Effect of packaging type on the quality of red ginger soft-candy

¹ Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University, 90245 Makassar, Indonesia
² Center of Excellence in Science and Technology on Food Product Diversification, 90245, Makassar, Indonesia
³ Department of Industrial and Systems Engineering, Chung Yuan Christian University, 320314, Taiwan, Republic of China

^* Corresponding author: andi.rahmayanti28@unhas.ac.id

Abstract

Red ginger is a rhizome containing polyphenols, curcumin, polysaccharides, essential oils, gingerol, and shogaol, known for their antioxidant and anti-inflammatory effects. The numerous advantages of red ginger have led to its expanded use, leading to the availability of several processed red ginger products in the market, such as red ginger. Research on how packaging, temperature, and storage duration impact the quality of red ginger jelly sweets is still limited. This study investigates how packaging type affects the quality of red ginger jelly sweets during preservation. The experiment entailed storing red ginger jelly sweets in different packaging and analyzing the subsequent quality alterations. The research findings indicate that the quality of red ginger jelly candy led to higher water content, total acid, reduced sugar content, and total microorganisms. The pH, texture, antioxidant activity, and sensory qualities of red ginger jelly sweets all decreased. The research findings indicate that the most effective packing material is polypropylene plastic which inhibits the rate of deterioration of moisture, texture, and reducing sugar of red ginger jelly candy.