Pengaruh Perbandingan Sari Temulawak dengan Sari Kencur dan Suhu Pengeringan terhadap Mutu

Abstract

The purpose of this research to find the effect of ratio turmeric and greeter galingale juices and drying temperature on the quality of instant herbs along with score of organoleptic of instant herbs. This research was conducted at the Laboratory of Food Technology, Faculty of Agriculture University of Sumatera Utara, Medan, using compeletely randomized design with two factors, i.e. : ratio of turmeric and greeter galingale juices (T) : (95%;5% ; 90%:10% ; 85%:15% ; 80%:20%) and drying temperature (S) : (50 oC, 60 oC, 70 oC, 80 oC). Parameters analyzed were moisture content, ash content, total acid, total soluble solid, solubility, solubility speed, index of colour, the score value of colour and taste, the hedonic value of flavor and taste, score of organoleptic colour, score of taste, score of hedonic flavour, hedonic value of taste, antioxidant activity and curcumin content. The results showed that the ratio of turmeric with greeter galingale juices had highly significant effect on moisture content, index of colour, score of colour, hedonic value of flavour, and hedonic value of taste. Drying temperature had highly significant effect on moisture content, ash content, acid content, solubility, solubility speed, index of colour, score of colour, score of taste, hedonic value of taste, and hedonic value of flavour. Interaction of the two factors had highly significant effect on water content, index of colour, score of colour, and hedonic value of flavour. The ratio of turmeric and greeter galingale juices of (85%:15%) and drying temperature of 50 oC produced the best quality of instant herbs and more acceptable.