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Journal articles on the topic 'Ginger powder'

Author: Grafiati

Published: 2 June 2025

Last updated: 31 July 2025

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1

P.N.R.J., Amunugoda, De Silva A.B.G.C.J., Gunawardane K.V.T., Pitipanaarchchi R, Silva A.M.C.U., and Thilina Dananjaya G.W. "Spray Drying of Ginger and Physical and Micro Structural Properties of Spray Dried Ginger Powder - An Advance Food Material." Frontiers in Advanced Materials Research 2, no. 2 (2020): 9–17. http://dx.doi.org/10.34256/famr2022.

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The objective of this work was to optimize the spray drying of ginger juice using maltodextrin and to investigate the effect of carrier agent on physical and micro-structural properties of spray dried ginger powder. A laborator ypilot scale spray dryer was employed for spray drying process and commercial maltodextrin was used as carrier agents. Ginger powder obtained under optimized condition of maltodxtrin concentration and 165oC inlet temperature was evaluated for moisture content, water activity, particle size distribution, bulk density, true density, porosity, wettability flowability, disp

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Sanwo, K. A., O. A. Olowolafe, S. O. Iposu, et al. "Quality characteristics of beef sausage containing varying levels of ginger (Zingiber officinale) powder." Nigerian Journal of Animal Production 44, no. 3 (2021): 129–34. http://dx.doi.org/10.51791/njap.v44i3.751.

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Quality of beef sausage with varying levels of ginger powder as seasoning was investigated. Batch 1 was the Control (0% Ginger powder), Batch 2 had 25% of the seasoning as Ginger powder , Batch 3 had 50% of the seasoning as Ginger powder of total seasoning), Batch 4 had 75% of the seasoning as Ginger powder and Batch 5 had 100% of the seasoning as Ginger. Parameters measured were all subjected to one-way analysis of variance. Results obtained were significantly (P<0.05) different. For cooking and refrigeration weight losses, batch 1 (0% ginger powder)) had the lowest percentage cooking weig

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K.C., Mamata, Anuj Lamichhane, and Saroj Sapkota. "A comparative study of the effect of peeling and drying on phytochemical and proximate composition of ginger varieties in Nepal." Archives of Agriculture and Environmental Science 7, no. 3 (2022): 369–78. http://dx.doi.org/10.26832/24566632.2022.0703010.

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The handling and processing of ginger are done by farmers in Nepal by following primitive practices that result in poor and unhygienically processed ginger of low quality. Due to little information on the quality and compositional aspects of ginger and its value-added product (essential oil), there is a need to improve traditional methods of processing and drying for a better quality of ginger and its product. This study aimed to assess the effects of peeling and drying conditions on two local ginger varieties in Nepal. A three-factor Completely Randomized Design (CRD) experiment was laid out

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Widyaningsih, Riza Aulia, Jennis Pretty Aprilia, Siti Nurhalimah, and Teguh Setiawan Wibowo. "Education on the Making of Ginger Powder Herbal Drink in the Benangka Community in Banangkah Village (Benangkah), Burneh District, Bangkalan, East Java." Jurnal Pengabdian Masyarakat Formosa 2, no. 1 (2023): 13–16. http://dx.doi.org/10.55927/jpmf.v2i1.3252.

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Indonesia is the largest producer of spices, one of which is ginger. Ginger is a plant that is easily grown in all types of soil, so it is easy to obtain, apart from cooking spices, ginger can also be used as an instant drink which is beneficial for the health of the body. Instant ginger powder is made from 100% ginger which is processed using household appliances so that everyone can make instant ginger powder drink easily and practically. The purpose of the community service in the village of Bangkalan, Bangkalan Regency, is to socialize the manufacture of good and correct instant ginger pow

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Kaselung, Patri Seila, M. E. K. Montong, C. L. K. Sarayar, and J. L. P. Saerang. "PENAMBAHAN RIMPANG KUNYIT (CURCUMA DOMESTICA VAL), RIMPANG TEMULAWAK (CURCUMA XANTHORRIZA ROXB) DAN RIMPANG TEMU PUTIH (CURCUMA ZEDOARIA ROSC) DALAM RANSUM KOMERSIAL TERHADAP PERFORMANS BURUNG PUYUH (Coturnix-coturnix japonica)." ZOOTEC 34, no. 1 (2014): 114. http://dx.doi.org/10.35792/zot.34.1.2014.3877.

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ABSTRACT ADDITION TURMERIC, GINGER RHIZOME AND WHITE RHIZOME OF COMMERCIAL RATION ON QUAILS’ PERFORMANCES. This study aims to determie the effectiveness of the addition of Turmeric powder (Curcuma domestica Val), Javanese ginger powder (Curcuma xanthorriza Roxb) and White turmeric powder (Curcuma zedoaria Rosc) in a commercial ration towardsthe performance of quail. The material used were 120 female quails 6 weeks of age. We used the Completely Randomized Design with 4 treatments and 5 replications. The treatments were applied as follows : R0 = basic ration without turmeric, Javanese ginger, a

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Zulkhasyni, Nasir Ahmad, Alya Badriyyah, Yulfiperius, and Silvy Syukhriani. "EFEK PENAMBAHAN BUBUK TEMULAWAK (Curcuma xanthorrhiza ) PADA PAKAN BUATAN TERHADAP PERTUMBUHAN IKAN NILA (Oreochromis niloticus)." Jurnal Agroqua: Media Informasi Agronomi dan Budidaya Perairan 22, no. 1 (2024): 233–42. http://dx.doi.org/10.32663/ja.v22i1.4507.

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This research aims to determine the effect of adding ginger powder to artificial feed on the growth of tilapia (Oreochromis niloticus). This research was carried out from May to June 2023 for 60 days located in Margasakti Village, Padang Jaya District. The test fish used were tilapia (Oreochromis niloticus) with a size of 10-12 cm/head. The design used was a Completely Randomized Design (CRD), which consisted of 4 treatments with 6 repetitions to obtain 24 experimental units. treatment 1 (P1): without adding ginger powder, treatment 2 (P2): 1.5 gram ginger powder, treatment 3 (P3): 1.8 gram gi

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Havale, Raghavendra, Shrutha S. P., Revati K., et al. "Natural solution for fluoride removal: a comparative analysis of three adsorbents." International Journal Of Community Medicine And Public Health 11, no. 11 (2024): 4354–60. http://dx.doi.org/10.18203/2394-6040.ijcmph20243298.

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Background: Defluoridation of groundwater is a major global health concern, and research has been conducted worldwide to determine the optimal level of fluoride in drinking water. Adsorption is a common method for defluoridation. The present research planned to use natural adsorbents for defluoridation, they are effective and economical. This study aimed to evaluate and compare the efficacy of powders of Pineapple peel, Banana peel and Ginger as adsorbents to defluoridate the fluoridated drinking water in chosen demographic area. Methods: Water samples from a highly fluoridated area were colle

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Nurshiyami, Yusfa, Nuraini Nuraini, and Ari Yuniarto. "Formulation and Hedonic Test of Lemon (Citrus limon L.), Ginger (Zingiber officinale), and Porang (Amorphophallus muelleri Blume) Flour as Health Powder Beverage." MPI (Media Pharmaceutica Indonesiana) 6, no. 2 (2024): 129–38. https://doi.org/10.24123/mpi.v6i2.6713.

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Health powder drinks are drinks made from powder or granules in a mixture of sugar, fruit, and spices, usually served quickly by brewing, and contain many nutritional and non-nutritional elements. Identify the physical evaluation of powder, quality requirement test (Indonesian National Standard (SNI)), and hedonic test of lemon juice (Citrus limon L.), ginger (Zingiber officinale), and porang flour (Amorphophallus muelleri Blume) health powder beverage. This study was experimental, by making lemon and ginger juice powder using a freeze-drying instrument. Lemon, ginger, and porang flour powders

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Apriyati, E., T. F. Djaafar, T. Marwati, Purwaningsih, M. Kobarsih, and R. U. Hatmi. "Oleoresin and Color of Zingiber officinale and Alpinia galanga Powder in Three Types Packaging Material during Storage." IOP Conference Series: Earth and Environmental Science 1024, no. 1 (2022): 012023. http://dx.doi.org/10.1088/1755-1315/1024/1/012023.

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Abstract Ginger (Zingiber officinale) and galangal (Alpinia galanga) are commodities that function as seasoning and herbs. Fresh ginger and galangal have bulky properties and short shelf life, therefore need to be processed into powder. The objective of this research was to analyze the oleoresin content and color of ginger and galangal powdered during storage in a polyethylene terephthalate (PET) bottle, polypropylene (PP) plastic bag, and aluminum foil bag bag. Ginger and galangal were processed into powder, packed, sealed, and then stored ofat 23 - 32 °C (ambient temperature). The analysis o

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Armansyah,, Afikra, Friets S. Ratulangi, and Godlief D. G. Rembet. "PENGARUH PENGGUNAAN BUBUK JAHE MERAH (Zingiber officinale var. Rubrum) TERHADAP SIFAT ORGANOLEPTIK BAKSO DAGING KAMBING." ZOOTEC 38, no. 1 (2017): 93. http://dx.doi.org/10.35792/zot.38.1.2018.18536.

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THE UTILIZATION OF RED GINGER POWDER (Zingiber officinale var. Rubrum) ON ORGANOLEPTIC CHARACTERISTIC OF MUTTON MEATBALLS. This study was conducted to evaluate the utilization of red ginger powder on the organoleptic characteristic of mutton meatballs. The materials used were fresh mutton meat on the hamstrings, tapioca flour, salt, flavoring, garlic, pepper, red ginger powder, ice cubes and processing equipment tools. The experimental design used in this study was a Completely Randomized Design of five treatments with 30 replications. The treatment was 300 g of meat and 0 g red ginger powder

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Gökmen, Seyit Ahmet, Behlül Sevim, Barışcan Curabay, Kübra Ünal, Yusuf Cufadar, and Yılmaz Bahtiyarca. "Erkek Japon Bıldırcınlarında (Coturnix coturnix Japonica) Rasyona Zencefil (Zingiber officinale) İlavesinin Performans, Serum Parametreleri ve Et Kalitesine Olan Etkisi." Turkish Journal of Agriculture - Food Science and Technology 10, no. 3 (2022): 419–25. http://dx.doi.org/10.24925/turjaf.v10i3.419-425.4992.

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This study was carried out to determine the effect of adding ginger powder at different levels (0.0, 0.5, 1.0, 2.0%) to the ration on performance, blood parameters and meat quality characteristics of male Japanese quails. 48 male Japanese quail (Coturnix coturnix Japonica) at 28 days of age were used in the study. The experiment was carried out for 21 days in 4 replications in a quail cage with 12 male Japanese quails in each of 4 treatment groups consisting of rations containing different levels of ginger powder. At the end of the experiment, the effects of adding different levels of ginger p

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Mera Putri Pratitis, Dessy Erliani Mugita Sari, Dwi Susiloningrum, Ricka Islamiyati, and Wildayanti Wildayanti. "Penerapan Teknologi Tepat Guna Pada Pembuatan Jahe Instan Di SDN 4 Jepang." Jurnal Pengabdian Ilmu Kesehatan 3, no. 3 (2023): 29–34. http://dx.doi.org/10.55606/jpikes.v3i3.2763.

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Appropriate technology has simple principles that aim to improve the socio-economic standard of living for the community by processing natural resources wisely and not damaging the surrounding environment. Natural resources in the surrounding environment are easy to find, especially Medicinal Plants. Medicinal Plants are widely found and consumed, one of which is ginger (Zingibers officinale rosc). Various groups, including children, can consume ginger. However, children's interest in consuming ginger or ginger ale is very low. The aim of this activity is to teach students how to make instant

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Fauzi, Mukhammad, Noer Novijanto, and Dhuita Puspita Rarasati. "KARAKTERISTIK ORGANOLEPTIK DAN FISIKOKIMIA KOPI JAHE CELUP PADA VARIASI TINGKAT PENYANGRAIAN DAN KONSENTRASI BUBUK JAHE." JURNAL AGROTEKNOLOGI 13, no. 01 (2019): 1. http://dx.doi.org/10.19184/j-agt.v13i01.8370.

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Coffee is one of the plantation commodities that have high economic value. Coffee beans generally process become roasted coffee beans or ground coffee. Brewed ground coffee still leave the dregs when it mix with boiling water. The effort to reduce the dregs of the ground coffee is making dip coffee products. One of the new innovations was make healthful coffee products with ginger, namely coffee-ginger bag. Ginger rhizome contains bioactive compounds such as phenolic compounds (shogaol and gingerol) and essential oils, such as bisapolen, zingiberen, zingiberol and curcumen, that act as antioxi

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Riska Andini, Dinda, Ni Luh Ari Yusasrini, and Luh Putu Trisna Darmayanti. "Pengaruh Penambahan Bubuk Jahe Emprit (Zingiber Officinale Var. Amarum) Terhadap Karakteristik Teh Herbal Daun Sirih Merah (Piper Crocatum)." Jurnal Ilmu dan Teknologi Pangan (ITEPA) 12, no. 2 (2023): 236. https://doi.org/10.24843/itepa.2023.v12.i02.p02.

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Herbal tea is a drink made from ingredients other than the leaves of the plant camellia sinensis. This study aims to determine the effect of adding emprit ginger powder to the characteristics of red betel leaf herbal tea and to determine the appropriate addition of emprit ginger powder to produce red betel leaf herbal tea with the best characteristics. This study used an experimental method with the treatment of gingger powder which consisted of 5 levels, namely: 0%, 10%, 20%, 30%, and 40%. Each treatment was repeated 3 times to obtain 15 experimental units. The data obtained were analyzed usi

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Juliana, Riska, Rokhani Hasbullah, and Sutrisno Suro Mardjan. "Models of Moisture Sorption Isotherm and The Estimation of Red Ginger Powder Shelf Life in Various Packaging Materials." Jurnal Keteknikan Pertanian 8, no. 1 (2020): 23–28. http://dx.doi.org/10.19028/jtep.08.1.23-28.

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Abstract In the processing, the red ginger powder was dried at 50°C. Red ginger powder is hygroscopic, so it is easy to absorb moisture. This research aims to determine (i) the isothermic absorption curve model in red ginger powder with different fineness modulus and (ii) the expiration date using the critical moisture content method in various types of packaging materials. Moisture sorption isotherm of red ginger powder was determined by the static gravimetric method at 300C. The relationship equilibrium moisture content between relative humidity (RH) is described by the Hasley, Chen-Cl

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Sawant, Dwij, A. J. Mayekar, Vinay Patil, et al. "Effect of Feeding Ginger (Zingiber officinale) Powder on Nutrient Digestibility of Konkan Kanyal Kids." Journal of Scientific Research and Reports 30, no. 11 (2024): 812–17. http://dx.doi.org/10.9734/jsrr/2024/v30i112608.

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The present study aimed to determine the Effect of feeding Ginger (Zingiber officinale) powder on nutrient digestibility of Konkan Kanyal kids. antibiotics were commonly used in animal diets to promote growth. However, due to the search for alternative additives and restrictions in many countries on using antibiotics to increase feed value, feed expenses now make up a significant part of the total cost of goat production. An experimental trial was conducted to evaluate the effect of feeding Ginger (Zingiber officinale) powder on body weight of Konkan Kanyal kids. Twenty Konkan Kanyal kids were

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Purbasari, Dian, Wahyu Winda Lestari, Sutarsi Sutarsi, Ning Puji Lestari, and Iwan Taruna. "Application of Foam Mat Drying Method for the Production of Instant Red Ginger Powder using Microwave." Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) 13, no. 4 (2024): 1142. http://dx.doi.org/10.23960/jtep-l.v13i4.1142-1150.

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Drying red ginger juice into instant powder is done to extend the shelf life of ginger which easily undergoes physical and chemical changes. This research aims to determine the characteristics of red ginger juice powder resulting from the foam mat drying method using a microwave. This research used a Completely Randomized Design method with two factors. Factor I is the microwave oven power (341 W, 364 W, and 466 W). Factor II is the concentration of maltodextrin (10%, 15%, and 20%). Data analysis used a two-way ANOVA test and continued with the DMRT test and scoring test. The results of the po

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Mancini, S., G. Preziuso, F. Fratini, et al. "Qualitative improvement of rabbit burgers using Zingiber officinale Roscoe powder." World Rabbit Science 25, no. 4 (2017): 367. http://dx.doi.org/10.4995/wrs.2017.7656.

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The object of this study was to evaluate the effect of Zingiber officinale powder on physical-chemical traits, microbiological growth and sensory properties of rabbit burger. Raw burgers (only meat and meat added with 1 and 2% w/w ginger powder) were stored at 4°C for 1, 4 and 7 d and then cooked. Ginger modified the colour of both raw and cooked burgers, leading to more yellow hue and reducing lightness. Aspect of burgers were affected by ginger powder addition, leading to a noticeable difference between the samples. During storage time, the highest modifications were recorded for control sam

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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 (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

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Maqsood, Maryam, Saima Naaz, Huma Bader Ul Ain, Zunaira Mushtaq, Makia Nasir, and Aiza Qamar. "Evaluating the effect of Ginger Powder on Bilirubin, Creatinine, Urea and Uric Acid on Experimental Diabetic Wistar Rats in Randomized Control Trial." Pakistan BioMedical Journal 5, no. 1 (2022): 351–55. http://dx.doi.org/10.54393/pbmj.v5i1.325.

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Today the world is dealing with rapidly increasing cases of diabetes mellitus especially type 2 diabetes which creates insulin resistance. Scientists are working with different nutraceuticals to cure this disease. Objective: Ginger plays an important role in different ailments such as cardiovascular diseases, hypertension, cancers, gastrointestinal functions, and diabetes mellitus. In the present study, ginger powder was analyzed for its anti-diabetic effect. The ginger powder was analyzed for its proximate composition. Methods: The bio-efficacy study was done on Alloxan-induced Wistar rats by

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Sawant, Dwij, A. J. Mayekar, Akash Mhetre, et al. "Effect of Feeding Ginger (Zingiber officinale) Powder on Body Weight of Konkan Kanyal Kids." Asian Research Journal of Agriculture 17, no. 4 (2024): 726–30. http://dx.doi.org/10.9734/arja/2024/v17i4580.

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An experimental trial was carried out to assess the impact of feeding ginger (Zingiber officinale) powder on the body weight of Konkan Kanyal kids. Twenty kids were selected and divided into five treatment groups using a Randomized Block Design (RBD), with each treatment further subdivided into four replications. All animals received a complete feed consisting of mulato grass, jowar kadabi, and a concentrate mixture. Treatment T1 served as the control with no ginger powder supplementation, while treatments T2, T3, T4, and T5 were supplemented with 3.0 g, 6.0 g, 9.0 g, and 12.0 g of ginger powd

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Dewi, Vonny Khresna, Tut Barkinah, Rita Kirana, and Muhammad Ikhwan Rizki. "The Analgesic Effect and Toxicity of Red and White Ginger on Mus Musculus with the Acetate Writhing Test." Medical Laboratory Technology Journal 10, no. 2 (2024): 95–105. https://doi.org/10.31964/mltj.v10i2.611.

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Based on data from the World Health Organization in 2020, the incidence of dysmenorrhea was 1,769,425 (90%) women who suffered from dysmenorrhea, with 10-16% suffering from severe dysmenorrhea. The problem of pain is very disruptive to activities, so prevention and treatment of pain must be a concern. Ginger is a natural ingredient that grows in South Kalimantan and is empirically used to treat pain. The study aimed to determine the analgesic effects and toxicity of red and white ginger from Banjarmasin and Banjar Regency. The nutrient content profile of the soil where the ginger grew was anal

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Jo, Yun-Jeong. "Quality characteristics of ginger and ginger pomace powder by freeze-drying." Food Science and Preservation 31, no. 5 (2024): 693–99. http://dx.doi.org/10.11002/fsp.2024.31.5.693.

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We investigated the quality characteristics of ginger and the discarded ginger pomace after juicing, including general components, functional components, and antioxidant activity, to provide basic data on the possibility and usability of using them as food materials. When ginger was hot-air drying and freeze-drying, the total polyphenol content was 103.88 mg/100 mL and 108.68 mg/100 mL, respectively, which was higher than that of ginger pomace. DPPH radical scavenging activity was 70.84% and 77.88% for freeze-drying ginger and ginger pomace, respectively, and ABTS radical scavenging activity w

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Sharma, N., K. D. Chavan, and V. B. Jaybhay. "Effect of ginger (Zingiber officinalis L.) on shelf life of Chhana whey beverage." INTERNATIONAL JOURNAL OF AGRICULTURAL SCIENCES 18, no. 1 (2022): 299–305. http://dx.doi.org/10.15740/has/ijas/18.1/299-305.

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The present investigation was planned to evaluate the effect of ginger on Chhana whey beverage (CWB). The preoptimized and finalized different levels of ginger powder in Chhana whey were used to the experimental treatments. The experiments were laid out in Completely Randomized Design with four replications for pre experimental and experimental trials. The experimental treatments were, without ginger powder (T0), addition of 0.1% (T1), 0.2% (T2), 0.3% (T3), 0.4% (T4) ginger powder. All the experimental samples were analyzed for sensory, chemical and microbiological qualities on day 0 (fresh) 5

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Lapytska, Nadiia, Oleksii Shkliaiev, Galyna Stepankova, et al. "Determining the influence of vegetable powders on the formation of ginger cookie quality." Eastern-European Journal of Enterprise Technologies 3, no. 11 (135) (2025): 6–16. https://doi.org/10.15587/1729-4061.2025.331105.

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The object of this study is the technology of ginger cookies. A serious issue is the spread of non-infectious diseases: obesity, diabetes, cancer, intestinal diseases, etc. This is caused by the consumption of "refined" foods, lack of dietary fiber and other nutrients in diets. Therefore, it is important to fortify flour confectionery products with sources of useful nutrients. This paper has proven the effectiveness of using carrot powder to replace 10% of the total amount of flour and 4% of sugar and pumpkin powder to replace 15% and 6%, respectively, in the production of ginger cookies. Such

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Adminjournal, Medelyn, and Cynthia. "Laying Performance of Chicken Fed with Ginger Powder." DMMMSU Research and Extension Journal 2 (December 1, 2018): 40–47. http://dx.doi.org/10.62960/dmmmsu.v2i.13.

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This study was conducted to determine the laying performance of layer chickens supplemented with different levels of ginger powder in terms of hen housed egg production( HHEP) in percent, quality of egg, feed conversion ratio (FCR) and cost of feed to produce a dozen egg. Two-hundred forty head ready to-lay pullets (Babcock White) at 28 weeks were used in a Randomized Complete Block Design with four treatments replicated thrice. The treatments used were: T0-(control) pure commercial ration(PCR); T1-PCR + 1% ginger powder(GP); T2- PCR + 2% (GP); T3- PCR + 3% (GP). Egg production of the experime

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Lan, L. T. T., L. T. Hung, N. T. Ngu, N. H. Qui, N. T. A. Thu, and B. Guntoro. "The effects of a dietary supplement of ginger powder (Zingiber officinale) on growth performance and carcass characteristics of Japanese quails." IOP Conference Series: Earth and Environmental Science 1360, no. 1 (2024): 012005. http://dx.doi.org/10.1088/1755-1315/1360/1/012005.

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Abstract Traditional herbs such as ginger were an excellent feed additive to improve poultry health in the event that Vietnam’s poultry population increased recently. The study was to evaluate the effect of ginger powder supplemented on average daily gain, feed consumption rate, and quality carcass of quails. A total of 180 Japanese quails at 11 days of age were allotted into a completely randomized design with three treatments and three replicates consisting of 20 birds for each. The experiments consisted of a control diet (no ginger powder added) and 2 diets supplemented with ginger powder a

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Foudah, Ahmed I., Faiyaz Shakeel, Hasan S. Yusufoglu, Samir A. Ross, and Prawez Alam. "Simultaneous Determination of 6-Shogaol and 6-Gingerol in Various Ginger (Zingiber officinale Roscoe) Extracts and Commercial Formulations Using a Green RP-HPTLC-Densitometry Method." Foods 9, no. 8 (2020): 1136. http://dx.doi.org/10.3390/foods9081136.

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Various analytical methodologies have been reported for the determination of 6-shogaol (6-SHO) and 6-gingerol (6-GIN) in ginger extracts and commercial formulations. However, green analytical methods for the determination of 6-SHO and 6-GIN, either alone or in combination, have not yet been reported in literature. Hence, the present study was aimed to develop a rapid, simple, and cheaper green reversed phase high-performance thin-layer chromatography (RP-HPTLC) densitometry method for the simultaneous determination of 6-SHO and 6-GIN in the traditional and ultrasonication-assisted extracts of

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Islam, Md Shariful, Md Abdur Rahman, Imtiaz Ahmed, and Mohammad Salim Hossain. "Formulation of Self Micro-Emulsifying Dry Powder of Zingiber officinale (Rhizome) and Its Effect on Hepatoprotective Activity in Mice Model." Bangladesh Pharmaceutical Journal 26, no. 2 (2023): 125–33. http://dx.doi.org/10.3329/bpj.v26i2.67801.

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Liver complication is a major concern in the world. Finding out a new way to combat various liver diseases is very much required. Ginger has been reported to have hepato-protective activity. Here we aimed to formulate an oil-based (self-micro emulsifying) powder to improve the hepatoprotective activity of dry powder of Zingiber officinale (Ginger). Four different formulations of self-microemulsifying dry powder were prepared by mixing with different excipients. The formulated powder was characterized for the angle of repose, Hausner ratio and compressibility index. The hepato-protective activi

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Sinamo, Karina Nola, Nauas Domu Marihot Romauli Hutabarat, Terip Karo-karo, and Sentosa Ginting. "The Utilization of Extracting Machine Technology at the Red Ginger Instant Business in Kwala Bekala Urban Village." ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat 8, no. 1 (2023): 224–33. http://dx.doi.org/10.32734/abdimastalenta.v8i1.8744.

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Partner started a red ginger instant powder business during the covid-19 pandemic. Partner knowed the benefits of red ginger in increasing the body's immune power to prevent infection with the Corona virus. The service team found that partner produced red ginger instant powder manually using simple equipment. One of them was the process of extracting red ginger and other spices by squeezing the finely ground red ginger and other spices using a cloth. This made the production process ineffective and the amount of extraction results was not maximized. The manual extortion process using the cloth

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Ewnetu, Yalemwork, Wossenseged Lemma, and Nega Birhane. "Synergetic Antimicrobial Effects of Mixtures of Ethiopian Honeys and Ginger Powder Extracts on Standard and Resistant Clinical Bacteria Isolates." Evidence-Based Complementary and Alternative Medicine 2014 (2014): 1–8. http://dx.doi.org/10.1155/2014/562804.

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Purpose. To evaluate antimicrobial effects of mixtures of Ethiopian honeys and ginger rhizome powder extracts onStaphylococcus aureus(ATCC 25923),Escherichia coli(ATCC 25922),Staphylococcus aureus(MRSA),Escherichia coli(R), andKlebsiella pneumoniae(R).Methods. Agar diffusion and broth assays were performed to determine susceptibility of these standard and resistant clinical bacteria isolates using honey-ginger powder extract mixtures.Results. Honey-ginger powder extract mixtures produced the highest mean inhibition(25.62 mm±2.55)compared to the use of honeys(21.63 mm±3.30)or ginger extracts(19

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Sarker, AK, M. Rashid, DC Roy, M. Musarrat, and UH Bithi. "Ginger (Zingiber officinale) powder from low temperature drying technique." Bangladesh Journal of Scientific and Industrial Research 56, no. 2 (2021): 133–40. http://dx.doi.org/10.3329/bjsir.v56i2.54320.

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Ginger powder was prepared using different low temperature drying techniques and their nutritional, phytochemicals, functional and sensory quality were investigated. Moisture content was significantly (p<0.05) higher (7.16±0.04%) in shade dried powder and lowest in oven dried powder. Protein, fat and fiber contents varied with drying techniques ranging from 6.08±0.05 to 6.68±0.07%, 1.08±0.16 to 1.39±0.25% and 3.86±0.13 to 5.11±0.06% respectively. Highest alkaloid content was found in mechanical dried powder (4.44±0.04%), while highest flavonoid content was found in oven dried ginger powder

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Mursalat, Aksal, and Iranita Haryono. "GINGER MARKETING EFFICIENCY THROUGH PRODUCT INNOVATION IN IMPROVING FARMERS' ECONOMY IN SIDENRENG RAPPANG REGENCY." Agricultural Socio-Economics Journal 23, no. 2 (2023): 177–83. http://dx.doi.org/10.21776/ub.agrise.2023.023.2.7.

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This study aims to determine the marketing channel model of ginger, analyze the marketing efficiency of ginger and analyze the added value resulting from the innovation of ginger products into ginger powder in Sidenreng Rappang Regency. This goal is based on several problems encountered when conducting the initial survey, such as ginger farmers only getting a small profit because they only market their products in the form of raw or unprocessed ginger so there is a significant difference in selling prices at the farmer level. This research's data analysis method consists of qualitative and qua

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Bastomi, Mohamad, Agung Suprianto, Mujahid Ansori, et al. "PENGEMBANGAN USAHA KECIL BUBUK JAHE DAN KUNYIT MELALUI PENINGKATAN STRATEGI PEMASARAN." As-Sidanah : Jurnal Pengabdian Masyarakat 4, no. 1 (2022): 71–78. http://dx.doi.org/10.35316/assidanah.v4i1.71-78.

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This small business of ginger and turmeric powder is a business undertaken by one of the housewives in Krajan hamlet. This ginger and turmeric powder business has problems related to branding and marketing. This causes this business to be relatively unable to develop. This service aims to improve the quality of instant ginger and turmeric powder business. The method used in this service is direct and gradual socialization and assistance. This community service is able to develop and improve the quality of small businesses of instant ginger and turmeric powder, so that in increasing product com

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Deepa, R. "Ginger Rhizome Powder on Dysmenorrhea." International Journal of Advances in Nursing Management 4, no. 4 (2016): 417. http://dx.doi.org/10.5958/2454-2652.2016.00092.5.

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Kurniyanto, Valentinus Enrico, and Dessy Agustina Sari*. "Porositas Produk Olahan Jahe Merah terhadap Variasi Suhu Evaporasi-Kristalisasi dan Persentase Gula Batu." Jurnal Teknologi 16, no. 2 (2023): 142–52. http://dx.doi.org/10.34151/jurtek.v16i2.4548.

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Red ginger (Zingiber officinale var. Rubrum) is one of the most popular plants in Indonesia. Generally, the processed product is distributed in the community in the form of red ginger extract powder. This study examines the production of processed red ginger products in the form of red ginger powder with variations in temperature treatment (80 and 90°C) and the percentage of sugar cubes (60 and 100%). The purpose of this study was to determine the effect of temperature variations and crystallization agent levels on the porosity value of red ginger powder products, both research results and com

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Lokesh, Tejashree, Halepanchavati Cholurappa Indresh, and Jaya naik. "Effect of Feeding Neem, Ginger and Garlic on Immune Response and Gut Health in Giriraja Birds." International Journal of Current Microbiology and Applied Sciences 11, no. 1 (2022): 233–41. http://dx.doi.org/10.20546/ijcmas.2022.1101.028.

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An experiment was conducted to study the effect of feeding neem, ginger and garlic powder serum lipid profile and meat cholestrol in Giriraja birds. A total of 150 day old Giriraja birds were procured and allocated to five experimental groups each consisting of three replicates with ten chicks each. Experimental diets for broiler starter and finisher rations were formulated as per the ICAR (2013) standards using commonly available feed ingredients and basal diet (control) T1 was prepared using corn and soya-bean meal (as per requirement) without supplementation of garlic, neem and ginger for d

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Widyaningrum, Dwiyantari, David Santoso, Natasha Yo Valerie Michelle, Felicia Tedjakusuma, and Carolyn Lauwis. "The effect of vanillin and ginger powder addition on Chlorella-milk beverage." E3S Web of Conferences 426 (2023): 01018. http://dx.doi.org/10.1051/e3sconf/202342601018.

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The study aimed to determine the effect of vanillin addition in the organoleptic acceptance of Chlorella-milk beverages. Besides, the protein and total phenolic content were measured in each formula. The sensory acceptance was determined with a 9-scale hedonic score. Just-about-right (JAR) test was done to determine the intensity of each formulation sensory attribute according to panellists’ preferences. The control sample was Chlorella milk which did not contain vanillin or ginger powder. Other samples were the Chlorella-milk beverages which added by 0.05% v/w vanillin powder (F1), 0.1% v/w v

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Robinson, Iberedem E., and Ayten A. Tas. "Effect of Cassava Flour and Ginger Powder Addition on Physicochemical and Antioxidant Properties of Bread." Applied Sciences 15, no. 7 (2025): 3762. https://doi.org/10.3390/app15073762.

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This study explored the enhancement of antioxidant properties in bread by incorporating ginger powder while reducing wheat flour utilisation through partial replacement with cassava flour, addressing the issue that bread produced from refined wheat flour is low in antioxidants due to the removal of the aleurone layer during processing. The study investigated the effect of cassava flour and ginger powder addition on physicochemical properties (moisture content, water activity, firmness, crumb structure, density, volume, specific volume, and colour), antioxidant capacity (AC) using Ferric reduci

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Fernando, Pungki, Abu Risal, Mukhnizar Mukhnizar, Afdal Afdal, and Veny Selviyanty. "Perencanaan Mesin Pembuat Serbuk Jahe." Jurnal Teknik Industri Terintegrasi 6, no. 3 (2023): 828–36. http://dx.doi.org/10.31004/jutin.v6i3.17208.

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The ginger powder making machine is designed and simulated to make it easier to get ginger juice or ginger water for the body to consume. The process of making ginger powder consists of: Power planning for planning a ginger cutting machine Pd = 0.88 kw, Material shaft S30C, diameter ?24 and tensile strength 48 kg/mm2, Bearing type = 6205, two pulleys used, namely drive pulley = 80 mm and the driven pulley = 76.2 mm, the planning speed around the pulley is V = 5.861 m/s. belt length 502.4 mm = 19.77 inches. The shear stress on the 12 mm diameter bolt = 0.188 kg/mm2 and the shear stress on the 1

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Fauzan, Slamet, Diani Feralia Rahmadani, Winda Aulia, Linda Shinta Devi, and Qurrota Akyun. "Optimalisasi Potensi Desa Seketi Melalui Inovasi Pembuatan Pie Susu Jahe." SULUH: Jurnal Abdimas 2, no. 1 (2020): 52–59. http://dx.doi.org/10.35814/suluh.v2i1.1557.

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Seketi Village is a village located in Mojoagung Subdistrict, Jombang Regency, East Java, which has potential plants including toga plants including red ginger. Red ginger cultivation in Seketi Village is only processed into a red ginger powder. Processed consists of red ginger powder which is sold by the public but is limited because not everything is offered. The purpose of this community service program is to educate rural communities through training in making red ginger culinary preparations namely red ginger milk pie. The research method used is direct training by documenting each of the

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Sharma, N., K. D. Chavan, and V. B. Jaybhay. "Effect of ginger (Zingiber officinalis L.) on chemical and microbial quality of Chhana whey beverage." INTERNATIONAL JOURNAL OF AGRICULTURAL SCIENCES 18, no. 1 (2022): 259–64. http://dx.doi.org/10.15740/has/ijas/18.1/259-264.

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The present investigation was planned to evaluate the effect of ginger on Chhana whey beverage (CWB). The pre optimized and finalized different levels of ginger powder in Chhana whey were used to the experimental treatments. The experiments were laid out in Completely Randomized Design with four replications for pre experimental and experimental trials. The experimental treatments were; without ginger powder (T0), addition of 0.1% (T1), 0.2% (T2), 0.3% (T3), 0.4% (T4) ginger powder. All the experimental samples were analyzed for chemical and microbiological qualities on day 0 (fresh). On incre

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Medeubaeva, Zh M., M. Astakhov, A. M. Taeva, and D. A. Tlevlesova. "Revealing the influence of herbal additives on the qualitative indicators of semi-finished camel." Journal of Almaty Technological University, no. 3 (September 27, 2022): 168–76. http://dx.doi.org/10.48184/2304-568x-2022-3-168-176.

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The effect of plant extracts with antioxidant properties on oxidative processes in boiled sausages was studied. Camel meat contains: phosphorus, magnesium, and potassium. This meat has a large amount of vitamins: A, B1, B2, C and E. In terms of protein content (15.1%), camel meat is inferior to beef and in terms of fat (11.5 %) inferior to other types of meat. However, camel meat is rich in vitamins and trace elements. Also, camel meat contains phosphorus 216–234 mg, which is higher than that of beef. The disadvantage of boiled camel sausages is a short shelf life. As a result, it was decided

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Anuhgera, Diah Evawanna, Riris Sitorus, and Debi Dinha Octora. "Comparative Effect of Cinnamon Powder and Red Ginger Powder for Menstrual Pain Primary Dysmenorrhea in Adolescent." JURNAL KEPERAWATAN DAN FISIOTERAPI (JKF) 5, no. 1 (2022): 122–30. http://dx.doi.org/10.35451/jkf.v5i1.1365.

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Menstrual pain is a problem with interferes by women in every menstrual cycle. This can interfere with the activities of women such as dizziness, nausea, stomach cramps, and productivity of women. Several non-pharmacologic treatment can help reduce menstrual pain such as giving cinnamon and red ginger. The purpose of this study was to compare the effectiveness of cinnamon powder and red ginger to decrease menstruation in adolescents with primary dysmenorrhea. This type of research is a quasi-experimental type of time series design. The sample in this study were all first semester female

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Aji, Nur, and Shandra Isasi Sutiswa. "Formulation and Characterization of Instant Powder Combination of Ginger, Bangle, and Lemon Extract as an Antioxidant." JURNAL FARMASI DAN ILMU KEFARMASIAN INDONESIA 10, no. 3 (2023): 331–46. http://dx.doi.org/10.20473/jfiki.v10i32023.331-346.

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Background: Degenerative disease is a decreasing organ function; clinical manifestations can affect the whole body, which is caused by oxidative stress. Ginger, bangle, and lemon have antioxidant properties. The combination of the three is expected to increase antioxidant activity. Objective: This study aimed to determine the potential antioxidant activity of the mixture of the three samples formulated as instant powder. Methods: This research is an experimental laboratory. This study will examine the effect of variations in extract concentration and PEG-40 HCO concentration on instant powder'

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Kim, MiKyeong, BokMi Jung, and EunRaye Jeon. "Antioxidant Activity and Quality properties of Ginger Jocheong added with Gujeung-gupo Ginger Powder." Human Ecology Research 62, no. 2 (2024): 327–36. http://dx.doi.org/10.6115/her.2024.023.

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This study was investigated to examine the antioxidant activity and quality characteristics of ginger Jocheong added with Gujeung-gupo ginger powder and the results were as follows. As the amount of Gujeung-gupo ginger powder added into ginger Jocheong increased, the moisture and carbohydrate contents of ginger Jocheong significantly decreased(<i>F</i> =133.33, <i>p</i> <.001) and increased(<i>F</i> =36.15, <i>p</i> <.001), respectively. The content of mineral composition such as K, Ca and Zn showed higher values as the amount of added Guje

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Putri, Ghea Indah, Rahmiwati Rahmiwati, and Yulia Yesti. "Pengaruh Pemberian Kompres Bubuk Jahe Merah Terhadap Nyeri Pada Lansia Dengan Gout Arthtritis." REAL in Nursing Journal 4, no. 1 (2021): 50. http://dx.doi.org/10.32883/rnj.v4i1.1190.

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<p><strong><em>Background:</em></strong> <em>Gout was once called the king of disease and disease of king. Ordinary people call it gout. Gout is a metabolic disease caused by excess levels of uric compounds in the body, either due to overproduction, inadequate elimination, or increased purine intake. This study aims to determine the effect of giving red ginger powder compresses to pain in the elderly with gout arthritis. <strong>Methods: </strong>This study used the Quasy Experiment design with the design used was the pretest-posttest control gro

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Nuramalia, Rachma Nisa, and Dessy Agustina Sari. "Analisis Karotenoid dan Glukosa pada Produksi Serbuk Jahe Merah (Zingiber officinale Rosc. var Rubrum) terhadap Variasi Suhu dan Kadar Gula." JiTEKH 12, no. 1 (2024): 1–7. http://dx.doi.org/10.35447/jitekh.v12i1.829.

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This study aims to analyze total carotenoids and total sugar in red ginger powder products by involving variations in sugar content and process temperature. The process of making red ginger powder utilizes an evaporation process with rock sugar as a crystallization agent to help the crystallization process. The raw material is red ginger as the main material, both fresh and pulp. Then, the variables during the study were operating temperature (80 and 90oC) and sugar content (60 and 100%). The parameters analyzed were total carotenoids and total sugar in the red ginger powder samples. The resul

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Sudiarto, Sudiarto, Rosmiati Saleh, Sawab Sawab, and Indar Widowati. "Nutritional Content of Functional Herbal Drinks Made from Palm Sugar Powder and Spice Powder." AGRITEKNO: Jurnal Teknologi Pertanian 11, no. 2 (2022): 61–71. http://dx.doi.org/10.30598/jagritekno.2022.11.2.61.

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In all regions of the world, including Indonesia, there is a change in the patterns of disease from infectious diseases to degenerative diseases and non-communicable diseases. The COVID-19 pandemic has also raised awareness of the need to continually strengthen the immune system. Increasing the body's resistance can benefit from the use of traditional herbs with medicinal capabilities. Some biological plants such as red ginger, alang-alang root, galangal which are known to the public for their spices, can become herbal drinks when formulated with the addition of palm sugar. These three plants

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Jasmine Chandra Dewi, Ida Ayu Putu, Putu Timur Ina, and Ni Luh Ari Yusasrini. "Pengaruh Penambahan Bubuk Jahe Emprit (Zingiber officinale var. Amarum) Terhadap Karakteristik Teh Celup Herbal Daun Salam (Syzygium polyanthum (Wight.) Walp)." Jurnal Ilmu dan Teknologi Pangan (ITEPA) 10, no. 3 (2021): 413. http://dx.doi.org/10.24843/itepa.2021.v10.i03.p09.

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   This research was aimed to determine the effect of the emprit ginger powder additions on the characteristics of bay leaf herbal tea bag and to determine the appropriate addition of emprit ginger powder to get the best bay leaf herbal tea bag characteristics. The design used in this study was a Completely Randomized Design (CRD) with an additional emprit ginger powder treatment with consisting of 5 namely: 0%, 5%, 10%, 15%, and 20%. This study was repeated 3 times so that they were obtained 15 experimental units. The data obtained were analyzed by analysis of variance (ANOV

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