Standardization of Herbal Tea Quality Production Baureno Bojonegoro Society
- https://doi.org/10.2991/snk-19.2019.14How to use a DOI?
- tea; ginger; curcuma; washing; slicing; drying
In this study, standardization of ginger and curcuma tea produced by the Baureno Bojonegoro society was carried out. To get high quality products, standardization has been carried out in the washing, slicing and drying processes. Washing stages of raw materials carried out for 1 min, with a slice thickness of 0.15 cm. To increase the shelf life of the product, it is dried using an oven at 100 °C. Standardization results show optimal quality with water content of 10.83%, essential oil content of 4.01%, oleoresin 1.53%, zingiberene in essential oils 84.88%, gingerol in oleoresin 67.42%, and shogaol in oleoresin 33.95%. Meanwhile, curcuma tea products have a water content of 8.20% with essential oil content of 2.05%, curcuminoid 1.09%, xantorizol in essential oils 65.17%, and curcumin in curcuminoids 85.50%. Furthermore, the processing of ginger and curcuma commodities cultivated by the Baureno Bojonegoro society has succeeded in increasing the shelf life from during 29 days to 148 days for ginger tea products, and from during 22 days to 145 days for Curcuma tea products
- © 2019, the Authors. Published by Atlantis Press.
- Open Access
- This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).
Cite this article
TY - CONF AU - Pirim Setiarso AU - Rusijono Rusijono AU - Asrul Bahar AU - Samik Samik AU - Nita Kusumawati PY - 2019/12 DA - 2019/12 TI - Standardization of Herbal Tea Quality Production Baureno Bojonegoro Society BT - Proceedings of the National Seminar on Chemistry 2019 (SNK-19) PB - Atlantis Press SP - 36 EP - 40 SN - 2590-3195 UR - https://doi.org/10.2991/snk-19.2019.14 DO - https://doi.org/10.2991/snk-19.2019.14 ID - Setiarso2019/12 ER -