Effect of Various Drying Methods on Essential Components of Ginger (Zingiber officinale R) Sliced
| dc.contributor.author | Raffi Paramawati, Sigit Triwahyudi, Reni Y. Gultom and Mardison | |
| dc.date.accessioned | 2024-05-16T01:11:47Z | |
| dc.date.available | 2024-05-16T01:11:47Z | |
| dc.date.issued | 2007-08-21 | |
| dc.description.abstract | Essential components of ginger such as oleoresin and essential oil are important substances that determine the quality of ginger. Those components could be decreased during process handling especially on the drying process. In this research, various drying methods ie. direct sun drying, indirect sun drying (material was cover by black color cloth), oven drying, stationary drying and rotary drying at 45-500 C were carried out to dry out fresh ginger sliced (of 2 ginger varieties) to be 9-12% moisture contents. Oleoresin content as well as essential oil of dried ginger were measured by standard manners. Results noted that the use dryer machines were better than those of traditional drying methods. Oleoresin of dried slice-ginger obtained from direct sun dry was in range of 19.20-20.90% (depend on the variety), indirect sun dry 19.00-21.39%, stationary drying 19.37-22.12%, and rotary drying 19.23-22.02%. Essential oil of ginger dried by direct and indirect sun dry, stationary drying and rotary drying are 2.39-, 2.80, 3.05 and 3.17% respectively. | |
| dc.identifier.uri | https://repository.pertanian.go.id/handle/123456789/22506 | |
| dc.language.iso | en | |
| dc.title | Effect of Various Drying Methods on Essential Components of Ginger (Zingiber officinale R) Sliced | |
| dc.title.alternative | Presented Paper on 10th Asian Food Conference 07, Kuala Lumpur, Malaysia, 21-23 August 2007 | |
| dc.type | Article |