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
PanduanProsesProduksiTemulawak
Gambar1
blender
blender
PanduanProsesProduksiTemulawak
e.
ProsesPengolahan x
x blender
x
PanduanProsesProduksiTemulawak
x x x
x
x
x
x
x blender
x
PanduanProsesProduksiTemulawak
SOPPenggunaanAlat
PanduanProsesProduksiTemulawak
DAFTARPUSTAKA
Curcumaxanthoiriza
Prosiding SymposiumNasional Temulawak
PanduanProsesProduksiTemulawak
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