Product Standarization of Ginger (Zingiber officinale Rosc.) and Red Ginger (Zingiber officinale var. Rubrum) Simplicia through Washing Time, Slice Thickness and Raw Materials Drying Process Optimization

Abstract

On this study has been conducted product standardization of ginger and red ginger simplicias as one of post-harvest processed form. To get ginger and red ginger simplicia product with high quality, has been done the optimization on the stage of washing, slicing, and drying process. Optimization has done in a range of 1-3 minutes washing time and raw material sliced thickness of 0.15 cm and 0.30 cm. In addition, the production of the entire simplicia has done with three drying methods, including sundried, sunlight through the intermediary of black fabric and dried by the oven. Specifically for the dried by the oven, has conducted optimization on the drying temperatures of 70° C; 85° C; 100˚C; and 115˚C. The analysis results of active compound content in the simplicia product indicates that the product of ginger and red ginger simplicia with optimum quality has obtained from the production process by washing time for 1 minute, slicing thickness of 0.15 cm, and oven drying method using temperature of 115° C. The ginger and red ginger simplicia product with optimum active compound content obtained by drying time, each for 310 minutes and 280 minutes. The ginger simplicia products contain essential oils, oleoresins, zingiberene in essential oils, gingerol and shogaol in the oleoresins, each by 1.7%; 0.86%; 56.90%; 42.50%; and 21.54%. Meanwhile, the red ginger simplicia products contain essential oils, oleoresins, zingiberene in essential oils, gingerol and shogaol in the oleoresins, each by 2.11%; 0.88%; 78.60%; 80.06%; and 8.02%. Thus, it can be said that, overall, red ginger simplicia product contains an active compound higher than the ginger simplicia product.

Biscuit Formulation With Substitution of Brown Rice Flour

“…Overkneading enables gluten matrix formation. Therefore, in order to create biscuit with good quality, the stirring was done minimally (Manley, 2001) (Mohamed, Sulieman, Soliman, & Bassiuny, 2014) (Kusumawati, Anggarani, Setiarso, & Muslim, 2017) (Technology, 2016).The next process was weighing and printing to get similar size, which was 0.3 cm and 12 g. After that, the baking process for 30 minutes with temperature of 150°C was conducted. Baking processmade change in texture to the preferred one, change in surface color, and reduction of moisture.…”

The Prouction and Characterization of Kaempferia Galanga L. nBased Herb Powder: Blanching and Drying Procedure Influence on Proximate, Metal, and Microbial Contamination

“…There is no specific specification of the Kaempferia L. material used. Standardization of postharvest handling procedures for Kaempferia L. commodities is based on the procedures previously reported [11].…”

“…Herbal powder is one of the most economical choices for Kaempferia L.. To get high quality Kaempferia L. powder, it is important to strictly control a number of factors, including raw material quality, post-harvest handling procedures and processing techniques [11]. Especially for post-harvest handling, attention is focused on the stages of raw material sorting, washing, drying [12] - [15], product sorting, packaging, labeling and storage, both when it will be sold fresh or after further processing.…”

Analysis of Contaminant and Nutritional Content of Red Galangal (Alpinia purpurata K. Schaum) Simplicia

“…The main material used in this research is red galangal (Alpinia purpurata K. Schaum). The optimization of postharvest handling of red galangal was conducted using a number of apparatuses as in previous publication [6], which include washer (homemade) used to optimize washing time with NESCO Lab MS-H280 Pro-magnetic stirrer as a motor producing whirlpool which is used in order to remove contaminants, Bosch MUZ4DS3 slicer machine with slicing capacity of 60 g/min and the slicing thickness of 0.30 cm; J-LabTech LDO-030E (Daihan Labtech Ltd. Co.) drying machine with a range temperature of 50 ºC -250 ºC and a drying time up to 60 minutes, which is used to optimize rhizome drying.…”

“…It helps in reducing the water activity of the produced simplicia to a level below which deterioration does not occur for a definite duration (Prasad et al, 2006 andBorah et al, 2015). Lower water content will have a direct impact on the easily covered with mold and bacteria, eliminates the activity of enzymes that can decipher the active compound content, facilitate further processing, so it can be more compact, durable and stored (Kusumawati et al, 2017). However, the decline is not significant, so the red galangal simplicia product is still of good quality IV.…”