Antioxidant Retention and Physicochemical Characterization of Instant Ginger Powder Formulation as a Functional Beverage

Indria  Pijaryani; Muh. Taufiqurrahman

doi:10.55927/ajha.v5i1.16477

Authors

Indria Pijaryani Department of Nutrition, Faculty of Public Health, Universitas Mulawarman, Samarinda
Muh. Taufiqurrahman Department of Pharmaceutics, STIKES Dirgahayu Samarinda

DOI:

https://doi.org/10.55927/ajha.v5i1.16477

Keywords:

Antioxidant, Functional Beverage, IC50, Instant Powder, Zingiber Officinale

Abstract

This study aims to formulate an instant ginger rhizome extract powder and comprehensively evaluate its physicochemical characteristics and antioxidant retention capacity as a functional beverage. This experimental research employed four variations of ginger powder concentration (0%, 5%, 10%, and 15%) using the wet granulation method. Evaluation results indicated that all formulations met the required standards, with moisture content below 5% and favorable flowability. The 15% formulation (F3) proved to be the most optimal, demonstrating strong antioxidant activity with an IC50 value of 65.50 ppm. Overall, this formulation produces a powdered beverage with excellent physicochemical stability and measurable nutraceutical efficacy, making it a viable candidate for functional food.

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