Proceedings of the National Seminar on Chemistry 2019 (SNK-19)

Standardization of Herbal Tea Quality Production Baureno Bojonegoro Society

Authors
Pirim Setiarso, Rusijono Rusijono, Asrul Bahar, Samik Samik, Nita Kusumawati
Corresponding Author
Pirim Setiarso
Available Online December 2019.
DOI
https://doi.org/10.2991/snk-19.2019.14How to use a DOI?
Keywords
tea; ginger; curcuma; washing; slicing; drying
Abstract

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

Copyright
© 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/).

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Volume Title
Proceedings of the National Seminar on Chemistry 2019 (SNK-19)
Series
Atlantis Highlights in Chemistry and Pharmaceutical Sciences
Publication Date
December 2019
ISBN
978-94-6252-877-2
ISSN
2590-3195
DOI
https://doi.org/10.2991/snk-19.2019.14How to use a DOI?
Copyright
© 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  -