The Potential of Local Ginger as Antioxidant on Full Fat Mayonnaise

Alief Rahmania Safitri,Herly Evanuarini,Imam Thohari

doi:10.21776/ub.jitek.2019.014.02.3

Alief Rahmania Safitri, Herly Evanuarini + Show 1 more

Open Access

https://doi.org/10.21776/ub.jitek.2019.014.02.3

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Abstract

The aims of this study were to investigate the potential of local ginger for natural antioxidants on full-fat mayonnaise. The used materials were sunflower oil, vinegar, egg yolk, white pepper, salt, sugar, mustard, and local ginger extract. The study was done by using laboratory experimental with Nested Completely Randomized Design with 2 factors and 3 replications. The first factor was used three ginger varieties, namely elephant ginger/(Zingiber officinale var. Roscoe) (G), red ginger (M)/(Zingiber officinale var. Rubrum) and emprit ginger (E)/(Zingiber officinale var. Amarum). The second factor was the addition levels, which were 0.5% (a), 1% (b) and 1.5% (c). The observed variables include pH, viscosity, moisture content and antioxidant activity (IC50). Data were analyzed by using analysis of variance. The result showed that the used different ginger material and different levels of addition did not give significant effect (P>0.05) on pH analysis and gave highly significant effect (P<0.01) of the antioxidant activity, viscosity and moisture content. The study could conclude that mayonnaise added with red ginger showed physicochemical properties better than added with emprit ginger and gajah ginger. In addition, the best result was found in 1.5% ginger addition of each ginger variety in terms of physicochemical qualities of the mayonnaise.

Highlights

Mayonnaise is an emulsion product made from egg yolk, vinegar and vegetable oils (Liu et al, 2007)
Local ginger in Indonesia consists of three varieties, as red ginger (Zingiber officinale var Rubrum), emprit ginger (Zingiber officinale var Amarum) and elephant ginger (Zingiber officinale var Roscoe) (Rialita et al, 2015)
Local ginger in Indonesia can used as natural antioxidant and can increase the physicochemical quality of mayonnaise and can be used as functional food

Summary

INTRODUCTION

Mayonnaise is an emulsion product made from egg yolk, vinegar and vegetable oils (Liu et al, 2007). Ginger content an antioxidant compound and has function to prevent free radical which can prevent degenerative disease. The main component of ginger as antioxidants were gingerol, shaogaol, curcumin and diaryleptanoids which can prevent anti-inflammatory, anti-fat, antitumor and anti-pain (Kumari et al, 2014). The antioxidant content of elephant ginger in the amount of 79,19% (Purnomo et al, 2010). Local ginger in Indonesia can used as natural antioxidant and can increase the physicochemical quality of mayonnaise and can be used as functional food. Mayonnaise is vulnerable product against lipid oxidation because fat and lipid content more than 70%. Antioxidant added from ginger varieties needs to be added to mayonnaise. The aims of this research to determine the potential of local ginger with different concentrations to full-fat mayonnaise. Mayonnaise with date palm oil as antioxidant (Amany et al, 2010), mayonnaise with ginger flour (Kiskh et al, 2013), mayonnaise added with aromatic plant such as lavender, thyme, rosemary as antioxidant (Gallego et al, 2013) and mayonnaise with cocoa butter as antioxidant (Mohamad et al, 2019)

MATERIALS AND METHOD

Methods

AND DISCUSSION

Findings

CONCLUSION