Comparative Study of Powdered Ginger Drink Processed by Different Method:Traditional and using Evaporation Machine

International Conference on Natural Products and Bioresource Science 2017

生物科学;化学

Apriyana, Wuri^1 ; Rosyida, Vita Taufika^1 ; Hayati, Septi Nur^1 ; Darsih, Cici^1 ; Poeloengasih, Crescentiana Dewi^1

Research Unit for Natural Product Technology, Indonesian Institute of Science, Yogyakarta

55861, Indonesia^1

关键词: Ash contents;    Comparative studies;    GC-MS analysis;    Hydrocarbon groups;    Metal content;    National standard;    Traditional techniques;    Zingiberene;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/101/1/012027/pdf
DOI  :  10.1088/1755-1315/101/1/012027

学科分类：生物科学（综合）

来源: IOP

【 摘 要 】

Ginger drink is one of the traditional beverage that became one of the products of interest by consumers in Indonesia. This drink is believed to have excellent properties for the health of the body. In this study, we have compared the moisture content, ash content, metal content and the identified compound of product which processed with traditional technique and using an evaporator machine. The results show that both of products fulfilled some parameters of the Indonesian National Standard for the traditional powdered drink. GC-MS analysis data showed the identified compound of both product. The major of hydrocarbon groups that influenced the flavor such as zingiberene, camphene, beta-phelladrine, beta-sesquepelladrine, curcumene, and beta-bisabolene were found higher in ginger drink powder treated with a machine than those processed traditionally.