren Kebumen Jawa Tengah." PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat 5, no. 3 (June 14, 2020): 280–86. http://dx.doi.org/10.33084/pengabdianmu.v5i3.1176.
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This community service aims to improve the management and governance of the home industry of Familo's Ginger Javanese Sugar through training and mentoring marketing management with e-commerce systems. The program of community service activities is carried out through several stages, namely the preparatory stage, the implementation stage, and the evaluation stage. The results achieved through this activity are participants be able to market their products by e-commerce system optimally.
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Haindongo, Ndaindila, Amara Anyogu, Osmond Ekwebelem, Christian Anumudu, and Helen Onyeaka. "Antibacterial and antibiofilm effects of garlic (Allium sativum), ginger (Zingiber officinale) and mint (Mentha piperta) on Escherichia coli biofilms." Food Science and Applied Biotechnology 4, no. 2 (October 9, 2021): 166. http://dx.doi.org/10.30721/fsab2021.v4.i2.146.
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Biofilms are a significant concern in the food industry because of their potential to enhance bacterial survival and cause foodborne outbreaks. Escherichia coli (E. coli) is among the leading pathogens responsible for foodborne outbreaks and this can be attributed to its ability to form biofilms in food containers and food preparatory surfaces. The purpose of this study was to investigate the antibacterial and antibiofilm properties of garlic, ginger and mint and their potential to inhibit E.coli and biofilm formation. Disc diffusion assays and 96-well plate crystal violet-based methods were used to achieve these objectives. The plant extracts were diluted from 1 mg/ml to 0.1 mg/ml and incubated 25°C and 37°C to investigate the antimicrobial and antibiofilm effects on E. coli. The findings of this study showed that low temperatures induced the formation of E. coli biofilms and all tested extracts contain a broad spectrum of antibacterial and antibiofilm properties. This study provided new insights on the combined antimicrobial and antibiofilm properties of garlic, ginger and mint against planktonic cells and biofilms of E. coli MG 1655 and highlight the potential use of these extracts in the food industry to prevent biofilm formation by E. coli.
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Teryokhina, A. V., E. E. Kurchaeva, Ya A. Popova, E. Yu Uhina, I. V. Maksimov, and N. V. Bailova. "The use of ginger rhizome in the production of meat products based on poultry and rabbit meat." IOP Conference Series: Earth and Environmental Science 1052, no. 1 (July 1, 2022): 012079. http://dx.doi.org/10.1088/1755-1315/1052/1/012079.
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Abstract The efficiency of the use of protein-carbohydrate compositions in the production of baked meat product is substantiated. The prospects of using vegetable composites of a protein-carbohydrate composition based on flour from sprouted chickpea seeds, jerusalem artichoke and sodium caseinate dietary fibers, a puree–like semi-finished product from ginger rhizome to improve the functional and technological properties of the stuffing system and obtain a meat product with high technological yield and improved quality characteristics are considered. The optimal dosage of the introduction of additives has been established: protein-carbohydrate complex (15%) to the mass of minced meat and mashed ginger rhizome at a dosage of 5.0% to the mass of minced meat. The use of a complex of additives contributed to the expansion of the range of products produced by the meat industry on the basis of the integrated use of raw materials of animal and vegetable origin.
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S., AGUS SUPRIATNA, DJAJENG SUMANGAT, and NFN RISFAHERI. "REKAYASA TEKNOLOGI MESIN PENGERING RIMPANG JAHE." Jurnal Penelitian Tanaman Industri 9, no. 4 (July 15, 2020): 148. http://dx.doi.org/10.21082/jlittri.v9n4.2003.148-156.
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<p>Jahe gajah adalah tanaman obat yang sangat potensial dalam industri makanan, minuman maupun obat-obatan. Dalam proses pengolahannya memeriukan pcnanganan yang baik dalam rangka mempertahankan mutu produk yang dihasilkan. Salah satu proses yang sangat penting dan erat kailannya dengan mutu produk tersebut adalah pengcingan Pengcingan merupakan aspek penting dalam upaya pengawetan bahan dan mencegah terjadinya pencemaran oleh jamur atau patogen yang dapat menurunkan mutu bahan. Penelitian ini bertujuan untuk merancang bangun mesin pengering rimpang jahe sebagai bahan baku industi obat. Dalam jangka panjang penelitian ini dipersiapkan untuk menyediakan teknologi rancang bangun dan teknologi proses dalam pengembangan agroindusti tanaman obat, sehingga dapat meningkatkan nilai tambah rimpang jahe dan aktivitas di pedesaan. Penelitian dilakukan di Bengkel Rekayasa dan di Laboratorium Pengolahan Hasil, Balittro pada bulan April - Desember tahun 2002. Metode yang digunakan meliputi perancangan, pembuatan, pengujian, perbaikan, pengujian akhir dan analisis mutu. Mesin pengering impang jahe yang dirancang bangun adalah mesin pengering tipe rak yang berkapasitas S00 kg jahe iisan tiap operasi pengcingan. Sistem pemanasnya menggunakan minyak tanah sebagai bahan bakar dengan konsumsi 3-6 liter perjam dan dilengkapi dengan kipas untuk mendorong udara panas dengan kapasitas 102 m per menit. Kipas digerakkan dengan motor listrik bertenaga 2 HP (1440 RPM, SO Hz). Hasil pengujian dengan menggunakan 100 kg jahe gajah irisan menunjukkan bahwa lama pengcringan sampai mencapai kadar air keseimbangan adalah 13 jam. Rendemen jahe iisan kering rata-rata 13.5%, laju pengeringan 6.85 kg air perjam, dan efisiensi pengcringan 38.84%. Suhu ruang pengering 60-70"C dan kelembaban relatif 20 - 25%. Biaya pengeingan 500 kg jahe iisan jika perajangan jahe dilakukan secara manual yaitu Rp. I 022 perkg. Jika menggunakan mesin perajang, biaya pengeingan menjadi Rp. 273 per kg. Mesin pengeing layak digunakan oleh petani atau kelompok tani. Harga jual produk jahe irisan Rp.30 000 perkg jika pcrajangannya manual, dan Rp. 25 000 per kg jika pcrajangannya menggunakan mesin. Jumlah jahe gajah segar yang dibutuhkan pada titik impas (BEP) yaitu 70.107 kg-'tahun atau 292 kg perhai setara dengan luas pertanaman 2 ha jika perajangan secara manual, dan 33 357 kg/tahun atau 139 kg/hari setara dengan luas areal pertanaman 1 ha jika pcrajangannya menggunakan mesin.</p><p>Kata kunci: Jahe, simplisia, alat pengeing, irisan, perajangan manual, perajangan mesin</p><p> </p><p><strong>ABSTRACT </strong></p><p><strong>Technology of sliced ginger dryer</strong></p><p>Ginger is a medicinal crop which is very potential as raw mateial in food, drink, and medicinal industry. Drying is an important aspect of its processing to preserve and protect it from fungi or pathogens which can decrease its quality. The aim of this research is to design a drying machine for rhizomes of Zingiberaceae as raw mateial of medicinal industry. In the long term, this research will produce a design and process technology to develop a medicinal crops industry, so that the crops it can get an added value and increase activity in the rural area. The research was conducted al the Workshop and Post Harvest Laboratory of the Research Institute for Spices and Medicinal Crops, Bogor in April-December 2002. The methods used were designing, constructing and testing, repairing, inal testing and quality analysis. The dryer type was tray dryer with capacity 500 kg for each drying process. Drying chamber was equipped with 40 drying trays. Heating unit used kerosene with consumption rate of 3-6 l/hr. This heating system was equipped with electrical fan blower, which had capacity 102 mVminutc. This fan blower was powered by 2 HP electical motor (1440 RPM, 50 Hz). The methods were designing, constructing, testing, and product quality analysis. The result of sliced ginger drying showed that the 148 drying time to achieve the equilibrium moisture content was 13 hours. The average drying yield was 13.5% and the drying rate was 6.85 kg water/hr. In general, the drying system has drying eiciency of 38.84%. The temperature of drying chamber was 60-70 °C with relative humidity of 20- 25%. The cost analysis showed that the drying cost of resh ginger per kilogram was Rp.l 022 if drying process was carried out manually, while the drying cost using the machine was Rp. 273. This dryer is feasible to be operated by farmers or farmers groups if they arc able to sell the died product at a price not less than Rp. 30 000/kg (by manual slicing) and Rp. 25 000 (by machine slicing). The quantity of fresh ginger at BEP was 70.107 kg/year or 292 kg/day (by manual slicing), while using the slicing machine; the quantity of resh ginger at BEP was 33 357 kg/year or 139 kg/day.</p><p>Key words: Ginger, simplisia, ginger dryer, manual slicing, machine slicing</p>