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.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: IOP Conference Series: Earth and Environmental Science
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
