Pembuatan dan karakterisasi bubuk pandan wangi siap pakai=Preparation and characterization of 'Pandan Wangi' instant powder
| Main Author: | Perpustakaan UGM, i-lib |
|---|---|
| Format: | Article NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Universitas Gadjah Mada
, 1999
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| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/17540/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=299 |
Daftar Isi:
- ABSTRAK Studies on preparation and characterization of "pandan wangi" (PW, Pandanus amaryllifolius, Roxb.) instant powder (PWIP) were done. PWIP was made by extracting 2 portion of fresh PW leaf with 5 portion of distilled water (4° C). The extract was mixed with 40% (w/w) of maltodextrin and then freeze dried. The freeze-dried PWIP had high aroma intensity (1,95/strong on aroma intensity score) and well accepted (5,8/like on hedonic score). The PW aromatic compounds were isolated from fresh leaf and fresh powder using distillation and solvent extraction, respectively, and were analyzed by GC-MS. The extract of fresh PW leaf showed 3 peaks of aromatic compounds on chromatogram of GC, whereas fresh powder had 17 peaks. It was found that limonene, tetradecane and phenol,2,6-bis-(l,l,-dimethylethyl)-4-methyl were the major compounds of all samples. The relative percentage, in decreasing order were limonene, tetradecane and phenol,2,6-bis-(l,l-dimethylethyl)-4-methyl on fresh leaf and fresh powder. Several minor compounds (dominated by terpenes, alkane, alcohol) were also found on fresh powder. Keywords : pandan wangi � aroma compounds.