The Effect of Red Ginger Powder (Zingiber officinale var Rubrum) Based on pH, Fat Content, Water Activity And L*a*b Color of Rabbit Jerky

DOI

10.2991/978-94-6463-880-6_4How to use a DOI?

Keywords

jerky; rabbit meat; Zingiber officinale var Rubrum

Abstract

This research aims to determine the effect of adding red ginger powder (Zingiber officinale var Rubrum) to rabbit meat jerky in terms of pH, fat content, Aw, and L*a*b color. This research method is a laboratory method using a Randomized Group Design (RAK) with 4 treatments and 6 replications. The treatments used were red ginger powder P0 (without adding red ginger powder), P1 (adding 5% red ginger powder), P2 (adding 10% red ginger powder), and P3 (adding 15% red ginger powder). The data obtained were analyzed using analysis of variance (ANOVA) and followed by Duncan’s Multiple Range Test (DMRT) if there were differences between treatments. Based on research results, the addition of red ginger powder to rabbit jerky had a significant effect on the color L* (brightness) (33.61-35.22), and the color a* (redness) (5.21-6.62), but had no effect on pH (5.48-5.57), fat content (1.98-2.08%), water activity (0.70-0.76), and color b* (yellowness) (12.13-13.30). The conclusion of the research is Red ginger powder addition to rabbit jerky had no significant effect on pH, fat content, water activity, or color b, but reduced brightness (L*) and increased redness (a*).

Copyright

© 2025 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Amara Brilliant Marcelline Alfariza
AU  - Dedes Amertaningtyas
PY  - 2025
DA  - 2025/10/31
TI  - The Effect of Red Ginger Powder (Zingiber officinale var Rubrum) Based on pH, Fat Content, Water Activity And L*a*b Color of Rabbit Jerky
BT  - Proceedings of the 11th International Conference of Innovation in Animal Science (ICIAS 2024)
PB  - Atlantis Press
SP  - 24
EP  - 32
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-880-6_4
DO  - 10.2991/978-94-6463-880-6_4
ID  - Alfariza2025
ER  -