Identification of phytochemical and antioxidant activity of rhizomes composing “Basa Genep” seasoning

Abstract Rhizomes commonly found in everyday life, such as ginger, turmeric, galangal, and kaemfiera, are frequently used as primary spices in food and beverage preparation. These rhizomes also compose the seasoning “Basa Genep”, which has potential as a functional food source. This study aimed to analyse the types and amounts of phytochemical content and antioxidant activity in the extracts of the rhizomes constituting “Basa Genep.” An explorative quantitative method was used to evaluate the bioactive compounds present in the extracts. Rhizome samples were extracted using methanol solvent, followed by tests for yield, pH, phytochemical screening, quantitative phytochemical analysis, and antioxidant activity (IC 50 ). The results indicated that the rhizome extracts contained phenols, tannins, and flavonoids. The ginger sample exhibited the highest IC 50 value at 47.45 ± 3.66 ppm (extreme category), while the galangal sample had the lowest IC 50 value at 106.96 ± 9.33 ppm (moderate category). Recommendations for future research include exploring the potential applications of “Basa Genep” in the food industry and further investigating the health benefits of the identified phytochemical compounds.