Desember 16, 2009


Cinnamon and Ginger and Antioxidant Potential As Anti-Microbial

Increasing public awareness of the importance of functional food, is an opportunity that must not disiakan, including health drinks, where a health drink products sold in the market, making consumers confused vote, whether liquor is actually made from natural materials or materials dangerous chemicals.
Seeing this condition and Hanny Sedarnawati Yasni Dulimarta, researchers from the Institut Pertanian Bogor (IPB) to make a breakthrough health drink, known as Cinna-ale (ginger), as described by the Head of Public Relations IPB, drh Agus Lelana in Bogor, Tuesday.
"This health drink made from herbs native to Indonesia," he said and added that the herbs Cinnamon and ginger (Cinna-Ale) that research potential as antioxidants and antimicrobial
Material taken from this earth, Indonesia has a characteristic red color, aroma and distinctive taste. Cinna-ale's name comes from the Latin name of cinnamon (Cinnamomum burmannii) and ginger (Zingiber officinale).
In addition to developing products Cinna Aale, both Lecturer Department of Food Technology Industrial Technology IPB, also examine aspects of the active component, the antioxidant activity and antimikrobanya.
Cinna-Ale consists of a mixture of 17 kinds of spices, the ginger, wood cup, Java chili, cinnamon, lemon grass, white pepper, black pepper, pandan leaves, cloves, nutmeg flower, anise, cardamom large, small cardamom, cumin black, deaf and mesoyi wood.
In general, the process of Cinna-ale-making involves the preparation of raw materials, extraction, filtering, dekantasi (precipitation), bottling, and sterilization.
Active components of essential oils contained in the formula include Cinna-ale is the trans-kariofilena, eugenol, miristin, N-terpinena, 1.8-sineol, terpineol, Z-sitral, geranial, 3-for, 1-limonena, and N - pinena.
The eleven components that are detected are largely responsible for the health of the human body, which can prevent colds, coughs, influenza, rheumatism, vomiting, facilitate digestion, reduce fatigue and body as Antidiarrhoeals.
In addition, Cinna-ale great potential as a natural antioxidant.
Antioxidant activity of essential oil formula that measured Cinna Ale IC50 = 56.70. China ale antioxidant activity is greater than the synthetic antioxidant activity of butylated hydroxytoluene (BHT), ie IC50 = 60.81.
Antioxidants can act to ward off free radicals, to form metal complexes with pro-oxidants, reducing material and decided formulation singlet oxygen that protects the body from degenerative diseases such as cancer, coronary heart disease, and diabetes.
It is evident from the results of tests in vivo using Sprague Dawley male rats. Cinna-health drink ale 10% (w / v) with pH 5.74 and total dissolved solids 3.830Brix quite effective, lowering blood serum kolesteraol at a dose of 1 ml / day.
Antimicrobial activity of essential oils is the destroyer and microbial pathogens showed that Cinna-ale has the ability to preserve, so no need to add preservatives and prevent food poisoning.
This can be seen from the activities of highly sensitive antimikrobnya inhibits the growth of Salmonella thypii (Gram-negative bacteria causes typhoid), Bacillus cereus, and Staphilococcus aureus (Gram-positive bacteria cause indigestion).
Excellence Technology Cinna-ale can be consumed in a hot, warm, or cold with a warm effect on the body that can still be felt. Cinna-ale is made from natural ingredients that terrdiri of spice native to Indonesia, has a sense of their likes and durable power of good enough.
Cinna Ale also has health benefits for the body, especially to prevent colds, coughs, influenza, rheumatism, vomiting, aid digestion, reduce body fatigue, and as Antidiarrhoeals.
In addition, this drink can prevent oxidation in the human body, so it can protect the body from degenerative diseases such as cancer, coronary heart disease, and diabetes.
Cinna-ale products is product diversification efforts in the spices, the price can compete with other beverages that have been on the market. This product will also support improving the image of Indonesian traditional food products.
We have developed a new Cinna-ale with a technique of instant spray formula dying with levels 10 percent (w / v) and fillers maltodekstrin 5 percent (w / v), and total dissolved solids ranged from 3:03-3.750Brix.
"The findings from these studies indicate that the natural ingredients from plants in Indonesia should continue to be developed because it had widespread benefits for society," said Agus Lelana. (between / rita)-
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