Optimization of Quality Parameters in a Herbal Turmeric and Tamarind Beverage through Crystallization and Oven Drying Techniques

DOI

10.2991/978-94-6463-774-8_17How to use a DOI?

Keywords

Antioxidants; Crystallization; Instant Turmeric-Tamarind; Organoleptic; Oven-Drying

Abstract

Indonesia is rich in spices such as turmeric (Curcuma longa) and tamarind (Tamarindus indica), both valued for their health-promoting properties. Turmeric contains curcumin, a compound with antioxidant and anti-inflammatory effects, while tamarind aids digestion and enhances immunity. These spices have long been integral to traditional herbal beverages (jamu). However, their processing methods critically influence the final product’s nutritional quality and sensory appeal. This study evaluates the efficacy of crystallization and oven drying techniques in preserving the organoleptic attributes and antioxidant activity of instant turmeric and tamarind beverages. An experimental design compared three formulations with varying tamarind concentrations: 5 g (CM1/ODM1), 7 g (CM2/ODM2), and 10 g (CM3/ODM3), combined with 125 g of turmeric and 75 g of sugar. Organoleptic analysis assessed sensory parameters—color, aroma, taste, and texture—using a 1–5 hedonic scale. Statistical evaluation employed the Kruskal-Wallis test, supplemented by post-hoc Mann-Whitney comparisons. The top-performing formulation from each method underwent proximate composition analysis and antioxidant activity testing via the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay. Results indicated that crystallization marginally surpassed oven drying in enhancing sensory acceptance and retaining antioxidant activity. This aligns with the hypothesis that controlled crystallization better preserves heat-sensitive bioactive compounds. Consequently, crystallization is recommended as the superior method for optimizing quality parameters in instant turmeric and tamarind beverages.

Copyright

© 2025 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Mia Srimiati
AU  - Isti Istianah
PY  - 2025
DA  - 2025/06/26
TI  - Optimization of Quality Parameters in a Herbal Turmeric and Tamarind Beverage through Crystallization and Oven Drying Techniques
BT  - Proceedings of the 2nd World Conference on Health and Social Sciences (WCHSS 2024)
PB  - Atlantis Press
SP  - 173
EP  - 183
SN  - 2468-5739
UR  - https://doi.org/10.2991/978-94-6463-774-8_17
DO  - 10.2991/978-94-6463-774-8_17
ID  - Srimiati2025
ER  -