Abstract
Red Ginger is a natural ingredient including to spice that contain starch 40-60 % weight. Application of red ginger usually it is taken its extract or to taste of traditional food. The purpose of this research is to know the influence of settling time, the red ginger and solvent ratio, and the temperature of the solvent in the production process of red ginger starch. We hope to get the best condition to get the highest starch yield. The process of making red ginger starch begins with peeled, then washed, shredded, filtered and precipitated. Starch ginger dried by the sun's heat. The best result was obtained at 1 hour sedimentation time with red ginger starch yield 13,3%, red ginger and water ratio 3: 5 (g / g) with yield of red ginger 15,69% and temperature of solvent at 25 ᵒC with yield of red ginger starch 11.17%.
Highlights
Indonesia is an agrarian country which rich of natural wealth
The use of red ginger starch can make food products produced as one type of functional food, because it contains bioactive components that can give a positive effect on the function of human metabolism (Hartati, 2012)
The stage of making red ginger starch begins with the collection of raw material
Summary
Indonesia is an agrarian country which rich of natural wealth. But we still import some of food commodities caused by the growth population with no increase in food production (Pangesti, 2009). One type of tubers are quite a lot in Indonesia is red Ginger (Zingiber officinale var rubrum). Effect of settling time to the value of red ginger starch yield. By utilizing red ginger starch (Zingiber officinale var rubrum) is expected to increase food diversification in Indonesia. It can provide added value for instant ginger entrepreneurs. The use of red ginger starch can make food products produced as one type of functional food, because it contains bioactive components that can give a positive effect on the function of human metabolism (Hartati, 2012). Ginger processing in the form of starch is one way of preserving the harvest, increase the shelf life and maintain or improve the quality of nutritional value (Sugiarto et al, 2007)
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