Ramdhani, Rizal Pauzan and Sutanto, Hery and Puspita, Diaz Marsya and Gunawan-Puteri, Maria Dewi Puspitasari Tirtaningtyas (2021) Oven Drying and Water Extraction of Curcuma xanthorrhiza for Hygiene Improvement in the Production of Jamu Cekok, a Traditional Appetite Stimulant Herbal Medicine. Journal Functional Food & Nutraceutical (JFFN), 3 (1). pp. 51-55. ISSN 26860309

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Abstract

Toddlers (<5 years old) suffering from malnutrition have been a concern in Indonesia, and 53% of them are known to relate with appetite problems. Jamu cekokis a traditional appetite stimulant commonly applied by hand-squeezing the water out of herbal mixture directly into the throat of the children. Main ingredient of jamu cekok is the rhizome of Curcuma xanthorrhiza Roxb (Temulawakor Javanese turmeric) with curcumin and xanthorrhizol for its active compounds. Despite empirical evidence of the function and promising market potential, the common practice for the material preparation including sun-drying and hand squeezing has a higher risk for microbial contamination. For hygiene improvement, oven drying and water extraction can be applied to prepare C. xanthorrhizawater extract for material of Jamu cekokproduction. In this research, several drying temperatures (30 and 50 °C) as well as extraction temperatures (50, 75, and 100 °C) and solvents to mass ratio (10:5, 10:2, 10:1) were observed in the production of Temulawakwater extract. Measurement of curcumin content and qualitative determination of xanthorrhizol to evaluate the effectiveness of water extraction, while microbial growth is observed to evaluate the improvement of hygiene conditions. Solvent to mass ratio 10:2 was shown to have the highest curcumin content. Higher extraction temperatures are shown to give higher curcumin content but less xanthorrhizol content. The oven drying and water extraction is shown to successfully improve the sanitation condition shown with significantly lower microbial growth.

Item Type:	Article
Uncontrolled Keywords:	curcumin; jamu cekok; microbial growth; temulawak; xanthorrhizol
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Faisal Ifzaldi
Date Deposited:	08 Jan 2024 09:13
Last Modified:	23 Jan 2024 04:57
URI:	http://repository.sgu.ac.id/id/eprint/2610

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