Abstract
Ginger (Zingiber officinale var Amarum) is widely used as raw material for essential oil production in Indonesia and contain high functional compounds. After producing essential oil, distillation leave less valuable spent ginger. This research was conducted to determine the bioactive compounds remained in aqueous extract of the spent ginger. The extracts were produced at various combination of temperature (55, 75, 95°C) and duration (15, 30, 45 minutes). The extract composition was observed using Gas Chromatography - Mass Spectrometry analysis. The temperature and time of maceration extraction affected the content of compounds in spent ginger aqueous extracts. The extracts contained four largest components of α-curcumene, α-zingiberene, β-sesquiphellandrene and β-bisabolene. The aqueous extracts from spent ginger contained the compounds which may contribute to distinctive flavor of ginger and also bioactive function.
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