AKTIVITAS ANTIRADIKAL DPPH SERBUK NANOEMULSI OLEORESIN JAHE MERAH DAN KARAKTERISTIK SENSORIS MINUMANNYA
Consumer preference in terms of storage efficiency and ease of presentation and application in other products requires red ginger oleoresin nanoemulsion products to be ready to drink/eat. This research was conducted (1) to determine the antiradical DPPH of red ginger oleoresin nanoemulsions in powder form produced by spray drying method and (2) to obtain sensory properties (color, aroma, and taste) of beverage based on red ginger oleoresin nanoemulsion powder. Red ginger oleoresin was extracted with ethanol 96% and then nanoemulsion red ginger oleoresin was made using a combination of 3 types of food surfactants namely Spans 80, Spans 20 and Tween 80. Nanoemulsion was dried in various weigh ratios of nanoemulsion and maltodextrin (1:5, 1:10, and 1:15) and yielded of 56%, 67.9% and 64%, respectively. The powder produced with a ratio of nanoemulsion and maltodextrin of 1: 5 has the largest DPPH inhibitory activity. Application of 0,5% nanoemulsion powder produced from spray drying with ratio of 1:15 in water-based beverages shows the best color clarity than other treatments.