Production and characteristic of natural coloring and flavoring preparations from pandan leaves (Pandanus amaryllifolius)

Abstract

Abstract Pandanus amaryllifolius or pandan is widely used as a source of natural seasoning such as food coloring and flavoring. The objective of this research is to study maltodextrin concentration’s effect on physical and chemical properties of pandan preparations, to substitute the use of synthetic coloring and flavoring in its application to pandan cake. Pandan leaves are extracted by distilled water with destruction method using a blender, then added with maltodextrin(w/v) as filler, as well as binder and stabilizer. The extract is converted to powder using vacuum dryer at ±60°C, then sifted with an 80 mesh sieve. The total yield test showed that 35% maltodextrin(w/v) addition had the largest amount of yield. While in the organoleptic test, the most liked color of pandan preparations was 20% maltodextrin(w/v) addition. In its application to pandan cake, the most liked color and flavor was 35% maltodextrin(w/v) addition. The comparison with synthetic coloring and flavoring showed that color has a significant effect while flavor does not. From all parameters, the best treatment of pandan preparations was the addition of 35% maltodextrin(w/v). It can be concluded that pandan preparations in powder form can be used as a substitute of synthetic coloring and flavoring.