Karakteristik Pengeringan Beku Sari Temulawak (Curcuma xanthorrhiza Roxb.)

Abstract

In this study, the process of freezing is done by using media temperature stratified. It aimed to see the influence of the freezing system with media temperature stratified to the characteristic and porosity of freeze dried curcuma extract products. The quality of the freeze dried curcuma extract was analyzed from the value of the level of curcumin and generated pore size. The results analyzed visually showed that the pore size to scenario 2 (Tma = -15ºC, Tmf = -20ºC, Tmb = -20ºC) was larger then scenario 1 (Tma = -15ºC, Tmf = -15ºC, Tmb = -20ºC) and scenario 1 was larger than the pore size in scenario 3 (Tma = -20ºC, Tmf = -20ºC, Tmb = -20ºC). The difference of pore size was affected by the moisture content of the material and freezing rate, although the freezing rate had no significant dependability because measuring is not sure. In addition, the influence of the freezing process does not show definite effect of the freeze drying characteristics. Content of curcumin that obtained after the freeze drying process already meet the standards, that is of 2.66%.