The effect of leaf age and drying method on physico-chemical characteristics of pandan (Pandanus amaryllifolius Roxb.) leaves powder

Abstract

Abstract Pandanus amaryllifolius leaves contain chlorophyll as green pigment and volatile compounds in the form of 2-acetyl-1-pyrroline which can give color and aroma to food products. Following the zero waste concept, the general purpose of this research to convert pandan leaves into a powder so that it can be fully utilized. The specific purpose to investigate the effect of age of leaves and drying methods on the physicochemical of pandan leaves powder. Pandan leaves powder was made from young and old with 3 drying methods that were cabinet, vacuum, and freeze drying. The result showed the age of leaves and drying method had a significant effect on moisture content, ash content, density, water absorption capacity, oil absorption capacity, pH, color, total chlorophyll, total phenolic content, and antioxidant IC50. Pandan leaves powder from old leaves and vacuum drying had the highest total chlorophyll, total phenolic content, and antioxidant activity than others.