Optimization of Crystallization Techniques in Instant Spice Drink Processing: A Review
DOI:
https://doi.org/10.63738/kawakib.v2i4.46Keywords:
Sugar, Crystallization, Optimization, Spices, PowderAbstract
The increasing awareness of healthy lifestyles among the Indonesian public is driving a shift in consumption toward spice-based functional foods such as ginger, turmeric, and temulawak (Javanese ginger). In line with this, instant powdered spice drinks are highly sought after because they are practical, easily soluble, and have a longer shelf life. However, raw spices have the disadvantage of high moisture content, which leads to a short shelf life and low economic value. The crystallization process serves as an effective solution due to its mechanism of reducing moisture content and increasing the concentration of solutes until supersaturation is reached. The success of crystallization is significantly influenced by the sugar ratio, heating temperature, stirring speed, and the management of starch content through the decantation process. Based on a comparison of various studies, starch decantation has been proven to accelerate crystal formation from 60 down to 30 minutes. A ginger to granulated sugar ratio of 250:250 g yields the most optimal physicochemical and sensory properties; furthermore, granulated sugar is better suited for producing stable crystals with a bright color, whereas palm sugar imparts a more traditional flavor. The use of a crystallizer machine also improves stirring stability compared to manual methods. Therefore, this crystallization technique is proven effective in increasing the economic value of local spices and is easily applicable on both household and MSME (Micro, Small, and Medium Enterprises) scales. Further studies regarding the effects of sugar ratios and heating temperatures on the stability of bioactive compounds during storage are needed to produce even better instant spice drink products.
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