Product Standarization of Ginger (Zingiber officinale Rosc.) and Red Ginger (Zingiber officinale var. Rubrum) Simplicia through Washing Time, Slice Thickness and Raw Materials Drying Process Optimization

Abstract

On this study has been conducted product standardization of ginger and red ginger simplicias as one of post-harvest processed form. To get ginger and red ginger simplicia product with high quality, has been done the optimization on the stage of washing, slicing, and drying process. Optimization has done in a range of 1-3 minutes washing time and raw material sliced thickness of 0.15 cm and 0.30 cm. In addition, the production of the entire simplicia has done with three drying methods, including sundried, sunlight through the intermediary of black fabric and dried by the oven. Specifically for the dried by the oven, has conducted optimization on the drying temperatures of 70° C; 85° C; 100˚C; and 115˚C. The analysis results of active compound content in the simplicia product indicates that the product of ginger and red ginger simplicia with optimum quality has obtained from the production process by washing time for 1 minute, slicing thickness of 0.15 cm, and oven drying method using temperature of 115° C. The ginger and red ginger simplicia product with optimum active compound content obtained by drying time, each for 310 minutes and 280 minutes. The ginger simplicia products contain essential oils, oleoresins, zingiberene in essential oils, gingerol and shogaol in the oleoresins, each by 1.7%; 0.86%; 56.90%; 42.50%; and 21.54%. Meanwhile, the red ginger simplicia products contain essential oils, oleoresins, zingiberene in essential oils, gingerol and shogaol in the oleoresins, each by 2.11%; 0.88%; 78.60%; 80.06%; and 8.02%. Thus, it can be said that, overall, red ginger simplicia product contains an active compound higher than the ginger simplicia product.