| dc.description.abstract | Ginger is one of traditional herb which is used widely in Indonesia. There are three main species of gingers in Indonesia i.e. “gajah” ginger, “emprit” ginger, and “merah” ginger. It is known that ginger contains bioactive components which also contribute to its flavor. Some of these bioactive components such as gingerol, shogaol, zingerone, and their derivatives are phenolic components which known as pungent properties of ginger. Homologs of gingerol, (6)-, (8)-, (10)-gingerol; and (6)-shogaol on “gajah”, “emprit”, and “merah” ginger was observed on this study along with sensory test (pungency intensity and hedonic test). The determination of (6)-, (8)-, (10)-gingerol and (6)-shogaol in dried ginger was measured by liquid chromatography with photodiode array detection (LC-PDA). The levels of (6)-, (8)-, (10)-gingerol and (6)-shogaol in the “gajah” ginger were 9.56 mg/g, 1.49 mg/g, 2.96 mg/g, and 0.92 mg/g, respectively; in the “emprit” ginger were 22.57 mg/g, 4.73 mg/g, 6.68 mg/g, and 2.24 mg/g, respectively; and in the “merah” ginger were 18.03 mg/g, 4.09 mg/g, 4.61 mg/g, and 1.36 mg/g, respectively. The levels of gingerols and shogaol found in “emprit” ginger were the highest compared to “gajah” and “merah” ginger. The pungency intensity of ginger oleoresin towards 30 panelists for “gajah”, “emprit”, and “merah” ginger, using 15 cm unstructured-line scale, was 2.25, 5.93, and 7.99, respectively. The result of hedonic test on the taste, aroma, and overall attributes of ginger oleoresin towards 78 panelists for “gajah” ginger using 7-category scales, were 4.14, 4.31, and 4.04, respectively; for “emprit” ginger were 4.26, 5.04, and 4.38, respectively; and for “merah” ginger were 4.42, 5.12, and 4.55, respectively. There was no significant difference of taste and overall acceptance among the three species. However, the aroma acceptance of “gajah” was significantly lower than “emprit” and “merah” ginger. | en |
