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eISSN: 2581-9615 || CODEN: WJARAI || Impact Factor 8.2 ||  CrossRef DOI

Research and review articles are invited for publication in March 2026 (Volume 29, Issue 3) Submit manuscript

Physicochemical and sensory characteristics of instant red ginger from various volumes of added water

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  • Physicochemical and sensory characteristics of instant red ginger from various volumes of added water

Rahmat Darling *, Abdul Rahim and Amalia Noviyanty

Agrotechnology Study Program, Faculty of Agriculture, Tadulako University, Palu, Indonesia.
 
Research Article
World Journal of Advanced Research and Reviews, 2024, 21(02), 1499-1507
Article DOI: 10.30574/wjarr.2024.21.2.0549
DOI url: https://doi.org/10.30574/wjarr.2024.21.2.0549
 
Received on 07 January 2024; revised on 19 February 2024; accepted on 21 February 2024
 
The aim of this research is to obtain the right volume of water in ginger juice extract that has the best effect on the physicochemical and sensory properties of instant ginger. The research was carried out from March to May. The location of this research was carried out at the Agroindustry Laboratory, Faculty of Agriculture and Chemistry Laboratory, Faculty of Mathematics and Natural Sciences, Tadulako University, Palu. Research parameters include yield, water content, pH test, antioxidant activity and sensory tests with ginger juice extract and water treatment formulations, namely, (100g:100mL), (100g:150mL), (100g:200mL), (100g:250mL), (100g:300mL). The research results showed that the ratio of ginger juice extract and water at an added volume of 300 mL of water provide the best physicochemical and sensory characteristics of instant ginger drink. Yield, antioxidant activity, aroma, taste, preferences have a tendency increases with increasing water volume, while water content, pH and IC50 decrease.
 
Red Ginger; Water; Ginger Juice Extract; Instant Ginger Drink
 
https://wjarr.com/sites/default/files/fulltext_pdf/WJARR-2024-0549.pdf

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Rahmat Darling, Abdul Rahim and Amalia Noviyanty. Physicochemical and sensory characteristics of instant red ginger from various volumes of added water. World Journal of Advanced Research and Reviews, 2024, 21(2), 1499-1507. Article DOI: https://doi.org/10.30574/wjarr.2024.21.2.0549

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