Masaki, Gabriella and Puteri, Maria Dewi P. T. Gunawan and Santoso, Filiana (2016) Optimization Of Aqueous Extraction Of Indonesian Bay Leaf (Syzygium Polyanthum Wight) As Powder Seasoning. Bachelor thesis, Swiss German University.

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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 propose as a more practical usage to its fresh form. This research aims to find the optimum condition of the extraction of the aroma compounds and also to pulverize the extract from S.polyanthum Wight. Stirring method yields in the highest total soluble solid count (1.47 %) and highest aroma ranking test. In the next stage of the research extraction at 50 °C (F50) and 80 °C (F80) for 2 hours yielded in the highest count of carbonyl group containing compound (0.602 mg/ml, 0.606 mg/ml) respectively indicating the high content of aroma compound found. Further GC-MS (Gas Chromatography – Mass Spectrometry) result of the spray dried extract (180 °C inlet, 80 °C outlet) indicated that there is a significant difference between the fresh extract and the spray dried extract, supported by the result of sensory analysis difference test that indicates that more than half of the 30 untrained panelists could distinguish the fresh extract (F) and the pulverized extract (P). GC-MS results showed that oxalic acid is found both in samples extracted in 50 °C (P50) and 80 °C (P80). The aroma compounds that were only found in P50 are 2-utylthiophene and cyclohexanepropanoic acid.The aroma compounds that were only found in the P80 are Icosane, 2-hexylthiophene, and n-hexadecanoic acid. Further sensory acceptance test showed a better acceptance of the F80 sample.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Aroma; Aqueous Extraction; Daun Salam; Indonesian Bay Leaf; Maltodextrin
Subjects:	Q Science > QK Botany > QK495 Lemongrass R Medicine > RS Pharmacy and materia medica > RS160 Plant extracts T Technology > TP Chemical technology > TP368 Food processing and manufacture
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Astuti Kusumaningrum
Date Deposited:	07 Oct 2020 14:45
Last Modified:	07 Oct 2020 14:45
URI:	http://repository.sgu.ac.id/id/eprint/896

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