SURVEYING THE FACTORS AFFECTING THE EXTRACT YIELD AND QUALITY OF DISSOLVED LEAF POWDER

Abstract

Soluble pandan leaf powder is now widely and widely used in the food processing industry to create colors and flavors for products such as cakes, candies, rice, tea, etc. In this study, we conducted a survey on factors affecting the production of soluble pandan leaf powder such as solvent ratio (1:30; 1:40; 1:50 m/v), extraction time (30; 45; 60 minutes). The results showed that, with a solvent ratio of 1:40 (m/v) and extraction time of 60 minutes, the product recovery was the best with 45.76% and the sensory quality score of pandan leaves powder in color is 4.40, in scent is 4.00. The results showed that pandan leaves contain biologically active compounds such as alkaloids, carbohydrates, flavonoids and phenolics. Soluble pandan leaf powder has a clear green color, not cloudy, along with a mild pleasant aroma typical of pandan leaves.