PanduanProsesProduksiTemulawak

PANDUANPROSESPRODUKSI

TEMULAWAKINSTAN

SOUTHEASTASIANFOODANDAGRICULTURALSCIENCEANDTECHNOLOGY(SEAFAST)CENTER

LEMBAGAPENELITIANDANPENGABDIANKEPADAMASYARAKAT

INSTITUTPERTANIANBOGOR

2012

DISCLAIMERThis publicati on is made possible by the generous support of the American people through the United States Agency for Internati onal Development (USAID).The contents are the responsibility of Texas A&M University and Bogor Agricultural University as the USAID Tropical Plant Curriculum Project partnersand do not necessarily refl ect the views of USAID or the United States Government.

PanduanProsesProduksiTemulawak

MENGENALTEMULAWAKDANKHASIATNYA

Curcuma xanthoiriza

Curcumaxanthoiriza

PanduanProsesProduksiTemulawak

Tabel1Komposisi Kadar(%)Pati Lemak Kurkumin SeratKasar Abu Protein Mineral MinyakAtsiri

etal

Curcuma

PanduanProsesProduksiTemulawak

PROSEDUROPERASIONALBAKU(SOP=STANDARDOPERATINGPROCEDURE)PENGOLAHANTEMULAWAKINSTAN

Standard Operating Procedure

SOPPekerja

SOPPenerimaanBahanBaku

FirstInFirstOut

SOPRuangProduksi

PanduanProsesProduksiTemulawak

SOPRuangPenyimpanan

SOPSelamaProsesProduksi

handphone

Gambar1KeteranganTabel2

Bahan JumlahTemulawak Gulapasir

Daunpandan Garam

Airhangat

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Gambar1

blender

blender

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e.

ProsesPengolahan x

x blender

x

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x x x

x

x

x

x

x blender

x

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SOPPenggunaanAlat

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DAFTARPUSTAKA

Curcumaxanthoiriza

Prosiding SymposiumNasional Temulawak

PanduanProsesProduksiTemulawak