E.S. Murtini, S.S. Yuwono, H.Y. Setyawan, N. Nadzifah
The unique scent of Pandan leaves is commonly used in traditional food processing. The scent is derived from fresh leaves which become waste after being used. Following the zero-waste concept, this research aimed to convert Pandan leaves into a powder so that it can be fully utilised. This research specifically characterised the Pandan's powder from various means of drying and obtained the preferred concentration for the making of Pandan sponge cake. The powder was made by using Fresh Pandan leaves that were dried at 40 and 50°C in cabinet dryer, vacuum oven and freeze dryer. The dried leaves were then processed into a powder. The Pandan powder with concentrations of 2.5, 5.0, and 7.5% was added to the Pandan sponge cake formulation. The pandan powder contained 7.9-10.65% moisture, 70.05-161.63 mg/L total chlorophyll and 17.69-23.46% fibre. The best treatment was obtained from Pandan sponge cake with the addition of 2.5% Pandan leaf powder which dried in the cabinet dryer at 40°C for 6 h. The Pandan sponge cake contained 60.30% carbohydrate, 12.73% protein, 5.28% fat, 20.24% water, 1.45% ash, 0.032% sodium and 6.38% crude fibre. The Pandan sponge cake showed pore size of 0.022 mm2, hardness of 603.2 g, cohesiveness of 0.47, springiness of 6.37 mm, with organoleptic score of aroma and colour 5.71 and 5.65 (out of 7). Pandan leaf in powder form is potential to be developed as a food ingredient, because it still provides aroma, contains chlorophyll and fibre, and complies with zero waste concept. © Published under licence by IOP Publishing Ltd.
Faculty of Agricultural Technology, Universitas Brawijaya, Indonesia
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