Proceedings of the 6th International Conference of Food, Agriculture, and Natural Resource (IC-FANRES 2021)

Optimization of Aqueous Extraction of Indonesian Bay Leaf (Syzygium polyanthum Wight) as Powder Seasoning

Authors
Gabriella Masaki, Filiana Santoso, Maria D.P.T. Gunawan Puteri*
Department Food Technology, Faculty of Life Sciences and Technology, Swiss German University, Tangerang 15339, Indonesia
*Corresponding author. Email: maria.gunawanputeri@sgu.ac.id
Corresponding Author
Maria D.P.T. Gunawan Puteri
Available Online 5 January 2022.
DOI
10.2991/absr.k.220101.052How to use a DOI?
Keywords
aroma; aqueous extraction; bay leaf; spray dry; Syzygium polyanthum Wight
Abstract

Indonesian bay leaf (Syzygium polyanthum Wight) is one of traditional spices originated from Indonesia which is usually used as spices to add the aroma of foods. Extraction of the aroma of Indonesian bay leaf could be proposed as a more practical usage to its fresh form. This research aims to find the optimum condition of the extraction of the aroma compounds from S. polyanthum and further dry the extract using a spray dryer. The S. polyanthum were extracted using water in extraction method (using ultrasound bath, water bath shaker, hotplate and stirrer, reflux condenser) followed by variation in extraction time (2, 4, and 6 hours) and temperature (50, 60, 70, and 80 ºC). The extracts were evaluated for their total soluble solid, sensory acceptance, and carbonyl compound content with DNS assay which pointed out a combination of heating and stirring at 50 or 80 ºC for 2 hours as optimum extraction condition. Further evaluation using GC-MS, sensory evaluation technique, DNS assay, moisture content, color, and solubility time of the spray dried powder from bay leaves extracted at 50 (P50) and 80 ºC (P80) showed that both powder have significant difference in both sensory and physical characters as well as aroma compound composition. P80 which contain oxalic acid, icosane, 2-hexylthiophene, and n-hexadecanoic acid, were found to have higher overall sensory acceptance.

Copyright
© 2022 The Authors. Published by Atlantis Press International B.V.
Open Access
This is an open access article under the CC BY-NC license.

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Volume Title
Proceedings of the 6th International Conference of Food, Agriculture, and Natural Resource (IC-FANRES 2021)
Series
Advances in Biological Sciences Research
Publication Date
5 January 2022
ISBN
978-94-6239-506-0
ISSN
2468-5747
DOI
10.2991/absr.k.220101.052How to use a DOI?
Copyright
© 2022 The Authors. Published by Atlantis Press International B.V.
Open Access
This is an open access article under the CC BY-NC license.

Cite this article

TY  - CONF
AU  - Gabriella Masaki
AU  - Filiana Santoso
AU  - Maria D.P.T. Gunawan Puteri
PY  - 2022
DA  - 2022/01/05
TI  - Optimization of Aqueous Extraction of Indonesian Bay Leaf (Syzygium polyanthum Wight) as Powder Seasoning
BT  - Proceedings of the 6th International Conference of Food, Agriculture, and Natural Resource (IC-FANRES 2021)
PB  - Atlantis Press
SP  - 381
EP  - 384
SN  - 2468-5747
UR  - https://doi.org/10.2991/absr.k.220101.052
DO  - 10.2991/absr.k.220101.052
ID  - Masaki2022
ER  -