Pandan leaf powder, characteristics and its application in pandan sponge cake making
Erni Sofia Murtini, Sudarminto Setyo Yuwono, Hendrix Yulis Setyawan, Naurah Nadzifah
Faculty of Agricultural Technology, Universitas Brawijaya
Abstract
The unique aroma of fragrant pandan leaves (Pandanus amaryllifolius Roxb) makes this material widely used in traditional food formulation. Pandan leaves are generally applied fresh and only the aroma is used, after that the remaining pandan leaves will be wasted. Following the zero waste concept, this study utilizes pandan leaves to produce pandan leaf powder which can be used entirely as food ingredients. This study aims to characterize pandan leaves in powder form and obtains the best concentration in its application to making pandan sponge cake. Fresh pandan leaves are dried with a variety of dryers (cabinet oven temperature 40 and 50oC, oven vacuum temperature 40 and 50oC, and freeze dryer) then ground with a ball mill and sifted through a 100 mesh screen. The analysis of proximate, fiber, chlorophyll, color, organoleptic aroma are done for characterizing pandan leaf powder. Pandan leaf powder with a concentration of 0-25% is added to the pandan sponge cake formulation. Furthermore, the cake is analyzed physically: color, texture and pore, and organoleptic: texture, color, aroma and taste. The result shows that the best pandan leaf powder characteristics is produced by freeze dryer. Addition of powdered pandan leaves to a concentration of 25%, organoleptically did not affect the panelists acceptability of pandan cake.
Keywords: fragrant pandan leaves, powder, characteristics, pandan cake
Topic: AGRICULTURAL PRODUCT TECHNOLOGY