Oleoresin and Color of Zingiber officinale and Alpinia galanga Powder in Three Types Packaging Material during Storage

Abstract

Ginger (Zingiber officinale) and galangal (Alpinia galanga) are commodities that function as seasoning and herbs. Fresh ginger and galangal have bulky properties and short shelf life, therefore need to be processed into powder. The objective of this research was to analyze the oleoresin content and color of ginger and galangal powdered during storage in a polyethylene terephthalate (PET) bottle, polypropylene (PP) plastic bag, and aluminum foil bag bag. Ginger and galangal were processed into powder, packed, sealed, and then stored ofat 23-32 °C (ambient temperature). The analysis of oleoresin and the color of powder was carried out periodically for 3, 6, and 9 months. Ginger powder packaged in PP plastic and aluminum foil bag for 9 months storage had a decrease in oleoresin content of 0.88% and 2.22% respectively, while the decrease in color saturation of ginger powder packaged in aluminum foil bag, PP plastic, and PET bottle were 18.95%, 26.62%, and 22.99% respectively. Galangal powder packaged in PET bottle, aluminum foil bag, and PP plastic during 9 months of storage had a decrease in oleoresin content of 5.19%, 6.59%, and 11.21%, respectively, and a decrease in color saturation of 8.61%, 4.09%, 8.66% respectively.