Optimization of aqueous extraction of Indonesian bay leaf (syzygium polyanthum wight) as powder seasoning

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Optimization of aqueous extraction of Indonesian bay leaf (syzygium polyanthum wight) as powder seasoning

supported by the result of sensory analysis difference test that indicates that more than half of th - Personal Name;

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 50oC (F50) and 80oC (F80) for 2 hours yielded in the highest count of carbonyl group containing compound (0.602 mg/ml

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B02286 2286 (Rack Thesis) Available

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Series Title: -
Call Number: 2286
Publisher: mou : Swiss German University., 2016
Collation: -
Language: English
ISBN/ISSN: -
Classification: NONE
Content Type: -
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Edition: -
Subject(s): 2-hexylthiophene
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Statement of Responsibility: 80oC outlet) indicated that there is a significant difference between the fresh extract and the spray dried extract

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