Enhancing the Production of RECEH (Aceh's Traditional Spices) with Drying Blower Oven Technology to Support the Sustainability of the Local Food Industry

Abstract

ABSTRACT

Indonesia is renowned for its rich spices, particularly in Aceh, where they are
widely cultivated. These spices are traditionally used in local cuisine, but they
are often sold in wet form, requiring further processing to create practical
instant spice powders. One popular seasoning is for Acehnese Noodle
Cuisine, which is typically in wet form and has a short shelf life. To address
this, RECEH (Acehnese Typical Spice) aims to develop natural, powdered
seasonings for convenience and longevity. RECEH products will undergo
laboratory testing, including nutrient content, ash content, moisture levels,
and organoleptic analysis, ensuring compliance with SNI 01-2974-1996
standards. Proper storage in dry, cool conditions will maintain their flavor
and quality. By meeting these standards, RECEH will be suitable for wider
consumption and commercialization, benefiting local spice farmers and
promoting Acehnese cuisine both domestically and internationally. This
research also aims to enhance spice production efficiency and secure
intellectual property rights.

Keywords: Instant Spices, Acehnese Spices, Drying Blower Oven
Technology, Various Spices, Acehnese Cuisine, Traditional