Improving The Quality and Quantity of Instant Functional Beverages of Ginger at KUB Tlogosari, Temanggung

Abstract

Ginger (Zingiber officinale) is a tropical plant which grows among the year and widely cultivated in South Asia especially in India, South China, Taiwan, Indonesia, and Philippines. This plant is commonly used as spices, seasoning, and flavor enhancers. It also has been used for medicinal purpose, including for treating headache, colds, and increasing human’s appetite. Ginger plant contains antioxidant which known as oleoresin or gingerol. Ginger can be processed into a functional drink. Temanggung is one of some producing regions of instant ginger drink. It is located in four districts of Temanggung Regency : Kaloran, Kandangan, Kranggan, and Kedu districts. Currently, the producing of instant ginger drink is a home industry and just a side business thus it cause a low productivity and uncontrolled quality. The aim of this study is to find the optimum formula of instant ginger drink, by varying its formula : Ginger/Sugar ratio (1: 2, 1: 3 and 1: 1). The rendemen obtained were 66,33%, 42,67% and 69, 33%.

Keywords

• ginger
• drink
• industry
• formula
• quality
• quantity