Proceedings of the 2nd International Conference on Education and Technology (ICETECH 2021)

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The Quality Test of Fermented Ginger Drink (Ginger Ale) Produced from Various Types of Indonesian Ginger

Authors
Pujiati1, Ani Sulistyarsi2, Nur Fajri Prafitasari3
1,2,3Biology Education Department, Faculty of Teaching and Education Learning, Universitas PGRI Madiun, Indonesia
*Corresponding author. Email: pujiati@unipma.ac.id
Corresponding Author
Pujiati
Available Online 6 January 2022.
DOI
10.2991/assehr.k.220103.023How to use a DOI?
Keywords
Ginger; ginger ale; Indonesia; probiotics; flavonoids
Abstract

The pandemic due to the spread of COVID 19 is a worldwide problem. Many attempts to increase immunity were made. Consuming spices and herbs is proven to increase immunity and nourish the body. A spice that is often used and very popular during the COVID 19 pandemic is ginger. This study aims to determine the probiotic bacteria and phenolic compounds contained in fermented ginger drink known as “Ginger Beer”, and organzoleptic tests to determine the taste of several types of ginger in Indonesia, namely “Jahe Gajah/elephant ginger (Z. officinale var. officinarum), Jahe Emprit/emprit ginger (Z. officinale var. amarum) And Jahe Merah/Red Ginger (Z. officinale var. rubrum) ”. The experimental method for this research was the organoleptic test, isolation of the probiotic microorganism, measurement of alcohol level, reducing sugar, and identification of phenolic compounds. The results showed that there were probiotic bacteria in ginger ale, from the Lactobacillus, Streptococcus and Micrococcus genus. Organoleptic test results by panelists showed that ginger ale from ginger emprit has a good taste. In addition, it is found to contain a phenolic compound (flavonoid group), namely luteolin. The highest reducing sugar content and alcohol content was ginger ale produced from “Jahe Emprit” with a value of 9.78% and 14.8%. and ginger ale from “Ginger elephant” showed the lowest reducing sugar and alcohol content of 3.65% and 11.04% 7 and 14.8%.

Copyright
© 2022 The Authors. Published by Atlantis Press SARL.
Open Access
This is an open access article under the CC BY-NC license.

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Volume Title
Proceedings of the 2nd International Conference on Education and Technology (ICETECH 2021)
Series
Advances in Social Science, Education and Humanities Research
Publication Date
6 January 2022
ISBN
10.2991/assehr.k.220103.023
ISSN
2352-5398
DOI
10.2991/assehr.k.220103.023How to use a DOI?
Copyright
© 2022 The Authors. Published by Atlantis Press SARL.
Open Access
This is an open access article under the CC BY-NC license.

Cite this article

risenwbib
TY  - CONF
AU  - Pujiati
AU  - Ani Sulistyarsi
AU  - Nur Fajri Prafitasari
PY  - 2022
DA  - 2022/01/06
TI  - The Quality Test of Fermented Ginger Drink (Ginger Ale) Produced from Various Types of Indonesian Ginger
BT  - Proceedings of the 2nd International Conference on Education and Technology (ICETECH 2021)
PB  - Atlantis Press
SP  - 152
EP  - 159
SN  - 2352-5398
UR  - https://doi.org/10.2991/assehr.k.220103.023
DO  - 10.2991/assehr.k.220103.023
ID  - 2022
ER  -