Optimization of Red Ginger, Alginate and Drying Time on the Characteristics of Antidiabetic Effervescent Powder Drink with Combination Design

Lemongrass has the primary compounds antioxidants of citronellal and geraniol. Lime contains antioxidants of alkaloids, phenols, saponins, tannins, steroids, and flavonoids. These ingredients can be made into functional drink powders that easy served by the foam mat drying method. The temperature and drying time influence the antioxidant content of the final product. The purpose of this study was to obtain the optimal drying temperature and time for drying lemongrass and lime to produce a high antioxidant of instant powder. This study used Response Surface Methodology (RSM). Factor 1 is the drying temperature (X1) with a lower limit of 60°C and an upper limit of 70°C, and the drying time (X2) with a lower limit of 5 hours and an upper limit of 9 hours. The responses were tested for antioxidant levels, water content, yield, and solubility. The results showed that the optimal drying temperature was 61.23°C and a drying time of 8.73 hours. Verification of optimal conditions obtained IC50 of 44.019 ppm, the water content of 8.57%, yield 27.86%, and solubility of 64.08% with a deviation of each response less than 2% or the model obtained is good. Optimal drying conditions have produced instant powder of lemongrass and lime with high levels of antioxidants.

Red ginger (Zingiber officinale var. rubrum) is one of the herbal plants that has anti-inflammatory activity. This study aims to determine the effect of red ginger fermented extract concentration on the physical quality test of nano spray gel preparation. The research method used was laboratory experimentation including fermentation process, extraction, and preparation of nano spray gel. Fermentation of red ginger powder simplisia using Trichoderma harzianum. Formulation of nano spray gel dosage form with active ingredient of red ginger fermented extract with variation of extract concentration 0% (F0); 0.25% (F1); 0.50% (F2); 0.75% (F3); and 1% (F4). Physical quality evaluation included organoleptic test, homogeneity, pH, viscosity, adhesive spreadability, spray pattern, dry time, percent transmittance and phase separation. The results showed that all formulations had good characteristics. Organoleptic tests met the criteria, all preparations were homogeneous with a pH range of 5.6-5.9, viscosity 1884-513 cps, optimal adhesive spreadability, good spray pattern, dry time less than 5 minutes, percent transmittance 98.8-99.9% and no phase separation. Statistical analysis using ANOVA showed significant differences in viscosity test (p = 0.000), dry time test (p = 0.000) and percent transmittance test (p = 0.000), while pH test (p = 0, 059) did not show significant differences. The conclusion of this study is that the concentration of red ginger fermented extract affects the physical quality of nano spray gel preparations with 1% concentration declared the most optimal. Keywords: red ginger, anti-inflammatory, fermentation, nano spray gel

In the modern era, there are changes in people's lifestyles and worsening environmental conditions which cause people to be exposed to free radicals. Free radicals can be prevented with antioxidant compounds. Binahong leaves and red ginger contain antioxidant compounds in the form of flavonoids, saponins, tannins, alkaloids, polyphenols. The product innovations that can be made wasfunctional drinks. This research aims to determine the quality, flavonoid content and antioxidant activity of functional powder drinks from binahong leaves and red ginger. This research used a quantitative descriptive research methods. Analysis of flavonoid levels and antioxidant activity in powder drinks using UV-Vis spectrophotometry. The organoleptic powder drink in F1 was brownish yellow, in F2 and F3 were yellow. F1, F2 and F3 had a sweet taste and aroma typical of red ginger with a water content of 1.375±0.051%; 1.791±0.073%; and 2.364±0.032%. The pH value in F1, F2, and F3 were 6.071±0.001; 6.274 ± 0.002; and 6.309 ± 0.001. Powdered drinks positively contained flavonoids were respectively of 4.527±0.104%; 4.678±0.050%; and 4.831±0.146%. The IC50 values for F1, F2, and F3 were respectively 97.54±1.73 ppm (strong); 72.69±0.81 ppm (strong); and 46.78±2.20 ppm (very strong). Powder drinks comply with quality requirements according to SNI 01- 4320-1996.

Menstrual pain is a problem with interferes by women in every menstrual cycle. This can interfere with the activities of women such as dizziness, nausea, stomach cramps, and productivity of women. Several non-pharmacologic treatment can help reduce menstrual pain such as giving cinnamon and red ginger. The purpose of this study was to compare the effectiveness of cinnamon powder and red ginger to decrease menstruation in adolescents with primary dysmenorrhea.
 This type of research is a quasi-experimental type of time series design. The sample in this study were all first semester female students in the Nursing Study Program at the Lubuk Pakam Medistra Health Institute who experienced primary dysmenorrhea as many as 28 people. The sampling technique used is simple random sampling. In this study there were two groups, namely the control group with the administration of ginger powder while the intervention group with the administration of cinnamon powder. The process was given an intervention for 3 days and the use of the research instrument to measure menstrual pain was the Numeric Rating Scale (NRS). Data analysis used independent t-test and Repeated Measured Anova test.
 The results showed that there was a difference in mean pain before and before cinnamon powder at 24 hours of intervention after (p<0.001) while red ginger drink powder showed no significant difference in mean pain before and before the intervention in the first 24 hours of intervention (p = 0.112). However, at 48 hours and 72 hours of intervention for the two groups, there was a significant difference in the decrease in mean menstrual pain in primary dysmenorrhea (p<0.001).
 Cinnamon drink powder is more effective than red ginger drink powder in reducing primary dysmenorrhea menstrual pain. Cinnamon and red ginger can be used as an effective non-pharmacological treatment intervention and obtained as a treatment for primary removal. Midwives can educate and apply the intervention of cinnamon and red ginger drinks to adolescents with primary dysmenorrhea.

Ginger is one of Indonesia's most abundant and widespread cultivated plants and is widely used in people's daily lives as a raw material and additive in the manufacture of food and beverages. One type of ginger that is in great demand in the herbal beverage industry is red ginger. The bioactive compounds found in ginger include 6-gingerol, 6-paradol, 6-methylshogaol, 8-methylshogaol, 8-gingerol, 10-gingerol and 6-shogaol. Red ginger contains various bioactive compounds with pharmacological effects such as analgesic, anti-inflammatory, anti-cancer, antioxidant and cardiotonic effects. Scanning Electron Microscopy (SEM) is a microscopy technique used to produce high-resolution images of the surface of an electron sample. This study aimed to analyze the porosity of red ginger powder against variations in temperature and sugar content. The temperatures were 80 and 90°C with a sugar content of 60 and 100%. The results showed that the increase and decrease in the percentage of porosity values were caused by differences in temperature variations applied to the crystallization process. The rate of red ginger powder's porosity that approaches the fresh red ginger rate is red ginger powder at 80°C and 60% crystallization agent. The research results contributed to the characteristics of the materials used and the development of red ginger drink powder products.

CV Sari Sehat is an SME that produces herbal products such as instant powdered drinks, simplicial, and powdered tea. CV Sari Sehat wants to increase the value of its red ginger commodities through innovation. Currently, the processed red ginger products offered by CV Sari Sehat are only instant drink powder and tea powder, which is why they are seeking to develop new processed red ginger products. Product development is to be carried out by making red ginger jelly candy in the form of thin layers, namely Ginger Leather Candy (GLC). The development process will follow an engineering design approach. This method’s phases include exploration, problem definition, ideation, prototype development, and validation. The best formulation for the GLC product contains ingredients such as water, red ginger extract, pectin, granulated sugar, brown sugar, corn sugar syrup, citric acid, and icing sugar as product coatings. Chemical testing shows that GLC has a moisture content of 15.2%, ash content of 1.5%, sucrose of 46.42%, and reducing sugar of 10.94%. The antioxidant and antimicrobial activity of this GLC product is categorized as weak, with an antioxidant activity value of 177.059 μg/ml and an inhibition zone of 2 mm. However, the organoleptic test results indicate that consumers like this GLC product, with an overall average level of consumer liking of 3.95/5.

The research on making empon-empon microcrystals is expected to make it easier for people to consume healthy drinks because of their more practical. This study also aims to determine the effect of ginger varieties used in the manufacture of empon-empon microcrystals on water content, total dissolved solids, and hedonic tests on taste, color, aroma, and aftertaste. The experimental design that will be used in this study is a Completely Randomized Design (CRD) with one variable consisting of three levels, namely ginger varieties (big ginger, red ginger, and small ginger). The experiment was repeated 6 times, so 18 experimental units were obtained. Determination of the best sample using the scoring method. The best samples were analyzed for total sugar content and antioxidant activity using UV Visible spectrophotometer DPPH method. The results showed that the different varieties of ginger had a significant effect on the aroma, taste, and aftertaste of the empon-empon powder drink. Differences in ginger varieties had no significant effect on the color, water content, and total dissolved solids of empon-empon powder drink. The best sample was the empon-empon powder drink using ginger emprit which had a reducing sugar content of 1.3133%, disaccharide content of 63.2125%, a total sugar content of 64.5258%, IC50 value for antioxidant activity of 78.01 µg/mg, the water content of 3.90%, total dissolved solids was 67.85%, the color attribute preference test value was 4.30, the aroma was 2.50, the taste was 3.92, and the aftertaste was 3.81.

Introduction: Covid-19 is a disease that must be watched out for because of its relatively fast transmission and has a mortality rate that cannot be ignored and there is no definitive therapy. The body's immune system is important for maintained in this covid-19 era, in addition to consuming adequate nutrition, regular rest, supplements that contain lots of vitamin C and good sources of antioxidants for consumption. The purpose of this research is to make red ginger powder drink to improve the immune system.
 Methods: Experimental Research conducted at the Traditional Medicine Laboratory, Pharmacy Study Program, Undergraduate Program, Aufa Royhan University.
 Results: Based on the water content test that the water content in ginger powder is 1.30%. As well as the Organoleptic Test Conducted, Panelists Liked Red Ginger Powder Drink.
 Conclusion: Antioxidants in Red Ginger Can Boost the Immune System

Pain that comes with primary dysmenorrhea during menstruation often interferes with daily activities. Many dysmenorrhea sufferers do not understand how to control the pain that comes and many also use analgesic drugs in each menstrual period. Consumption of red ginger drinks and acupressure can reduce menstrual pain during primary dysmenorrhea. Provision of health education by utilizing non-pharmacological therapies, namely red ginger powder drink and acupressure for women of childbearing age can empower women to manage menstrual pain which will always be there every month. The purpose of this community service is to increase the knowledge and understanding of women of childbearing age in dealing with primary dysmenorrhea. The activity was carried out at the student dormitory of the Nutrition Study Program, Faculty of Public Health Medistra Institute of Health Lubuk Pakam. The partners in this dedication were 45 students in the first semester of the Nutrition Study Program, Faculty of Public Health, Medistra Institut of Health Lubuk Pakam. Implementation of activities begins with planning, implementation and evaluation. The educational method used is lectures and demonstrations with data collection starting from the pretest and posttest. The results of education in this activity before it was carried out the average of respondents who had good knowledge was 31.12% and after education it increased to 95.55 respondents who had good knowledge. The education implementation was going well, the respondents seemed to listen well and actively asked questions during the question and answer session. Health education is one of the activities that can increase the level of knowledge in women of childbearing age regarding the management of primary dysmenorrhea consuming red ginger drinks and doing acupressure during menstrual periods.

Red Ginger is used by the community as an herbal medicine that serves to increase endurance and is able to overcome sore throat, flu and fever as well as stomach disorders. The increasing public interest in consuming red ginger, especially during the Covid-19 pandemic was be an opportunity for small business owner to make processed products made from ginger with economic value, namely herbal drinks in the form of instant powder. The purpose of this Community Service activity was to provide training on Financial Management and Digital Marketing as an effort to increase business income for instant ginger powder drinks at IKM Papua Muda Kreatif. The methods used in this community service activity were the speech, discussions and training on financial management, making simple financial reports, digitalization marketing strategies and the use of social media to support promotional and marketing activities. The result of this community service activity that IKM Papua Muda Kreatif was able to make simple financial reports and utilize digital marketing as a marketing strategy to increase business income.

Dragon fruit skin ginger powder drink is a nutritious beverage that combines the health benefits of ginger and dragon fruit. This blend results in a drink packed with antioxidants, vitamins, and other essential nutrients. Ginger is renowned for its anti-inflammatory properties and immune-boosting effects, while dragon fruit is rich in vitamin C, fiber, and antioxidant compounds. The objective of this initiative is to promote the utilization of red ginger and dragon fruit peel in creating processed healthy beverages. It aims to enhance community knowledge and skills in transforming ginger and dragon fruit peel into nutritious drinks, as well as to create entrepreneurial opportunities within the community. The approach involves providing counseling sessions. As a result of this activity, there has been an emergence of ideas and motivation in producing JAKUNA instant powder drinks, following increased training subsequent to counseling on the production of such beverages.

Effervescent powder formulations combining red ginger (Zingiber officinale var. rubrum) extract and honey were developed and evaluated for their physical, chemical, and antibacterial properties. The formulations were prepared using wet granulation method, and their organoleptic properties, moisture content, flow characteristics, dispersibility, foam height, pH, and hedonic responses were assessed. Additionally, the antibacterial activity of the formulations against Streptococcus pyogenes was evaluated using agar diffusion method. The results showed that the formulations exhibited variations in color, odor, taste, and physical form, with formulation F3 containing 10% red ginger extract demonstrating the best sensory attributes. All formulations met the moisture content and flow time criteria, indicating good stability and handling properties. They also displayed rapid dispersibility and proper foam height upon dissolution. The pH values fell within the acceptable range for consumption. However, none of the formulations showed significant antibacterial activity against Streptococcus pyogenes. Further optimization may be required to enhance the formulations' antibacterial efficacy.

This study aims to evaluate the cholesterol-lowering effects of turmeric (Curcuma domestica) in an effervescent powder drink formulation to prevent atherosclerosis. The effervescent preparation was produced using standard effervescent techniques, with organoleptic tests revealing an orange color, the characteristic aroma of turmeric, and a slightly sweet taste. The formulation’s pH was approximately 5.9, with a flowability test result of 14 seconds, a powder angle of repose of 30°, and a dissolution time of 4 minutes and 20 seconds. Curcumin shows potential as an anticholesterol as a preventive measure of atherosclerosis disease through molecular docking testing using autodock-vina. Qualitative test on turmeric effervescent with Sprektrofotometer UV-VIS, Scanning Electon Microscopy (SEM) and Fourier Transform Infrared Spectroscopy (FTIR). Cholesterol testing was conducted on mice induced with cholesterol using margarine over a one-week period, resulting in increased cholesterol levels of maximum 290 mg/dL. Following administration of the converted turmeric dosage, cholesterol levels significantly maximum decreased in the first week to 165 mg/dL. By the second week, further reductions were observed, with cholesterol levels maximum dropping to 143 mg/dL. These results suggest that turmeric effervescent formulation exhibits promising cholesterol-lowering properties and may contribute to the prevention of atherosclerosis

Dahlia Farmers Group has been engaged in the traditional instant powder drink industry, namely ginger. Of the various kinds of health drinks that this farmer group has produced, instant drink products are made from ginger, increasing sales every year. Currently, the Dahlia Farmers Group still has limitations in carrying out activities related to product marketing. This limitation impacts the lack of knowledge of producers regarding the marketing of instant red ginger powder. There are 3 (three) channels occur in the instant marketing of ginger powder in Mpanau Village, Sigi Biromaru District, Sigi Regency: Channel I: Producer Trader Consumer Retailer, Channel II: Consumer Online Producer, Channel III: Consumer Producer. Margin obtained from these three channels: First channel I: The margin earned in this channel is Rp.25,000,-/pack, Channel II: The margin obtained in this channel is Rp.15,000,-/pack. Channel III: Margin earned in this channel is Rp. 0,/pack. The Total Marketing Margin obtained in these three channels is Rp. 40,000.

Effect of Functional Red Ginger and Cocoa Powder Drink on Mice’s Immune Response