Enrichment Program

The Effect of Different Drying Temperatures And Durations On The Chemical Properties Of Rhizome Pomace Powder

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Jamu is an Indonesian traditional medicine drink made from rhizomes. However, it leaves pomace waste that possesses several environmental problems. Several efforts to reduce the waste accumulation could be performed, including using the pomace as a Pickering emulsion stabilizer. In order to obtain this function, the pomace needs to be dried first using an optimal temperature. Thus, this study aims to evaluate the effect of different drying temperatures and times towards the chemical properties of rhizomes pomace (RP) powder produced from black turmeric (Cucurma aeruginosa) white turmeric (Curcuma zedoaria), and aromatic ginger (Kaempferia galanga L.), including its antioxidant activity, total phenolic content, lipid peroxidative capacity, and carbohydrate content. The result found that high temperature (80°C; 18 h) drying could retain the antioxidant activity and phenolic compound better than low temperature (50°C; 48 h). Meanwhile, the lipid peroxidation occurred more in the high temperature drying. It was also found that drying treatment did not affect carbohydrate content despite the difference of temperature.

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Detail Information

Series Title

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Call Number

EP FS-001

Publisher

i3L, Jakarta : i3L, Jakarta., 2024

Collation

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Language

English

ISBN/ISSN

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Classification

EP FS-001

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

black turmeric
white turmeric
aromatic ginger
rhizome pomace
drying treatment
chemical properties

Specific Detail Info

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Statement of Responsibility

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