| dc.description.abstract | Had been isolated and determination constituent of fresh ginger essential oil by Stahl
distillation and GC-MS analysis. The dominant constituents of essential oil such as
geranial (13,97%), 1,8-cineole (12,6%), neral (10,94%), camphene (8,63%),
zingiberene (6,17%). Furthermore the ethanol extract of dried elephant ginger residue
was extracted with the soxhletation method and phytochemical screening showed the
flavonoid compound. After that, essential oil and extracts were determined
antioxidant activity with DPPH scavenging radicals method. IC50 values which
obtained respectively were 1,218.70 μg/ml and 1,107.698 μg/ml. These suggest that
both of them had antioxidant properties. On application essential oil and ethanolic
extract toward tilapia meat on storage 5 days with temperature 4oC were obtained
peroxide values result by iodometric tritation respectively were 13.824 meq/kg and
13.104 meq/kg. They turned out result were lower than control which value was
16.992 meq/kg. Differences antioxidant activity also performed by FT-IR
spectrophotometry which showed the different % transmitance values at 3300-3600
cm-1 wavenumber. | en_US |
