EFFECT OF ULTRASONICATION AND STORAGE TEMPERATURE ON TUMERIC TAMARIND DRINK (CURCUMA DOMESTICA VAL. – TAMARINDUS INDICA L.) DURING STORAGE

• Main Author: Julia Markhamah, Nadya
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/57165
• Institution: Institut Teknologi Bandung

Jamu is a herbal drink and categorized as functional food that widely consumed, one of the popular jamu is tumeric tamarind drink. Tumeric tamarind drink made from turmeric (Curcuma domestica. Val) and tamarind fruit (Tamarindus indica L.) and palm sugar or white sugar. This drink contained antibacterial and often consumed for the health benefits. Although this drink has antibacterial properties, unhygienic processing and improper storage could lead to drink spoilage. Tumeric tamarind has life storage about 2 days in room temperature and 4 days in cold temperature due to microbial spoilage and chemical reactions. This research was conducted to determine the effect of ultrasonication and cold storage (4°C) on microbial contamination and the quality of turmeric acid during the during storage. The study was conducted using a completely randomized design (CRD) with variations in sterilization methods and storage temperatures using three times repetitions and 10 days of storage time. Based on the research, tumeric tamarind can last up to 10 days on cold storage (4°C). On the end of storage time it be found that aerobic and coliform microbes contamination categorized as TFTC, pH 3.09, TSS 8.90 brix, viscosity 1.04 cp, and antioxidant IC50 of 6697.71 ppm. Furthermore, organoleptic test resulted that tumeric tamarind drink has a slightly dark yellow and orange color combination, has very few fine grains without sediment, aroma of tamarind more dominant than turmeric, the taste is close to bland, and for the overall assessment tumeric tamarind is still drinkable after 10 days of storage on the cold temperature.