Postharvest Standard Practices for Improving Cinnamon Quality Product in Kerinci

Abstract

Cinnamon is one of the main plantation commodities, and a major source of Growth Domestic products from the agricultural sector in Kerinci Regency. One of the obstacles to obtaining an optimum price is the handling standard method for cinnamon products. Good Handling Practices cinnamon products essentially must be standard and suitable to market demand at optimal prices. The paper was aimed to describe post-harvest standard practices for improving cinnamon quality products in Kerinci. Research activities were carried out in Kerinci cinnamon production centers in 2018. The activity involved several related agencies and farmer groups. The stage of activities starts from on-farm field assessment, analysis of harvest and post-harvest handling, setting up adaptable product criteria for markets, laboratory analysis, FGD, and report/administration. The results showed that cinnamon bark as raw material was divided into three quality classes. First quality class is defined as the product has a dark brownish yellow color, sweet and spicy taste, moisture content under 12-14%, ash content below 5%, the essential oil yield of more than 2.5%, the limit of Enterobacteria microbial content is below 103 colonies g-1, and no contaminated with Salmonella sp. This result was support to formed SNI 8891: 2020.