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Authors
Affiliations
1 Department of Bioprocess Engineering, Del Institute of Technology, Sitoluama, ID
2 Department of Food Technology, University of Brawijaya, Malang, ID
Source
International Journal of Engineering Research, Vol 5, No 2 (2016), Pagination: 98-101
Abstract
Indonesia society has generally known and used ginger (Zingiber officenale) in daily life for various purposes, such as a mixture of food ingredients, beverages, cosmetics, perfumes and others. The objective of this research is to determine the effect of ginger species and concentration of sodium metabisulfite (Na2S2O5) on the physical and chemical quality of ginger powder (yield, moisture content, rehydration properties, colour space (L, a*, b*), sulfite residues and total phenolic content). The best treatment is obtained from big white ginger with sodium metabisulfite concentration 3000 ppm with value for each parameter is: yield 23.22 %; moisture content 0.08 %; rehydration properties 750.00 %; lightness (L) 64.66; redness (a*) 20.43; yellowness (b*) 30.66; sulfite residues 112.31 ppm and total phenolic content 464 ppm.
Keywords
Ginger Species, Sodium Metabisulfite, Ginger Powder, Physical and Chemical Quality.
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