Determination of Critical Processing Parameters During Instant Ginger Drink Production in Small Scale Industry

Teti Estiasih^1* , Kgs Ahmadi² , Indria Purwantiningrum¹

¹Department of Food Science and Technology, Faculty of Agricultural Technology, Brawijaya University, Malang, Indonesia
²Department of Agroindustrial Technology, Faculty of Agriculture, Tribhuwana Tunggadewi University, Malang, Indonesia.

Corresponding Author Email: teties@yahoo.co.id

Ginger is very rich in bioactive compounds and has beneficial effects on health. Ginger based products are assumed as herbal to prevent diseases and maintain health. One of ginger based products is instant ginger drink. This product is processed simply, principally by crystallization of sugar. This study was aimed to determine critical processing parameters, as well as control and critical control points during instant ginger drink production at small scale industry. Processing parameters evaluation were method of size reduction (grating and blending), sedimentation time, and ginger to sugar ratio. Analysis of control and critical control points were performed for all steps of processing. The result showed that method of size reduction did not affect time and yield. Sedimentation time affected residual starch content of ginger extract. Ginger to sugar ratio had significant effect on crystallization time. Control points and critical control point have been established for instant ginger drink production. All steps in instant ginger drink processing are control points, except crystallization which is a critical control point.

Control point; Critical control point; Crystallization; Extract; Hazard analysis

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