The effect of extraction time and extracted ginger concentration in ginger ice cream

Laksana, Dharmawan (2011) The effect of extraction time and extracted ginger concentration in ginger ice cream. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Processing ginger into several products, such as ginger oleoresin may increase the consumption of ginger. The best oleoresin is one which contains all flavour components of the material contributing to the aroma, taste, and pungency. Extraction of dried ginger using organic solvent (ethanol) will result in ginger oleoresin. This extraction process may be affected by some factors include time of extraction. Therefore, effect of five different extraction times (6, 12, 18, 24, and 30 hours) was analyzed. Increasing extraction time significantly (p<0.05) increased % yield, density, total solid, vitamin C content, total phenolic compound, and active compound by GC-MS, while inversely lowering oHue. The best extraction time based on seven analyses is 24 hours for Zingiber officinale var amarum and Zingiber officinale var rubrum oleoresin. Moreover, applying ginger oleoresin into ice cream product was done. Different concentration of ginger oleoresin added (100, 200, 300, 400, and 500 ppm) was analyzed. Increasing concentration of ginger oleoresin added significantly (p<0.05) increased overrun, melting time, sensory evaluation, active compound content in ice cream by GC-MS, and oHue, while significantly (p<0.05) lowered pH and TPC. Due to those seven analyses, the best concentration of ginger oleoresin added into ginger ice cream for both types of ginger oleoresin is 500 ppm.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Laksana, DharmawanUNSPECIFIEDUNSPECIFIED
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorManullang, MonangUNSPECIFIEDUNSPECIFIED
Thesis advisor., NataniaUNSPECIFIEDUNSPECIFIED
Uncontrolled Keywords: ginger ; extraction ; oleoresin ; Zingiber officinale var amarum ; Zingiber officinale var rubrum ; ice cream
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Mrs Marselita Harapan
Date Deposited: 16 Oct 2018 07:33
Last Modified: 20 Jul 2020 04:04
URI: http://repository.uph.edu/id/eprint/1057

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