The Effect of Leaf Age and Drying Method on Physicochemical Characteristics of Pandan (Pandanus amaryllifolius Roxb.) Leaves Powder
Adhima Adhamatika, Erni Sofia Murtini*, Wenny Bekti Sunarharum

Department of Food Science and Technology. Faculty of Agriculture Technology. Brawijaya University, Malang, East Java, Indonesia
*erni.murtini[at]ub.ac.id

Abstract

Pandanus amaryllifolius is a tropical plant that is widely used as a natural coloring and flavor in food and beverage processing. Pandan leaves contain chlorophyll as green pigment and volatile compounds in the form of 2-acetyl-1-pyrroline which can give distinctive color and aroma to food products. Following the zero waste concept, the general purpose of this research to convert pandan leaves into a powder so that it can be fully utilized. The specific purpose of this study to investigate the effect of age of pandan leaves and drying methods on the physicochemical of pandan leaves powder. Pandan leaves powder was made from two types of pandan with different ages, young and old with 3 types drying method that was cabinet drying, vacuum drying, and freeze drying. The result showed that age of leaves and drying method had a significant effect (p <0.05) on moisture content, ash content, density, water absorption capacity (WAC), oil absorption capacity (OAC), pH, lightness (L*), redness (a*), yellowness (b*), total chlorophyll, total phenolic content, and antioxidant IC50. Pandan leaves powder from old leaves and vacuum drying had the highest total chlorophyll, total phenolic content, and more effective antioxidant activity than others. Pandan leaves powder from old leaves and vacuum drying had moisture content 6.30%, ash content 11.55%, density 0.16 g/cm3, WAC 898.51%, OAC 421.27%, pH 5.53, lightness 54.53, redness -9.01, yellowness 19.79, total phenolics content 96.34 mg/g, total chlorophyll 13.82 mg/g, and antioxidant IC50 142.19 ppm.

Keywords: Antioxidant, Chlorophyll, Color, Pandan Leaves, Phenolics, Powder

Topic: AGRICULTURAL PRODUCT TECHNOLOGY