Proceedings of the International Joint Conference on Science and Engineering 2021 (IJCSE 2021)

Effect of Milk on Physico-Chemical and Functional of Herbal Jelly Drink

Authors
Asrul Bahar1, *, Samik2, Maria Monica Sianita Basukiwardojo2, Nita Kusumawati2, Supari Muslim3, AR. Sella Auliya2
1Department of Family Welfare Education, Universitas Negeri Surabaya, Surabaya, Indonesia
2Department of Chemistry, Universitas Negeri Surabaya, Surabaya, Indonesia
3Department of Electrical Engineering, Universitas Negeri Surabaya, Surabaya, Indonesia
*Corresponding author. Email: asrulbahar@unesa.ac.id
Corresponding Author
Asrul Bahar
Available Online 16 December 2021.
DOI
https://doi.org/10.2991/aer.k.211215.007How to use a DOI?
Keywords
Herbal; Jelly; Drink; Ginger; Temulawak
Abstract

The COVID-19 outbreak has been declared a pandemic, several modern medical drugs of excellent quality, especially immunostimulants, are being and continue to be developed from secondary metabolites of herbal commodities. World Health Organization (W.H.O.) reports the dependence of 80% of the world’s population on traditional therapies, some of which are ginger and temulawak. The effect of milk on the Physico-chemical, functional properties, and contamination of herbal jelly drink products based on ginger and temulawak has been studied. In general, the addition of milk in making ginger jelly drinks has reduced water content, ash content, total sugar, and pH. Conversely, the addition of milk has had an increased effect on protein, fat, and syneresis. The addition of milk has also affected on decreasing levels of phenolic and flavonoids, decreasing antioxidant, antimicrobial Salmonella Typhimurium activity ginger jelly drink products and antimicrobial Eschericia Coli activity ginger jelly drink products. The addition of milk in the manufacture of temulawak jelly drink products resulted in a number of the same impacts, such as decreased water content, ash content and increased protein, fat, syneresis, decreased phenolic content, flavonoids, antioxidant, antimicrobial Salmonella Typhimurium activity temulawak jelly drink products and antimicrobial Eschericia Coli activity ginger jelly drink products, several differences in Physico-chemical and functional properties, namely the increase in total sugar, and pH.

Copyright
© 2021 The Authors. Published by Atlantis Press International B.V.
Open Access
This is an open access article under the CC BY-NC license.

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Volume Title
Proceedings of the International Joint Conference on Science and Engineering 2021 (IJCSE 2021)
Series
Advances in Engineering Research
Publication Date
16 December 2021
ISBN
978-94-6239-486-5
ISSN
2352-5401
DOI
https://doi.org/10.2991/aer.k.211215.007How to use a DOI?
Copyright
© 2021 The Authors. Published by Atlantis Press International B.V.
Open Access
This is an open access article under the CC BY-NC license.

Cite this article

TY  - CONF
AU  - Asrul Bahar
AU  - Samik
AU  - Maria Monica Sianita Basukiwardojo
AU  - Nita Kusumawati
AU  - Supari Muslim
AU  - AR. Sella Auliya
PY  - 2021
DA  - 2021/12/16
TI  - Effect of Milk on Physico-Chemical and Functional of Herbal Jelly Drink
BT  - Proceedings of the International Joint Conference on Science and Engineering 2021 (IJCSE 2021)
PB  - Atlantis Press
SP  - 34
EP  - 39
SN  - 2352-5401
UR  - https://doi.org/10.2991/aer.k.211215.007
DO  - https://doi.org/10.2991/aer.k.211215.007
ID  - Bahar2021
ER  -