MODIF IK AS I PROSES PENGO LAH AN GAMBIR ( UNCARIA GAMB IR ROXB ) DENGAN PENAMBAHAN PERLAKUAN PERAJANGAN DAN PENGUKUSAN DAUN SISTEM TRADI-SIONAL

Abstract

This study aims to determine the quality of gambier with processing modificationsof traditional systems. The study was carried out by using completely randomizeddesign (RAL) with 4 treatments and 3 repetitions. The treatment in this study is G0(without chopping sizes and steaming, boiling 60 minutes), G1 (chopping sizes and5 minutes of steaming, boiling 30 minutes), G2 (chopping sizes and 10 minutes ofsteaming, boiling 30 minutes), G3 (chopping sizes and steaming 15 minutes, boiling30 minutes). The data obtained were analyzed using a variety of fingerprint analy-sis and tested further by DNMRT at 5% level. The results showed that the qualit yof gambier modification processing result is better than the quality of gambierusing traditional system of processing results. The best treatment gambier producedin this study were treated G2 (chopping sizes and 10 minutes of steaming, boiling30 minutes) to yield 3.566%, water content 5.739%, ash content 3.740%, catechincontent 88,866%, levels of material that is water soluble 6,835% , levels of inso-luble materials in alcohol 12,418%, brownish yellow color, shape intact and has atypical odor gambier