PENGARUH PEMANASAN TERHADAP KADAR MINYAK ATSIRI DAN OLEORESIN RIMPANG JAHE (ZING1BER OFFICINALE ROSC.)

• Main Author: Sri Waningsih, Eka
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/64762
• Institution: Institut Teknologi Bandung

Indonesia is one of the top countries in ginger production. Ginger in Indonesia had been used both as a spice and as an ingredient for drinks. Usually, people tend to roast ginger until it give adequate taste and aroma. So far, there is no study on the influence of roasting on the secondary metabolite pattern in ginger. This study was developed to determine changes of essential oil and oleoresin content in ginger upon various treatments of heating. Fresh ginger was heated with oven at 60, 120, 180 °C for two hours, and roasted using coal for 15 minutes. After heating and roasting process, essential oil content was determined with Stahl distillation method. Quantitative and qualitative analysis of essence oil was analyzed by GC and GC-MS. Oleoresin components was determined by extraction with methanol solvent followed by TLC densitometry. The results in analysis then statistically processed with randomize design analysis (one way ANOVA). Concentration of ginger's essential oil with no treatment, 60, 120, 180 °C oven-heating treatment and roasting treatment were 0.44 + 0.08 %; 0.43 + 0.05 %; 0.34 ± 0.05 %; 0.28 + 0.04 %; and 0.26 ± 0.02 % respectively. This ginger's essential oil concentration was significantly decreased (p<0.01) with increasing heating temperature. From ten main components of ginger's oil, significantly changes (p<0.05) were found in a-pinene, camphene, ft-pinene, zingiberen, and 13-sesquiphellandrene. Gingerol's concentration were 2.64 + 0.06 %; 1.64 ± 0.08 %; 2.45 + 0.54 %; 2.19 ± 0.16 %; and 2.22 ± 0.10 % respectively due to the treatments and gingerol content did not significantly different between each other (p<0.05), while shogaol's concentration were 0.13 ± 0.03 %; 0.26 + 0.09 %; 0.18 ± 0.11%; 0.22 ± 0.11 %; and 0.23 + 0.12 but did not have any significant difference between each other (p<0.05). There was no significant correlation between gingerol's concentration, shogaol's concentration and the treatments. From this results could be concluded that ginger's essential oil concentration was significantly decreasing (p<0.01) with the increasing of heating temperature, along with significant changes (p<0.05) in concentration in a-pinene, camphene, 3-pinene, zingiberen, and ft-sesquiphellandrene. Gingerol's and shogaol's concentration did not have any significant different in all treatments (p<0,05). Heating treatment did not show significantly correlation with gingerol and shogaol content (p<0.05).