BibTex Citation Data :
@article{GT24532, author = {Giovani Anggista and Ilyas Pangestu and Dwi Handayani and M. Yulianto and Septi Astuti}, title = {PENENTUAN FAKTOR BERPENGARUH PADA EKSTRAKSI RIMPANG JAHE MENGGUNAKAN EXTRAKTOR BERPENGADUK}, journal = {Gema Teknologi}, volume = {20}, number = {3}, year = {2019}, keywords = {Extraction; Ginger; Gingerol; Spectrophotometer; Temperature}, abstract = { Giovani Anggista , Ilyas Teguh Pangestu, Dwi Handayani, M. Endy Yulianto, Septi Kusuma , in this paper explain that the main part of ginger used is rhizome. Processed ginger products that can be developed are ginger oleoresin which contains components of gingerol, shogaol, zingerone, resin and essential oils. Ginger oleoresin content ranges from 3.2 - 9.5%, while the content of gingerol in oleoresin is between 14-25% and shogaol between oleoresin. 2.8-7.0%. Considering the benefits of high-antioxidant ginger which functions as an anti-inflammatory and prevents tumor growth, it is necessary to extract the ginger rhizome. The purpose of this study was to determine the factors that most influence the extraction of gingerol from the ginger rhizome using a stirred extractor and relatively good conditions. Experiments were carried out with various solvents, pH and temperature. Solvents 4 liters and 8 liters, pH 4 and 6 and temperatures 60oC and 100oC. The Gingerol content is measured by a VIS spectrophotometer. The most influential factor in extraction of ginger was determined by experimental design 23. The analysis of the results showed that for extracting 500 grams of powdered ginger using water as a solvent, the most influential factor was pH, in this case, at pH 6 containing 4% ginger. }, issn = {2656-582X}, pages = {80--84} doi = {10.14710/gt.v20i3.24532}, url = {https://ejournal.undip.ac.id/index.php/gema_teknologi/article/view/24532} }
Refworks Citation Data :
Giovani Anggista , Ilyas Teguh Pangestu, Dwi Handayani, M. Endy Yulianto, Septi Kusuma, in this paper explain that the main part of ginger used is rhizome. Processed ginger products that can be developed are ginger oleoresin which contains components of gingerol, shogaol, zingerone, resin and essential oils. Ginger oleoresin content ranges from 3.2 - 9.5%, while the content of gingerol in oleoresin is between 14-25% and shogaol between oleoresin. 2.8-7.0%. Considering the benefits of high-antioxidant ginger which functions as an anti-inflammatory and prevents tumor growth, it is necessary to extract the ginger rhizome. The purpose of this study was to determine the factors that most influence the extraction of gingerol from the ginger rhizome using a stirred extractor and relatively good conditions. Experiments were carried out with various solvents, pH and temperature. Solvents 4 liters and 8 liters, pH 4 and 6 and temperatures 60oC and 100oC. The Gingerol content is measured by a VIS spectrophotometer. The most influential factor in extraction of ginger was determined by experimental design 23. The analysis of the results showed that for extracting 500 grams of powdered ginger using water as a solvent, the most influential factor was pH, in this case, at pH 6 containing 4% ginger.
Article Metrics:
Last update:
Proceedings of the 3rd International Conference on Sustainable Agriculture for Rural Development (ICSARD 2022)
Last update: 2024-12-26 06:47:10
The Authors submitting a manuscript do so on the understanding that if accepted for publication, copyright of the article shall be assigned to Gema Teknologi Journal and Vocational School of Diponegoro University as the publisher of the journal. Copyright encompasses rights to reproduce and deliver the article in all form and media, including reprints, photographs, microfilms, and any other similar reproductions, as well as translations.
Gema Teknologi Journal, Vocational School of Diponegoro University and the Editors make every effort to ensure that no wrong or misleading data, opinions or statements be published in the journal. In any way, the contents of the articles and advertisements published in Gema Teknologi Journal are sole and responsibility of their respective authors and advertisers.