PHYSICAL CHARACTERISTICS OF TEMULAWAK (CURCUMA XANTHORHIZA ROXB.) INSTANT FROM MACERATION METHOD EXTRACT WITH DIFFERENT RATIOS OF ARABIC GUM AND MALTODEXTRIN

Abstract

Temulawak contains of curcuminoid substance that an hypocholesterolmic activity and an antioxidant activity. Curcuminoid is a pigment yellow colour in curcuma. Instant drinks that are more practical and durable, but it have some weaknesses i.e. low solubility and there are sugar can decrease its physiological effects. Microencapsulation process using arabic gum and maltodextrin coating materials can exceed that problem. This research is generally aimed at producing temulawak instant products with the replenishment of arabic gum and maltodextrin with good physical characteristics. Temulawak powder made with drying process
using cabinet dyer, grinding with blender and sieving with 35 mesh sieve. Temulawak powder is extracted by using maceration method. The extract is concentrated with a rotary evaporator. Then, it is added by coating materials with the ratios of arabic gum:Maltodextrin 0:100; 25:75; 50:50; 75:25; and 100:0. The instanization process of the mixing result is done by using a spray dryer. The findings show that coating materials consentrate influences the physical characteristics of temulawak instant products including its turdibity and its instant colour. However, it does not influence directly the density and the bulk density of the temulawak instant products. Density of curcuma instant products is about 0,57-0,60 g/ml, the bulk density of temulawak instant products is about 0,33-0,38 g/ml, the turdibity of the instant product steeping is about 538,33-1000 NTU, and its instant colour shows red 1,00 yellow 7,00-9,00 and brightness 0,20-0,30. Best result of temulawak instant product is instant with adding gum arabic and maltodextrin 75:25 with moisture content 8,35%, density 0,59 g/ml, bulk density 0,38 g/ml, turbidity 994,67 NTU and colour of instant are red 1,00 yellow 9,00 and bright 0,30.
Keywords: temulawak instant, arabic gum, maltodextrin, maceration, spray dryer