Ginger (Zingiber officinale) contains constituent like starch, fat, gingerol, volatile oil, the crushed ginger root and starch extracted based on properties of physicochemical that isolates using 1 % w/v sodium metabisulphite solution of achieving starch was initiate to be crystalline, non-hygroscopic powder with 1.3 swelling powder capacity, 37% of solubility capacity and gelatinization temperature at 800C. The character study of starch was extracted and showed physicochemical properties elevate using extraction, purification, concentration, physical or biological process expressed for identification of sinking and non-reducing carbohydrates.Ginger (Zingiber officinale) contains constituent like starch, fat, gingerol, volatile oil, the crushed ginger root and starch extracted based on properties of physicochemical that isolates using 1 % w/v sodium metabisulphite solution of achieving starch was initiate to be crystalline, non-hygroscopic powder with 1.3 swelling powder capacity, 37% of solubility capacity and gelatinization temperature at 800C. The character study of starch was extracted and showed physicochemical properties elevate using extraction, purification, concentration, physical or biological process expressed for identification of sinking and non-reducing carbohydrates.
