Ginger Beverage Research Articles

Pengaruh Pemberian Aromaterapi Lemon dan Minuman Jahe Terhadap Pengurangan Emesis Gravidarum pada Ibu Hamil Trimester I

Emesis gravidarum, or excessive nausea and vomiting during early pregnancy, is a common issue frequently experienced by pregnant women. Most cases of pregnancy-related nausea and vomiting can be managed through outpatient care and the use of sedatives and anti-emetics. However, the treatment of hyperemesis gravidarum, a more severe form of pregnancy-related nausea and vomiting, can be approached both pharmacologically and non-pharmacologically. One non-pharmacological approach involves the use of aromatherapy with lemon essential oil and the consumption of ginger-infused beverages. This study aims to analyze the effects of lemon aromatherapy and ginger beverage consumption on reducing emesis gravidarum symptoms in first-trimester pregnant women at the Kaubun Health Center. The research employs a Pretest-Posttest without Control Group design, with a sample of 30 first-trimester pregnant respondents. Statistical analysis using the Wilcoxon test reveals a significant difference in the reduction of emesis gravidarum symptoms between the group receiving lemon aromatherapy and the group consuming ginger beverages, with a p-value of 0.001. Based on these findings, it can be concluded that the administration of lemon aromatherapy and ginger beverage consumption has a positive impact on reducing emesis gravidarum symptoms in first-trimester pregnant women. This non-pharmacological approach can be an effective alternative for managing emesis gravidarum during early pregnancy.

Pelatihan Pembuatan Gula Semut Aren dan Jahe Instan di Desa Botosari, Paninggaran, Pekalongan

Palm sugar is one of the sweateners which is commonly found in Indonesia. People of Gunung Surat, Botosari Village, Paninggaran, Pekalongan Regency have traditionally produced palm sugar, but the palm sugar is still low quality and sold in bulk. This condition makes the selling value of palm sugar to be low. The aim of the training on making palm sugar and instan ginger beverage was to provide knowledge for the public about the diversification of palm sugar products with high selling value. The implementation of this training was to deliver material and practice of making products. The results of this training was the people of Gunung Surat, Botosari Village, especially members of the palm sugar IKM, know the process of making palm sugar and instant ginger beverage. Through making diversification of palm sugar products, it is expected to be able to increase the income and welfare of the local community.

Hyperthermic Effect of Ginger (Zingiber officinale) Extract-Containing Beverage on Peripheral Skin Surface Temperature in Women.

Ginger is known to warm the body. Therefore, we conducted a placebo-controlled crossover trial to investigate the hyperthermic effect of a palatable ginger-containing beverage in healthy women with cold-sensitive extremities. Six women drank 280 mL of 0.07% ginger extract-containing or placebo beverage in a temperature-controlled room (21°C). Their palm temperatures were measured as measure of surface body temperature using a thermographic camera before intake and every 10 min after intake for 60 min. Palm temperature increased immediately following intake of the ginger and placebo beverages. However, palm temperature following intake of the ginger beverage increased for 20 min, while palm temperature following placebo intake decreased again after 10 min. The increased palm temperature following ginger intake was maintained significantly longer than after placebo intake (p < 0.05). In response to a questionnaire, some subjects answered that their increased body temperature was maintained after drinking the ginger beverage. Ginger extract-containing beverage may thus improve cold sensitivity.

ANALISIS BREAK EVENT POINT (BEP) SEBAGAI ALAT PERENCANAAN LABA PADA INDUSTRI MINUMAN KESEHATAN ( STUDI KASUS : JAHE INSTAN PUTRI KELURAHAN TIMUR INDAH KOTA BENGKULU )

Break Event Point (BEP) Analysis or break-even analysis is a technique for studying the relationship of total cost, expected profit and sales volume. Through the break-even point analysis the company's can make a planning profit in order to obtain information about how much sales could be increased or decreased so the company does not lose. The purpose of this study is to investigate how the production and sales of instant ginger princess in order to achieve the BEP and to investigate the use of BEP analysis in relation to the profit planning. This study uses a case study in health instant ginger beverage industry, located in Kelurahan Timur Indah Kota Bengkulu. The study was conducted in August 2012 that used are primary data and secondary data. Primary data taken based on interviews and observations by questionnaire, while secondary data taken based on the study of literature and the internet. Analytical technique used is the analysis of BEP followed by calculation of profit planning using the analysis of cost-volume-profit. Based on the survey results revealed that the health drink industry of ginger instant of Putri in Kelurahan Timur Indah Kota Bengkulu should produce instant ginger at 1,887.37 kg per year to reach the BEP with a sales value of Rp. 94,368,000, - per year. The results of the BEP analysis related to profit planning used Cost- Volume-analysis equation where this health drink industry can be increased from Rp. 31,631,333.33 to Rp. 40,000,000.- by increasing of the sales volume from 2,520 kg per year to 2,683.53 kg. Based on calculations that the instant ginger of Putri is quite profitable with a value gain Rp. 31.631.333,33, - per year. Profit planning can be done by considering the profit margin of safety calculation, where the company was only able to decrease the volume of sales by 29.78% in order not to suffer any loss.Keywords : BEP, profit, Margin of safety

Studies on effect of irradiation on functional properties of two ready-to-drink appetizer beverages and their shelf lives

Purpose – The purposes of this paper are to extend the shelf life of juice/fluids and reduce the thermal damage of their functional components. Thermal processing is a universal method used to extend the shelf lives of juice/fluids. However, combination processing thought to be beneficial in extending the shelf life with least possible thermal damage. The shelf life of the two thermally processed appetizer beverages, i.e. ginger beverage and karpurvalli beverage was established up to six months. Design/methodology/approach – Both appetizer beverages were processed using irradiation in combination with heat treatment. A short thermal treatment at 95°C for 5 minutes was given to the bottled beverages, and these were then irradiated with different dosages of 1, 2 and 3 kGy. The samples were stored at room temperature (18-33°C), as well as at 37°C and periodically analysed for changes in pH, acidity, TSS, browning index, antioxidant activity and gingerol/carvacrol contents and for their microbiological quality. Findings – The results revealed that in both products, the antioxidant activity and the gingerol/carvacrol content reduced, making these microbiologically safe up to eight months. However, combination of irradiation was not found suitable for the appetizer beverages due to more than 50 per cent losses in the functional components. Research limitations/implications – The combination of thermal and irradiation processing was effective to ensure microbial safety and extend the shelf life of beverages. However, it may not be suitable for preserving all functional properties. Originality/value – The outcome is result of original work done, and information provided can be a preamble to the researchers targeting improved stability of functional beverages.

Soybean, mango and ginger beverage: nutritional information, sensory evaluation and consumption intent

The consumption of soybean has been associated with beneficial effects on the state of human health. By associating mango and ginger with the water soluble soybean extract, a beverage endowed with good sensory qualities and good nutritional value is obtained. The objective of this work was to promote soybean as a healthy food among adolescent and adult patients of an university hospital by inviting them to sensory trials of a drink formulated with water soluble soybean extract, mango pulp and ginger extract. Other objectives were to establish the nutritional facts concerning this drink and survey the consumption intention of subjects. Two groups, each with 125 individuals, one consisting of adolescents and one consisting of adults, took part in this study by filling in a questionnaire. The results revealed that the beverage showed higher nutritional value than pure water soluble soybean extract, that it was more appreciated by adolescents than adults, and that its future consumption intention was higher among teenagers. Keywords: Juices; Soybeans; Fruit; Mangifera; Ginger. Revista HUPE, Rio de Janeiro, 2015; 14(1): 18-26 doi: 10.12957/rhupe.2015.16216

Effect of sterilization methods on ginger flavor beverage assessed by partial least squares regression of descriptive sensory analysis and gas chromatography–mass spectrometry

Ginger flavor beverages (GFBs) were sterilized using different methods including ultra-high-temperature sterilization (UHT) (135 °C, 5 s), atmospheric pressure sterilization (AP) (95 °C, 30 min), and high-pressure sterilization (HP) (121 °C, 15 min). Comparative study of flavor among beverages from different sterilization methods was performed using quantitative descriptive sensory analysis and electronic nose (EN) and gas chromatography–mass spectrometry (GC–MS). Seven attributes (fruity, floral, gingery, piquant, sweet, sour, and cooked) were selected to assess ginger beverage flavors. The odor profile features of GBFs from different sterilization methods were determined by EN, and fifty-nine volatile compounds were detected by GC–MS. Partial least squares regression (PLSR) was performed to analyze the correlation among data of quantitative descriptive sensory analysis, GC–MS data, and EN responses of GFBs. The results showed that nine volatile compounds, (E,E)-α-farnesene, eucalyptol, l-linalool, borneol, citronellol, β-bisabolol, geranial, bornyl acetate, and neryl acetate, had significant positive contribution to gingery note, and further, PLSR showed that AP was the most beneficial method to preserve these important volatile compounds. Conclusively, AP was chosen as the most favorable method for sterilization of clarified GFBs.

Antioxidant properties of cold and hot water extracts of cocoa, Hibiscus flower extract, and ginger beverage blends

Beverages with bioactive compounds are consumed for their food value, thirst quenching ability and the health benefit they confer on consumers. Hot and cold cocoa:Hibiscus-flower-extract:ginger beverages were prepared in the laboratory. These ready-to-drink beverages were evaluated nutritionally for their antioxidant properties. The cold and hot water extracts of the beverages contained total phenolic content ranging from 11.61 to 22.01mg GAE/g; the ferric reducing property ranged from 10.84 to 26.88mg/g, while the vitamin C content ranged from 1.77 to 4.82mg/g. The DPPH inhibition by the cold and hot water extracts of the beverages ranged from 38.60 to 87.53%. The ABTS scavenging ability was the lowest in the ginger extract with no significant differences among the other blends. Both 100% cocoa and 100% Hibiscus-flower-extract have high antioxidant properties and their combined effect increased the free radical scavenging potentials of the beverages. The cocoa–zobo–ginger beverage mixtures all have complimentary effect thus possessing high antioxidant activities.

Ginger consumption enhances the thermic effect of food and promotes feelings of satiety without affecting metabolic and hormonal parameters in overweight men: A pilot study

Evidence suggests that ginger consumption has anti-inflammatory, anti-hypertensive, glucose-sensitizing, and stimulatory effects on the gastrointestinal tract. This study assessed the effects of a hot ginger beverage on energy expenditure, feelings of appetite and satiety and metabolic risk factors in overweight men. Ten men, age 39.1±3.3 y and body mass index (BMI) 27.2±0.3kg/m2, participated in this randomized crossover study. Resting state energy expenditure was measured using indirect calorimetry and for 6h after consumption of a breakfast meal with or without 2g ginger powder dissolved in a hot water beverage. Subjective feelings of satiety were assessed hourly using visual analog scales (VAS) and blood samples were taken fasted and for 3h after breakfast consumption. There was no significant effect of ginger on total resting energy expenditure (P=.43) or respiratory quotient (P=.41). There was a significant effect of ginger on thermic effect of food (ginger vs control=42.7±21.4kcal/d, P=.049) but the area under the curve was not different (P=.43). VAS ratings showed lower hunger (P=.002), lower prospective food intake (P=.004) and greater fullness (P=.064) with ginger consumption versus control. There were no effects of ginger on glucose, insulin, lipids, or inflammatory markers. The results, showing enhanced thermogenesis and reduced feelings of hunger with ginger consumption, suggest a potential role of ginger in weight management. Additional studies are necessary to confirm these findings.

OPTIMIZATION OF GINGER-BASED READY-TO-DRINK APPETIZER BY RESPONSE SURFACE METHODOLOGY AND ITS SHELF STABILITY

Ginger is traditionally used in culinary for its flavor and pungency. It is also used as carminative, stimulant and for its antiemetic properties due to gingerols and shogaols. Appetite loss is one of the problems faced at high altitudes, and the appetizers based on ginger are useful for appetite stimulation. A ready-to-drink appetizer ginger beverage has been developed by using response surface methodology. The sensory score, acidity and °Brix were the responses in the central composite designs of experiments with three independent variables. The ingredients ginger and lemon were suitably processed. The optimized composition of ingredients was processed further through blending and in-pack pasteurization. The appetizer had 1.2 mg/100 mL vitamin C and 8 mg/100 mL total pungency. The beverage packed in polypropylene bottles had a shelf life of 6 months both at ambient conditions (18–33C) as well as at 37C storage. PRACTICAL APPLICATIONS The appetizing beverage from ginger has excellent sensory properties and has shelf life of 6 months. The product has no chemical preservatives, is suitable for easy scale-up and marketing because of its simple technology, appetizing and antiemetic properties due to its ingredients and shelf life. In addition, it has antioxidant potential, vitamin C and has no fat. The sweet taste and appetizing properties can make it a widely acceptable beverage in general and at high altitude, in particular.

Appetizer administration stimulates food consumption, weight gain and leptin levels in male Wistar rats

Appetizers based on different spices/herbs are highly acceptable but evaluation of their functionality needs more attention. The present study, investigated the effects of appetizers on food consumption, weight gain, and leptin levels in male Wistar rats. Three appetizers, namely ginger beverage, ajowan beverage, and karpurvalli beverage were administered to groups of rats. The fasting leptin levels ranged from 0.75 to 2.5 ng/ml, while weights were in the range of 147–201 g. Decreased (3.4–10.8%) leptin levels following the consumption of appetizers indicated their appetizing effect, with a greater reduction ( p < 0.05) for ginger beverage and karpurvalli beverage. Weight gain after 10 days was 7.68% in the control group whereas it was 11.20 and 13.26% in rats fed with ginger and karpurvalli beverages, respectively. However, food consumption was higher in all the appetizer groups than in the controls.

Microbiological assessment of probioticated ginger‐based beverages

PurposeThe need for production of more health‐promoting and affordable drinks prompted the idea of incorporating probiotic bacterial isolates into ginger‐based beverages. The purpose of this paper is to evaluate the viability of two probiotic bacterial isolates (Lactobacillus plantarum and Lactobacillus bulgaricus) in ginger and ginger with garlic beverages and to determine in vitro inhibition of Escherichia coli NCIB 85 and Staphylococcus aureus NCIB 8586 (common food‐borne pathogens) by the probiotic beverages.Design/methodology/approachInoculation of sterilized ginger‐based beverages with isolated Lactobacillus strains was carried out and subsequently stored at ambient temperature (27 ± 1°C) and refrigeration temperature (4 ± 1°C) for four weeks. Lactic acid bacteria count of each probioticated sample was determined at intervals using standard method. In vitro inhibition of the food‐borne pathogens by the probiotic beverages was determined with broth culture method.FindingsResults revealed the log count of Lactobacillus plantarum in the ginger beverage to be from 9.11 to 8.09 and 7.82 cfu/ml at ambient and refrigeration temperatures, respectively, at the fourth week of storage. Log count of Lactobacillus bulgaricus also ranged from 7.68 to 2.25 cfu/ml after four weeks of storage at ambient temperature while it remained at 5.57 cfu/ml after three weeks of storage at refrigeration temperature. L. bulgaricus however, failed to survive beyond three weeks in refrigerated storage. Similar trend of viability was exhibited in ginger with garlic beverage. Probiotic ginger, and ginger with garlic beverages inhibited the growth of E. coli and S. aureus to varying degrees during the period of storage.Originality/valueGinger‐based beverages could therefore be used as carriers of probiotic bacteria and thus serve as health drinks for consumers of different socio‐economic strata.

The Influence of Arabic Gum on the Quality of Instant Ginger (Zingiber officinale Roscoe)

nstant ginger was traditionally made by crystallizing ginger extract and sugar. The product was easily reconstituted into ginger beverage by dissolution in warm water. The atsiries on this beverage would refresh and warming the body. Unfortunately, the atsiries are unstable during storage. The research is aimed to study the influence of arabic gum on the stability of the product. The method being used was complete random design with two replications. The concentration of the arabic gum was 0, 0.02, 0.04, 0.06 and 0.08%. The parameter being analyzed were moisture content, ash content, total soluble solute, viscosity, and sensory (aroma, color, viscosity, solubility and taste). The result showed that addition ofArabic gum would influence all of the parameters except solubility, color and taste. The best formula was obtained by the addition of 0.04% Arabic gum with the following criteria: ginger strong – ginger stronger aroma, yellowish brown color, slightly viscous, slightly soluble, sweet and slightly warm taste, moisture content 4. SS%, ash content 3.95%, total soluble solute 49.43%and viscosity 21.70 cps. For all criteria the preferences are like moderately.