E3S Web Conf.
Volume 73, 2018The 3rd International Conference on Energy, Environmental and Information System (ICENIS 2018)
|Number of page(s)||4|
|Section||Environmental Health, Toxicology and Epidemiology|
|Published online||21 December 2018|
Improving The Quality and Quantity of Instant Functional Beverages of Ginger at KUB Tlogosari, Temanggung
1 Diploma Program of Chemical Engineering, Vocational School, Diponegoro University, Semarang - Indonesia
2 Student of Diploma Program of Chemical Engineering, Vocational School, Diponegoro University, Semarang - Indonesia
* Corresponding author: email@example.com
Ginger (Zingiber officinale) is a tropical plant which grows among the year and widely cultivated in South Asia especially in India, South China, Taiwan, Indonesia, and Philippines. This plant is commonly used as spices, seasoning, and flavor enhancers. It also has been used for medicinal purpose, including for treating headache, colds, and increasing human’s appetite. Ginger plant contains antioxidant which known as oleoresin or gingerol. Ginger can be processed into a functional drink. Temanggung is one of some producing regions of instant ginger drink. It is located in four districts of Temanggung Regency : Kaloran, Kandangan, Kranggan, and Kedu districts. Currently, the producing of instant ginger drink is a home industry and just a side business thus it cause a low productivity and uncontrolled quality. The aim of this study is to find the optimum formula of instant ginger drink, by varying its formula : Ginger/Sugar ratio (1: 2, 1: 3 and 1: 1). The rendemen obtained were 66,33%, 42,67% and 69, 33%.
Key words: ginger / drink / industry / formula / quality / quantity
© The Authors, published by EDP Sciences, 2018
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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