Addition of selected ginger extract on total phenolic, antioxidant and sensory properties of the syrup coconut sap (Ginger – SCS)

This study aimed to determine the effect of adding selected ginger extract on the totalphenolic, antioxidant and sensory properties of its syrup coconut sap (Ginger-SCS). Threeselected rhizomes including normal, aromatic, and wild ginger were shredded andextracted with warm water and filtered. The extract was added into coconut sap to obtainthe final concentrations of 2.5%, 5%, and 7.5% (v/v). It was heated to increase theconcentration and the coconut sap syrup without ginger extract was used as a control.Furthermore, the total phenolic, antioxidant activity, and sensory properties of GingerSCS were determined. The result showed that the addition of ginger extract has asignificant effect on the total phenolic and antioxidant activity of Ginger-SCS. Theaddition of wild ginger produces Ginger-SCS with the highest total phenolic content.Increasing the concentration increases the total phenolic and antioxidant activity of Ginger-SCS. In addition, 7.5% wild ginger extract produces Ginger-SCS with a total phenolic of0.63% and antioxidant activity of 25.75%, which is higher than other concentrations. Theaddition of ginger extract resulted in browner colour than the control. Increasing gingerconcentration increases the ginger taste and aroma of the product. On the contrary, theaddition of ginger extract causes reduced sweetness of the product when compared to thecontrol. Generally, the panellist liked the product with the addition of ginger and aromaticginger.