Results 11 to 20 of about 3,852,216 (183)

Red Ginger oleoresin nanoemulsion characteristics by ultrasonication [PDF]

Journal of Natural Sciences and Mathematics Research, 2022
Red ginger is a biopharmaceutical plant that is used as herbal medicine. The use of red ginger in the food industry is mainly in an emulsion form, but that is unstable and hydrophobic. The ultrasonication technique could change the emulsion into a nanoemulsion to minimize these disadvantages.
Nurma Pratiwi, Chandra Utami Wirawati, Dwi Eva Nirmagustina   +2 more
core   +6 more sources

Testing the Antibacterial Activity of Red Ginger Essential Oil and Red Ginger Methanol Extract [PDF]

EKSAKTA: Berkala Ilmiah Bidang MIPA
The red ginger plant is a spice plant used in traditional medicine and has the potential to be antibacterial. This research aims to isolate and identify red ginger essential oil, extract red ginger, and test antibacterial activity against Staphylococcus aureus and Escherichia coli bacteria.
Imanuel Berly Delvis Kapelle, Mirella Fonda Mauhurry, Prisca Nelcy Neite   +2 more
openaire   +2 more sources

Formulation and Evaluation of Anti-Acne Lotion Containing Red Ginger (Zingiber officinalle Roscoe) Essential Oil [PDF]

Pharmacology and Clinical Pharmacy Research, 2018
Red ginger (Zingiber officinalle Roscoe) has been empirically used as antibacterial agent. This study was aimed to formulate anti-acne lotion containing red ginger essential oil and to evaluate its antibacterial activity against Propionibacterium acnes ...
Dwi Indriati, Ike Y. Wiendarlina, Annisa S. Carolina   +2 more
doaj   +2 more sources

Phagochytosis Activity Test of Red Ginger and Angkak Combination Extract by Carbon Clearance Method [PDF]

Biology, Medicine & Natural Product Chemistry
Red ginger (Zingiber officinale Roscoe var. rubrum) and angkak (Oryza sativa) are used in traditional chinese medicine to improve body health. Both are known to have immunostimulatory activity that increases phagocytic activity of macrophage.
Fajar Nugraha, Halim Halim, Hariyanto IH, Andhi Fahrurroji, Desy Siska Anastasia   +4 more
doaj   +2 more sources

Phytoconstituent and In silico Screening of Active Compounds from Red Ginger (Zingiber officinale var. rubrum Theilade) Rhizome and Avocado (Persea americana Mill.) Leaves Extracts as Novel Inhibitors of MRSA [PDF]

Journal of Pure and Applied Microbiology
Red ginger rhizome (Zingiber officinale var. Rubrum) and avocado leaves (Persea americana Mill.) are empirically known as one of the medicinal plants used in Taro Village, Gianyar Regency, Bali which have great potential in treating infectious diseases ...
Ni Kadek Yunita Sari, Putu Angga Wiradana, Anak Agung Ayu Putri Permatasari, I Gede Widhiantara, Novaria Sari Dewi Panjaitan, Arif Nur Muhammad Ansori, Komang Januartha Putra Pinatih, I Made Jawi, Ketut Suastika   +8 more
doaj   +2 more sources

Effect of Drying Temperature on Quality of Dried Red Ginger (Zingiber Officinale Var. Rubrum)

Jurnal Teknik Pertanian Lampung, 2023
Red ginger is a source of herbal medicines that contain phenolic compounds. The advantage of red ginger as an herbal medicine requires proper handling and treatment so that the phenolic compounds in red ginger are not damaged.
Addiena Syahvina Nasution, Rokhani Hasbullah, Edy Hartulistiyoso   +2 more
doaj   +1 more source

Functional characteristics of starch from red ginger, elephant ginger, emprit ginger and curcuma

IOP Conference Series: Earth and Environmental Science, 2021
Abstract The purpose of this study was to compare the functional characteristics of ginger starch which consisted of three varieties, namely red ginger, elephant ginger, emprit ginger and curcuma starch. The analysis was performed using a factorial randomized block design.
T Arini, E Yusraini, null Ridwansyah, Z Lubis   +3 more
openaire   +1 more source

Characteristics of Beef Rendang with the Addition of Red Ginger (Zingiber officinale var. Rubrum) During Storage at Room Temperature

Jurnal Ilmu dan Teknologi Hasil Ternak, 2022
The addition of red ginger in the making of rendang was expected to increase antioxidants to prevent rancidity and increase the shelf life of rendang. This study aimed to analyze the physicochemical, organoleptic and antioxidant activity of beef rendang ...
Vivi Indriani, Tuti Suryati, Astari Apriantini   +2 more
doaj   +1 more source

Chemical quality of red beans instant drink (Phaseolus vulgaris L.) with added red ginger (Zingiber officinale var. Rubrum) [PDF]

, 2023
Drinks in the form of powder or flour which dissolve easily in hot or cold water, do not precipitate, and are quickly and easily served are known as instant drinks.
Rahman, Suburi, Afe Dwiani, Dwiani, Afe, Suburi Rahman   +3 more
core   +2 more sources

Comparison of the Effectiveness of Red Ginger Extract with Emprit Ginger against the Growth of Staphylococcus Aureus Bacteria

South Asian Research Journal of Nursing and Healthcare, 2022
Ginger (Zingiber officinale) is one of the spice plants found in Indonesia that is useful as a drug, containing secondary metabolite compounds flavonoids, alkaloids, terpenoids, and essential oils that are antibacterial. The purpose of this study was to find out the comparison of the effectiveness of red ginger extract and ginger emprit against the ...
Safruddin Safruddin, Nuranisa Nuranisa, A.R Pratiwi Hasanuddin, Asri Asri, Subakhir Salnus   +4 more
openaire   +1 more source