Standardization of Herbal Tea Quality Production Baureno Bojonegoro Society

Abstract

Standardization of ginger and curcuma tea produced by the Baureno Bojonegoro society was carried out. To get high quality products, standardization has been carried out by the washing, slicing and drying processes. Washing ginger and curcuma rhizomes was carried out for 1 min, with a thickness of 0.15 cm on each slice. To increase the shelf life of the product, it is dried on oven at 100 °C. Standardization results show optimal quality with water content of 10.83%, essential oil content of 4.01%, oleoresin of 1.53%, zingiberene (essential oil) 84.88%, gingerol (oleoresin) 67.42%, and shogaol in oleoresin of 33.95%. Meanwhile, curcuma tea products have a water content of 8.20% with essential oil content of 2.05%, curcuminoid of 1.09%, xantorizol in essential oils of 65.17%, and curcumin in curcuminoids of 85.50%. Furthermore, the processing of ginger and curcuma commodities cultivated by the Baureno Bojonegoro society has succeeded in increasing the shelf life from during 29 days to 148 days for ginger tea products, and from during 22 days to 145 days for Curcuma tea products. Keywords—tea; ginger; curcuma; washing; slicing; drying