Temu mangga (Curcuma mangga Val) termasuk tumbuhan dari famili Zingiberaceae yang telah umum dimanfaatkan oleh masyarakat sebagai bahan baku dalam pengobatan tradisional. Rimpang temu mangga diketahui memiliki aktivitas antioksidan, antitumor, antijamur, antibakteri dan antialergi. Sediaan rimpang temu mangga sebagai bahan baku jamu atau obat tradisional dimasyarakat umumnya berupa simplisia kering sehingga dapat disimpan dalam waktu yang lama. Faktor lama masa penyimpanan simplisia diketahui dapat mempengaruhi kualitas suatu jenis simplisia. Dilain hal, terdapat metode blansir yang dikenal sebagai salah satu tahapan dalam proses pengawetan bahan organik, seperti sayur dan buah. Fungsi penting metode blansir, diantaranya mampu menurunkan kadar air, meminimalkan cemaran mikroba dan menginaktifasi enzim. Penelitian ini bertujuan untuk mengetahui pengaruh perlakuan blansir terhadap kualitas simplisia temu mangga setelah masa simpan tertentu. Tahapan penelitian ini meliputi pemilihan sampel sediaan simplisia rimpang temu mangga, perlakuan blansir yang dilakukan dengan variasi waktu yaitu 1, 3 dan 5 menit, serta pengujian kualitas sampel yang mencangkup parameter kadar susut pengeringan, angka cemaran mikroba, kadar sari larut air dan alkohol. Hasil penelitian menunjukkan bahwa perlakuan blansir dapat menurunkan angka cemaran mikroba, tetapi tidak berpengaruh terhadap kualitas sampel simplisia temu mangga, selanjutnya perlu dilakukan pengamatan pengaruh suhu blansir terhadap kualitas simplisia temu mangga tersebut. Temu mangga (Curcuma mangga Val is a species of the family Zingiberaceae that have been commonly used by society as raw material in traditional medicine. Reports have shown that rhizome of C. mangga to be used as antioxidant, antitumor, antifungal, antibacterial and allergen. The rhizome inventory of mango rhizome as the raw material of herbal medicine or traditional medicine in the community is generally in the form of simplicia so it can be stored for a long time. Length of storage can affect the quality of the mango rhizome. Blanching is known as one of the stages in the process of preserving organic materials. The important function of blanching method, such as able to reduce water content, minimize microbial contamination. During the blanching process, the sample is given heat treatment to allow for dissolved extractive value while it is a description of the chemical content contained in simplicia. The aim of this study is the effectiveness of blanching treatment on the quality of simplicia, especially microbial contamination and the levels of extracts contained in certain shelf life of C. mangga simplicia. This study was conducted by selecting samples of C. mangga simplicia preparations, which were then treated with blanch time variations 1, 3 and 5 minutes, and testing the quality of simplicia including loss on drying, the number of microbial contamination, water soluble and alcohol extract. The results of the study showed that blanching treatment could effectively reduce the rate of microbial contamination to meet standards. Blanching has no effect on the level of water soluble extract, but it has a significant effect on the levels of soluble alcohols.