Puspita, Diaz Marsya and Sutanto, Hery and Puteri, Maria Dewi P. T. Gunawan (2018) Determination Of Optimum Temperature And Ratio Of Dried Temulawak Extraction Using Water For Hygienic Jamu Cekok Production. Bachelor thesis, Swiss German University.

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Abstract

Jamu cekok is a traditional herbal medicine, which is given by force into the throat of toddlers and it is originated from Yogyakarta, Central Java. One of the main ingredients is Temulawak (Curcuma xanthorrhiza), which has been used for treating appetite problem on toddlers. The active compound of temulawak, which are curcumin and xanthorrhizol, is known to be promoting its functional benefits. However, the utilization or preparation of jamu cekok remains to be in traditional way and commonly done in unhygienic method (using the same handkerchief for treating several patients). In this research, temulawak was extracted hygienically using water as solvent at various temperature (50°C, 75°C, 100°C) and various solvent to mass ratio (10:5, 10:2, 10:1) with responses of curcumin content, microbial growth, and xanthorrhizol content. The results had shown in higher curcumin content in drying temperature of 50°C, high extraction temperature (100°C) and 10:2 ratio and lower microbial content in higher extraction temperature (100°C) and higher xanthorrhizol content at 50°C.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Curcumin; Jamu Cekok; Microbial Growth; Temulawak; Xanthorrhizol
Subjects:	R Medicine > RS Pharmacy and materia medica > RS160 Plant extracts R Medicine > RS Pharmacy and materia medica > RS164 Materia medica, Vegetable T Technology > TP Chemical technology > TP368 Food processing and manufacture
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Astuti Kusumaningrum
Date Deposited:	27 May 2020 15:21
Last Modified:	27 May 2020 15:21
URI:	http://repository.sgu.ac.id/id/eprint/652

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