The Effect of Ginger Species and Concentration of Sodium Metabisulfite (Na₂S₂O₅) on the Physical and Chemical Quality of Ginger Powder (Zingiber officenale)

Indonesia society has generally known and used ginger (Zingiber officenale) in daily life for various purposes, such as a mixture of food ingredients, beverages, cosmetics, perfumes and others. The objective of this research is to determine the effect of ginger species and concentration of sodium metabisulfite (Na₂S₂O₅) on the physical and chemical quality of ginger powder (yield, moisture content, rehydration properties, colour space (L, a*, b*), sulfite residues and total phenolic content). The best treatment is obtained from big white ginger with sodium metabisulfite concentration 3000 ppm with value for each parameter is: yield 23.22%; moisture content 0.08%; rehydration properties 750.00%; lightness (L) 64.66; redness (a*) 20.43; yellowness (b*) 30.66; sulfite residues 112.31 ppm and total phenolic content 464 ppm.