Red Ginger Effect on Yield Percentage and Antioxidant Activity in Red Ginger–Angkak Combination

Red ginger and angkak are often combined in Chinese cuisine to maintain health. Both of these ingredients are known to have potent antioxidant activity respectively, but the combination of red ginger and angkak has never been studied. The purpose of this research is to see the effect of the amount of red ginger on the percentage of yield and antioxidant activity in the combination of red ginger and angkak. Red ginger and angkak extracts are combined, each ingredient is extracted singly. The amount of red ginger was varied, namely 10, 20, 30, and 40 g. In comparison, the number of angkak remains at 55 g. Both materials were extracted by kinetic heat at a temperature of 600C and a stirring speed of 800 rpm for 120 minutes. The yield percentage of the viscous extract obtained was calculated, and its antioxidant activity was analyzed using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) method. In addition, the chromatogram profile test of red ginger and angkak was also carried out. Increasing the amount of red ginger in the red ginger - angkak extract did not have a significant effect (p>0.05) on the yield percentage but had a significant effect (p<0.05) by increasing the antioxidant activity of the red ginger - angkak extract. The combined extracts' antioxidant activity was less than the red ginger extract. The ginger chromatogram profile shows ten different spots, while angkak has three different spots.