Optimization of Slice Thickness, Drying Method, and Temperature of Turmeric Rhizome (Curcuma Longa L.) Based on Water Content and Functional Compound Degradation

DOI

10.2991/icst-18.2018.10How to use a DOI?

Keywords

Rhizome; turmeric; white turmeric; simplicia; oven; technology

Abstract

The research of oven-based drying technology on the production process of turmeric rhizome (Curcuma Longa L.) with thickness 0.15 and 0.30 cm have been. A number of parameters, such as slicing thickness, drying methods and temperatures are optimized, to achieve water and functional compounds (essential oils, curcuminoids, curcumin, demethoxycurcumin, bis-demethoxycurcumin and polysaccharides) content that meet the standards. The results of applying oven-based drying technology to turmeric and white turmeric were investigated at four temperatures (70, 85, 100, 115 ºC) and compared with conventional drying using sunlight (with and without black cloth). Low water content of turmeric and white turmeric was observed on drying results using an oven with a temperature of 115 ºC, but with a higher degree of functional compound degradation compared with conventional drying results, with and without black fabric intermediates. Based on water content, the optimum drying results are obtained from oven-based drying with a temperature of 115 ºC and a slice thickness of 0.15 cm. The evaluation results of the functional compound levels using HPLC under optimum conditions showed significant differences between conventional and oven-based drying results. Although the essential oil content of turmeric and white turmeric simplicia in this study is still above that required by Materia Med Indonesia, which is 1.5%, but of all the drying methods tested, oven-based drying is capable of producing the simplified product with the most close to oil content 1.5% compared with conventional drying. Thus, oven technology can be used as an alternative method for drying of rhizome to produce turmeric and white turmeric simplicia with optimum quality as well as lower process time and energy.

Copyright

© 2018, 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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TY  - CONF
AU  - Pirim Setiarso
AU  - Nita Kusumawati
AU  - Rusijono Rusijono
AU  - Supari Muslim
PY  - 2018/12
DA  - 2018/12
TI  - Optimization of Slice Thickness, Drying Method, and Temperature of Turmeric Rhizome (Curcuma Longa L.) Based on Water Content and Functional Compound Degradation
BT  - Proceedings of the International Conference on Science and Technology (ICST 2018)
PB  - Atlantis Press
SP  - 46
EP  - 52
SN  - 2589-4943
UR  - https://doi.org/10.2991/icst-18.2018.10
DO  - 10.2991/icst-18.2018.10
ID  - Setiarso2018/12
ER  -