| dc.description.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. | en_US |
