• Tidak ada hasil yang ditemukan

Daftar Pustaka

N/A
N/A
Protected

Academic year: 2024

Membagikan "Daftar Pustaka"

Copied!
9
0
0

Teks penuh

(1)

Daftar Pustaka

Abdo, M., Gad, H., El-Ahmady, S., & Al-Azizi, M. (2018). Quality Assessment methods for Ginger (Zingiber officinale): A review. Archives of Pharmaceutical Sciences Ain Shams University, 2(2), 78–96.

https://doi.org/10.21608/aps.2018.18737

Aditya, Ali, A., & Ayu, D. F. (2018). Minuman Fungsional Serbuk Instan Jahe (Zingiber officinale R .) Dengan Penambahan Sari Umbi Bit ( Beta vulgaris L .) Sebagai Pewarna Alami. Jurnal Sagu, 17(2), 9–17.

https://doi.org/http://dx.doi.org/10.31258/sagu.v17i2.7139

Afriani, T., Yulia, R., & Sanola, R. (2022). Standardisasi Simplisia Pada Proses

Pembuatan Serbuk Herbaldasawisma Matahari yang Digunakan Sebagai Alternatif Pengobatan di Puskesmas Rasimah Ahmad. Jurnal Endurance : Kajian Ilmiah Problema Kesehatan, 7(1), 128–137.

https://doi.org/https://doi.org/10.22216/jen.v7i1.789

Akinola, A. A., Ahmad, S., & Maziah, M. (2014). Total Anti-oxidant Capacity, Flavonoid, Phenolic Acid and Polyphenol Content in Ten Selected Species of Zingiberaceae Rhizomes. African Journal of Traditional Complementary Alternative Medicine, 11(3), 7–13. https://doi.org/10.4314/ajtcam.v11i3.2 Anastasia, D. S., Luliana, S., Desnita, R., Isnindar, I., & Atikah, N. (2022). Pengaruh

Variasi Gula Terhadap Karakteristik Sediaan Minuman Serbuk Instan Kombinasi Rimpang Jahe Dan Temu Putih. Journal Syifa Sciences and Clinical Research, 4(2), 253–262. https://doi.org/10.37311/jsscr.v4i2.14003

Apriyana, W., Rosyida, V. T., Hayati, S. N., Darsih, C., & Poeloengasih, C. D. (2017).

Comparative Study of Powdered Ginger Drink Processed by Different

Method:Traditional and using Evaporation Machine. IOP Conference Series: Earth and Environmental Science, 101(1), 0–7. https://doi.org/10.1088/1755-

1315/101/1/012027

Aryanti, I., Bayu, E. S., & Kardhinata, E. H. (2015). Identifikasi Karakteristik

Morfologis dan Hubungan Kekerabatan pada Tanaman Jahe (Zingiber officinale Rosc.) di Desa Dolok Saribu Kabupaten Simalungun. Jurnal Agroekoteaknologi Online, 3(3), 963–975. https://doi.org/10.32734/jaet.v3i3.10941

Asghar, M. T., Yusof, Y. A., Mokhtar, M. N., Ya’acob, M. E., Mohd. Ghazali, H., Chang, L. S., & Manaf, Y. N. (2020). Coconut (Cocos nucifera L.) sap as a

potential source of sugar: Antioxidant and nutritional properties. Food Science and Nutrition, 8(4), 1777–1787. https://doi.org/10.1002/fsn3.1191

Aslamiyah, N. A., Anastasia, D. S., & Luliana, S. (2022). Metode-metode Pembuatan Minuman Serbuk Instan. Jurnal Farmasi Kalbar, 6(1). Retrieved from

https://jurnal.untan.ac.id/index.php/jmfarmasi/article/view/55517/75676593503 Badan Standarisasi Nasional. (1995). Gula palma. Sni 01-3743-1995, 1–5.

Badan Standarisasi Nasional. (1996). Serbuk Minuman Tradisional. Badan Standarisasi Nasional.

(2)

Barlina, R. (2016). Pengaruh Penyaringan Nira Terhadap Senyawa Volatil Gula Aren.

Buletin Palma, 16(1), 32. https://doi.org/10.21082/bp.v16n1.2015.32-39

Brennan, J. G. (2006). Evaporation and Dehydration. In Food Processing Handbook.

https://doi.org/10.1002/3527607579.ch14

Chrubasik, S., Pittler, M. H., & Roufogalis, B. D. (2005). Zingiberis rhizoma: A comprehensive review on the ginger effect and efficacy profiles. Phytomedicine, 12(9), 684–701. https://doi.org/10.1016/j.phymed.2004.07.009

Chumroenphat, T., Somboonwatthanakul, I., Saensouk, S., & Siriamornpun, S. (2021).

Changes in curcuminoids and chemical components of turmeric (Curcuma longa L.) under freeze-drying and low-temperature drying methods. Food Chemistry, 339, 128121. https://doi.org/10.1016/j.foodchem.2020.128121

Dusun, C. C., Assa, J. R., Taroreh, M. I. R., Studi, P., Pangan, I., & Ratulangi, U. S.

(2020). Perbedaan Aktivitas Antioksidan Minuman Segar dan Minuman Instan dari Jahe (Zingiber officinale var rubrum ), Pala ( Myristica fragrans Houtt ) Dan Serai ( Cymbopogon nardus L ). Jurnal Teknologi Pertanian, 11(2), 108–117.

https://doi.org/https://doi.org/10.35791/jteta.v11i2.37260

Eggleston, G. (2018). Positive Aspects of Cane Sugar and Sugar Cane Derived Products in Food and Nutrition. Journal of Agricultural and Food Chemistry, 66(16), 4007–

4012. https://doi.org/10.1021/acs.jafc.7b05734

Estiasih, T., Ahmadi, K., & Purwantiningrum, I. (2017). Determination of critical processing parameters during instant ginger drink production in small scale industry. Current Research in Nutrition and Food Science, 5(3), 230–237.

https://doi.org/10.12944/CRNFSJ.5.3.07

Firdausni, F., Hermianti, W., & Kumar, R. (2017). Pengaruh Penggunaan Sukrosa dan Penstabil Karboksi Metil Selulosa (CMC) terhadap Mutu dan Gingerol Jahe Instan.

Jurnal Litbang Industri, 7(2), 137. https://doi.org/10.24960/jli.v7i2.3364.137-146 Fortin, G. A., Asnia, K. K. P., Ramadhani, A. S., & Maherawati. (2021). Review:

Minuman Fungsional Serbuk Instan Kaya Antioksidan dari Bahan Nabati.

Agrointek, 15(4), 993–1000. https://doi.org/10.21107/agrointek.v15i4.8977 Gafar, P. A., & Maurina, L. (2018). Pengembangan Produk Jahe Instan dengan

Campuran Madu dan Susu Skim. Prosiding Seminar Nasional Hasil Litbangyasa Industri, 1(1), 58–65. Retrieved from

http://ejournal.kemenperin.go.id/pmbp/article/view/4450

Girhepunje, N. S., Dumore, N. G., Taksande, S. U., Chaudhari, D. V., & Shende, S. N.

(2017). GINGEROL : A REVIEW. Indian Journal of Medical Research and Pharmaceutical Sciences, 4(3). https://doi.org/10.5281/zenodo.375816 Gs, B., I, W., & Dn, F. (2017). Temulawak (Curcuma xanthorrhiza Roxb) as

Gastroprotector of Mucosal Cell Damage. Mayoritas (Jurnal Kedokteran Universitas Lampung), 77–84. Retrieved from

https://juke.kedokteran.unila.ac.id/index.php/majority/article/download/269/267 Haryanto, B. (2018). Pengaruh Penambahan Gula Terhadap Karakteristik Bubuk Instan

(3)

Daun Sirsak (Annona Muricata L.) Dengan Metode Kristalisasi. Jurnal Penelitian Pascapanen Pertanian, 14(3), 163.

https://doi.org/10.21082/jpasca.v14n3.2017.163-170

Hawlader, M. N. A., Perera, C. O., & Tian, M. (2006). Comparison of the Retention of 6-Gingerol in Drying of Ginger Under Modified Atmosphere Heat Pump Drying and other Drying Methods. Drying Technology : An International Journal, 24(1), 51–56. https://doi.org/10.1080/07373930500538675

Heldman, D. R., & Lund, D. B. (2007). Handbook of Food Engineering, Second Edition. India: Taylor & Francis.

Hirun, S., Utama-ang, N., & Roach, P. D. (2012). Turmeric (Curcuma longa L.) drying:

an optimization approach using microwave-vacuum drying. Journal of Food Science and Technology, 51(9), 2127–2133. https://doi.org/10.1007/s13197-012- 0709-9

Husni, A., Ariani, D., & Budhiyanti, S. A. (2015). Aktivitas Antioksidan dan Tingkat Penerimaan Konsumen pada Minuman Instan yang Diperkaya dengan Ekstrak Sargassum polycystum. In Jurnal Agritech (Vol. 35, pp. 368–376).

https://doi.org/10.22146/agritech.9320

Iskandar, A., & Darusalam, L. Y. (2020). Karakteristik Nira Kelapa Fermentasi Dengan Metoda Fermentasi Moromi. Jurnal Teknologi Industri Pertanian, 30(2), 244–255.

https://doi.org/10.24961/j.tek.ind.pert.2020.30.2.244

Ismiyati, & Sari, F. (2020). Identifikasi Kenaikan Titik Didih pada Proses Evaporasi, Terhadap Konsentrasi Larutan Sari Jahe. Konversi, 9(2), 33–39.

https://doi.org/https://doi.org/10.24853/konversi.9.2.7

Jafarzadeh, A., Jafarzadeh, S., & Nemati, M. (2021). Therapeutic potential of ginger against COVID-19: Is there enough evidence? Journal of Traditional Chinese Medical Sciences, 8(4), 267–279. https://doi.org/10.1016/j.jtcms.2021.10.001 Jagadhita, I. G. A. L., Ratnayanti, I. G. A. D., Sugiritama, I. W., & Arijana, I. G. K. N.

(2022). Analisis Fitokimia Nira dan Tuak Kelapa (Cocos nucifera L.). Jurnal Medika Udayana, 11(2), 22–27. https://doi.org/10.24843.MU.2022.V11.i2.P12 Jayanudin, Fahrurrozi, M., Wirawan, S. K., & Rochmadi. (2019). Preparation of

Chitosan Microcapsules Containing Red Ginger Oleoresin Using Emulsion Crosslinking Method. Journal of Applied Biomaterials and Functional Materials, 17(1), 1–9. https://doi.org/10.1177/2280800018809917

Kerr, W. L. (2019). Food drying and evaporation processing operations. In Handbook of Farm, Dairy and Food Machinery Engineering. https://doi.org/10.1016/B978-0- 12-814803-7.00014-2

Khadim, R. M., & Al-Fartusie, F. S. (2021). Antioxidant vitamins and their effect on immune system. Journal of Physics: Conference Series, 1853(1).

https://doi.org/10.1088/1742-6596/1853/1/012065

Khatun, M., Eguchi, S., Yamaguchi, T., Takamura, H., & Matoba, T. (2006). Effect of thermal treatment on radical-scavenging activity of some spices. Food Science and

(4)

Technology Research, 12(3), 178–185. https://doi.org/10.3136/fstr.12.178

Kou, X., Wang, X., Ji, R., Liu, L., Qiao, Y., Lou, Z., … Ho, C. T. (2018). Occurrence, biological activity and metabolism of 6-shogaol. Food and Function, 9(3), 1310–

1327. https://doi.org/10.1039/c7fo01354j

Kubra, I. R., & Rao, L. J. M. (2012). An Impression on Current Developments in the Technology, Chemistry, and Biological Activities of Ginger (Zingiber officinale Roscoe). Critical Reviews in Food Science and Nutrition, 52(8), 651–688.

https://doi.org/10.1080/10408398.2010.505689

Kumar, A. (2020). Phytochemistry, pharmacological activities and uses of traditional medicinal plant Kaempferia galanga L. – An overview. Journal of

Ethnopharmacology, 253, 1–19. https://doi.org/10.1016/j.jep.2020.112667 Kumar, N., & Sakhya, S. K. (2013). Ethnopharmacological Properties of Curcuma

longa: A Review. International Journal of Pharmaceutical Sciences and Research, 4(1), 103–112. https://doi.org/http://dx.doi.org/10.13040/IJPSR.0975-

8232.4(1).03-12

Kurniawati, M. (2017). Analisis Ekuivalensi Tingkat Kemanisan Gula di Indonesia.

Jurnal Agroindustri Halal, 3(1), 28–32.

https://doi.org/https://doi.org/10.30997/jah.v3i1.688

Kusbiantoro, D., & Purwaningrum, Y. (2018). Pemanfaatan kandungan metabolit sekunder pada tanaman kunyit dalam mendukung peningkatan pendapatan masyarakat. Jurnal Kultivasi, 17(1), 544–549.

https://doi.org/https://doi.org/10.24198/kultivasi.v17i1.15669

Kustina, E., Zulharmita, & Misfadhila, S. (2020). Traditional uses , Phytochemistry and Pharmacology of Curcuma xanthorriza Roxb .: A Review. International Journal of Science and Healthcare Research, 5(3), 494–500. Retrieved from

https://ijshr.com/IJSHR_Vol.5_Issue.3_July2020/IJSHR0071.pdf

Latif, U. T. A., Andrini, N., & Nur, F. (2022). Efektivitas Penambahan Gula Merah Sebagai Bahan Pengganti Gula Pasir dalam Pembuatan Nata De Coco. Jurnal Celebes Biodiversitas, 5(1), 67–70.

Lempang, M. (2012). Pohon Aren dan Manfaat Produksinya. Info Teknis EBONI, 9(1), 37–54. https://doi.org/https://doi.org/10.20886/buleboni.4993

Li, S. S., & Lee, L. C. (2011). Using fishbone analysis to improve the quality of proposals for science and technology programs. Research Evaluation, 20(4), 275–

282. https://doi.org/10.3152/095820211X13176484436050

Listiana, A., & Herlina, H. (2015). Karakterisasi Minuman Herbal Celup Dengan Perlakuan Komposisi Jahe Merah : Kunyit Putih, Dan Jahe Merah : Temulawak.

AGRITEPA: Jurnal Ilmu Dan Teknologi Pertanian, 2(1).

https://doi.org/10.37676/agritepa.v2i1.105

Lung, J. K. S., & Destiani, D. P. (2017). Uji Aktivitas Antioksidan Vitamin A, C, E dengan Metode DPPH. Farmaka, 15(1), 53–62.

https://doi.org/https://doi.org/10.24198/jf.v15i1.12805

(5)

Maryani, Y., Rochmat, A., Khastini, R. O., Kurniawan, T., & Saraswati, I. (2021).

Identification of Macro Elements (Sucrose, Glucose and Fructose) and Micro Elements (Metal Minerals) in the Products of Palm Sugar, Coconut Sugar and Sugar Cane. Advances in Biological Sciences Research, 9, 271–274.

https://doi.org/10.2991/absr.k.210304.051

Mcgee, H. (1984). On food and cooking. In BioEssays (Vol. 5).

https://doi.org/10.1002/bies.950050116

Minah, F. N., & Astuti, S. (2018). Kajian Penggunaan Vaktor (Vakum Evaporator) dalam Mempertahankan Kandungan Vitamin dan Antioksidan pada Minuman Serbuk. Indonesian Chemistry and Application Journal, 2(2), 5–11.

https://doi.org/https://doi.org/10.26740/icaj.v2n2.p5-11

Muflihah, Y. M., Gollavelli, G., & Ling, Y. C. (2021). Correlation study of antioxidant activity with phenolic and flavonoid compounds in 12 indonesian indigenous herbs. Antioxidants, 10(10), 1–15. https://doi.org/10.3390/antiox10101530 Munda, S., Saikia, P., & Lal, M. (2018). Chemical composition and biological activity

of essential oil of Kaempferia galanga: A review. Journal of Essential Oil Research, 30(5), 303–308. https://doi.org/10.1080/10412905.2018.1486240 Nisfiyah, I. L., Isnindar, & Desnita, R. (2022). Formulasi minuman serbuk instan

kombinasi jahe ( Zingiber officinale Rosc ) dan kunyit ( Curcuma domestica Val .) dengan variasi gula pasir dan gula merah. Jurnal Farmasi Kalbar, 6(1), 63–70.

Retrieved from

https://jurnal.untan.ac.id/index.php/jmfarmasi/article/view/53937/75676592753 Novinovrita, M., & Irawan, B. (2020). Etnobotani Familia Zingebaraceae (Suku Jahe-

Jahean) di Desa Koto Dua Lama Kecamatan Air Hangat Kabupaten Kerinci.

Symbiotic: Journal of Biological Education and Science, 1(1), 31–41.

https://doi.org/10.32939/symbiotic.v1i1.1

Nurhadi, B., Saputra, R. A., Setiawati, T. A., Husein, S. N., Faressi, F. R., Utari, C.

D., … Setiasih, I. S. (2019). Comparison of Curcuma domestica and Curcuma xanthorrhiza oleoresins extracted using maceration, Soxhlet, and ultrasound- assisted extraction (UAE). IOP Conference Series: Earth and Environmental Science, 443(1). https://doi.org/10.1088/1755-1315/443/1/012074

Pelealu, K., Pontoh, J., & Suryanto, E. (2011). Pengaruh Pemanasan Terhadap Aktivitas Antioksidan Dalam Pembuatan Gula Aren. Jurnal Chemistry Progress, 4(2), 60–

65. https://doi.org/https://doi.org/10.35799/cp.4.2.2011.4975

Phoungchandang, S., Sertwasana, A., Sanchai, P., & Pasuwan, P. (2009). Development of a Small Scale Processing System for Concentrated Ginger Powders. World Applied Sciences Journal, 6(4), 488–493. Retrieved from

https://www.researchgate.net/publication/237822940_Development_of_a_Small_S cale_Processing_System_for_Concentrated_Ginger_Powders

Prabawati, T. P., & Pujimulyani, D. (2018). Pengaruh Penambahan ekstrak Kencur (Kaempferia galanga L.) Terhadap Warna, Aktivitas Antioksidan, dan Tingkat Kesukaan Minuman Instan Kunir Putih (Curcuma mangga Val.). Seminar Nasional

(6)

Inovasi Pangan Lokal Untuk Mendukung Ketahanan Pangan, 209–216. Retrieved from https://ejurnal.mercubuana-

yogya.ac.id/index.php/Prosiding_IPPL/article/view/731

Prathapan, A., Lukhman, M., Arumughan, C., Sundaresan, A., & Raghu, K. G. (2009).

Effect of heat treatment on curcuminoid, colour value and total polyphenols of fresh turmeric rhizome. International Journal of Food Science and Technology, 44(7), 1438–1444. https://doi.org/10.1111/j.1365-2621.2009.01976.x

Pudiastutiningtyas, N., Mubin, N., S, L. I., & Kusumayanti, H. (2015). Diversifikasi Kunyit (Curcuma domestica) dan Kencur (Kaempferia Galanga L.) Sebagai Minuman Herbal Serbuk Siap Saji. METANA, 11(1), 13–20.

https://doi.org/https://doi.org/10.14710/metana.v11i01.12577

Purnomo, H., Jaya, F., & Widjanarko, S. B. (2010). The effects of type and time of thermal processing on ginger (Zingiber officinale Roscoe) rhizome antioxidant compounds and its quality. International Food Research Journal, 17, 335–347.

Retrieved from http://www.ifrj.upm.edu.my/17 (02) 2010/IFRJ-2010-335- 347_Purnomo_Indonesia[1].pdf

Purwantisari, S., Jannah, S. N., Handayani, D., Yulianto, M. E., & Ardiansari, A.

(2021). Produksi Serbuk Jamu Instan dengan Alat Kristalisasi di UMKM Kecamatan Ungaran Timur Kabupaten Semarang. Jurnal Pengabdian Kepada Masyarakat, 12(3), 527–532. https://doi.org/https://doi.org/10.26877/e-

dimas.v12i3.7070

Rahmat, E., Lee, J., & Kang, Y. (2021). Javanese Turmeric (Curcuma xantorrhiza Roxb.): Ethnobotany, Phytochemistry, Biotechnology, and Pharmacological Activities. Hindawi Evidence-Based Complementary and Alternative Medicine, 2021, 15. https://doi.org/https://doi.org/10.1155/2021/9960813

Rum, S. N., Kawiji, K., & Ariviani, S. (2016). Antioxidant capacity of temulawak drink (Curcuma xanthorrhiza) with white crystal sugar cane, red crystal sugar cane, palm sugar, and arenga palm sugar. Biofarmasi Journal of Natural Product

Biochemistry, 14(2), 39–46. https://doi.org/10.13057/biofar/f140201

Santosa, T. A., & Yulianti, S. (2020). Identifikasi Famili Zingiberaceae di Kawasan Hutan Gunung Bua Kerinci. Ekologia : Jurnal Ilmiah Ilmu Dasar Dan Lingkungan Hidup, 20(2), 74–78. https://doi.org/10.33751/ekologia.v20i2.2374

Saraswati, Desnita, R., & Luliana, S. (2019). Optimasi Proses Pembuatan Minuman Serbuk Instan Kombinasi Jahe ( Zingiber officinale Rosc ) dan Kencur

( Kaempferia galanga L .). Jurnal Farmasi Kalbar, 4(1), 1–4. Retrieved from https://jurnal.untan.ac.id/index.php/jmfarmasi/article/view/47049/75676589490 Sari, A. N. (2016). Berbagai Tanaman Rempah Sebagai Sumber Antioksidan Alami.

Elkawnie : Journal of Islamic Science and Technology, 2(2), 203–212.

https://doi.org/10.22373/ekw.v2i2.2695

Sari Putri, R. M. (2013). Si “Kuning” Temulawak (Curcuma xanthoriza Roxb.) dengan

“Segudang” Khasiat. Jurnal Teknologi Pertanian, 2(2), 42–49.

https://doi.org/10.32520/jtp.v2i2.55

(7)

Schwertner, H. A., & Rios, D. C. (2007). High-performance liquid chromatographic analysis of 6-gingerol, 8-gingerol, 10-gingerol, and 6-shogaol in ginger-containing dietary supplements, spices, teas, and beverages. Journal of Chromatography B:

Analytical Technologies in the Biomedical and Life Sciences, 856(1–2), 41–47.

https://doi.org/10.1016/j.jchromb.2007.05.011

Septiana, A. T., Samsi, M., & Mustaufik, M. (2017). Pengaruh Penambahan Rempah dan Bentuk Minuman terhadap Aktivitas Antioksidan Berbagai Minuman

Tradisional Indonesia. Agritech, 37(1), 7. https://doi.org/10.22146/agritech.17001 Shahrajabian, M. H., Sun, W., & Cheng, Q. (2019). Clinical aspects and health benefits

of ginger (Zingiber officinale) in both traditional Chinese medicine and modern industry. Acta Agriculturae Scandinavica Section B: Soil and Plant Science, 69(6), 546–556. https://doi.org/10.1080/09064710.2019.1606930

Shalaby, E. A., Mahmoud, G. I., & Shanab, S. M. M. (2016). Suggested mechanism for the effect of sweeteners on radical scavenging activity of phenolic compounds in black and green tea. Frontiers in Life Science, 9(4), 241–251.

https://doi.org/10.1080/21553769.2016.1233909

Shan, C. Y., & Iskandar, Y. (2018). Studi Kandungan Kimia dan Aktivitas Farmakologi Tanaman Kunyit (Curcuma longa L.). Jurnal Farmaka, 16(2), 547–555.

https://doi.org/https://doi.org/10.24198/jf.v16i2.17610

Shao, X., Lv, L., Parks, T., Wu, H., Ho, C. T., & Sang, S. (2010). Quantitative analysis of ginger components in commercial products using liquid chromatography with electrochemical array detection. Journal of Agricultural and Food Chemistry, 58(24), 12608–12614. https://doi.org/10.1021/jf1029256

Shetu, H. J., Taskina Trisha, K., Sikta, S. A., Anwar, R., Bin Rashed, S. S., & Dash, P.

R. (2018). Pharmacological importance of Kaempferia galanga (Zingiberaceae): A mini review. International Journal of Research in Pharmacy and Pharmaceutical Sciences, 3(3), 32–39. Retrieved from

https://www.researchgate.net/publication/330117569_Pharmacological_importanc e_of_Kaempferia_galanga_Zingiberaceae_A_mini_review

Shobana, S., & Naidu, A. K. (2000). Antioxidant activity of selected Indian spices.

Prostaglandins Leukotrienes and Essential Fatty Acids, 62(2), 107–110.

https://doi.org/10.1054/plef.1999.0128

Silalahi, M. (2018). Curcuma xanthorrhiza roxb. (pemanfaatan dan bioaktivitasnya).

Jurnal Dinamika Pendidikan, 10(3), 248–260.

https://doi.org/https://doi.org/10.51212/jdp.v10i3.631

Silalahi, M. (2019). KENCUR (Kaempferia galanga) DAN BIOAKTIVITASNYA.

Jurnal Pendidikan Informatika Dan Sains, 8(1), 127–142.

https://doi.org/10.31571/saintek.v8i1.1178

Siregar, N. S. (2014). Karbohidrat. Jurnal Ilmu Keolahragaan, 13(2), 38–44. Retrieved from https://jurnal.unimed.ac.id/2012/index.php/JIK/article/view/6094/5399 Siswanto, & Triana, N. W. (2018). Menggunakan Kristalizer Putar Vacum Evaporator

Application in Making Red Ginger Instant Dringking Using Rotary. Jurnal Teknik

(8)

Kimia, 13(1), 27–31. Retrieved from

http://ejournal.upnjatim.ac.id/index.php/tekkim/article/download/1149/973 Srikandi, S., Humairoh, M., & Sutamihardja, R. (2020). Kandungan Gingerol dan

Shogaol dari Ekstrak Jahe Merah (Zingiber officinale Roscoe) dengan Metode Maserasi Bertingkat. Al-Kimiya, 7(2).

https://doi.org/https://doi.org/10.15575/ak.v7i2.6545

Srinivasan, K. (2017). Ginger rhizomes (Zingiber officinale): A spice with multiple health beneficial potentials. PharmaNutrition, 5(1), 18–28.

https://doi.org/10.1016/j.phanu.2017.01.001

Srivastava, N., Ranjana, Singh, S., Gupta, A. C., Shanker, K., Bawankule, D. U., &

Luqman, S. (2019). Aromatic ginger (Kaempferia galanga L.) extracts with ameliorative and protective potential as a functional food, beyond its flavor and nutritional benefits. Toxicology Reports, 6, 521–528.

https://doi.org/10.1016/j.toxrep.2019.05.014

Sumardianto, Wijayanti, I., & Swastawati, F. (2019). Karakteristik fisikokimia dan mikrobiologi terasi udang rebon dengan variasi konsentrasi gula merah. Jphpi, 22(2), 287–298. Retrieved from

https://journal.ipb.ac.id/index.php/jphpi/article/download/27716/17715/

Supandi, M., Nuryati, N., & Amalia, R. (2016). Pemanfaatan Temulawak, Jahe Merah, Kunyit Putih, Kapulaga, Bunga Lawang, Daun Salam Sebagai Bahan Tambahan Pembuatan Jamu. Jurnal Teknologi Agro-Industri, 3(2), 15–22.

https://doi.org/10.34128/jtai.v3i2.3

Syakdani, A., Purnamasari, I., & Necessary, E. (2019). Prototipe Alat Evaporator Vakum (Efektivitas Temperatur dan Waktu Evaporasi Terhadap Tekanan Vakum dan Laju Evaporasi pada Pembuatan Sirup Buah Mengkudu (Morinda citrifolia L.)). Jurnal Kinetika, 10(2), 29–35. Retrieved from

https://jurnal.polsri.ac.id/index.php/kimia/article/view/2316 Taiz, L., & Zeiger, E. (2010). Plant Physiology. Retrieved from

http://www.sinauer.com/media/wysiwyg/tocs/PlantPhysiology5.pdf

Takiyama, H. (2012). Supersaturation operation for quality control of crystalline particles in solution crystallization. Advanced Powder Technology, 23(3), 273–

278. https://doi.org/10.1016/j.apt.2012.04.009

Trinovita, E., Fatmaria, F., & Alexandra, F. D. (2021). Penerapan Teknologi Alat Kristalisasi Dalam Upaya Pengolahan Produk Dalam Pangan Serbuk Herbal Instan di Kelurahan Kereng Bangkirai. Jurnal Pengabdian ILUNG (Inovasi Lahan Basah Unggul), 1(2), 63. https://doi.org/10.20527/ilung.v1i2.4036

Wahyuningsih, W., Isti, P., Fahmi, A., Rizka, A., & Hafiz, R. D. (2018). Improving the Quality and Quantity of Instant Functional Beverages of Ginger at KUB Tlogosari, Temanggung. E3S Web of Conferences, 73(2006), 4–7.

https://doi.org/10.1051/e3sconf/20187306011

Washikah. (2016). Tumbuhan Zingeberaceae Sebagai Obat-obatan. Serambi Saintia, IV(1), 27–34. https://doi.org/https://doi.org/10.32672/jss.v4i1.114

(9)

Wibowo, L., & Evi, D. A. N. (2012). Pengolahan Rumput Laut ( Eucheuma Cottoni ) Menjadi Serbuk Minuman Instan. Issn 1693 – 9085, 8, 101–109. Retrieved from http://repository.polnep.ac.id/xmlui/bitstream/handle/123456789/81/07-

Evi.pdf?sequence=1

Widyastuti, W., Karo-karo, T., & Lubis, L. M. (2017). Pengaruh Perbandingan Gula Putih dengan Gula Merah dan Penambahan Santan Terhadap Mutu Abon Jamur Tiram. Jurnal Rekayasa Pangan Dan Pertanian, 5(3), 534–540. Retrieved from https://jurnal.usu.ac.id/index.php/jrpp/article/view/Winda Widyastuti/pdf

Wilberta, N., Sonya, N. T., & Lydia, S. H. R. (2021). Analisis Kandungan Gula Reduksi pada Gula Semut dari Nira Aren yang Dipengaruhi pH dan Kadar Air.

BIOEDUKASI (Jurnal Pendidikan Biologi), 12(1), 101.

https://doi.org/10.24127/bioedukasi.v12i1.3760

Wisnianingsih, N., Nurrokhman, A., & Surasa. (2021). Pelatihan Pembuatan Gula Merah Cair Untuk Menambah Produk Pada Koperasi Selaras Hati Utama.

DIBRATA Jurnal, 2(1), 107–113. Retrieved from

http://openjournal.unpam.ac.id/index.php/adt/article/view/15493/8404 Wiyono, R. (2011). Studi Pembuatan Serbuk Effervescent Temulawak (Curcuma

xanthorrhiza Roxb) Kajian Suhu Pengering, Konsentrasi Dekstrin, Konsentrasi Asam Sitrat dan Na-Bikarbonat. Teknologi Pangan : Media Informasi Dan

Komunikasi Ilmiah Teknologi Pertanian, 1(1). https://doi.org/10.35891/tp.v1i1.477 Yeap, Y. S. Y., Kassim, N. K., Ng, R. C., Ee, G. C. L., Saiful Yazan, L., & Musa, K. H.

(2017). Antioxidant properties of ginger (Kaempferia angustifolia Rosc.) and its chemical markers. International Journal of Food Properties, 20(1), S1158–S1172.

https://doi.org/10.1080/10942912.2017.1286508

Yudho, F. H. P. (2021). Peningkatan Mutu Dan Pemasaran Gula Aren. Journal of Empowerment, 2(1), 150. https://doi.org/10.35194/je.v2i1.1231

Yuliani, N. N., Sambara, J.,& Mau, M. A. (2016). Uji Aktivitas Antioksidan Fraksi Etilasetat Ekstrak Etanol Rimpang Jahe Merah (Zingiber officinale var. Rubrum) dengan Metode DPPH(1,1-Diphenyl-2- Picrylhydrazyl). Informasi Kesehatan, 14(1), 1091–1111. Retrieved from

http://download.garuda.kemdikbud.go.id/article.php?article=747079&val=11777&

title=TEST ACTIVITIES ANTIOXIDE ETILASETAT FRAMES OF ETHANOL EXTRACTS RED GINGER RANGE Zingiber officinale var Rubrum WITH DPPH METHOD 11-Diphenyl-2-Picrylhydrazyl

Yulianto, M. E., Handayani, D., Puspitarini, A. S., Nugraheni, F., & Yanti, N. R.

(2018). Pembuatan Serbuk Jahe Instan dengan Metode Kristalisasi Guna Meningkatkan Perekonomian Warga RW. 05 Kelurahan Tembalang Semarang.

Seminar Nasional Kolaborasi Pengabdian Pada Masyarakat, 1, 44–46. Retrieved from https://proceeding.unnes.ac.id/index.php/snkppm/article/view/21

Referensi

Dokumen terkait

dan Phaza, H.A., 2010, Pengaruh Konsentrasi Etanol, Suhu dan Jumlah Stage pada Ekstraksi Oleoresin Jahe ( Zingiber officinale Rosc.) Secara Batch, Skripsi ,

Optimasi Formula Granul Instan Ekstrak Jahe (Zingiber officinale Roxb.) dengan Kombinasi Laktosa dan Sukrosa Menggunakan Metode Simplex Lattice Design.. Di bawah bimbingan

diketahuinya penggunaan jahe merah Zingiber officinale Rosc sebagai antioksidan dengan berbagai macam kandungan yang telah disebutkan, maka perlu dilakukan penelitian mengenai

Berdasarkan wawancara yang telah dilakukan dengan salah satu masyarakat Suku Using, mengatakan bahwa jahe (Zingiber officinale Rosc.) digunakan sebagai obat

Optimasi Sabun Cair Antibakteri Ekstrak Etanol Rimpang Jahe Merah (Zingiber officinale Rosc. Var Rubrum) Variasi Virgin Coconut Oil.. (VCO) dan Kalium Hidroksida (KOH)

Daya Antibakteri Ekstrak Jahe Merah (Zingiber.. officinale Rosc.) dengan Aeromonas hydrophila

Apakah kekuatan antioksidan pada jahe merah (Zingiber officinalle var. rubrum), jahe emprit (Zingiber officinale var. amarum) dan jahe gajah (Zingiber officinalle

Ilhani, amanda fadilah and Ismedsyah 2018 ‘Uji aktivitas antibakteri kombinasi ekstrak etanol rimpang kencur Kaempferia galanga L dan ekstrak etanol daun sawo Manilkara zapota L pada