Ginger Powder Research Articles

Komparasi Efektivitas Daun Salam (Syzygium Polyanthum) dan Jahe (Zingiber Officinale) terhadap Kadar Gula Darah pada Pasien Diabetes Melitus Tipe 2

Diabetes Mellitus Type 2 (DMT2) is a major problem in health, the number of deaths, the high cost of care. DMT2 has an increase in glucose (hyperglycemic) due to insulin metabolism problems in the body. Giving bay leaf powder and ginger can reduce blood glucose in patients with T2DM. The aim of the study was to compare the effectiveness of bay leaves and ginger on blood sugar levels in T2DM patients. The population of all DMT2 patients was 30 people, a sample of 23 DMT2 patients, aged 35-70 years, all DMT2 patients who underwent treatment for 1 week, with a dose of 1 capsule twice per day as much as 1000 mg, analysis using paired test and T-Test. The results of the T-Test value study showed the effect of ginger powder consumption on blood glucose levels in T2DM patients. There is an effect of consumption of bay leaf powder on blood glucose levels in patients with T2DM. There was no significant difference between the consumption of ginger powder and bay leaf on blood glucose levels in patients with T2DM. The recommendation for further research is to conduct further research, prioritizing digging in more detail about confounding factors and observing these confounding factors.

FORMULASI SEDIAAN PASTA GIGI BUBUK RIMPANG JAHE PUTIH (Zingiber officinale Rosc) ASAL DAERAHNAMROLE KABUPATEN BURU SELATAN DENGAN VARIASI KONSENTRASI BAHAN PENGIKAT

The rhizome of white ginger (Zingiber officinale Rosc) has been known by the public because apart from being a cooking spice, it can also be used as medicine, one of which is to treat toothache. Control of dental and oral health problems is to use toothpaste properly and regularly. The higher the concentration of the binder (sodium CMC), the more compact the toothpaste preparation will be and the release of the active substance is less than optimal, besides that it will be difficult to apply at the time of use. On the other hand, the concentration of the binder is too low, causing the preparation to be easily crushed and disintegrate like a lotion. Variations in the concentration of different binders were made to see the physical form among the three formulations of toothpaste which had the best consistency and met the requirements. The purpose of this study was to identify the chemical content of white ginger (Zingiber officinale Rosc) rhizome, to formulate white ginger (Zingiber officinale Rosc) powder toothpaste with various concentrations of binders and to evaluate the preparation of white ginger (Zingiber officinale Rosc) powdered toothpaste. This research was conducted using laboratory experimental methods. The result of this research is that white ginger (Zingiber officinale Rosc) rhizome powder contains alkaloids, flavonoids, tannins and triterpenoids. White ginger rhizome powder (Zingiber officinale Rosc) can be formulated into toothpaste preparations. The toothpaste with the most physically stable consistency and fulfills the requirements is formula III (4% CMC sodium)

Erkek Japon Bıldırcınlarında (Coturnix coturnix Japonica) Rasyona Zencefil (Zingiber officinale) İlavesinin Performans, Serum Parametreleri ve Et Kalitesine Olan Etkisi

This study was carried out to determine the effect of adding ginger powder at different levels (0.0, 0.5, 1.0, 2.0%) to the ration on performance, blood parameters and meat quality characteristics of male Japanese quails. 48 male Japanese quail (Coturnix coturnix Japonica) at 28 days of age were used in the study. The experiment was carried out for 21 days in 4 replications in a quail cage with 12 male Japanese quails in each of 4 treatment groups consisting of rations containing different levels of ginger powder. At the end of the experiment, the effects of adding different levels of ginger powder to male quail diets on the performance and serum parameters studied were statistically insignificant. Pre breast L*, a* and b*, thigh meat colours a* and b* values were not significantly affected by the treatments. However, pre-thigh L* values were significantly lower in the group fed with 2.0% ginger powder compared to the group fed with 0.5% and 1.0% ginger powder. Post breast b* value of the group containing 2.0% ginger powder in the diet was significantly higher than that of the group containing 0.5% and 1.0% ginger powder. It was observed the treatment group containing 2.0% ginger powder significantly decreased the pH value and TBA (thiobarbituric acid number) values at the breast meats when compared to the control group and the treatment group containing 0.5% ginger powder. According to the result of the study, it was observed that the addition of ginger powder to male quail rations did not affect performance and serum parameters, but the use of ginger powder at the level of 2.0% in the diet improved some meat quality characteristics.

Reduction of dissolved oxygen in minimizing corrosion

Concrete structures are susceptible to corrosion especially when exposed to marine environment. In order to minimize the corrosion in reinforced concrete, reduction of dissolved Oxygen (DO) in mixing water is recommended. The DO is the measurement of the amount of free Oxygen that is dissolved in water which is proportional to the corrosion rate of steel bars inside concrete. In this paper, the use of industrial waste/by-products, agricultural waste, natural minerals, and green inhibitors as additive for cement in reducing the DO level of the mixing water was explored. Candidate materials from different types of agricultural waste, industrial waste, natural minerals, and green inhibitors. The percentage difference of DO were computed for all types of materials as ash or powder or extract in room temperature. This is the percentage difference of DO level in distilled water and the solution mixed with the candidate material having a mass ratio of 3 : 2 and/or 3 : 1. Results showed that more than 90% reduction of DO level were achieved when mixed with ginger extract, ginger powder, aloe vera extract, ginger pulp, and rice hull ash. Future experimental studies using the candidate materials producing reinforced concrete specimens with high reduction of DO level in mixing water is recommended.

Quantification of Cardiovascular Regulation Applying Heart Rate Variability Analyses for Different Warm and Moist Chest Compresses in Healthy Subjects.

Background: In integrative medicine, complementary healing methods, such as external applications (massages, rhythmic rubs, and compresses), are part of the practice and clinical application and have proven their therapeutic effect in various fields. Objective: Aim of this exploratory, controlled, single-blinded study was to investigate the effects of three different warming chest compresses on cardiovascular regulation by analyzing heart rate variability (HRV) in healthy subjects. Methods: Over a period of 4 weeks, three different warming chest compresses (a hot water compress, a ginger powder compress, and a mustard flour compress) in 30 healthy subjects were analyzed. For all subjects, 48-h long-term electrocardiograms were recorded, and afterward, epochs of 5 min length extracted and analyzed by different linear and nonlinear HRV indices. Results: A moist chest compress did not result in any significant short- and long-term stimulation of the autonomic regulation, except for a short-term significant decrease in heart rate (meanNN, p < 0.05). Warm and moist chest compresses with ginger flour led to significantly increased HRV (sdNN, p < 0.05; symbolic dynamics2, p < 0.05) and its complexity (renyi4 entropy, p < 0.05) and a significant decrease in heart rate (meanNN, p < 0.00036), and thus to a short-term relaxation effect. In contrast, warm and moist chest compresses with mustard flour led to significantly decreased HRV and their complexity (time-, frequency-, and nonlinear dynamics domain, p < 0.00036), which can be interpreted as a stress reaction of the autonomous nervous system. Conclusions: The application of chest compresses led to short-term relaxation effects (ginger) as well as short-term stress effects (mustard) but not to any significant longer-term effect on HRV in healthy subjects.

A Rapid Non-Destructive Hyperspectral Imaging Data Model for the Prediction of Pungent Constituents in Dried Ginger.

Ginger is best known for its aromatic odour, spicy flavour and health-benefiting properties. Its flavour is derived primarily from two compound classes (gingerols and shogaols), with the overall quality of the product depending on the interaction between these compounds. Consequently, a robust method for determining the ratio of these compounds would be beneficial for quality control purposes. This study investigated the feasibility of using hyperspectral imaging to rapidly determine the ratio of 6-gingerol to 6-shogoal in dried ginger powder. Furthermore, the performance of several pre-processing methods and two multivariate models was explored. The best-performing models used partial least squares regression (PSLR) and least absolute shrinkage and selection operator (LASSO), using multiplicative scatter correction (MSC) and second derivative Savitzky–Golay (2D-SG) pre-processing. Using the full range of wavelengths (~400–1000 nm), the performance was similar for PLSR (R2 ≥ 0.73, RMSE ≤ 0.29, and RPD ≥ 1.92) and LASSO models (R2 ≥ 0.73, RMSE ≤ 0.29, and RPD ≥ 1.94). These results suggest that hyperspectral imaging combined with chemometric modelling may potentially be used as a rapid, non-destructive method for the prediction of gingerol-to-shogaol ratios in powdered ginger samples.

Production and evaluation of novel functional extruded corn snacks fortified with ginger, bay leaves and turmeric powder

Extruded corn snacks are accepted by all human ages especially children, but they have low functional value. Therefore, corn extruded snacks contain rich nutraceuticals dried herbs including Laurus nobilis (T1), Curcuma longa (T2), Zingiber officinale Roscoe (T3), and the mixture of these herbs (T4) were manufactured and analyzed. The results declared that all the herbal extruded corn snacks had significantly higher ash, fibers, minerals, and vitamins A and B6. For minerals, the highest percent of increase compared to control was achieved by Fe, K, Ca, Zn content in order, being the highest in T4. The contents of Vitamin A and B6 were ranged from 283 to 445 IU/100 g and from 0.01 to 0.08 mg/100 g for the herbal extrudates, respectively. The increased percent in herbal corn snacks relative to control ranged from 743 to 452%, 188 to 17.6%, and from 313 to 99% for total phenolics, flavonoids, and antioxidant activity. Besides, the highest number of phenolic compounds was recorded in T4. Despite the fact that approximately all herbal extruded products had good texture and color characteristics, the best formulation was T2 and T4 corn snacks. Furthermore, the extruded products were microbiologically safe for up to 9 months. The formulation of herbal-corn snacks could fulfill consumers’ requirement for ready-to-eat-healthy foods with acceptable sensory attributes and also economically suitable for the food industry.Graphical abstract

Formulation of Local Food Based Snack Using Linear Program for Nutrisurvey to Prevent Stunting in Under-Five Children

The prevalence of stunting in Indonesia has decreased from 37.2% in 2013 to 30.8% in 2018. This prevalence is still far from the government target, which is 14%. Immunostimulant prebiotic food formulations in the form of snack bars made from lempeni leaves, edamame, and local herbal plants can be used to increase immunity and prevent stunting among children. However, the development of a local-based diet by considering the nutrient adequacy of the children is lacking. This study aimed to develop an optimized snack bar based on nutrient adequacy using linear programming to meet the nutrient requirement of under-five children. This study used Nutri Survey for Linear Programming 2004 software to develop an optimized snack bar. Nutrition Adequacy Rate among children 1-4 years were used to determine the composition of the snack bar. The composition of the snack bar consists of Simplicia powder of lempeni leaves, edamame, cinnamon powder, ginger powder, oats, almonds, cashew, raisins, honey, peanut butter, and chocolate. The Results show two formulas based on Linear Programming calculation and one formula for control. Snack bar formula fulfilled energy and macronutrient intake requirements within the acceptable macronutrient distribution range. Formula 1 contains 122 kcal energy; 2,9 g protein; 4,9 g fat; 13,4 g carbohydrate, 0,8 mg iron; and 0,4 mg zinc. Formula 2 contains 123 kcal energy; 3,05 g protein; 5,6 g fat; 13,5 g carbohydrate, 0,9 mg iron; and 0,4 mg zinc. Those values are describe the optimization model used in this study provides a mathematical solution for an economical snack bar that approximate the nutrient requirements for under-five children to prevent stunting.

Antihyperglycemic Effect of Fenugreek and Ginger in Patients with Type 2 Diabetes: A Double-Blind, Placebo-controlled Study

Background: Type 2 diabetes mellitus (T2DM) is a worldwide chronic, complex, and progressive disease that usually requires combination therapy for improved glycemic control. Although conventional medicine showed more potency than herbal medicine, a combination of both may result in better therapeutic outcomes with fewer side effects. Objective: This study was conducted to investigate the antihyperglycemic potential of fenugreek seeds (Trigonellafoenum-graecum L.) and ginger root (Zingiber officinalis) in patients with T2DM along with their usual antidiabetic medications. Methods: double-blind, placebo-controlled study was conducted using 33 cases, who were randomly divided into three groups. The first group received oral placebo capsules (1 g 3 times a day) and served as a control group, while the other two groups each received capsules of either fenugreek or ginger powder of the same dosage (1 g 3 times a day). The study was conducted for 8 weeks and treatment effects in patients were assessed through the measurements of serum’s fasting blood sugar (FBS), HbA1c, lipid profile, as well as kidney and liver functions. Results and Discussion: After 8 weeks of intervention, fenugreek and ginger induced a significant reduction in FBS by 19.1 ± 3.8% and 16.0 ± 8.0% compared to their baselines, respectively (p ≤ 0.05). Moreover, fenugreek significantly reduced HbA1c by 15.9 ± 4.9% compared to the baseline, while ginger did not. Creatinine and triglyceride levels were also reduced significantly (p ≤ 0.05) compared to their baselines in both fenugreek and ginger groups. However, all the other parameters did not significantly change. Conclusion: This study provides evidence that using fenugreek and ginger may enhance glycemic control in T2DM patients. Additionally, they might improve kidney function and lipids profile. Clinical Trial Registeration: The clinical trial has been registered with the number (2015-03‐229) at King Fahd University Hospital, Dammam, Saudi Arabia.

Evaluating the effect of Ginger Powder on Bilirubin, Creatinine, Urea and Uric Acid on Experimental Diabetic Wistar Rats in Randomized Control Trial

Today the world is dealing with rapidly increasing cases of diabetes mellitus especially type 2 diabetes which creates insulin resistance. Scientists are working with different nutraceuticals to cure this disease. Objective: Ginger plays an important role in different ailments such as cardiovascular diseases, hypertension, cancers, gastrointestinal functions, and diabetes mellitus. In the present study, ginger powder was analyzed for its anti-diabetic effect. The ginger powder was analyzed for its proximate composition. Methods: The bio-efficacy study was done on Alloxan-induced Wistar rats by feeding them ginger powder at three levels i.e. 1%, 3%, and 5% ginger powder for a period of 4 weeks. There were 4 groups (one was control and the other three getting different percentages of ginger powder), each containing 5 rats. The blood samples were collected at 0 days, 15th day, and 28th day. Blood sugar and insulin levels were measured. The data thus obtained was statistically analyzed to find out the level of significance. Results showed that glucose levels significantly decreased along with a significant increase in insulin levels. This research design concludes that ginger powder has positive effects in lowering blood sugar levels. Hence, the usage of ginger powder and ginger tea should be increased in diabetic patients to reduce hyperglycemia in diabetic patients and overcome high BSL levels in pre-diabetics. Conclusions: Results of this study concluded that in ginger powder 1.7 STD magnesium and 0.3 STD chromium are present. Moreover, this research study also declared that mean values of RFTs i.e. bilirubin, creatinine, urea, uric acid had a significant change in the G4 group as mean results of 0.591±0.032, 0.814±0.058, 0.814±0.058, 0.9508±0.051 respectively.

THE EFFECT OF DRIED RED GINGER EXTRACT POWDER (Zingiber officinale var. rubrum) ON THE LDL, TRIGLYCERIDES and HDL

Tradisional medicine is a part of Indonesian medicine cukture. As ginger is known to affect blood lipid profile, especially red ginger (Zingiber officinale var. rubrum) with a higher volatile oil content than other types of ginger. Meanwhile, dyslipidemia is a state of abnormal blood lipid profile levels. This research was conducted at RSUD dr. M. Yunus Bengkulu in 2014. Subjects were dyslipidemia with diabetes mellitus type 2 patients in age range 30-60 years. The total subjects in this study were 10 patients with simple random sampling grouping method. Then thay were devided into control group and treatment group. Neither group received standard drug therapy. The dried red ginger powder was only given to the treatment group at a dose of 3 grams per day for one month.. Both groups examined the LDL (Low Density Lipoprotein), trigliseride and HDL (High Density Lipoprotein) levels before and after the study. Changes to LDL, trigliseride and HDL levels were tested by independent sample test with a significance value of p 0.05. From the research that has been done is known that the dried red ginger powder not significantly affect LDL, trigliserida and HDL (p LDL=0,261; p Trigliserida=0,966; p HDL= 0,175). Based on the statistical analysis, it is known that the dried red ginger powder not significantly affect LDL, trigliserida and HDL. Descriptive analysis showed a decrease in triglyceride levels. Deskriptive analysis shows that the dried red ginger powder can inhibit the incerase to LDL, can reduce triglyceride and inhibit the decrease to HDL.

Contribution to the microscopic identification of Zingiber officinale

Zingiber officinale Roscoe has a very long history of use throughout the world, both as a spice and as a medicinal plant. During the last two years in the midst of a global pandemic of SARS-CoV-2 the use of various herbal products with ginger rhizome as active ingredient increased because of its numerous health beneficial properties. A detailed characteristic of the crude powdered drug is presented by microscopic photographs for the first time. Although the structure of ginger rhizome is relatively simple and well-studied, the presented results in combination with the detailed analysis of the literature provide additional insight to the pharmacopoeial guidelines for the identification of ginger powder.

Effect of ginger (Zingiber officinalis L.) on chemical and microbial quality of Chhana whey beverage

The present investigation was planned to evaluate the effect of ginger on Chhana whey beverage (CWB). The pre optimized and finalized different levels of ginger powder in Chhana whey were used to the experimental treatments. The experiments were laid out in Completely Randomized Design with four replications for pre experimental and experimental trials. The experimental treatments were; without ginger powder (T0), addition of 0.1% (T1), 0.2% (T2), 0.3% (T3), 0.4% (T4) ginger powder. All the experimental samples were analyzed for chemical and microbiological qualities on day 0 (fresh). On increasing level of ginger over 0.3 % and 10% sugar, the sensory scores for colour and appearance, consistency, flavour and overall acceptability was going decreasing. The chemical parameters like lactose protein, total sugar, total solids, titratable acidity increased significantly (p&lt;0.05) whereas fat was irrespective and pH show close similarity. The SPC counts increased, The YMC and coliforms were not detected. Better quality Chhana whey beverage (CWB) could be prepared by blending of 0.3 % ginger powder and 10% sugar.

Effect of ginger (Zingiber officinalis L.) on shelf life of Chhana whey beverage

The present investigation was planned to evaluate the effect of ginger on Chhana whey beverage (CWB). The preoptimized and finalized different levels of ginger powder in Chhana whey were used to the experimental treatments. The experiments were laid out in Completely Randomized Design with four replications for pre experimental and experimental trials. The experimental treatments were, without ginger powder (T0), addition of 0.1% (T1), 0.2% (T2), 0.3% (T3), 0.4% (T4) ginger powder. All the experimental samples were analyzed for sensory, chemical and microbiological qualities on day 0 (fresh) 5th day, 10th and 15th day of storage at refrigerated temperature of (5- 60C). Better quality Chhana whey beverage (CWB) could be prepared by blending of 0.3 % ginger powder and 10% sugar. The prepared ginger CWB remained acceptable upto 10 days at refrigerated temperature (5- 6 ± 2 0C).

Channel Analysis and Marketing Margin of Instant Ginger Powder in Mpanau Village, Sigi Biromaru District, Sigi Regency

Dahlia Farmers Group has been engaged in the traditional instant powder drink industry, namely ginger. Of the various kinds of health drinks that this farmer group has produced, instant drink products are made from ginger, increasing sales every year. Currently, the Dahlia Farmers Group still has limitations in carrying out activities related to product marketing. This limitation impacts the lack of knowledge of producers regarding the marketing of instant red ginger powder. There are 3 (three) channels occur in the instant marketing of ginger powder in Mpanau Village, Sigi Biromaru District, Sigi Regency: Channel I: Producer Trader Consumer Retailer, Channel II: Consumer Online Producer, Channel III: Consumer Producer. Margin obtained from these three channels: First channel I: The margin earned in this channel is Rp.25,000,-/pack, Channel II: The margin obtained in this channel is Rp.15,000,-/pack. Channel III: Margin earned in this channel is Rp. 0,/pack. The Total Marketing Margin obtained in these three channels is Rp. 40,000.

Evaluation of Sorghum-Ogi Gruel Complemented with Ginger and Garlic Powders

ABSTRACT Functional and physicochemical properties of sorghum-Ogi flour with added spices (ginger and garlic) powders at 2% and 4% (separately and in combination) were evaluated. Sensory evaluation was conducted on cooked blends using untrained panelists. The results showed that bulk density (0.75 g/ml – 0.33 gm/l), water absorption capacity (130–121%), and swelling capacity (8.86–6.47), pH (4.74–4.23) and total titratable acidity (0.27–0.17) of the samples decreased significantly, while the total soluble sugars were not significantly different. Sensory results showed that cooked Ogi samples differed in terms of color, taste, texture, and overall acceptance. Sample mixed with combined 2% garlic-4% ginger is the most preferred in terms of overall acceptability. There is an improvement in sensory attributes and the overall acceptability of sample with combined spices (2% garlic-4% ginger). Hence, Ogi with combined spices could be useful as food for the aged and sick people with little or no appetite.

Assessment of rheological and quality characteristics of bread made by the addition of ginger powder in wheat flour

The aim of this study was to develop a bread enriched with varying level of ginger powder. Ginger powder incorporated in white flour at 0, 2, 4, 6 and 8% level to get a bread enriched with antioxidants and good rheological and sensorial properties. Total phenolic content (TPC) was gradually decreased with increasing percentage of ginger powder and maximum inhibition of DPPH was recorded (47.23%) at 2% supplemented sample. Texture of supplemented bread samples was increased in terms of hardness, gumminess and chewiness as compared to control sample. Mineral contents increased in each sample with increasing percentage of ginger powder such as Na (451.69 mg/kg), Ca (127.32 mg/kg), K (427.61 mg/kg), Fe (15.19 mg/kg), Zn (7.04 mg/kg) and Cu (3.47 mg/kg) respectively. However, showed worst results regarding rheological properties with hard dough structure. Among studied samples, a range of 2-4% ginger powder presented high antioxidants with better rheological characteristics compared with control samples.

The scientific and practical significance of organic powders made from root crops in the food industry

The article describes the beneficial properties of carrot (Daucus carota)and ginger(Zingiber officinale Rose) root for the human's health, the technology for making organic powder from them, the use of prepared organic powder as a biologically active substance in food and confectionery industry, the criteria for making bread and bakery products. The study was aimed to develop cake supplemented by carrot powder and to evaluate its quality parameters. Four samples were prepared to contain different proportions of carrot and ginger powders (15/5, 20/5, 30/5,50/5% w/w) in combination with wheat flour. The nutritional and sensory properties of bread and bakery products were also evaluated. The bread and bakery products supplemented with 20/5% (w/w) carrot and ginger powder had significantly, improved the nutritional quality compared to control one (without carrot powder). The main sensory score of highly acceptable carrot powder cake S2 (80:20). The nutritional and sensory analysis suggested that the cake formulated by 20% (w/w) carrot powder was comparatively more acceptable than other formulations (0, 15, 30, 50% w/w).

The effect of red ginger bread consumption on the physiological parameters of healthy subjects

A new variant of red gingerbread containing 6% of red ginger powder (named RGB), has been produced. The bread, preferred by 30 panelists, could be stored for approximately 9 days without showing deterioration or the growth of mold. This work aimed to study the effect of 14 days consumption of RGB on the body mass index (BMI), abdominal circumference, blood pressure, urinalysis parameters, and the lipid profile of healthy subjects. The healthy subjects (n=20) were treated with a piece of RGB dail

The Value Chain Analysis and Strategies for the Development of Ginger Farming in Semarang Regency

Ginger is a biopharmaceutical commodity which has a high economic value. However, a long ginger trading system makes the position of farmers as the producer have low bargaining power. The purpose of this research was to analyze the value chain and develop strategies for increasing ginger commodities in Semarang Regency. The method used in this research was quantitative descriptive using primary data with the number of respondents as many as 98 ginger farmers, 2 collectors, 2 wholesalers, 2 retailers and 6 key persons. The variables in this research included value chains, marketing margins, cultivation, post-harvest, marketing, institutions and policies. The analysis tools used were Value Chain Analysis and Analytic Hierarchy Process (AHP). The results showed that (1) Ginger farming in Semarang Regency was profitable with an average production or r/c ratio of 5,1. (2) There were three patterns of ginger trading in Semarang Regency, and their selection depended on the amount of production, transportation, facilities and capabilities owned by farmers. (3) The most prioritized criteria in the strategy of developing ginger farming in Semarang Regency covered marketing, cultivation, policy, harvesting and institutional aspects. Regarding these findings, suggestions or recommendations are given as follows: (1) carrying out harvesting process such as ginger powder independently. (2) forming ginger farmer groups to shorten the marketing chain of ginger, and increase the income of ginger farmers. (3) performing innovative digital marketing strategies.