PENGARUH PROSES CURING TERHADAP KOMPOSISI DAUN SALAM (Eugenia polyantha Wight.), PROFIL KOMPONEN DAN TINGKAT KESUKAAN EKSTRAK FLAVOR HASIL DISTILASI – EKSTRAKSI SIMULTAN
ABSTRACT: Bay leaves are
widely used as flavouring in Indonesian cuisine, either in the form of fresh
ones or after naturally dried, known as curing process. The research was
conducted to determine the profile of components of the Indonesian cured bay
leaves and to determine the preference of its flavour extracted by simultaneous
distillation-extraction method.
A randomized block design experiment was performed examining three levels
of curing time, namely 0, 2 and 4 days. The effects of curing on the change of
weight, moisture content, colour, and components profile of the bay leaves were
evaluated. The flavour components from all samples were isolated by
simultaneous distillation-extraction method. The hedonic scale scoring was used
to evaluate the preference of the flavour of the extract.
It was found that the curing process substantially reduced the weight and
moisture content, as well as the colour of the leaves. A total of 27, 33 and 23
compounds were resulted from flavour extract of 0, 2, 4 days cured bay leaves,
respectively. The flavour extracts from
0 and 2 days cured bay leaves showed no difference in the preference test.
Key words: curing, flavour,
bay leaf
Penulis: Ni Made Wartini, Harijono,
Tri Susanto, Rurini Retnowati, Yunianta Yunianta
Kode Jurnal: jppertaniandd070006
