“Pembuatan dan Uji Mutu Selai Temulawak (Curcumae xanthorrhizae rhizoma) Sebagai Alternatif Penambah Nafsu Makan”

Food processing is growing with the passage of time and technology.
Many innovations are made by the food processing industry so that food products
are accepted by the society. One of the innovations carried out by curcuma-based
jam is appetite enhancer. The curcuma jam tested by quality according to the
requirements of the Indonesia National Standard (SNI), as well as the test of
preference.
The population in this study was curcuma jam. Temulawak in this study
was taken from Materia Medica Batu, Malang. The sampling technique in this
study is exhaustive sampling which means the technique takes all members of the
population as samples. This research was do to find out how to make curcuma
jam, the composition of curcuma as much as 1350 grams, sugar as much as 1770
grams, water 2050 ml, 2 pieces of pandan leaves, cinnamon, 1 gram of vanilla, 1
gram of cmc, 1 gram of salt, juice of 92 ml of lime, and lemon juice of 70 ml can
produce 2042 grams of jam test the quality in 3 weeks of storage and preference
of curcuma jam to children.
The results of this study determine the quality requirements including
organoleptic tests including aroma: typical of ginger (normal), color: brownish
yellow (normal), taste: sweet rather vibrating (normal), total plate test maximum
of 1 x 10³ colonies/gram, with results first week: 2,6 x 10¹ colonies/gram, second
week: 4 x 10¹ colonies/gram, third week: 6 x 10² colonies/gram, maximum yeast
mold test 5 x 10¹ colonies/gram, with the results of the first week 3,6 x 10¹
colony/gram, second week 4,3 x 10¹ colony/gram, and the third week 4,6 x 10¹
colony/gram and test to love for children. In the test of preference for taste, the
results are very like 30%, like 44%, and don't like 26%. In conclusion, ginger can
be used as jam.
Keywords : curcuma, jam, quality test