Effect of packaging type on the quality of red ginger soft-candy
Red ginger is a rhizome containing polyphenols, curcumin, polysaccharides, essential oils, gingerol, and shogaol, known for their antioxidant and anti-inflammatory effects. The numerous advantages of red ginger have led to its expanded use, leading to the availability of several processed red ginger...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2024-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2024/15/bioconf_uicat2024_01033.pdf |
| _version_ | 1797235312533962752 |
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| author | Nita Nita Rahmayanti Ramli Andi Tri Hadi Wibowo Budiardjo Giovanni Muhpidah Muhpidah |
| author_facet | Nita Nita Rahmayanti Ramli Andi Tri Hadi Wibowo Budiardjo Giovanni Muhpidah Muhpidah |
| author_sort | Nita Nita |
| collection | DOAJ |
| description | Red ginger is a rhizome containing polyphenols, curcumin, polysaccharides, essential oils, gingerol, and shogaol, known for their antioxidant and anti-inflammatory effects. The numerous advantages of red ginger have led to its expanded use, leading to the availability of several processed red ginger products in the market, such as red ginger. Research on how packaging, temperature, and storage duration impact the quality of red ginger jelly sweets is still limited. This study investigates how packaging type affects the quality of red ginger jelly sweets during preservation. The experiment entailed storing red ginger jelly sweets in different packaging and analyzing the subsequent quality alterations. The research findings indicate that the quality of red ginger jelly candy led to higher water content, total acid, reduced sugar content, and total microorganisms. The pH, texture, antioxidant activity, and sensory qualities of red ginger jelly sweets all decreased. The research findings indicate that the most effective packing material is polypropylene plastic which inhibits the rate of deterioration of moisture, texture, and reducing sugar of red ginger jelly candy. |
| first_indexed | 2024-04-24T16:45:58Z |
| format | Article |
| id | doaj.art-313f600634024be09b227ac4c3ee5736 |
| institution | Directory Open Access Journal |
| issn | 2117-4458 |
| language | English |
| last_indexed | 2024-04-24T16:45:58Z |
| publishDate | 2024-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | BIO Web of Conferences |
| spelling | doaj.art-313f600634024be09b227ac4c3ee57362024-03-29T08:28:16ZengEDP SciencesBIO Web of Conferences2117-44582024-01-01960103310.1051/bioconf/20249601033bioconf_uicat2024_01033Effect of packaging type on the quality of red ginger soft-candyNita Nita0Rahmayanti Ramli Andi1Tri Hadi Wibowo Budiardjo Giovanni2Muhpidah Muhpidah3Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin UniversityDepartment of Agricultural Technology, Faculty of Agriculture, Hasanuddin UniversityDepartment of Industrial and Systems Engineering, Chung Yuan Christian UniversityDepartment of Agricultural Technology, Faculty of Agriculture, Hasanuddin UniversityRed ginger is a rhizome containing polyphenols, curcumin, polysaccharides, essential oils, gingerol, and shogaol, known for their antioxidant and anti-inflammatory effects. The numerous advantages of red ginger have led to its expanded use, leading to the availability of several processed red ginger products in the market, such as red ginger. Research on how packaging, temperature, and storage duration impact the quality of red ginger jelly sweets is still limited. This study investigates how packaging type affects the quality of red ginger jelly sweets during preservation. The experiment entailed storing red ginger jelly sweets in different packaging and analyzing the subsequent quality alterations. The research findings indicate that the quality of red ginger jelly candy led to higher water content, total acid, reduced sugar content, and total microorganisms. The pH, texture, antioxidant activity, and sensory qualities of red ginger jelly sweets all decreased. The research findings indicate that the most effective packing material is polypropylene plastic which inhibits the rate of deterioration of moisture, texture, and reducing sugar of red ginger jelly candy.https://www.bio-conferences.org/articles/bioconf/pdf/2024/15/bioconf_uicat2024_01033.pdf |
| spellingShingle | Nita Nita Rahmayanti Ramli Andi Tri Hadi Wibowo Budiardjo Giovanni Muhpidah Muhpidah Effect of packaging type on the quality of red ginger soft-candy BIO Web of Conferences |
| title | Effect of packaging type on the quality of red ginger soft-candy |
| title_full | Effect of packaging type on the quality of red ginger soft-candy |
| title_fullStr | Effect of packaging type on the quality of red ginger soft-candy |
| title_full_unstemmed | Effect of packaging type on the quality of red ginger soft-candy |
| title_short | Effect of packaging type on the quality of red ginger soft-candy |
| title_sort | effect of packaging type on the quality of red ginger soft candy |
| url | https://www.bio-conferences.org/articles/bioconf/pdf/2024/15/bioconf_uicat2024_01033.pdf |
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