Biochemical and organoleptic analysis of zicurma herbal medicine towards mass production

Abstract

Zicurma herbal medicine has been prepared from a mixture of Zingiber officinalle, Curcuma xanthorrhiza, and Curcuma domestica. One of the conditions for mass production of Zicurma herbal medicine is the consistency of the active ingredients and additives. This study aims to analyze the continuity of the chemical content and analysis of people's preference for the Zicurma herbal medicine. This type of qualitative descriptive research. Chemical analysis focused on flavonoid content, antioxidant activity and was complemented by the viscosity. The preference test is focused on the aspects of the product's physical appearance, packaging and taste. The number of respondents was 30 people. Flavonoid analysis results ranged from 125.5-126.5 mg/100 gr, antioxidant activity between 7.01-7.40%, and, viscosity between 26.09-26.99 cP. The number of respondents who really liked drinking Zicurma herbs with sugar concentrations of 4%, 6%, and 8%, namely 3.33%, 36.66%, and 23.33%. The number of respondents who liked to drink the herbal medicine Zicurma with a concentration of 4%, 6%, and 8%, namely, 60%, 50%, and 73.33%. The chemical content of the Zicurma herbal medicine is relatively consistent. Respondents tend to like to drink the herbal medicine Zicurma with a sugar concentration of 6% and 8%.