This page is an automatic translation to Indonesian of Turmeric (Practical Action Brief).This translation is distributed in the hope that it will be useful, but without any guarantee of accuracy.Read more...

Gambar 1: Akar kunyit segar. Foto: Tindakan Praktis/Neil Noble

Halaman ini menjelaskan detail pengolahan kunyit.

Perkenalan

Kunyit (Curcuma domestica) merupakan tanaman tahunan tegak yang ditanam sebagai tanaman tahunan untuk rimpangnya. Itu milik keluarga yang sama dengan jahe (Zingiberaceae) dan tumbuh di iklim tropis yang panas dan lembab yang sama. Rimpangnya berwarna kuning cerah pekat dan ukuran serta bentuknya mirip dengan rimpang jahe. Tanaman ini berasal dari sub-benua India dan saat ini India adalah produsen dan konsumen kunyit terkemuka di dunia. Itu juga diproduksi di Cina, Taiwan, Bangladesh, Indonesia, Sri Lanka, Australia, Afrika, Peru dan Hindia Barat. Kunyit memainkan peran penting dalam budaya India - ini adalah bahan kari yang penting, digunakan dalam festival keagamaan, sebagai kosmetik, pewarna kain, dan banyak obat kesehatan tradisional. Bumbu ini terkadang disebut sebagai 'kunyit India'.

Produksi kunyit

Tanaman Kunyit diperbanyak dengan cara menanam potongan rimpang musim sebelumnya yang tumbuh membentuk tanaman setinggi sekitar 0,9 meter. Tanaman ini memiliki daun bertangkai panjang dan bunga kuning pucat serta membutuhkan tanah lempung. Tumbuh dalam berbagai kondisi iklim, tetapi membutuhkan curah hujan antara 1000 dan 2000mm per tahun. Dapat tumbuh di lokasi yang mencapai ketinggian 1220m di atas permukaan laut.

Memanen

Kunyit dipanen saat tanaman berumur antara 7 dan 10 bulan, saat batang dan daun mulai mengering dan mati kembali. Seluruh tanaman dikeluarkan dari tanah, berhati-hatilah agar tidak memotong atau memar rimpang.

Berkeringat

Daunnya dikeluarkan dari tanaman dan akarnya dicuci dengan hati-hati untuk menghilangkan tanah. Setiap sisik daun dan akar panjang dipotong. Cabang samping (lateral) (yang dikenal sebagai jari) rimpang dihilangkan dari umbi pusat utama (dikenal sebagai ibu). Induk dan jari-jarinya ditumpuk terpisah, ditutupi daun dan dibiarkan berkeringat selama satu hari. 'Ibu' adalah bahan yang disukai untuk ditanam di tahun berikutnya.

Pengobatan

Sebelum dijemur, rimpang kunyit harus diawetkan. Ini melibatkan merebus akar untuk melembutkannya dan menghilangkan bau mentah. Setelah diawetkan, pati digelatinisasi, yang mengurangi waktu pengeringan yang dibutuhkan, dan warnanya merata di seluruh rimpang. Spesifikasi pengawetan kunyit bervariasi dari tempat yang berbeda. Indian Institute of Spice Research dan Agricultural Research Center merekomendasikan merebus dalam air biasa selama 45 menit sampai muncul buih di permukaan dan aroma khas kunyit keluar. Dengan cara ini, warnanya akan memburuk jika rimpang direbus terlalu lama. Namun, jika tidak direbus dalam waktu lama, rimpangnya akan rapuh. Tahap optimal tercapai ketika rimpang lunak untuk disentuh atau dapat ditusuk oleh sepotong kayu tumpul.

Peneliti lain merekomendasikan merebus rimpang dalam larutan basa, dibuat dari 0,05% hingga 1,0% natrium karbonat atau kapur (kalsium karbonat). Air alkali dianggap dapat memperbaiki warna akhir kunyit kering. Karena jari-jari dan umbi memiliki ukuran dan ketebalan yang berbeda satu sama lain, penting untuk diawetkan dalam batch yang berbeda. Waktu pemeraman tergantung pada umur, varietas dan ukuran serta ketebalan rimpang dan bervariasi dari satu sampai empat atau enam jam. Ini juga dipengaruhi oleh ukuran bets – bets yang lebih kecil umumnya menghasilkan kunyit kering berkualitas lebih tinggi karena proses pengawetan lebih mudah dikendalikan dan dipantau. Disarankan untuk menggunakan wadah berlubang dengan kapasitas 50-75kg. Wadah berlubang direndam dalam air mendidih selama waktu memasak yang dibutuhkan. Metode ini memungkinkan air mendidih digunakan untuk lebih dari satu batch kunyit. Waktu terbaik untuk pengawetan adalah dua hingga tiga hari setelah panen. Jika ditunda setelah ini maka rimpang mungkin mulai rusak. Manfaat penyembuhan kunyit antara lain sebagai berikut:

• Reduction of drying time
• More even colour distribution throughout the rhizome
• A more attractive (not wrinkled) product that is easier to polish
• Sterilisation of the rhizomes before drying.

Drying

The rhizomes are sliced before drying to reduce the drying time and improve the quality of the final product (it is easier to achieve a lower final moisture content in small pieces of rhizome without spoiling the appearance of the product). The rhizomes are traditionally sliced by hand, but there are small machines available to carry out this process. Figure 2 is a simple turmeric slicing machine designed in Bolivia. It is a simple structure that contains a transmission system and two stainless steel circular blades. The machine is easy to build and maintain and can cut up to 120kg turmeric per hour.

Figure 2: A simple slicing machine used in Bolivia(http://www.fao.org/inpho/content/compend/text/ch29/ch29 02.htm)

The cooked fingers or bulbs are dried until they have a final moisture content of 5-10%. An experienced turmeric processor. will know when the rhizome is dry enough as the fingers will snap cleanly with a metallic sound. Traditionally the rhizome pieces are laid on clean concrete floors and dried in the sun. This method can take anything from 10 to 15 days, depending on the climate and the size of the rhizome pieces. It is important that the rhizome pieces are not placed in direct sunlight as this will cause the colour to fade. Using a mechanical drier will result in a better colour and a higher quality product.

There are several different types of mechanical drier that are suitable for drying turmeric. These include the tray drier, cross flow air tunnels, solar driers and cabinet driers. The optimum drying temperature is 60°C – temperatures higher than this result in a darker coloured product. See the (Practical Action Technical Brief) on drying for further general information on driers.

Figure 3: A typical tray drier

Figure 4: A typical solar drier developed in Bolivia http://www.fao.org/inpho/content/compend/text/ch29/ch29 02.htm

Polishing

After drying the rhizomes are polished to remove the rough surface. This can be done by hand or by shaking the rhizomes in a gunny bag filled with stones. Polishing drums are used in many places – these are very simple, power driven drums that have an abrasive metallic mesh lining. In some places the rhizomes are sprinkled with a solution of ground turmeric in water during the final polishing, to give the rhizomes a good colour.

Grading

Quality specifications for turmeric are imposed by the importing country. They refer to the cleanliness of the product rather than on the eating quality. Bulk rhizomes are graded into fingers, bulbs and splits. The Indian standards for turmeric follow the Agmark Specifications (Agricultural Directorate of Marketing) to ensure quality and purity of the products.

Table 1: Agmark standards for turmeric rhizomes(www.turmeric.8m.com/standards.html)

a Fingers shall be of secondary rhizomes of Curcuma longa L.; shall be well set and close grained; free from bulbs; be perfectly dry and free from weevil damage and fungus attack and not be artificially coloured with chemicals.b. Same as (a); have the characteristics of the variety; admixture of varieties of turmeric allowed at a maximum of 2%, 5%, 10% and 10% for the four grades respectively.c. Bulbs shall be primary rhizomes of Curcuma longaL.; shall be well developed, smooth and free from rootlets; have the characteristics of variety; be perfectly dry and free from weevil damage and fungus attack; not artificially coloured with chemicals.

Varieties of turmeric

Table 2: Varieties of turmeric.

Grinding

Grinding can be a method of adding value to a product. However, in general it is not advisable to grind spices as they become more vulnerable to spoilage. The flavour and aroma compounds are not stable and will quickly disappear from ground products. The storage life of ground spices is much less than for the whole spices. It is very difficult for the consumer to judge the quality of a ground spice. It is also very easy for unscrupulous processors to contaminate the ground spice by adding other material. Therefore most consumers, from wholesalers to individual customers, prefer to buy whole spices.

Turmeric is one of the few spices that is usually purchased Figure 5: Ground turmeric. in a ground form. The whole rhizome pieces may be Photo: Practical Action / Neil Noble exported and then ground in the country of destination. Alternatively, the dried rhizomes may be ground at the place of origin.

Grinding is a very simple process that involves cutting and crushing the rhizomes into small particles, then sifting it through a series of screens of different mesh size, to get a fine powder. There are a range of grinding mills available, both manual and powered, of different capacities and which work in different ways. The traditional way to grind would be between two stones. The advantage of this method is that the turmeric does not get too hot during the grinding process. With some of the mechanical mills, such as a hammer mill, heat is generated during the grinding process, which can cause some of the volatile taste and aroma compounds to be lost. For higher quality ground turmeric, the grinding temperature should be kept as low as possible.

After grinding the powder is sieved through different mesh screens until a uniform, fine powder is obtained.

Table 3: Agmark standards for turmeric powder (www.turmeric.8m.com/standards.html)a. Ground to pass through a 300 micron sieveb. Ground to pass through a 500 micron sieve

Packaging

Dried rhizomes and rhizome pieces are packed in jute sacks, wooden boxes or lined corrugated cardboard boxes for shipping.

Ground turmeric should be packaged in moisture proof, air-tight polyethylene packages. The packages should be sealed and labelled with attractive labels. The label needs to contain all relevant product and legal information – the name of the product, brand name (if appropriate), details of the manufacturer (name and address), date of manufacture, expiry date, weight of the contents, added ingredients (if relevant) plus any other information that the country of origin and of import may require (a barcode, producer code and packer code are all extra information that is required in some countries to help trace the product back to its origin). See the Practical Action Technical Brief on labelling for further information on labelling requirements.

Storage

The bulk rhizomes are stored in a cool and dry environment, away from direct sunlight.The bright colour of ground turmeric will fade when it is left in the light for a long period of time.Therefore the packets should be stored in a cardboard box, away from the sunlight.The storage room should be clean, dry, cool and free from pests. Mosquito netting should befitted on the windows to prevent pests and insects from entering the room. Strong smellingfoods, detergents and paints should not be stored in the same room.

Standards

Equipment suppliers

This is a selective list of suppliers of equipment and does not imply endorsement by Practical Action.

This website includes lists of companies in India who supply food processing equipment.http://www.niir.org/directory/tag/z,,1b_0_32/fruit+processing/index.html

Dryers

Acufil MachinesS. F. No. 120/2, Kalapatty Post OfficeCoimbatore - 641 035Tamil Nadu, IndiaTel: +91 422 2666108/2669909Fax: +91 422 2666255Email: acufilmachines@yahoo.co.in acufilmachines@hotmail.com
http://www.indiamart.com/acufilmachines/# products

Bombay Engineering Works1 Navyug Industrial Estate185 Tokersey Jivraj RoadOpposite Swan Mill, Sewree (W)Mumbai 400015,IndiaTel: +91 22 24137094/24135959Fax: +91 22 24135828Email: bomeng@vsnl.com http://web.archive.org/web/20170716041112/http://www.bombayengg.com:80/contact.html

Planters Energy network (PEN)No 5, Power House 3rd StreetN R T NagarTheni 625531Tamil Nadu, IndiaTel: +91 4546 255272Fax: +91 4546 255271Email: info@pen.net.in http://web.archive.org/web/20090525090452/http://pen.net.in:80/Contactus.asp

Premium Engineers Pvt LtdPlot No 2009, Phase IV, GIDCVatva, Ahmedabad 382445IndiaTel: +91 79 25830836Fax: +91 79 25830965

Rank and CompanyA-p6/3, Wazirpur Industrial EstateDelhi – 110 052,IndiaTel: +91 11 7456101/ 27456102Fax: +91 11 7234126/7433905Email: Rank@poboxes.com

Industrias Technologicas Dinamicas SAAv. Los Platinos 228URB industrial InfantasLos OliviosLimaPeruTel: +51 14 528 9731Fax: +51 14 528 1579

Ashoka IndustriesKiramaWalgammullaSri Lanka+94 71 764725

Kundasala EngineersDigana RoadKundasala KandySri LankaTel: +94 8 420482

Alvan BlanchChelworth, MalmesburyWiltshireSN16 9SGUnited KingdomTel: +44 1666 577333Fax: +44 1666 577339enquiries@alvanblanch.co.ukwww.alvanblanch.co.uk

Mitchell Dryers LtdDenton Holme, CarlisleCumbriaCA2 5DUUnited KingdomTel: +44 1228 534433Fax: +44 1228 633555webinfo@mitchell-dryers.co.ukhttp://mitchell-dryers.co.uk/

Slicing machines

Central Institute of Agricultural EngineeringNabi BaghBerasia RoadBhopal 462 038Madhya PradeshIndiaTel: +91 755 2737191Fax: +91 755 2734016director@ciae.res.inhttp://web.archive.org/web/20130421115516/http://www.ciae.nic.in:80/

Eastend Engineering Company173/1 Gopal Lal Thakur RoadCalcutta 700 035IndiaTel: +91 33 25536937Fax: +91 33 23355667

Gardners Corporation158 Golf LinksNew Delhi 110003IndiaTel: +91 11 3344287/3363640Fax: +91 11 3717179

Cleaning/abrasive machines

Central Institute of Agricultural EngineeringIndia (see above)

Gardners CorporationIndia (see above)

Rajan Universal ExportsPost Bag no 250162 Linghi Chetty StreetChennai 600 001IndiaTel: +91 44 25341711/25340731/25340751Fax: +91 44 25342323rajeximp@vsnl.comhttp://web.archive.org/web/20111219111013/http://www.rajeximp.com:80/rajeximp/contact.html

Narangs CorporationP-25 Connaught PlaceNew Delhi 110 001IndiaTel: +91 11 2336 3547Fax: +91 11 2374 6705

DISEGAv Jorge Carlos Mariategui 1256Villa Maria del TriunfoLimaPeruTel: +51 14 283 1417

ServifabriJR Alberto AberdNo 400 Urb Miguel Grau (Ex Pinote)San Martin de PorresLimaPeruTel/Fax: +51 14 481 1967

Servifabri SAPeru (see above)

Crypto Peerless LtdBordesley Green RoadBirminghamB9 4UAUK

Milling and grinding machines

Central Institute of Agricultural EngineeringIndia (see above)

Gardners CorporationIndia (see above)

Premium Engineers PVT LtdIndia (see above)

Rajan Universal Exports PVT LtdIndia (see above)

Kundasala EngineersSri Lanka (see above)

Packaging and labelling machines

Acufil MachinesIndia (See above)

Gardners CorporationIndia (see above)

Gurdeep Packaging MachinesHarichand Mill compoundLBS Marg, VikhroliMumbai 400 079IndiaTel: +91 22 2578 3521/577 5846/579Fax: +91 22 2577 2846

MMM Buxabhoy & Co140 Sarang Street1st Floor, Near Crawford MarketMumbaiIndiaTel: +91 22 2344 2902Fax: +91 22 2345 2532Email: yusufs@vsnl.com; mmmb@vsnl.com; yusuf@mmmb.in

Narangs CorporationIndia (see above)

Orbit Equipments Pvt Ltd175 - B, Plassy LaneBowenpallySecunderabad - 500011,Andhra PradeshIndiaTel: +91 40 32504222Fax: +91 40 27742638Website: http://orbitequipments.com/

Alvan BlanchUK (see above)

C S Bell Co170 West Davis StreetPO Box 291TiffinOhio 44883USATel: +1 419 448 0791Fax: +1 419 448 1203

Pharmaco MachinesUnit No. 4,S.No.25 AOpp Savali Dhaba, Nr.Indo-MaxNanded Phata, Off Sinhagad Rd.Pune – 411041IndiaTel: +91 20 65706009Fax: +91 20 24393377

Rank and CompanyIndia (see above)

Banyong Engineering94 Moo 4 Sukhaphibaon No 2 RdIndustrial Estate BangchanBankapiThailandTel: +66 2 5179215-9

Technology and Equipment Development Centre (LIDUTA)360 Bis Ben Van Don StDistrict 4Ho Chi Minh CityVietnamTel: +84 8 940 0906Fax: +84 8 940 0906

John Kojo ArthurUniversity of Science and TechnologyKumasiGhana

Alvan BlanchUK (see above)

KOS Industrial Emulsifying EquipmentA18 Second Floor, Building 1, Shunlian Machinery Plaza, ChenCun TownFoshanChinaTel: +86 0757 29318541Website: http://www.emulsifyingmixer.com

Contacts

The following contacts should be able to provide further information:

Indian Institute of Spices Research (IISR)Marikunnu PO, CalicutKeralaIndia 673012Tel: +91 495 2731346 +91 495 2730294Email: parthasarathy@iisr.org; rdinesh@iisr.orgWebsite: http://web.archive.org/web/20120426091327/http://www.iisr.org:80/package/index.php?spice=Turmeric&body=Overview

Indian Institute of Technology (IIT) BombayPowaiMumbai 400076IndiaTel: +91 22 2572 2545Fax: +91 22 2572 3480Website: http://web.archive.org/web/20170425034047/http://www.ircc.iitb.ac.in/webnew/

Further reading

Practical Action Technical Brief – DryingPractical Action Technical Brief – Spice processingPractical Action Technical Brief – Labeling food productsFAO InPHO www.fao.org/inpho/content/compend/text/ch29/ch29_02.htmIndian Spices http://www.indianspices.com/html/spfarm_tum.htm

Practical ActionThe Schumacher Centre for Technology and DevelopmentBourton-on-DunsmoreRugby, Warwickshire, CV23 9QZUnited KingdomTel: +44 (0)1926 634400Fax: +44 (0)1926 634401E-mail: inforserv@practicalaction.org.ukWebsite: http://www.practicalaction.org/This document was produced by Dr. S. Azam Ali for Practical Action in March 2007. Dr. S. Azam-Ali is a consultant in food processing and nutrition with over 15 years experience of working with small-scale processors in developing countries.

External links

• Wikipedia: Kunyit