Seeing this condition and Hanny Sedarnawati Yasni Dulimarta, researchers from the Institut Pertanian Bogor (IPB) to make a breakthrough health drink, known as Cinna-ale (ginger), as described by the Head of Public Relations of IPB, drh Agus Lelana in Bogor, Tuesday.
"This health drink made from herbs native to Indonesia," he said and added that the herb Cinnamon and ginger (Cinna-Ale) that the research results and Antimicrobial potential as antioxidants.
Material taken from this earth, Indonesia has a characteristic red color, aroma and taste characteristics. Cinna-ale's name comes from the latin name of cinnamon (Cinnamomum burmannii) and ginger (Zingiber officinale).
In addition to developing products Aale Cinna, both Lecturer Department of Food Technology and Industrial Technology IPB, also examines aspects of the active component, antioxidant activity and antimikrobanya.
Cinna-Ale consists of a mixture of 17 kinds of spices, the ginger, wood cup, java pepper, cinnamon, lemongrass, white pepper, black pepper, pandan leaves, cloves, nutmeg flower, anise, large cardamom, small cardamom, cumin black, deaf and wood mesoyi.
In general, Cinna-ale-making process include the preparation of raw materials, extraction, filtration, decantation (settling), bottling, and sterilization.
Active component contained by the essential oil formula is Cinna-ale including trans-kariofilena, eugenol, miristin, N-terpinena, 1.8-sineol, terpineol, Z-sitral, geranial, 3-for, 1-limonena, and N- pinene.
The eleven components that are detected are very influential for the health of the human body, which can prevent colds, coughs, influenza, rheumatism, vomiting, facilitate digestion, reduce body fatigue and as antidiarrheal.
In addition, the Cinna-ale great potential as natural antioxidants.
The antioxidant activity of essential oil formula Ale Cinna measurable IC50 = 56.70. This ale Chinese antioxidant activity greater than the synthetic antioxidant activity of butylated hydroxytoluene (BHT), ie IC50 = 60.81.
Antioxidants may function to counteract free radicals, formed a complex with pro-oxidant metals, reducing material and decide formulation singlet oxygen thus protecting the body from degenerative diseases such as cancer, coronary heart disease, and diabetes.
This is evident from the results of in vivo tests using male Sprague Dawley rats. Health drink Cinna-ale 10% (w / v) with pH 5.74 and total dissolved solids 3.830Brix quite effective, lower levels of blood serum kolesteraol in dose 1 ml / day.
This antimicrobial activity of essential oils against destructive and pathogenic microbes shows that Cinna-ale has the ability to preserve, so no need to add preservatives and to prevent food poisoning.
This is evident from the very sensitive antimikrobnya activity inhibits the growth of Salmonella thypii (Gram-negative bacteria causes typhoid), Bacillus cereus, and Staphilococcus aureus (Gram-positive bacteria cause indigestion).
Cinna-ale Technology Excellence can be consumed in a state of hot, warm or cold with a warm effect on the body which can still be felt. Cinna-ale is made from natural ingredients that terrdiri the spice native to Indonesia, has a preferred taste and good lasting power.
Cinna Ale also has a property for your health, especially preventing colds, coughs, influenza, rheumatism, vomiting, digestion, reduce body fatigue, and as an antidiarrheal.
In addition, this beverage can prevent the oxidation in the human body, so it can protect the body from degenerative diseases such as cancer, coronary heart disease, and diabetes.
Cinna-ale products is product diversification efforts in the spices, the price can compete with other beverages that are already in the market. This product will also support improving the image of Indonesian traditional food products.
We developed this new Cinna-ale dying instantly with the spray technique with higher levels of formula 10 percent (w / v) and filler maltodextrin 5 percent (w / v), and total dissolved solids ranged from 3:03-3.750Brix.
"The findings of these studies indicate that the natural ingredients from plants in Indonesia must continue to be developed because it had widespread benefits for society," said Agus Lelana.
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