Pengolahan dan Perbaikan Mutu Hasil Temulawak

• Main Author: Nanan Nurdjanah
• Format: Article
• Language: English
• Published: Pusat Penelitian dan Pengembangan Perkebunan 2017-05-01
• Series: Buletin Penelitian Tanaman Rempah dan Obat
• Subjects: Pascapanen; Tanaman obat; temulawak; bahan makanan; bahan minuman; Curcuma xanthorrhiza ROXB
• Online Access: http://ejurnal.litbang.pertanian.go.id/index.php/bultro/article/view/6402

<p><em>Processing and quality improvement of temulawak product</em></p><p>Beside for traditional medicinal purposes, temulawak is also used as the raw material for food and beverages and export commodity. The quality of temulawak has to be suitable for each purposes. This not only depend on its variety and its cultivation method but also on its processing method.</p>The temulawak processing in Indonesia is still done in a very modest traditional method that use the solar energy for drying process so that the quality of temulawak produced is not a good as the oil from other country as India. This method depend on the weather condition very much and contamination from the microorganism can’t be avoided. For that reason, the better processing method has to be fine out to produce better quality of temulawak especially its color.