Open AccessThe characteristics of dried Suji (Dracaena angustifolia (medik.) Roxb.) leaves powder produced by different drying methods and temperatures
Author(s) -
Destiana Adinda Putri,
Erni Sofia Murtini,
Wenny Bekti Sunarharum
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/733/1/012084
Subject(s) - water content , chemistry , chlorophyll , absorption of water , bulk density , botany , horticulture , food science , environmental science , biology , organic chemistry , geotechnical engineering , soil water , soil science , engineering
Suji leaves ( Dracaena angustifolia (medik.) Roxb.) is one of the chlorophyll sources for producing a dark green color. Suji, extracted with water, has been widely used as a natural colorant for traditional Indonesian food. This study aimed to evaluate the effect of drying methods (vacuum drying and cabinet drying), and temperature (40, 50, and 60°C) on the physical and chemical characteristics of dried Suji leaves powder (DSLP). Results showed that the drying method and the temperature had a significant effect (p < 0.05) on the color (L*, a*, b*), total chlorophyll, moisture, total phenolic content, pH, water absorption, oil absorption capacity, and bulk density of DSLP. Drying by vacuum drying at 50°C was the best treatment based on Zeleny calculation with the physical characteristics were L* 49.98, a*7.78, b* 20.88, water absorption capacity 453.48%, oil absorption capacity of 252.25%, bulk density 0.32 g/cm3, and chemical characteristics were moisture content of 6.70%, total chlorophyll content 12.98 mg/g, total phenolic content 97.26 mg/g, and pH 5.60. DSLP still has a high chlorophyll content, a green color, even increasing the total phenolic after the drying process, confirming that DSLP has the potential as a natural colorant in food processing.