Activity Antioxidant Compounds in Ginger Plant (Zingiber Officinale) on Drought Stress
MAULIDI, Rizi Firman
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Ginger (Zingiber officinale) is included in the biopharmaceutical plant that is widely cultivated in Indonesia which contains many health benefits. Ginger is much favored by the people of Indonesia because it has a distinctive taste and aroma. The distinctive taste of ginger has a slightly spicy taste. Ginger can also warm the body because it can increase the body temperature when exposed to cold temperatures. The unique taste of the ginger plant comes from the special compounds owned by ginger, namely gingerol and shogaol. Ginger plants can be a source of additional antioxidants for the human body. The problem in ginger cultivation is that agricultural land is prone to drought. Drought stress reduces the biomass content of ginger. But according to previous research, drought stress can increase secondary metabolism of plants where secondary metabolism produces antioxidants as a plant's natural defense to keep plants alive despite lack of nutrients. Antioxidants are substances obtained artificially or naturally that can prevent or delay certain types of cell damage. In this study, ginger plants that have been subjected to drought stress will be tested for their antioxidant activity, so that the duration of drought stress and the longevity of the rhizomes have an effect on the antioxidant activity of the ginger plant. Antioxidant activity using DPPH, Superoxide and Hydroxyl radicals. The highest antioxidant activity against DPPH, Superoxide and Hydroxyl radicals at harvest age of 21B rhizome with 1.5 months of drought stress.
- UT-Faculty of Agriculture