Mansoor Abdul Hamid and Han Fei Loh and Sugiyanto and Moh. Mahfud Effendi and Akhsanul In`am (2025) Development of herbal syrup from ginger (zingiberofficinale), lemongrass (cymbopogoncitratus), seaweed (kappaphycusstriatum), and beetroot (betavulgarisl.). Proceeding International Conference on Religion, Science and Education, 4. pp. 1-10. ISSN 2829-3355
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Abstract
The traditional method of herbal syrup production is by simmering a mixture of sliced herbs for several hours before undergoing a straining process to utilize the liquid parts. The usage of fresh herbs and this simmering process made the product inconsistent in quality. Therefore, in this study, ginger and lemongrass have been used in powder form, and seaweed, and beetroot were added to study they effects on the quality of the herbal syrup. Nine formulations of herbal syrup were developed, where all the formulations set with a fixed amount of ginger and lemongrass powder at 2.4% and 1.0%, respectively. The percentage of seaweed and beetroot used ranged from 1.5% to 2.5% and 0.5% to 1.5%, respectively. The best formulation was selected based on ranking and hedonic of sensory evaluation, as well as its physicochemical properties. Results showed that formulation 3, which consisted of 2.4% ginger, 1.0% lemongrass, 1.5% seaweed, and 1.5% beetroot, was chosen as the best formulation with a brighter color, significantly higher (p<0.05) total soluble solid (49.70±0.06 brix), and viscosity (1143.33±1.15 cp) due to the addition of seaweed. Furthermore, the F3 sample also took significantly longer (p<0.05) (80 min) to show sedimentation. Proximate values of F3 were significantly higher (p<0.05) in ash (3.36±0.22%), protein (0.39±0.02%), and crude fiber (6.22±0.11%), but lower in carbohydrates (46.22±0.25%). F3 has showed a significantly higher (p<0.05) in antioxidant activity on DPPH scavenging power compared to control with 85.73±0.96 and 51.19±0.89 respectively.
| Item Type: | Article |
|---|---|
| Keyword: | herbal syrup, sensory evaluation, physicochemical properties, proximate value, antioxidant activity |
| Subjects: | T Technology > TA Engineering (General). Civil engineering (General) > TA1-2040 Engineering (General). Civil engineering (General) > TA401-492 Materials of engineering and construction. Mechanics of materials T Technology > TX Home economics > TX1-1110 Home economics > TX642-840 Cooking |
| Department: | FACULTY > Faculty of Food Science and Nutrition |
| Depositing User: | ABDULLAH BIN SABUDIN - |
| Date Deposited: | 11 Jun 2025 15:27 |
| Last Modified: | 11 Jun 2025 15:27 |
| URI: | https://eprints.ums.edu.my/id/eprint/44069 |
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