Perbedaan Cara Pengirisan dan Pengeringan terhadap Kandungan Minyak Atsiri dalam Jahe Merah (Zingeber Officinale Roscoe.Sunti Valeton)  

Oleh:

Almasyhuri ; Wardatun, Sri ; Nuraeni, Leni

Jenis: Article from Journal - ilmiah nasional - terakreditasi DIKTI
Dalam koleksi: Buletin Penelitian Kesehatan: Bulletin of Health Studies vol. 40 no. 03 (Sep. 2012), page 123-129.
Topik: Red Ginger (Zingeber officinale Roscoe.Sunti Valeton); drying; volatile oil and total phenol
Fulltext: KANDUNGAN MINYAK ATSIRI.pdf (212.5KB)

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Perpustakaan FK Nomor Panggil: B18.K Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada

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Buletin Penelitian Kesehatan Open Journal Systems Bantuan Jurnal Pengguna username Kata Sandi Ingat Saya Notifikasi Lihat Langganan / Tidak berlangganan Isi Jurnal Cari Telusuri Berdasarkan Terbitan Berdasarkan Penulis Berdasarkan Judul Jurnal Lain Ukuran Huruf Make font size smaller Make font size default Make font size larger Informasi Untuk Pembaca Untuk Penulis Untuk Pustakawan Beranda Tentang Kami Login Daftar Cari Sekarang Arsip Beranda > Vol 40, No 3 Sep (2012) > Almasyhuri PERBEDAAN CARA PENGIRISAN DAN PENGERINGAN TERHADAP KANDUNGAN MINYAK ATSIRI DALAM JAHE MERAH (Zingeber officinale Roscoe.Sunti Valeton) Almasyhuri Almasyhuri, Sri Wardatun, Leni Nuraeni Sari Abstract. Red Ginger (Zingeber Roscoe.Sunti Valeton) often used as a health drink and materials of traditional medicine in Indonesia. Ginger is used as a drug commonly colds, digestive disorders, analgesic, antipyretic and anti-inflammatory because it contains oil. Ginger also contains phenolic antioxidants. In the form of fresh ginger, ginger has a large volume, while also easily damaged and are relatively difficult to transport. This study was made of red ginger powder in dry form. The purpose of this study to obtain data about the different ways of slicing and drying on essential oils and phenolic content in red ginger. The method used is fresh red ginger after cleaning of dirt, thinly sliced approximately 3 mm thickness incision in two ways, namely transverse (slices) and longitudinal (split). Then each dried ginger slices in three ways, namely by winds, sunlight and oven temperature of 55° C. Drying is done until dry with a moisture content below 12%. Finely powdered dried ginger, and then performed the analysis of water content, volatile oil and total phenols. The results showed the drying time with drying oven for a minimum compared with solar thermal or winds. Drying significantly affect essential oil content and total phenols in red ginger. Way of slicing effect on levels of essential oils but do not have real impact on the amount of phenol. To get dry ginger essential oil content and relatively high phenol, it can be done by way of longitudinal (split) and oven dried

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