Vitamin C Levels and Ph Values in Various Types of Ginger Infused Water

Rika Sepriani; D. Deswandi; Hilmainur Syampurma; Siska Alicia Farma; Abdul Razak

doi:10.2991/978-94-6463-166-1_36

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Vitamin C Levels and Ph Values in Various Types of Ginger Infused Water

Authors

Rika Sepriani¹, D. Deswandi¹, Hilmainur Syampurma¹, Siska Alicia Farma²^{, *}, Abdul Razak²

¹Department of Physical Education, Universitas Negeri Padang, Padang, Indonesia

²Department of Biology, Universitas Negeri Padang, Padang, Indonesia

^*Corresponding author. Email: siskaalicia@fmipa.unp.ac.id

Corresponding Author

Siska Alicia Farma

Available Online 22 May 2023.

DOI: 10.2991/978-94-6463-166-1_36 How to use a DOI?
Keywords: Infused Water; Ginger; Vitamin C; pH
Abstract: Infused water is a drink produced by infusing water with bits of spices or fruits, allowing the flavor of the spices or fruits to be absorbed into the water. This study aimed to find out how much vitamin C is in various varieties of ginger-infused water and what the pH levels are. Red ginger (Alpinia purpurata), emprit ginger (Zingiber officinale Var. Amarum), and elephant ginger (Amorphophallus paeonifolius) were the three types of ginger used in this study, with long soaking times varying from 6, 9, and 12 h. Vitamin C levels were determined using UV-Vis spectroscopy, while pH levels were determined using a pH meter. The highest concentrations of vitamin C were discovered in elephant ginger infused water after a 12-h soaking period, at 72.44 ppm, while the lowest concentrations were discovered in elephant ginger-infused water after a 6-h soaking period, at 52.72 ppm. Red ginger, which had been soaking for the longest time (12 h), had 3,48 pH value, while elephant ginger, which had been soaking for the shortes time (6 h), had the 3,66 pH value.
Copyright: © 2023 The Author(s)
Open Access: Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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Volume Title: Proceedings of the 3rd International Conference on Biology, Science and Education (IcoBioSE 2021)
Series: Advances in Biological Sciences Research
Publication Date: 22 May 2023
ISBN: 10.2991/978-94-6463-166-1_36
ISSN: 2468-5747
DOI: 10.2991/978-94-6463-166-1_36 How to use a DOI?
Open Access: Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

ris enw bib

TY  - CONF
AU  - Rika Sepriani
AU  - D. Deswandi
AU  - Hilmainur Syampurma
AU  - Siska Alicia Farma
AU  - Abdul Razak
PY  - 2023
DA  - 2023/05/22
TI  - Vitamin C Levels and Ph Values in Various Types of Ginger Infused Water
BT  - Proceedings of the 3rd International Conference on Biology, Science and Education (IcoBioSE 2021)
PB  - Atlantis Press
SP  - 275
EP  - 281
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-166-1_36
DO  - 10.2991/978-94-6463-166-1_36
ID  - Sepriani2023
ER  -

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