Impact of Citric Acid Immersion on the Physicochemical and Microbiological Characteristics of Curcuma Dried with Solar Tunnel Dryer
| Main Authors: | ANANINGSIH, VICTORIA KRISTINA, Nugrahedi, Probo Y., Sari, Fransisca |
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| Format: | Article PeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
Soegijapranata Catholic University
, 2016
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| Subjects: | |
| Online Access: |
http://repository.unika.ac.id/15946/1/Cover%202nd%20ICSAF%202016.pdf http://repository.unika.ac.id/15946/2/2nd%20ICSAF%202016%20%28Hal%20201%29.pdf http://repository.unika.ac.id/15946/ |
Daftar Isi:
- Curcuma (Curcuma xanthorrhiza Roxb) is a kind of rhyzome that is usually used as raw material for making Jamu (traditional drink in Indonesia). Solar tunnel drying can be applied to extend the shelf life of fresh curcuma due to the reducing of its water content. Drying process could change the physicochemical properties of dried curcuma such as discoloration and degradation of chemical compounds because the use of high temperature during solar tunnel drying. To reduce the negative effects of drying process, pretreatment can be applied before drying process. Citric acid immersion is one of the drying pretreatment that could prevent the damage of curcuma during drying. The purpose of this study was to determine the effect of citric acid concentration and immersion time in maintaining the quality of dried curcuma. Two levels of citric acid concentration were applied, i.e. 0.5% and 1%, while 3 levels of immersion time were conducted, i.e. 10, 20 and 30 minutes. Curcuma was dried until its moisture content less than 7%. Curcuma processed with 1% citric acid and immersion time of 30 minutes provided superior qualities that resulted in the fastest drying time (255 minutes), produced the highest % inhibition (92.14%) and the highest curcumin content (5.34%), also showed the minimum possibility of fungal growth.