D.A. Putri, E.S. Murtini, W.B. Sunarharum
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. © Published under licence by IOP Publishing Ltd.
Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia
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