KnE Life Sciences

Published date: Aug 12 2025

Journal Title: KnE Life Sciences

Issue title: The 6th International Conference on Technology, Education, and Social Science (6th ICTESS): Science and Technology

Pages: 182 - 192

DOI: 10.18502/kls.v9i1.19364

Irvia Resti Puyandairvia_resti@yahoo.comDepartment of Food Technology, Universitas Slamet Riyadi

Henrikus Andries GibranDepartment of Food Technology, Universitas Slamet Riyadi

Nuravita MaharaniDepartment of Food and Agriculture Technology, Universitas Gadjah Mada

Aromatic ginger (Kaempferia galanga) contains bioactive components with potential functional benefits, such as phenolic compounds and antioxidants. This study aimed to assess the effect of soaking time on the total phenolic content and antioxidant activities of aromatic ginger. Fresh ginger was washed, sliced, and soaked in boiling water for 0, 10, and 20 minutes. The solutions were then filtered and analyzed for total phenolic content and radical scavenging activities using the DPPH and ABTS assays. The results showed that a 10-minute soaking time yielded the highest total phenolic content (5.35 mg GAE/100g), while the lowest phenolic content (2.97 mg GAE/100g) was observed at 0 minutes. DPPH radical scavenging activity ranged from 1.02% to 5.67%, with the highest activity occurring after 20 minutes of soaking. Similarly, ABTS radical scavenging activity peaked at 80.12% after 10 minutes of soaking. These findings suggest that both phenolic content and antioxidant activity are significantly affected by soaking time.

Keywords: Kaempferia galanga, soaking time, total phenolic content, antioxidant, aromatic ginger

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