The Effect of Microwave-Assisted Extraction Temperature and Material Ratio on the Characteristics of Pandan (Pandanus amaryllifolius Roxb.) Leaf Extract

Abstract

Fresh pandan leaf fragrance has been applied to enhance the aroma of many traditional foods. However, the fresh leaf has a limited shelf life—only 1 day after harvest. Therefore, pandan extract, either in liquid or powdered form, can be utilized as an alternative aromatic component in food production. The purpose of this study was to determine the effect of extraction temperatures (50, 60, and 70°C) utilizing microwave-assisted extraction (MAE) and the ratio of pandan leaf as material to ethanol as solvent (1:3, 1:7, and 1:11) on the characteristics of pandan extract in liquid form. The study found that the properties of pandan extract treated at MAE 60°C with a material-solvent ratio of 1:7 were the best among all treatments. The pH of this liquid pandan extract was 5.31, the antioxidant activity was 32.86 ppm, and the chlorophyll content was 7.76 mg/L. The powdered pandan extract generated by drying the liquid pandan extract using a spray dryer and adding maltodextrin had properties such as water activity 0.45, solubility 96.09%, solubility rate 0.01 g/s, color L 85.65, a* -6.68, b* 8.51, yield 3.88%, and was detected to contain 0.17% of the aromatic compound 2-acetyl-1-pyrroline. Powdered pandan extract has the potential to be developed as an aromatic food additive. Panelists liked the kue lumpang, a traditional cake consisting mainly of rice flour and coconut milk, which is made by adding 1% pandan leaf extract powder.