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标题：The Effect of Ginger Species and Concentration of Sodium Metabisulfite [Na₂S₂O₅] on the Physical and Chemical Quality of Ginger Powder [Zingiber officenale
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作者：Ellyas Alga Nainggolan ; Sudarminto Setyo Yuwono
期刊名称：International Journal of Engineering Research
印刷版ISSN：2319-6890
出版年度：2016
卷号：5
期号：2
页码：98-101
DOI：10.17950/ijer/v5s2/205
出版社：IJER
摘要：Indonesia society has generally known and used ginger (Zingiber officenale) in daily life for various purposes, such as a mixture of food ingredients, beverages, cosmetics, perfumes and others. The objective of this research is to determine the effect of ginger species and concentration of sodium metabisulfite (Na 2 S 2 O 5 ) on the physical and chemical quality of ginger powder (yield, moisture content, rehydration properties, colour space (L, a*, b*), sulfite residues and total phenolic content). The best treatment is obtained from big white ginger with sodium metabisulfite concentration 3000 ppm with value for each parameter is: yield 23.22 %; moisture content 0.08 %; rehydration properties 750.00 %; lightness (L) 64.66; redness (a*) 20.43; yellowness (b*) 30.66; sulfi te residues 112.31 ppm and total phenolic content 464 ppm.
关键词：ginger species; sodium metabisulfite; ginger ; pow der; physical and chemical quality