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

Abstract

This research was conducted to obtain the procedure for the production of herb powder based on Indonesian local Kaempferia galanga commodities which have proximate as well as metals and microbes contamination level that meet the requirements in the Indonesian National Standard (SNI) 01-3709-1995. Blanching and drying procedures are two things optimized in the production process of Kaempferia galanga powder in this study. The results show that the blanching procedure at a temperature of 80 °C has induced an increase in water content even though it is still below the SNI threshold. However, the application of drying procedures accompanied by increasingly intensive raw material reversal treatment has compensated for the increase in water content. Along with these conditions, there has been a decrease in ash as well as acid insoluble ash content of the resulting Kaempferia galanga herb products. This condition was strengthened by the results of the metal and microbes contamination levels analysis which showed a significant decrease, especially in the levels of copper metal contamination (25%), total plate number (9.56%) and aflatoxin (66.67%) of the Kaempferia galanga herbs powder products are produced by involving blanching stages accompanied by 2 times/hour reversal treatment.

PHYTOCHEMICAL AND ORGANOLEPTIC CHARACTERISTIC OF Sterculia quadrifida R.Br. TREE BARK HERBAL TEA

“…Sterculia quadrifida bark is sold in traditional markets in Kupang without post-harvesting treatment (Figure 1). Raw herbal materials risk fungi contamination, have limitations in transportation and have low economic value (Li et al, 2015;Setiarso, Rusijono & Kusumawati, 2018;Singh, Tiwari, Maurya, Kumar, & Dubey, 2022). Moreover, the decoction has a woody aroma and chelate taste.…”

Standardization of Herbal Tea Quality Production Baureno Bojonegoro Society

“…Application of too high temperature will cause the loss of active ingredients of the tea. Drying with the right temperature will not only be able to maintain active compounds, but will also produce tea products with minimum water content, so that the shelf life can be increased [5][10] [11]. Thus, the economic potential of the herbs commodities cultivated by the Baureno Bojonegoro society can be increased.…”