Utilization of Maceration and Soxhletation Methods at 80°C for the Production of Ginger Oleoresin (Zingiber officinale Roscoe) as a Potential Active Ingredient in the Food and Pharmaceutical Industries

Abstract

Ginger (Zingiber officinale Roscoe) is an important tropical spice widely used in the food, pharmaceutical, and cosmetic industries due to its bioactive compounds such as gingerol, shogaol, zingerone, and essential oils. This study aims to determine the yield of ginger oleoresin through maceration with ethanol solvent and purification using distillation. The raw material in the form of dried ginger was ground, then extracted with ethanol at 80 °C for 150 minutes with a material to solvent ratio of 1:5. The maceration results were then purified using distillation to break down the solubility of the oleoresin. The yield obtained was 15.66%, indicating the effectiveness of the maceration method in dissolving bioactive compounds from ginger. Purification through distillation successfully produced a purer and more stable oleoresin. With a high content of bioactive compounds, ginger oleoresin has the potential to be used as a natural ingredient in the food, pharmaceutical, and cosmetic industries.