Antioxidant activity of kecombrang preserving powder using foam mat drying method

Abstract

Abstract Food production is one of the easily damaged products, both in processing and during product storage. Therefore, to prevent damage made preservative powders from natural ingredients. One of them is obtained from the flowers of the kecombrang (Etlingera elatior). Kecombrang plant flowers contain bioactive components, namely, alkaloids, polyphenols, flavonoids, and essential oils. This study used a reasonably practical drying, namely foam-mat drying technique. This study aims to determine the best formulation in making kecombrang flower preservative powder using the foam mat drying method. This study used a randomized block design (RBD). The factors studied included maltodextrin concentration and drying temperature. The concentration of maltodextrin consists of three levels, namely 5%, 10%, and 15%, and the temperature consists of three levels, namely 50°C, 60°C, and 70°C. The variables observed were qualitative and quantitative analyses. The best treatment results qualitatively and quantitatively, namely at the drying temperature treatment of 50°C and 5% maltodextrin concentration with a water content value of 5.92%, antioxidant activity value 61.77%, total phenol levels 2.12 mg TAE / g, total flavonoid levels 0.13 mg TAE/g. The qualitative test shows that kecombrang flower preservative powder contains phenolic compounds, flavonoids, steroids, tannins, saponins, and alkaloids.