Addition of selected ginger extract on total phenolic, antioxidant and sensory properties of the syrup coconut sap (Ginger – SCS)

Karseno, . and Setyawati R., . and Haryanti P., . and Tri Yanto, . (2021) Addition of selected ginger extract on total phenolic, antioxidant and sensory properties of the syrup coconut sap (Ginger – SCS). Food Research (Malaysia), 5. pp. 283-289. ISSN 2550-2166

This study aimed to determine the effect of adding selected ginger extract on the total phenolic, antioxidant and sensory properties of its syrup coconut sap (Ginger-SCS). Three selected rhizomes including normal, aromatic, and wild ginger were shredded and extracted with warm water and filtered. The extract was added into coconut sap to obtain the final concentrations of 2.5%, 5%, and 7.5% (v/v). It was heated to increase the concentration and the coconut sap syrup without ginger extract was used as a control. Furthermore, the total phenolic, antioxidant activity, and sensory properties of Ginger-SCS were determined. The result showed that the addition of ginger extract has a significant effect on the total phenolic and antioxidant activity of Ginger-SCS. The addition of wild ginger produces Ginger-SCS with the highest total phenolic content. Increasing the concentration increases the total phenolic and antioxidant activity of Ginger-SCS. In addition, 7.5% wild ginger extract produces Ginger-SCS with a total phenolic of 0.63% and antioxidant activity of 25.75%, which is higher than other concentrations. The addition of ginger extract resulted in browner colour than the control. Increasing ginger concentration increases the ginger taste and aroma of the product. On the contrary, the addition of ginger extract causes reduced sweetness of the product when compared to the control. Generally, the panellist liked the product with the addition of ginger and aromatic ginger.

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Abstract

This study aimed to determine the effect of adding selected ginger extract on the total phenolic, antioxidant and sensory properties of its syrup coconut sap (Ginger-SCS). Three selected rhizomes including normal, aromatic, and wild ginger were shredded and extracted with warm water and filtered. The extract was added into coconut sap to obtain the final concentrations of 2.5%, 5%, and 7.5% (v/v). It was heated to increase the concentration and the coconut sap syrup without ginger extract was used as a control. Furthermore, the total phenolic, antioxidant activity, and sensory properties of Ginger-SCS were determined. The result showed that the addition of ginger extract has a significant effect on the total phenolic and antioxidant activity of Ginger-SCS. The addition of wild ginger produces Ginger-SCS with the highest total phenolic content. Increasing the concentration increases the total phenolic and antioxidant activity of Ginger-SCS. In addition, 7.5% wild ginger extract produces Ginger-SCS with a total phenolic of 0.63% and antioxidant activity of 25.75%, which is higher than other concentrations. The addition of ginger extract resulted in browner colour than the control. Increasing ginger concentration increases the ginger taste and aroma of the product. On the contrary, the addition of ginger extract causes reduced sweetness of the product when compared to the control. Generally, the panellist liked the product with the addition of ginger and aromatic ginger.

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Item Type:	Article
AGROVOC Term:	ginger
AGROVOC Term:	extraction
AGROVOC Term:	heating
AGROVOC Term:	phenolic content
AGROVOC Term:	sensory properties
AGROVOC Term:	colour
AGROVOC Term:	taste (sensation)
AGROVOC Term:	aroma
AGROVOC Term:	sweetness
Geographical Term:	Indonesia
Depositing User:	Mr. Khoirul Asrimi Md Nor
Date Deposited:	04 Feb 2026 07:43
Last Modified:	04 Feb 2026 07:43
URI:	http://webagris.upm.edu.my/id/eprint/3207

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