Physical, Chemical, and Microbiological Characteristics of Simplicia and Rhizome Flour with Variations in Slicing and Drying Methods

Abstract

Public tend to consume natural and healthy foods, thus encouraging the development of biopharmaceutical agriculture. Farmer’s herbal products quality are still low and the rhizome flour processing technology is still needed to be developed. This study aimed to determine the physical, chemical and microbiological characteristics of fresh rhizomes, simplicia and rhizome flour that were sliced ​​and dried differentially. The rhizomes used were elephant ginger, red ginger, emprit ginger, turmeric and galangal. Rhizome were sliced longitudinally and transversely. The drying were using sunlight and cabinet dryers (50-55 °C). The results showed that the water content of the fresh ginger rhizomes was >80%, galangal 75.17% and turmeric 76.95%. For ash content analyzed were <5%. The fresh gingers had oleoresin levels ranging 2.62 - 2.73%; turmeric 2.27% while galangal 5.42%. The total fungi in all samples exceeding SNI. In processing into simplicia, the average yield dried using a cabinet dryer was lower than that of sun drying. The slicing method did not have a significant effect, but the drying technique had a significant effect on water content. All simplicia did not meet the ash content requirements. In rhizome flour, the average yield was >10%. The slicing methods and drying techniques did not significantly affect the yield. The transverse slicing model with cabinet dryer drying had the highest oleoresin content in red ginger and emprit ginger. The both slicing methods with sun drying provided a higher oleoresin content of turmeric flour. For galangal flour, the use of a cabinet dryer gives higher oleoresin content, both in slicing methods. The average total reduction in fungus is 1-2 logs in the processing of ginger and turmeric flour, and there is no fungus in galangal flour. It was concluded that different slicing and drying treatments produced different product characteristics, depending on the type of rhizome.