Ginger Drink Research Articles

Penyuluhan dan Pelatihan Pembuatan Minuman Jahe Merah untuk Pemanfaatan Tanaman Obat Keluarga di Desa Linggasari

Red ginger is a type of ginger found in Indonesia. Apart from being widely used as a kitchen spice, red ginger contains essential oils which can be used as medicine. The active substances in essential oils have properties for preventing and treating various diseases, such as coughs, dizziness, aches, angina and nausea. Linggasari Village is one of the villages in Kembaran District, Banyumas Regency which is currently still developing. Through the observation process, it was discovered that the residents of this village had planted a lot of red ginger plants, but they had not yet utilized them optimally for health. Therefore, counseling and training on making red ginger drinks was carried out in this village. This was done as an effort to use red ginger as a family medicinal plant in the village. The residents of Linggasari Village were very enthusiastic about participating in this activity. After providing counseling and training, it is hoped that the villagers will be able to use red ginger as a medicinal drink that they can make themselves and is beneficial for their health.

Pengaruh Pemberian Minuman Jahe Terhadap Penurunan Hiperemesis Gravidarum Pada Ibu Hamil Trimester 1 di Klinik Pratama Keluarga Sehat

Hyperemesis gravidarum is excessive nausea and vomiting in pregnant women that can interfere with maternal and fetal health. Ginger has long been used as a traditional medicine to treat nausea and vomiting. This study aims to determine the effect of giving ginger drink on reducing hyperemesis gravidarum in first trimester pregnant women.This research plan uses experimental method (pre-experiment), with one group pretest posttes design. The population in this study were 11 first trimester pregnant women who experienced hyperemesis gravidarum at the Keluarga Sehat Private Clinic. Data were collected using a questionnaire to measure the frequency of nausea and vomiting and observation to measure the severity of hyperemesis gravidarum. The results showed that from the data analysis using the t-test, it was found that t count t table, namely 4.183 2.228 and based on significance, it was found that the significance value was 0.05, namely 0.02, so ho was rejected and ha was accepted, meaning that there was an influence between the implementation of ginger drink in reducing hyperemesis gravidarum in 1st trimester pregnant women. There is a decrease in hyperemesis gravidaraum after being given ginger drinks, there is an effect of giving ginger drinks on reducing hyperemesis gravidarum in pregnant women in the first trimester at the Keluarga Sehat Private Clinic. (p value = 0.00).

Pengaruh Kombinasi Aromaterapi Lemon dan Air Jahe pada Emesis Gravidarum

Emesis gravidarum is common problem experienced by 50-90% of pregnant women, and 2% of these cases into hyperemesis gravidarum. One of the safe solutions to nausea and vomiting of pregnant women with non-pharmacological therapy of lemon aromatherapy and ginger drink. This study aims to test the effectiveness of a combination of lemon aromatherapy and ginger drink to reduce nausea and vomiting in pregnant women. This research method used quasy experiment, pre-post test control group design. Population was pregnant women at TPMB in Songgon District who experienced nausea and vomiting. This study used consecutive sampling inclusion criteria, 20 people for the treatment group and 20 people in the control group. Data analysis used the Wilcoxon Sign Rank Test. Before the intervention, the frequency of nausea and vomiting in the study subjects was high. However, after treatment, there was decrease in the frequency of nausea and vomiting. The results of data analysis show a value of P = 0.000, which states that P < 0.05, meaning that there is an effect of giving a combination of lemon aromatherapy and ginger drink on reducing emesis gravidarum in TPMB in the Songgon Banyuwangi sub-district area in 2021. Health workers can use non-pharmacological alternative therapy in the form of combination of lemon aromatherapy and ginger drink as a step to reduce and overcome symptoms of nausea and vomiting. In addition, there is an opportunity to conduct research as one of the safe solutions to overcome nausea and vomiting of pregnant women with other complementary therapies.

SOSIALISASI DAN EDUKASI PEMBUATAN MINUMAN SERBUK INSTAN JAHE MERAH UNTUK KESEHATAN DI SMK NEGERI 1 PATUMBAK

Red Ginger (Zingiber Officinale var Rubrum) is one of the plants of the Zingiberaceae tribe which plays a role in its use as a drink or food mixture. The metabolite content of red ginger is useful for herbal drinks, cooking ingredients and herbal medicines. Red ginger can also be used to treat various diseases such as flu, relieve nausea in pregnant women, rheumatism, aches, sore throat disorders, colds. In using red ginger as a drink, the aspect that is an obstacle to the use of this rhizome is that it takes quite a long time to make the drink so there is a tendency for people to be lazy about making it. Instant ginger drink can be enjoyed at any time and is practical to make. Instant red ginger is in the form of a drink combined with sugar through a manufacturing process that is quite easy and practical to implement.

Penguatan BUMDesma Sari Bumi Melalui Diversifikasi Produk Jahe Merah Subgrade

Red ginger is a rhizome plant that has the benefitof increasingthe body's immune system. BUMDesma Sari Bumi, located in Pule Village, Trenggalek Regency, focuses on processing fresh red ginger into dry simplisia. This is done to extend the shelf life of red ginger. The problem encountered so far is the accumulation of subgrade red ginger in the BUMDesma Sari Bumi warehouse. The solution offered to increase the selling value of subgrade red ginger is to diversify the product into red ginger drink premix powder. The premix powdered beverage product consists of two variants namely red ginger coffee and red ginger chocolate. The approach taken in the empowerment activities of BUMDesma Sari Bumi is Participatory Rural Appraisal which emphasizes direct community involvement as subjects and objects as well as overall activities. Activities carried out include module preparation, training and mentoring on how to make Pemixbeverage products, and product manufacturing demonstrations. The resulting assistance activity is a red ginger premix product that has obtained a P-IRT number so that it can increase the selling value of subgrade simplistic.

Porositas Serbuk Jahe Merah (Zingiber officinale Roscae var. Rubrum) terhadap Variasi Suhu dan Kadar Gula Pasir

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.

THE MAKING OF LIQUID ORGANIC FERTILIZER FROM GINGER WASTE BY HIGH SCHOOL STUDENTS AT AL HIDAYAH DLANGGU MOJOKERTO

Introduction: After the production of "Hidayah" ginger drinks, there has been a significant accumulation of ginger waste around AL Hidayah High School. This waste has led to unpleasant odors, attracting flies and creating an unsightly environment. This community service program aims to repurpose ginger waste into something beneficial, such as liquid organic fertilizer. Methods: The community service project employed an educational approach followed by practical sessions in producing organic liquid fertilizer through a biorefinery system. All students at AL Hidayah High School in Dlanggu Mojokerto were involved in this activity, which took place on May 25, 2023. Results: The outcome of this initiative was the production of organic liquid fertilizer using biorefinery methods. Conclusion: The liquid organic fertilizer derived from ginger waste through biorefinery methods has the potential to mitigate several associated issues. It proves to be advantageous for the local community, serving as a plant nutrient and potentially contributing to the school's economic growth if produced in sufficient quantities for market distribution. Furthermore, this endeavor nurtured creativity and entrepreneurial skills among the students.

Socialization of Community Knowledge Management about Pharmaceutical Products in Suka Damai Village, Langkat, North Sumatra

Socialization of public knowledge management about pharmaceutical products aims to provide information as a form of dissemination in the form of education. This community service was carried out in Suka Damai Village, Langkat district, North Sumatra Province. The purpose of this community service is to provide and practice knowledge about pharmaceutical products through traditional medicines which are mixed from plant ingredients, animal ingredients, mineral ingredients, galenic preparations, or mixtures of these materials. Traditional medicine can be made into a simple product that can be made and practiced by yourself, for example roll on aromatherapy or commonly called freshcare which has many uses in everyday life. Apart from that, other products such as dry instant ginger drinks can also be consumed with various benefits. The use of natural materials can also be used as a way to open business opportunities. Thus, people gain knowledge and know how to make one of the health products that so far when they want to use it they have to buy it first.

Physicochemical and sensory characteristics of instant red ginger from various volumes of added water

The aim of this research is to obtain the right volume of water in ginger juice extract that has the best effect on the physicochemical and sensory properties of instant ginger. The research was carried out from March to May. The location of this research was carried out at the Agroindustry Laboratory, Faculty of Agriculture and Chemistry Laboratory, Faculty of Mathematics and Natural Sciences, Tadulako University, Palu. Research parameters include yield, water content, pH test, antioxidant activity and sensory tests with ginger juice extract and water treatment formulations, namely, (100g:100mL), (100g:150mL), (100g:200mL), (100g:250mL), (100g:300mL). The research results showed that the ratio of ginger juice extract and water at an added volume of 300 mL of water provide the best physicochemical and sensory characteristics of instant ginger drink. Yield, antioxidant activity, aroma, taste, preferences have a tendency increases with increasing water volume, while water content, pH and IC50 decrease.

Empowering women in Lunjuk Village through the creation of MSMEs ginger products

Since 2011, the Forum Petani Bersatu (FPB) Women's Group in Lunjuk Village has been embroiled in tenurial conflict, resulting in the loss of their plantation land. Currently, most members work as laborers in oil palm plantations, earning a limited income. This community empowerment program aims to empower them as the mainstay of their family's economy by establishing a family micro-enterprise that produces processed ginger products. This is due to the easy and affordable availability of ginger in their vicinity. At the start of the activity, a counseling method was used to emphasize the importance of entrepreneurship. Following this, participants received training on ginger processing, including the production of ginger flour for instant ginger drinks, candy, dodol, and ginger syrup. The outcome of the activity was the establishment of SMEs that produce processed ginger products with an official P-IRT license from the Seluma Health Office. The small and medium-sized enterprise (SME) has been registered with the Seluma Regency Industry, Trade, and Cooperative Office to obtain a business license (HO) and receive assistance from the office. Currently, the SME produces ginger flour and markets it not only in Lunjuk village but also in Bengkulu City.

SOSIALISASI DAN PEMBERIAN MINUMAN HERBAL JAHE SEBAGAI PENURUNAN TEKANAN DARAH DI POSYANDU LANSIA DESA ARA CONDONG DUSUN 7 WONOGIRI KABUPATEN LANGKAT

Hypertension is one of the most common cardiovascular diseases suffered by the community. Hypertension is now a major problem for all of us, not only in Indonesia but in the world, because if it is not controlled properly it can be a risk factor for the emergence of complications such as heart, kidney failure, diabetes, stroke, retinopathy, nervous disorders and cerebral disorders. The increase in cases of hypertension can be caused by many factors, one of which is public knowledge that is not limited to hypertension, but what efforts can be made by the community to prevent and lower blood pressure. One of the efforts to increase people's knowledge is through counseling methods so that they are able to adopt a healthy lifestyle to improve their health. The purpose of this article is to obtain an overview of public knowledge about hypertension and to introduce herbal drinks from ginger that can lower blood pressure. The method was carried out with interactive counseling which was carried out at the Children's Poling Village Hall, Ara Condong village Langkat district, Dairi Regency using leaflet media, , and giving ginger drinks. The counseling was carried out smoothly and gave good results, where many people asked questions about their hypertension, how to avoid increasing blood pressure and trying to understand how to make the given ginger drink.

Socialization and Implementation Product Drinks Ginger Powder in Tugu Village, Mantup Subdistrict, Lamongan District

Tugu Village is one of the villages located in Mantup District, Lamongan Regency. Village monument consists from 2 Hamlet, that is Hamlet monument And Hamlet Hair. Area conditions Village monument is plain low with land productive Which used for rice fields. The economy in Tugu Village is very diverse and this can be seen in terms of the residents' livelihoods. Tugu Village Thematic KKN students will invite socialization to public For make product drink powder ginger. Product powdered drink ginger Can beneficial as warmer body And treat flu. Product This It is not only used as a body warmer during the rainy season, because ginger has many other benefits such as pain relief and increasing the body's immunity. By processing ginger into powdered ginger, the ginger will last a long time without the need for preservatives and is ready to be brewed whenever needed. Using the principle of crystallization which is based on utilizing the properties of granulated sugar (sucrose). return form crystal after melted. Method Implementation Which There are three stages, namely the Preparation Stage, the Counseling Stage and the Planning Stage. Activity This done so that public Village monument Can make knowledge about making powdered ginger drink as a business opportunity. The hope is also to improve the economy and welfare of the residents of Tugu Village.

Excelente, enseguida le envío algunas opciones, mientras tanto podría comentarme por favor algunos puntos. 1. Para cuando le gustaría ocupar la casa 2. La casa sería para uso habitacional o habría algún negocio en ella 3. En caso de ser habitacional, cantidad de personas que la habitarían 4. Habría alguna mascota en la propiedad 5. En caso de que les

Introduction: Brown adipose tissue in humans is located in different areas of the body, mainly in the supraclavicular area and its activation with different thermogenic molecules could be reflected in this site. Active brown adipose tissue could be a strategy against obesity considering its participation in energy balance. Objective: To evaluate the effect of cinnamon and ginger on supraclavicular skin temperature and health parameters in young men. Material and methods: An experimental study was carried out among 36 young men who were assigned to one of three treatment groups: ginger drink, cinnamon drink, and potable water as a placebo group. The supraclavicular skin temperature, blood pressure, heart rate, glucose level, and triglycerides were recorded before and after ingesting the drink. Results: An increase in supraclavicular skin temperature was observed after the ingestion of the cinnamon (0.62 °C), ginger (0.54 °C), and placebo (0.64 °C) drinks. In the group that ingested ginger, there was also a decrease in glucose (6.3 %), an increase in triglycerides (34.4 %), and a decrease in heart rate (13.3 %), but not significant in the cinnamon group or the placebo group. Conclusion: Our results suggest that cinnamon and ginger both have thermogenic effects on the supraclavicular area in young men adults. Keywords: Cinnamon, ginger, thermogenic spices.

A PEMBERDAYAAN KELOMPOK WANITA TANI (KWT) AYU TANI PEKON BULUKARTO KABUPATEN PRINGSEWU MELALUI DIVERSIFIKASI OLAHAN BERBASIS BAYAM DAN JAHE

The development of various preparations from spinach and ginger well includes efforts to support government programs through food diversification. The target of this activity is Kelompok Wanita Tani (KWT) Ayu Tani. The problem that occurs with partners is the limited ideas for processing spinach and ginger cultivation products. The solution offered to partners is to diversify processed spinach and ginger into Kembang Goyang and instant ginger drinks. This product was chosen to develop traditional food and drinks and has gone through a trial process and nutritional content analysis using a nutrisurvey application. The media used as a presentation tool is a product development recipe book. Apart from increasing knowledge and skills regarding food diversification, the team also provides education regarding packaging and product marketing techniques on social media as whatsapp, instagram, and facebook.
 
 Keywords: Food Diversification; Spinach; Ginger; Nutrition Products

Gender analysis of participation in ginger processing among farmers in Kaduna State Nigeria

The level of involvement of different gender groups in agricultural production has become an issue of global interest in recent times. This study estimated the levels of participation; the determinants of the level of participation, and constraints to participation in ginger processing by different gender groups in southern Kaduna State, Nigeria. A set of structured and pre-tested questionnaires was used to elicit data from 240 respondents selected through purposive and multi-stage sampling. Descriptive and inferential statistics were used to analyse the data. Results obtained indicate that women and youths were more actively involved in ginger processing compared to men. Women had the highest level of participation in many ginger processing activities including washing fresh rhizomes, carrying in and out of rhizomes during drying, sorting before bagging, grinding dried ginger to powder, and production of ginger drinks. Youths excelled in the manual splitting of ginger rhizomes, bagging, carrying dried ginger to store, and carrying split dry ginger to the market. Men were most active in operating ginger-splitting machines. Exponential the lead equation for the level of participation in ginger processing indicated that sex, years of farming experience, farm size, contact with extension agent, and membership of cooperative society of the respondents were the determinants. Lack of washing equipment, fluctuating prices, and insecurity were the most important constraints. These should serve as critical drivers that should be targeted in a bid to promote ginger processing in the study area. Such efforts should prioritize men while taking into account the various roles played by different gender groups.

Bacteriological Profile of Vended Local Drinks in Amakom, Kumasi, Ghana

Aims: Microorganisms are everywhere including food. Food, although not sterile, must have the number of microbes present falling within the acceptable limit as prescribed by the World Health Organization and other regulatory bodies. Street-vended food and drinks are still a thriving industry in the majority of developing nations, providing most urban people with their daily meals. This study sought to investigate the microbial load of some locally made street vended drinks including sorrel drink (‘Sobolo’) made from Hibiscus sabdariffa, ‘Brukina’, (a Ghanaian drink made of ground millet and pasteurized milk), ‘Emuduro’ (a natural ginger drink), ‘Abele’ (Ghanaian ice cream) and ‘Asaana’ (caramelized corn drink). Study Design: Cross-sectional study. Place and Duration of Study: In and around Kumasi Technical University campus, Kumasi-Ghana between January 2023 to March 2023. Methodology: Twenty-one (21) samples of local drinks were sampled randomly from various vendors aseptically and sent to the laboratory immediately for microbiological analysis. The standard plate count method and identification tests were used to determine the total aerobic count and identify microorganisms present respectively. Results: The study recorded a high microbial load in the samples collected. ‘‘Emuduro’’ was the most contaminated with an average viable count of 4.5 x 107 cfu/mL. ‘Asaana’ had the least contamination with an average viable count of 2.4 x 105 cfu/mL which fell still out of the tolerable limit of ≤ 105cfu/mL. ‘Sobolo’, ‘Brukina’, and ‘Abele’ had counts of 4.1 x 107 cfu/mL, 1.4 x 106 cfu/mL, and 1.3 x 106cfu/mL respectively which are unacceptable. Pathogenic bacteria such as Staphylococcus spp., Escherichia coli, Klebsiella spp., Pseudomonas spp., and Enterobacter spp. were identified from the samples. The high microbial load in most of the samples may result from the use of unhygienic water, insanitary surroundings and equipment, and prolonged refrigeration Conclusion: The study revealed that street-vended locally made drinks can be harmful to people and may cause various food-borne illnesses.

Commodification of women in Sido Muncul advertisement Sido Susu Ginger drink Ariel Tatum version

This study aims to determine the indications that refer to the commodification of women contained in YouTube advertisements. Women in the media become indispensable for the capital owners because they can be an exchange value; this cannot be separated from the role of advertisers. This research used qualitative research with the content analysis method. The research was conducted by observing the Sido Susu/Sido Muncul advertisement of the Ariel Tatum version from each shot. The result of this research shows that there is an element of commodification of women in the Sido Susu advertisement of the Ariel Tatum version; the advertisement has shown the beauty of women's bodies, which has been exploited by the capital owners and advertisers. Advertisement in the media cannot be separated from the interests of the company because the company certainly wants to look for profit, but women here have been used as objects that are utilized as if women can become an exchange value.

PENGARUH PEMBERIAN MINUMAN JAHE HANGAT TERHADAP PENURUNAN FREKUENSI MUAL MUNTAH PADA IBU TRIMESTER 1 DI PUSKESMAS SUNGAI DURIAN

Nausea and vomiting in emesis gravidarum is a physiological thing, but if this complaint is not treated immediately it will become pathological. In West Kalimantan, it is still relatively high, 6 out of 10 primigravida pregnant women experience hyperemesis gravidarum. Nausea and vomiting in early pregnancy can be reduced by using complementary therapy, namely by giving warm ginger drinks and using vitamin B6 as a control. The advantage of ginger is that it contains essential oils which have a refreshing effect and block the gag reflex and gingerol can make blood and nerves work properly. Meanwhile, vitamin B6 can have an effect on overcoming nausea and vomiting. Purpose: To find out whether there is an effect of consuming warm ginger drink therapy and vitamin B6 on reducing the frequency of nausea and vomiting in first trimester pregnant women at the Sungai Durian Health Center. Research Methods: This research is a type of Quasy Experimental research with a Two Group Pretest Posttest design. With a sample of 16 respondents in each group with a total of 32 respondents using a consecutive sampling technique by taking samples using observation sheets and questionnaires (PUQE-24). Results: There were changes before and after being given a warm ginger drink in reducing the frequency of nausea and vomiting in first trimester pregnant women with the Wilxocon test obtained a p-value of 0.000. There were changes before and after being given vitamin B6 in reducing the frequency of nausea and vomiting in first trimester pregnant women with the Wilxocon p-value test of 0.000 Conclusion: There was a decrease in the frequency of nausea and vomiting when giving warm ginger drinks and vitamin B6 to first trimester pregnant women.
 
 Keywords: 1st trimester mothers, ginger drink, nausea, vomiting

Education of Ginger Drink and Accupresure as Theraphy to Relieving Primary Dismenorrhea

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.

Processed Red Ginger (Zingiber Officinale Var Rubrum) into Instant Ginger as a Healthy Drink

Processed ginger used to be limited as a spice but has now become a health drink. The purpose of this scientific work is to determine the process of making instant ginger with the basic ingredients of red ginger (Zingiber officinale). The method used is qualitative through library research. Data collection techniques through field observations. Literature research and the practice of making instant ginger. This paper provides research information on the health effects of red ginger immunity. The process of processing red ginger becomes instant in a simple way that can be done in the home industry. This instant ginger drink can help increase immunity for Covid-19 survivors and also maintain body health.