Jahe (Zingiber officinale), adalah tanaman rimpang yang sangat populer sebagai rempah-rempah dan bahan obat. Rimpangnya berbentuk jemari yang menggembung di ruas-ruas tengah. Rasa dominan pedas disebabkan senyawa keton bernama zingeron.
Jahe termasuk suku Zingiberaceae (temu-temuan). Nama ilmiah jahe diberikan oleh William Roxburgh dari kata Yunani zingiberi, dari bahasa Sansekerta, singaberi.
Jahe diperkirakan berasal dari India. Namun ada pula yang mempercayai jahe berasal dari Republik Rakyat Cina Selatan. Dari India, jahe dibawa sebagai rempah perdagangan hingga Asia Tenggara, Tiongkok, Jepang, hingga Timur Tengah. Kemudian pada zaman kolonialisme, jahe yang bisa memberikan rasa hangat dan pedas pada makanan segera menjadi komoditas yang populer di Eropa.
Karena jahe hanya bisa bertahan hidup di daerah tropis, penanamannya hanya bsia dilakukan di daerah katulistiwa seperi Asia Tenggara, Brasil, dan Afrika. Saat ini Equador dan Brasil menjadi pemasok jahe terbesar di dunia.
Jahe diperkirakan berasal dari India. Namun ada pula yang mempercayai jahe berasal dari Republik Rakyat Cina Selatan. Dari India, jahe dibawa sebagai rempah perdagangan hingga Asia Tenggara, Tiongkok, Jepang, hingga Timur Tengah. Kemudian pada zaman kolonialisme, jahe yang bisa memberikan rasa hangat dan pedas pada makanan segera menjadi komoditas yang populer di Eropa.
Karena jahe hanya bisa bertahan hidup di daerah tropis, penanamannya hanya bsia dilakukan di daerah katulistiwa seperi Asia Tenggara, Brasil, dan Afrika. Saat ini Equador dan Brasil menjadi pemasok jahe terbesar di dunia.
Rimpang jahe, terutama yang dipanen pada umur yang masih muda tidak bertahan lama disimpan di gudang. Untuk itu diperlukan pengolahan secepatnya agar tetap layak dikonsumsi.
Terdapat beberapa hasil pengolahan jahe yang terdapat di pasaran, yaitu:
Jahe segar
Jahe kering
Awetan jahe
Jahe bubuk
Minyak jahe
Oleoresin jahe
Jahe kering
Merupakan potongan jahe yang kemudian dikeringkan. Jenis ini sangat populer di pasar tradisional.
Awetan jahe
Merupakan hasil pengolahan tradisional dari jahe segar, terutama jahe muda. Yang paling sering ditemui di pasaran adalah acar, asinan, sirup, dan kristal jahe. Jenis ini disukai konsumen dari daerah Asia dan Australia.
Bubuk jahe
Merupakan hasil pengolahan lebih lanjut dari jahe menggunakan teknologi industri. Bubuk jahe diperlukan untuk keperluan farmasi, minuman, alkohol dan jamu. Biasanya menggunakan bahan baku jahe kering.
Oleoresin jahe
Adalah hasil pengolahan lebih lanjut dari tepung jahe. Bentuknya berupa cairan cokelat dengan kandungan minyak asiri 15 hingga 35%.
Terdapat tiga jenis jahe yang populer di pasaran, yaitu:
Jahe gajah/jahe badak
Merupakan jahe yang paling disukai di pasaran internasional. Bentuknya besar gemuk dan rasanya tidak terlalu pedas. Daging rimpang berwarna kuning hingga putih.
Jahe kuning
Merupakan jahe yang banyak dipakai sebagai bumbu masakan, terutama untuk konsumsi lokal. Rasa dan aromanya cukup tajam. Ukuran rimpang sedang dengan warna kuning.
Jahe merah
Jahe jenis ini memiliki kandungan minyak asiri tinggi dan rasa paling pedas, sehingga cocok untuk bahan dasar farmasi dan jamu. Ukuran rimpangnya paling kecil dengan warna merah. Dengan serat lebih besar dibanding jahe biasa.
Di masyarakat barat, ginger ale merupakan produk yang digemari. Sementara Jepang dan Tiongkok sangat menyukai asinan jahe. Sirup jahe disenangi masyarakat Tiongkok, Eropa dan Jepang.
Di Indonesia, sekoteng, bandrek, dan wedang jahe merupakan minuman yang digemari karena mampu memberikan rasa hangat di malam hari, terutama di daerah pegunungan.
Engglish
Ginger (Zingiber officinale) rhizome is a plant which is very popular as a spice and medicinal materials. Rimpangnya shaped fingers are swollen at the joints of the middle. Dominant spicy taste due to compounds called ketones zingeron. Ginger including spare Zingiberaceae (Intersection-finding). The scientific name given by William Roxburgh ginger from the Greek word zingiberi, from Sanskrit, singaberi.
Ginger is thought to have originated from India. But there is also trust the ginger came from South China. From India, ginger was taken as the spice trade to Southeast Asia, China, Japan, to the Middle East. Then in the days of colonialism, ginger which can provide a sense of warm and spicy food soon became a popular commodity in Europe. Because ginger can survive only in tropical areas, planting only bsia conducted at the equator are like Southeast Asia, Brazil, and Africa. Currently, Ecuador and Brazil became the world's largest supplier of ginger.
Ginger is thought to have originated from India. But there is also trust the ginger came from South China. From India, ginger was taken as the spice trade to Southeast Asia, China, Japan, to the Middle East. Then in the days of colonialism, ginger which can provide a sense of warm and spicy food soon became a popular commodity in Europe. Because ginger can survive only in tropical areas, planting only bsia conducted at the equator are like Southeast Asia, Brazil, and Africa. Currently, Ecuador and Brazil became the world's largest supplier of ginger.
Ginger rhizome, especially those harvested at a young age did not last long in storage. For that needed immediate treatment in order to remain worthy of consumption. There are some ginger processing results contained in the market, namely: Fresh Ginger Dried ginger Preserved ginger Ginger powder Ginger oil Ginger oleoresin
Dried ginger It is a piece of ginger which is then dried. This type is very popular in traditional markets. Preserved ginger Is the result of the traditional processing of fresh ginger, especially young ginger. The most frequently encountered in the market are pickles, pickles, syrup, and crystal ginger. This type is preferred by consumers from the Asian region and Australia. Ginger powder Is the result of further processing of ginger using the technology industry.Powdered ginger is required for pharmaceutical, beverage, alcohol and herbal medicine. Usually using raw materials of dried ginger. Ginger oleoresin Is the result of further processing of ginger powder. The shape of the liquid chocolate with volatile oil content of 15 to 35%.
There are three kinds of ginger is popular in the market, namely: Ginger elephant / rhino ginger Ginger is the most preferred in the international market. The shape of the fat and it's not too spicy. Flesh is yellow to white rhizome. Yellow ginger Is ginger is widely used as cooking, especially for local consumption. The taste and aroma is sharp. Size rhizome is in yellow. Red Ginger Ginger of this type have a high volatile oil content and most spicy flavor, making it suitable for pharmaceutical and herbal ingredients. Rimpangnya smallest size in red. With higher fiber than regular ginger.
In western society, ginger ale is a popular product. While Japan and China is very like pickled ginger. Ginger syrup groove Chinese society, Europe and Japan. In Indonesia, sekoteng, bandrek, and wedang ginger is a popular drink because it can provide warmth at night, especially in mountain areas.
Ginger is thought to have originated from India. But there is also trust the ginger came from South China. From India, ginger was taken as the spice trade to Southeast Asia, China, Japan, to the Middle East. Then in the days of colonialism, ginger which can provide a sense of warm and spicy food soon became a popular commodity in Europe. Because ginger can survive only in tropical areas, planting only bsia conducted at the equator are like Southeast Asia, Brazil, and Africa. Currently, Ecuador and Brazil became the world's largest supplier of ginger.
Ginger is thought to have originated from India. But there is also trust the ginger came from South China. From India, ginger was taken as the spice trade to Southeast Asia, China, Japan, to the Middle East. Then in the days of colonialism, ginger which can provide a sense of warm and spicy food soon became a popular commodity in Europe. Because ginger can survive only in tropical areas, planting only bsia conducted at the equator are like Southeast Asia, Brazil, and Africa. Currently, Ecuador and Brazil became the world's largest supplier of ginger.
Ginger rhizome, especially those harvested at a young age did not last long in storage. For that needed immediate treatment in order to remain worthy of consumption. There are some ginger processing results contained in the market, namely: Fresh Ginger Dried ginger Preserved ginger Ginger powder Ginger oil Ginger oleoresin
Dried ginger It is a piece of ginger which is then dried. This type is very popular in traditional markets. Preserved ginger Is the result of the traditional processing of fresh ginger, especially young ginger. The most frequently encountered in the market are pickles, pickles, syrup, and crystal ginger. This type is preferred by consumers from the Asian region and Australia. Ginger powder Is the result of further processing of ginger using the technology industry.Powdered ginger is required for pharmaceutical, beverage, alcohol and herbal medicine. Usually using raw materials of dried ginger. Ginger oleoresin Is the result of further processing of ginger powder. The shape of the liquid chocolate with volatile oil content of 15 to 35%.
There are three kinds of ginger is popular in the market, namely: Ginger elephant / rhino ginger Ginger is the most preferred in the international market. The shape of the fat and it's not too spicy. Flesh is yellow to white rhizome. Yellow ginger Is ginger is widely used as cooking, especially for local consumption. The taste and aroma is sharp. Size rhizome is in yellow. Red Ginger Ginger of this type have a high volatile oil content and most spicy flavor, making it suitable for pharmaceutical and herbal ingredients. Rimpangnya smallest size in red. With higher fiber than regular ginger.
In western society, ginger ale is a popular product. While Japan and China is very like pickled ginger. Ginger syrup groove Chinese society, Europe and Japan. In Indonesia, sekoteng, bandrek, and wedang ginger is a popular drink because it can provide warmth at night, especially in mountain areas.
