The Effect Of The Comparison Of Ginger Juice With Kencur Juice And Drying Temperature On Quality
Revealing the Secrets of Optimal Quality Instant Herbal Potions: Comparison of Temulawak Sari and Kencur and Drying Temperature
Maintaining the efficacy and taste of herbs in instant form is a challenge that has been faced by many producers in the herbal industry. This study aimed to reveal the effect of comparison of ginger and kencur juice, as well as drying temperatures on the quality of instant herbal ingredients. The study was conducted at the Food Technology Laboratory, Faculty of Agriculture, University of North Sumatra, Medan.
Methodology
The method used in this study is a random design complete with two factors, namely:
Factor 1: Comparison of Temulawak and Kencur Sari (T)
- 95%: 5%
- 90%: 10%
- 85%: 15%
- 80%: 20%
Factor 2: Drying temperature (s)
- 50 ° C
- 60 ° C
- 70 ° C
- 80 ° C
The parameters measured in this study include:
- Water content
- Ash content
- Total acid
- Total dissolved solids
- Solubility
- Solubility Speed ​​
- Color Index
- Color Score and Taste
- Hedonic value of aroma and taste
- Organoleptic Score Color, Taste, and Aroma
- Antioxidant activity
- Curcumin levels
Results
The results of this study showed that:
Comparison of Temulawak Sari and Kencur
- Has a very significant effect on water content, color index, color score, aroma hedonic value, and hedonic value of taste.
Drying temperature
- Has a very significant effect on water content, ash content, acid content, solubility, solubility speed, color index, color score, flavor score, hedonic value of flavor, and aroma hedonic value.
Interaction between the two factors
- Has a very significant effect on water content, color index, color score, and aroma hedonic value.
The Best Formula
The best formula that produces the best and most accepted instant herbal ingredients is the ratio of ginger juice and kencur 85%: 15% with a drying temperature of 50 ° C.
The Importance of Choosing the Right Drying Temperature
Drying temperature has a crucial role in determining the quality of instant herbal concoctions. The temperature is too high can cause damage to the active component and a decrease in nutritional value. Conversely, too low temperatures can cause microbial growth and affect the shelf power of the product.
This study shows that the temperature of 50 ° C is an optimal temperature for drying instant herbal ingredients, producing products of the highest quality.
Role of Comparison of Sari Temulawak and Kencur
Comparison of Sari Temulawak and Kencur also has a significant impact on the quality of instant herbal concoctions. Temulawak and kencur are known to have a variety of health benefits. The combination of both in the right comparison can increase the effectiveness of the potion.
This study shows that the ratio of 85%: 15% produces the best quality of herbs, indicating that the use of more dominant ginger produces a taste and aroma that is preferred, while maintaining its properties.
Conclusion
This study shows that the comparison of ginger and kencur juice and drying temperature have a significant effect on the quality of instant herbal ingredients. The best formula produced in this study can be a reference for producers in producing high quality instant herbal ingredients, safe, and has a longer shelf life.
Implications of the Study
The findings of this study have significant implications for the production of instant herbal ingredients. The study highlights the importance of choosing the right drying temperature and the ratio of ginger and kencur juice in producing high quality instant herbal ingredients.
Future Research Directions
Future research directions include:
- Investigating the effect of other factors on the quality of instant herbal ingredients
- Developing new formulas for instant herbal ingredients
- Conducting sensory evaluation of instant herbal ingredients
Limitations of the Study
The study has some limitations, including:
- The study was conducted in a laboratory setting, which may not reflect real-world conditions
- The study only investigated the effect of two factors on the quality of instant herbal ingredients
- The study did not investigate the effect of other factors on the quality of instant herbal ingredients.
References
- [1] [Author's Name]. (Year). Title of the paper. Journal Name, Volume(Issue), pp-pp.
- [2] [Author's Name]. (Year). Title of the paper. Journal Name, Volume(Issue), pp-pp.
- [3] [Author's Name]. (Year). Title of the paper. Journal Name, Volume(Issue), pp-pp.
Note: The references should be in the format of APA or MLA style, depending on the requirement of the journal or publication.
Frequently Asked Questions
We have received many questions from readers about the study on the effect of comparison of ginger juice with kencur juice and drying temperature on quality. Here are some of the most frequently asked questions and our answers:
Q: What is the purpose of this study?
A: The purpose of this study is to investigate the effect of comparison of ginger juice with kencur juice and drying temperature on the quality of instant herbal ingredients.
Q: What are the parameters measured in this study?
A: The parameters measured in this study include water content, ash content, total acid, total dissolved solids, solubility, solubility speed, color index, color score and taste, hedonic value of aroma and taste, organoleptic score color, taste, and aroma, antioxidant activity, and curcumin levels.
Q: What is the significance of the study?
A: The study is significant because it provides important information about the effect of comparison of ginger and kencur juice and drying temperatures on the quality of instant herbal ingredients. This information can be used to improve the quality of instant herbal ingredients and to develop new formulas for instant herbal ingredients.
Q: What is the best formula for instant herbal ingredients?
A: The best formula for instant herbal ingredients is the ratio of ginger juice and kencur 85%: 15% with a drying temperature of 50 ° C.
Q: Why is drying temperature important?
A: Drying temperature is important because it can affect the quality of instant herbal ingredients. If the temperature is too high, it can cause damage to the active component and a decrease in nutritional value. Conversely, if the temperature is too low, it can cause microbial growth and affect the shelf power of the product.
Q: What are the implications of the study?
A: The findings of this study have significant implications for the production of instant herbal ingredients. The study highlights the importance of choosing the right drying temperature and the ratio of ginger and kencur juice in producing high quality instant herbal ingredients.
Q: What are the limitations of the study?
A: The study has some limitations, including the study was conducted in a laboratory setting, which may not reflect real-world conditions, the study only investigated the effect of two factors on the quality of instant herbal ingredients, and the study did not investigate the effect of other factors on the quality of instant herbal ingredients.
Q: What are the future research directions?
A: Future research directions include investigating the effect of other factors on the quality of instant herbal ingredients, developing new formulas for instant herbal ingredients, and conducting sensory evaluation of instant herbal ingredients.
Q: What are the references used in the study?
A: The references used in the study are listed at the end of the article.
Additional Resources
For more information about the study, please visit the following websites:
- [1] [Author's Name]. (Year). Title of the paper. Journal Name, Volume(Issue), pp-pp.
- [2] [Author's Name]. (Year). Title of the paper. Journal Name, Volume(Issue), pp-pp.
- [3] [Author's Name]. (Year). Title of the paper. Journal Name, Volume(Issue), pp-pp.
Note: The references should be in the format of APA or MLA style, depending on the requirement of the journal or publication.