Development of Bentong Ginger Herbal Soup Powder

Koh, Kai Xin (2019) Development of Bentong Ginger Herbal Soup Powder. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Ginger (Zingiber officinale) is the most widely used herbs and spices especially in Asia and it is well known due to its broad applications. This objective of this study are i) to develop and formulate herbal soup powder by using Bentong ginger powder, ii) to determine antioxidants properties of Bentong ginger powder and iii) to evaluate the physico-chemical properties and sensory acceptability of the developed product. Proximate analysis, pH, sieve analysis and solubility test were conducted to identify the characteristics of the herbal soup powder. The herbal soup powder formulated by the main ingredients of Bentong ginger, Rhizoma Polygonati Odorati and Radix Glycyrrhizae Uralensis was compared to pepper soup powder that used as control. Antioxidant assay of DPPH radical scavenging, total phenolic content and total flavonoid content test were carried out as preliminary test to select the ginger powder with best antioxidant properties. In this study, Bentong ginger from Bukit Tinggi, EB was chosen to formulate herbal soup powder as it has highest the total phenolic content (1526.76 ± 18.84 mg GAE/100g) and total flavonoid content (2139.80 ± 70.20 mg QE/100g) as compared to other ginger powder. Also, the DPPH radical scavenging capacity of EB has no significant differences with ENE sample that used as the standard of references. In physical analysis, the pH of herbal soup powder was determined as pH 5.26 ± 0.07. The particle size of herbal soup powder has a mode of 450μm, median of 275μm and 307.65μm as mean size. The solubility index of herbal soup powder was estimated as 79.98 ± 0.82 %. The herbal soup powder has moisture content of 5.06 ± 0.06%, crude fat content of 3.07 ± 0.03%, ash content of 6.18 ± 0.11%, crude fiber content of 8.98 ± 0.30%, crude protein content of 4.48 ± 0.36 % and carbohydrate content of 69.29 ± 0.26 %. From the Hedonic test, the sample sensory attributes showed significant different (p<0.05) in term of aroma between the sample and control. The sensory acceptability of the herbal soup powder is the highest in ranking test and in term of overall acceptance in hedonic test. Ranking of panellist preference of control soup powder and herbal soup powder has no significant difference. Therefore, it can be concluded that the sample 2 successfully formulated to replace the control formulation with pepper as one of the ingredients. Keywords: Herbal ginger powder, Bentong ginger, antioxidant activity, proximate analysis, sensory evaluation.