Processed Red Ginger (Zingiber Officinale Var Rubrum) into Instant Ginger as a Healthy Drink

Ruat Diana; I Putu Ayub Darmawan

doi:10.61471/ko-jan.v1i1.12

Authors

Ruat Diana Sekolah Tinggi Teologi Simpson Ungaran, Indonesia
I Putu Ayub Darmawan Sekolah Tinggi Teologi Simpson Ungaran, Indonesia https://orcid.org/0000-0002-9467-8925

DOI:

https://doi.org/10.61471/ko-jan.v1i1.12

Keywords:

Covid-19, Drink, Healthy, Red Ginger, Instant

Abstract

Processed ginger used to be limited as a spice but has now become a health drink. The purpose of this scientific work is to determine the process of making instant ginger with the basic ingredients of red ginger (Zingiber officinale). The method used is qualitative through library research. Data collection techniques through field observations. Literature research and the practice of making instant ginger. This paper provides research information on the health effects of red ginger immunity. The process of processing red ginger becomes instant in a simple way that can be done in the home industry. This instant ginger drink can help increase immunity for Covid-19 survivors and also maintain body health.

References

H. Wijaya, R. Rauf, N. Abdullah, and A. Dirpan, “A varied presentation of brown rice as a substitute for white rice,” IOP Conference Series: Earth and Environmental Science, vol. 807, no. 4, p. 042013, Jul. 2021, doi: 10.1088/1755-1315/807/4/042013.

H. Wijaya, A. Slay, and N. Abdullah, “Ice cream products made from processed purple sweet potatoes: a product organoleptic study,” IOP Conference Series: Earth and Environmental Science, vol. 807, no. 4, p. 042074, Jul. 2021, doi: 10.1088/1755-1315/807/4/042074.

H. Wijaya, R. H. Rouw, and A. R. Kadir, “Brassica box food products as a healthy local food innovation in The Covid-19 pandemic period,” IOP Conference Series: Earth and Environmental Science, vol. 575, no. 1, p. 012011, Oct. 2020, doi: 10.1088/1755-1315/575/1/012011.

I. Zulfan, “Pelatihan Kewirausahaan Melalui Budidaya Jahe Merah bagi Warga di Kecamatan Jatinangor, Kabupaten Sumedang, Jawa Barat,” Jurnal Pengabdian Kepada Masyarakat, vol. 2, no. 4, pp. 379–381, Apr. 2018.

A. Almotayri, M. Jois, J. Radcliffe, M. Munasinghe, and J. Thomas, “The effects of red chilli, black pepper, turmeric, and ginger on body weight- A systematic review,” Human Nutrition & Metabolism, vol. 19, p. 200111, Mar. 2020, doi: 10.1016/J.HNM.2020.200111.

T. B. Azeez and J. Lunghar, “Antiinflammatory effects of turmeric (Curcuma longa) and ginger (Zingiber officinale),” Inflammation and Natural Products, pp. 127–146, Jan. 2021, doi: 10.1016/B978-0-12-819218-4.00011-0.

M. E. Yulianto, D. Handayani, A. S. Puspitarini, F. Nugraheni, and N. R. Yanti, “Pembuatan Serbuk Jahe Instan Dengan Metode Kristalisasi Guna Meningkatkan Perekonomian Warga RW.05 Kelurahan Tembalang, Semarang,” in Seminar Nasional Kolaborasi Pengabdian Pada Masyarakat, Dec. 2018, vol. 1, no. 1, pp. 44–46.

S. Soeparjono, “The Effect of Media Composition and Organic Fertilizer Concentration on the Growth and Yield of Red Ginger Rhizome (Zingiber officinale Rosc.),” Agriculture and Agricultural Science Procedia, vol. 9, pp. 450–455, Jan. 2016, doi: 10.1016/J.AASPRO.2016.02.162.

R. Rauf, H. Wijaya, and E. Tari, “Entrepreneurship education based on environmental insight: Opportunities and challenges in the new normal era,” Cogent Arts & Humanities, vol. 8, no. 1, p. 1945756, Jan. 2021, doi: 10.1080/23311983.2021.1945756.

H. Helaluddin and H. Wijaya, Analisis Data Kualitatif: Sebuah Tinjauan Teori & Praktik. Makassar: Sekolah Tinggi Theologia Jaffray Makassar, 2019.

J. Fletcher, “Ginger: Health benefits and dietary tips,” Medical News Today, Jan. 08, 2018. https://www.medicalnewstoday.com/articles/265990 (accessed Aug. 05, 2021).

J. Leech, “11 Health Benefits of Ginger: Effect on Nausea, the Brain & More,” Helatline, Mar. 19, 2021. https://www.healthline.com/nutrition/11-proven-benefits-of-ginger (accessed Aug. 05, 2021).

Reader’s Digest, Foods that harm, foods that heal : an A-Z guide to safe and healthy eating. New York: Reader’s Digest Association, 2004.

T. S. M. Rahayu, W. Purwidianti, and S. Budiningsih, “Model Pemberdayaan Wanita Kelompok PKK Kelurahan Kedungwuluh Purwokerto,” JBIMA (Jurnal Bisnis dan Manajemen), vol. 2, no. 2, pp. 125–131, Sep. 2014.

H. Y. Adinugroho, L. Mangifera, R. L. S. Putra, F. N. Rahma, C. A. Salsabila, and D. A. Martiningsih, “Dampak Wabah Covid-19 Terhadap Penjualan Jahe Merah Di Surakarta,” Jurnal Manajemen Dayasaing, vol. 22, no. 2, pp. 93–100, 2020.

I. W. Redi Aryanta, “Manfaat Jahe Untuk Kesehatan,” Widya Kesehatan, vol. 1, no. 2, pp. 39–43, Oct. 2019, doi: 10.32795/widyakesehatan.v1i2.463.

E. Viljoen, J. Visser, N. Koen, and A. Musekiwa, “A systematic review and meta-analysis of the effect and safety of ginger in the treatment of pregnancy-associated nausea and vomiting,” Nutrition Journal, vol. 13, no. 1, Mar. 2014, doi: 10.1186/1475-2891-13-20.

G. Oboh, A. J. Akinyemi, and A. O. Ademiluyi, “Antioxidant and inhibitory effect of red ginger (Zingiber officinale var. Rubra) and white ginger (Zingiber officinale Roscoe) on Fe2+ induced lipid peroxidation in rat brain in vitro,” Experimental and Toxicologic Pathology, vol. 64, no. 1–2, pp. 31–36, Jan. 2012, doi: 10.1016/j.etp.2010.06.002.

M. A. Shirvani, N. Motahari-Tabari, and A. Alipour, “The effect of mefenamic acid and ginger on pain relief in primary dysmenorrhea: a randomized clinical trial,” Archives of Gynecology and Obstetrics, vol. 291, no. 6, pp. 1277–1281, Jun. 2015, doi: 10.1007/S00404-014-3548-2.

B. Nurhadi, Suriati, Tensiska, R. A. Saputra, and N. Sukri, “The role of encapsulant materials on the stability of bioactive compounds of red ginger (Zingiber officinale Roscoe. var. Rubrum) extract powder during storage,” Food Chemistry, vol. 333, p. 127490, Dec. 2020, doi: 10.1016/j.foodchem.2020.127490.

B. Cao, X. Lv, Z. Chen, and K. Xu, “Supplementing green light under strong sunlight improves growth and functional ingredients of ginger (Zingiber officinale Rosc.) in summer,” Industrial Crops and Products, vol. 167, p. 113527, Sep. 2021, doi: 10.1016/j.indcrop.2021.113527.

S. Panyod, C.-T. Ho, and L.-Y. Sheen, “Dietary therapy and herbal medicine for COVID-19 prevention: A review and perspective,” Journal of Traditional and Complementary Medicine, vol. 10, no. 4, pp. 420–427, Jul. 2020, doi: 10.1016/j.jtcme.2020.05.004.

S. H. Mahassni and O. A. Bukhari, “Beneficial effects of an aqueous ginger extract on the immune system cells and antibodies, hematology, and thyroid hormones in male smokers and non-smokers,” Journal of Nutrition & Intermediary Metabolism, vol. 15, pp. 10–17, Mar. 2019, doi: 10.1016/j.jnim.2018.10.001.

E. Ahmadifar, N. Sheikhzadeh, K. Roshanaei, N. Dargahi, and C. Faggio, “Can dietary ginger (Zingiber officinale) alter biochemical and immunological parameters and gene expression related to growth, immunity and antioxidant system in zebrafish (Danio rerio)?,” Aquaculture, vol. 507, pp. 341–348, May 2019, doi: 10.1016/j.aquaculture.2019.04.049.

F. Mayasari and M. W. Apriliyanti, “Inovasi Teknologi Pengolahan dan Pengemasan untuk Meningkatkan Produksi Jahira di Desa Semboro, Kecamatan Semboro, Kabupaten Jember,” in Prosiding Seminar Nasional Hasil Pengabdian Masyarakat Tahun 2017, 2017, pp. 978–602.

D. Ronda, “Kepemimpinan Kristen Di Era Disrupsi Teknologi,” Evangelikal: Jurnal Teologi Injili dan Pembinaan Warga Jemaat, vol. 3, no. 1, pp. 1–8, Jan. 2019, doi: 10.46445/ejti.v3i1.125.