Ginger Candy Research Articles

Training and Assistance in Making Ginger Basic Ingredients-Healthy Candy in Increasing Family Income

The people of Peniti Besar Village, Segedong District, Mempawah Regency, are aware of planting various spice plants, including ginger. So far, ginger is used as a spice in dishes and drinks or sold as fresh ginger with low selling value. This service activity aims to improve community knowledge and skills in processing ginger as a health candy that can be used as a business opportunity to increase family income. The method used is training in material delivery, discussion, and practice of making ginger candy. Partners as training participants were P.K.K. members, totaling 25 people. The evaluation results showed that partners welcomed the training activities. The knowledge and skills of the community-made ginger candy increased by 86.64%, from 13.36% (before attending the training) to 100% (after attending the training). People want to make ginger candy (100%) and sell it (92%) so that it can increase family income.

GINGER CANDY CONSUMPTION AND ITS IMPACT ON FIRST TRIMESTER NAUSEA

Pregnancy brings changes to a woman's body, including in the digestive system which can cause nausea and vomiting, which generally occurs in the first trimester. Morning sickness is a common complaint in pregnancy, but there are also more severe conditions, such as hyperemesis gravidarum. Treatment for nausea and vomiting can be done with pharmacological or non-pharmacological therapy. Ginger, with its antiemetic properties, is a popular choice. Ginger candy is an effective way to consume ginger to reduce nausea and vomiting in first trimester pregnant women. Ginger steeping has also been proven effective in reducing symptoms of nausea and vomiting in first trimester pregnant women. This study aims to analyze the effect of giving ginger candy on nausea and vomiting in pregnant women. This research is a national literature review that was searched using Google Scholar with the keywords "nausea, vomiting", "ginger candy", and "pregnant women". Next, 5 national articles were selected. From all the articles it is known that there is an effect of ginger candy on reducing the level of nausea and vomiting in pregnant women.

Packaging design for ginger leather candy in a small medium enterprise : a design thinking approach

Abstract A small medium enterprise is developing a new marketable ginger product differentiation. The proposed product will be made in the form of ginger candy. The ginger candy design was developed in order to find Products need to be made of suitable packaging and packaging labels so that the product can be marketed. This project aims to produce packaging designs that have the ability to protect products from producer to consumers. The method used is engineering design approach which includes the stages of exploration, problem verification, ideation, prototipe development, and prototipe validation. The new ginger product produced is in the form of soft ginger candy, namely ginger leather candy. The results of the design applied to the ginger leather candy product are using PP plastic material which is sealed with an impulse sealer tool as primary packaging, with secondary packaging pouch with zip-lock aluminum foil. On the front of the secondary packaging is affixed with a label displaying product information in accordance with the BPOM label rules.

Effectiveness of Giving Ginger Candy to Pregnant Women With Hyperemesis Gravidarum In The First Trimester At The Bontonompo II Gowa Community Health Center

Effectiveness of Giving Ginger Candy to Pregnant Women With Hyperemesis Gravidarum In The First Trimester At The Bontonompo II Gowa Community Health Center

Improving the Life Skills of Aisyiyah Members in Mergangsan District through Ginger Candy Training

Ginger is one of the spices that is widely known by the public. Apart from producing flavor in various food products, ginger is known to be rich in properties and easy to cultivate. Efforts to increase the ability of the post-COVID-19 community to increase income by utilizing the yard for planting ginger and other spices have not been maximized due to a lack of public knowledge about processing plant products. Branches in the Mergangsan PCA environment have a great opportunity to contribute to improving the life skills of Aisyiyah branch mothers to process ginger from their yards into products of economic value. The results of the activity showed that there was an increase in the knowledge and insight of women members of Aisyiyah in the Mergangsan District regarding the processing of plant products. The high level of participation and seriousness of Aisyiyah mothers, or 92%, helped to increase the knowledge of Aisyiyah women's members by 96%. Candy products made by trainees have aromas, tastes, and textures that are as expected. Based on monitoring results, as many as 70% of participants after attending the training had tried processing ginger into candy. This indicates that training has high effectiveness and can become an embryo for productive household-scale businesses

PKM ALAT PEMERAS JAHE BAGI USAHA MINUMAN KESEHATAN “MBA IMA”

The development of processed products from ginger has recently begun to grow, especially with the presence of the Covid 19 virus which has an impact on all countries, especially for Indonesia. Preparations made from ginger and other spices are believed to maintain stamina for the human body. Processed products from ginger ranging from ginger wedang, ginger candy and instant ginger. Some of the benefits of instant ginger for health include warming the body, relieving colds, reducing menstrual pain and many other uses. Some types of ginger that are commonly developed in Indonesia include red ginger, small and large white ginger. With the different characteristics and benefits of each type of ginger, the ginger that is often processed into powdered ginger or instant ginger is red ginger. In Bangka Belitung, especially Bangka district, Mrs. Salimah has been processing this instant ginger since3 years ago, until now she is still producing this red ginger instant drink. The problem faced by Mrs. Salamah as a community service partner is because the equipment used to produce instant ginger still uses manual or makeshift equipment so that the resulting production is not optimal. To cover the lack of partners' problems, community service will provide solutions to partners, namely in the form of TTG machines (appropriate technology) to support instant ginger production. By using this squeezer machine, Mrs. Salimah can extort 5 kg in 15 minutes compared to using her hands, 5 kg can take 30 minutes.

Pengabdian Masyarakat Mahasiswa Di Pondok Pesantren Roudlhotul Ulum

This PMM activity was carried out at the Roudlotul Ulum Islamic Boarding School, which is one of the Islamic boarding schools located in Jenggalu Village, Sukaraja Subdistrict, Seluma Regency, under the name Arraudhah Alhamid Foundation. The problem faced is that the location of the pesantren is quite far to seek treatment at the puskesmas or hospital. Erratic weather changes sometimes make students sick. Sometimes students also bring their own medicines from home, or teachers and teaching staff also prepare these medicines. In fact, there are many plants that can be used as herbal medicines to treat diseases. The method used was counseling and practice of making ginger candy and also handing over medicinal plant seeds. From the implementation of this activity, it provides benefits as a form of problem solving in the boarding school, through providing material about the benefits of family medicinal plants, practicing making ginger candy as a medicine to boarding school students, and also providing and planting medicinal plant seeds for the boarding school, especially for students.
 

Pelatihan Diversifikasi Produk Madu di Kecamatan Pasirjambu, Kabupaten Bandung, Jawa Barat melalui Kolaborasi Luar Negeri dengan Thammasat University

The main problems found in the Malaya Farmer Group in Pasirjambu District which are partners, are problems related to honey bee harvesting techniques and the diversification of honey products. Some of the methods applied to achieve the target are coordination with domestic and foreign partners through outreach, discussions, identification of problem solutions, selection of alternative solutions to problems, and formulation of implementation stages. Then the implementation of training on honey bee harvesting techniques, the practice of making diversified honey products, and marketing the results of diversified honey products. The achievement of this community service has obtained data in the form of honey product diversification including Honey Combination Soap, Honey Ginger Candy, and Honey Milk Coffee Drinks with the MAZALI brand. In addition, through this community service, training on honey bee harvesting techniques was successfully carried out with the title Trigona Honey Bee Cultivation Training with the theme of Harvesting Techniques, Quality Assessment, and Diversification of Trigona Honey Products. It is hoped that this community service can provide benefits for the development of science, especially in order to help improve skills in honey bee harvesting techniques and develop various diversifications of honey products so that they can become superior in Pasirjambu District.

Pengaruh Permen Jahe dalam Mengatasi Keluhan Mual dan Muntah pada Ibu Hamil

Pregnancy is a natural process that causes physical and psychological changes due to hormonal changes. Often pregnancy enters a critical period if it is not passed comfortably by pregnant women. Pregnant women must be able to adapt psychologically and physiologically to pregnancy hormones. The effect of hormonal changes is nausea and vomiting in early pregnancy, especially in the morning. Nausea and vomiting can be reduced by using herbal ingredients. The method used in this study was a literature study on the benefits of ginger, then ginger was processed into ginger candies with added sugar and water. The ginger candy was then given to women who were pregnant for 4 days in the first trimester of pregnant women. Nausea and vomiting were measured before and after being given the ginger candy using the Pregnancy Unique Quantification of Emesis and Nausea (PUQE) instrument. The data were processed statistically to determine the effect of extra ginger candy on nausea and vomiting of pregnant women. After measuring the pretest and posttest giving ginger candy, it was concluded that there was an effect of ginger candy on reducing nausea and vomiting.

PENERAPAN REBUSAN WEDANG JAHE PADA NY. E DENGAN IBU HIPEREMESIS GRAVIDARUMDI DESA SUMBERGEDE TAHUN 2021

Background: Pregnancy is a physiological and natural process. Hormonal changes on women occur during pregnancy, namely an increase in the hormones progesterone and estrogen. It can cause complaints that will be undergo by pregnant women, one of which is emesis gravidarum. Emesis gravidarum is a common complaint that occurs in early pregnancy. Complementary therapies that can be used to reduce nausea and vomiting in early pregnancy are herbal plants such as ginger. Objective: The objective of this scientific paper is to examine the implementation of wedangjahe decoction on Mrs. E with hyperemesis gravidarumin the first trimester of pregnant woman. Method: The scientific paper design used case study. Respondents used in this study were Mrs. E is the first trimester of pregnant woman who is a client with complaints of hyperemesis gravidarum (nausea and vomiting) in Sumbergede Village. Results: The results of this study showed that after five days of nursing care, Mrs. E the mother who has hyperemesis gravidarum (nausea and vomiting) is resolved. It marked by nausea and vomiting undergo by Mrs. E has decreased. The successful implementation of wedangjahe decoction to reduce nausea and vomiting is influenced by the natural content contained in the ginger plant which has an effect on reducing nausea and vomiting. Conclusion: Conclusion is the implementation of wedangjahe decoction on Mrs. E with hyperemesis gravidarumby using nursing care in accordance with nursing standards for five days, it was found that Mrs. E experienced a decrease in nausea and vomiting after drinking ginger stew. Suggestion for alternatives or recommendations iswedangjahe decoction or it can be replaced by using ginger candy.

Effectiveness of Ginging Candy Against Nausea and Vomiting in Pregnant Mothers at The Joint Maternity Clinic North Padang Lawas District

Pregnancy causes many changes in the mother's body, there will be various kinds of physiological discomfort in the mother, such as nausea and vomiting, usually mild and a condition that can be controlled according to the mother's condition. This condition sometimes stops in the first trimester, but its effects can cause nutritional disorders, dehydration, weakness, weight loss, and electrolyte imbalance , if not treated it will increase in weight to Hyperemesis Gravidarum . This study aims to determine the effectiveness of ginger candy in reducing the frequency of nausea and vomiting in first trimester pregnant women at the Joint Maternity Clinic with a Quasy Experimental study design with a One Group Pretest Posttest design. Respondents used were 15 people with purposive sampling technique . This data was taken using the T - dependent test . The results showed that the frequency of nausea and vomiting before the intervention was given was 10.93 and after the intervention was 3.33 with an average decrease of 7.60. The results of statistical tests obtained p value < (0.05) so it can be concluded that the administration of ginger candy is effective in reducing nausea and vomiting in first trimester pregnant women.

Influence of Vicks ginger candy (VGC) and Glucose D on corrosion resistance of orthodontic wire made of Ni-Ti alloy in artificial saliva

Influence of Vicks ginger candy (VGC) and Glucose D on corrosion resistance of orthodontic wire made of Ni-Ti alloy in artificial saliva

Pengaruh Pemberian Permen Jahe Terhadap Hyperemesis Gravidarum Pada Ibu Hamil Di Bidan Misniarti Tahun 2022

Introduction: Non-adherence to the Therapeutic Ginger candy is a type of confectionery made from sugar and ginger. Ginger can inhibit the inflammatory process caused by H. pylori infection. therefore, the frequency of hyperemesis gravidarum caused by H. pylori infection can be reduced. Hyperemesis gravidarum is a complaint of severe nausea and vomiting more than 10 times a day during pregnancy which can cause fluid deficiency, weight loss, or electrolyte disturbances, thus interfering with daily activities and endangering the fetus in the womb. Objectives: aims to determine the effect of giving ginger candy to hyperemesis gravidarum in pregnant women at Misniarti Midwife Practice Method: This study is a Quasi-Experimental study with the One Group Pretest Posttest design. In this design before the treatment is given, the sample The results of the study stated that out of 10 respondents there were 7 respondents (70%) giving ginger candy frequently and mild hypermesis gravidarum, there were 2 respondents (20%) giving ginger candy rarely and moderate hypermesis gravidarum, while 1 respondent (10%) giving ginger candy not ever and severe hypermesis gravidarum. The results of the analysis show that the probability value is (0.002) < sig_a = 0.05. The results of this analysis meet the criteria for the hypothesis of the relationship, so it can be concluded that there is an effect of giving ginger candy to hypermesis gravidarum in pregnant women at the Misniarti midwife practice. Suggestions for future researchers are expected to examine more sources and references related to this research.

Effectiveness of Ginger Candy on Dysmenorrhea among Adolescent Girls of a Nursing College at Vadodara

Background of Study: Adolescence period for a girl is a time of physical and mental preparation for a safe mother. Dysmenorrhea is a painful menstrual cycle. It is characterized as painful pelvic pain that begins shortly before or early in the menstruation and lasts 1 to 3 days. Anxiety and fatigue were ongoing problems for girls with dysmenorrhea. There are a variety of options for treating dysmenorrhea that include a medical and non-medical approach. Ginger is a drug that is found to have a relaxation effect on muscle disorders which is why it can play a positive role in dysmenorrhea.
 Materials and Methods: The present study aims to assess the effect of Ginger Candy on dysmenorrhea among adolescent girls at College of Nursing, Parul University, Vadodara. Quasi experimental study design was adopted for the study. A total of 60 samples (30 in experimental group and 30 in control group) were selected using Non probability purposive sampling. The tool consists of socio-demographic variable, menstrual variables and Numerical pain rating scale to assess dysmenorrhea pain. Study participants were explained about the risks and benefits of the study and assured that anonymity and confidentiality will be maintained. Informed consent was obtained from all the participants. Pre-test level of dysmenorrhea was assessed, Ginger candy was administered to participants in experimental group (morning and evening for first two days of menstruation). Post-test was conducted to assess dysmenorrhea pain using numeric pain rating scale. The data was arranged and analyzed using descriptive and inferential statistics.
 Results: Present study results showed that in experimental group pre-test majority 21(70%) of adolescent girls had severe dysmenorrhea whereas in post-test majority 18(60%) had mild dysmenorrhea. In control group pre-test majority 19(63.3%) had severe dysmenorrhea while in post-test majority 23(76.7%) had moderate dysmenorrhea. Findings revealed that in experimental group post-test mean pain score was 3.37±1.189 and in control group post-test mean score was 5.07±1.202 with mean difference of 1.70 with obtained t value (t=5.509, df=58, p=0.001) was significant at p<0.05 level. There was no significant association found between dysmenorrhea and selected demographic variables of adolescent girls.

PROSPEK BISNIS DAN PEMBERDAYAAN UMKM DALAM PERSPEKTIF EKONOMI ISLAM: STUDI KASUS PADA USAHA PERMEN JAHE FADHILAH

This study aims to describe the development strategy through the variables of natural resources, human resources, marketing, capital and technology in small and medium enterprises in the Pekalongan industrial sector in Buaran District, Pekalongan Regency. This study uses a qualitative research method with a descriptive approach. This type of research is field research. The results showed that the UMKM Fadhilah Ginger Candy in Sapugarut Gang 14 Village has a contribution to trust which is very important for the welfare of the community and increases the income of the surrounding community so that it can meet their daily needs such as food, as well as other needs such as housing, family health and necessities. It can be seen from the results of the research that the informants have experienced an increase in empowerment in the welfare of the community.

To study the effect of storage on chemical and sensory characteristics of ginger candy

The present entire investigation was carried out to study effect of storage period on chemical and sensory characteristics of ginger candy over different storage period like 0, 30, 60 and 90 days. The ginger was soaked with different seven treatments. Among the seven different treatments the blanched ginger candy was having good chemical and sensory characteristics. The ginger candy was prepared by using two different methods like cold and vacuum syruping methods. During the 0 to 90 days storage of ginger candy with two different methods it was observed that, there was decrease in moisture content, acidity, crude fiber, calcium, magnesium and phosphorus whereas, increase in T.S.S and total sugar. The acidity, moisture, crude fiber content was decreased from 11.29 to 7.00 percent, 1.98 to 1.05 percent, 1.89 to 0.95 per cent, 12.95 to 8.63 mg/100g, 25.92 to 29.06 mg/100g and 21.82 to 23.58 mg/100g. During 0 to 90 days storage period whereas, total soluble solids and total sugars were increased from 61.13 to 65.66 per cent and 68.27 to 72.04 0Brix over 0 to 90 days storage period. It was also found that the blanched sample of ginger with vacuum syruping was having highest sensory score over the cold syruping.

Conventional Ginger Candy on Premenstural Syndrome among Adolescent Girls

Background: Premenstrual condition is one of the most well-known issues in ladies at their regenerative age. Premenstrual disorder is a condition that influences the feelings, wellbeing, and conduct during specific days of the feminine cycle before her menses. Almost 80% of ladies report at least one manifestation that doesn't generously influence every day functioning, as per the American Family Doctor. In this aspect the current examination was led with the expection to decide the impact of regular ginger candy on premenstrual disorder among young ladies.
 Methods: Quasi experimental research design was adopted with 60 samples who met the inclusion criteria. Samples were selected by e purposive sampling technique. Pre-test was conducted by using Numerical pain rating scale and HRQoL scale Questionnaire data was collected. Conventional ginger candy was administered to adolescent girls with routine daily diet. Posttest was conducted after 8 weeks with the same tool. Data were analyzed using SPSS. The Results: The study findings revealed that the severity of Premenstrual pain was reduced compared to before the intervention. HRQoL also improve routine Conventional ginger candy supplementation was effective in reducing the Premenstrual syndrome at the level of p>0.001 in the after the post test.
 Conclusion: Conventional ginger candy supplementation is cost effective and easily available, thereby finding can relieve premenstrual pain and associated symptoms, and improve the quality of life among adolescent girls.

Pengaruh Segmentingan Dan Targeting Terhadap Strategi Pemasaran Permen Jahe Cantik Pada Pd. Tasacika

This research aims to find out the influence of Segmentation and Targeting on The Marketing Strategy of Beautiful Ginger Candy PD. Tasacika Sukabumi Regency. The analysis of the data used is a descriptive type with an exoplanatory method. Data collection techniques with interview methods, questionnaires, and observations. Based on the results of the research the influence of segmenting on marketing strategies, the influence of segmenting and targeting on marketing strategies, and the influence of targeting on loyalty marketing strategies. So it can be inferred from the research shows that the positive and significant influence between Segmenting and Targeting simultaneously on marketing strategies on Beautiful Ginger Candy in PD. Tasacika means that Segmenting and Targeting have an important role to play in creating more effective and efficient marketing strategies for the company.

Ginger candy (Zingiber officinale) reduces the frequency of vomiting of first-trimester pregnant women with emesis gravidarum

This study aimed to determine the effectiveness of ginger candy to reduce the frequency of vomiting in trimester pregnant women. It was a quasi-experimental study with non-randomized pre-test post-test with control group. The subject was divided into three groups of interventions, i.e. ginger candy, placebo, administering vitamin B6. The samples were 51 the first-trimester pregnant mothers that experience the emesis or vomit 3-5times/day, each group consist of 17 pregnant mothers. Intervention was done as long as 7 days. Data shows that before giving the intervention, all groups experienced vomiting 3-5times/day, i.e. 17 people (100%). There was no difference between the ginger candy, placebo and vitamin B6 groups, but after giving the intervention, there were differences in the frequency of vomiting, the remaining ginger candy groups were 4 people (23.6%) who had a frequency of vomiting 3-5 times/day, while in the group given vitamin B6 there are still 16 people (94.1%). The group was given placebo all subjects, namely, 17 people (100%) still experienced vomiting 5-3 times/day. Ginger candy can reduce the frequency of vomiting in pregnant women with emesis gravidarum.

Optimization of Osmo- Dehydration Process of Honey Ginger Candy by using Response Surface Methodology

This report is to investigate the effects of process variables on the solid gain, water loss using the Response surface methodology (RSM). The ginger was Osmo-dehydrated using process variables such has blanching time, the temperature for an osmotic solution, immersion, & convective drying temperature .response variables tested were solid gain and water loss. The blanching is done to inactivate the enzyme and to increase permeability in ginger candy. The optimum Osmo-convective process conditions for a maximum solid gain, water loss, and overall acceptability of honey-ginger candy were 8.39 min blanching time, 39˚Csolution temperature, 94 min immersion time, and 70˚C convective drying temperature.