Comparison of Several Processing Methods in Preserving the Flavor Properties of Andaliman (Zanthoxylum acanthopodium DC.) Fruit

Authors

  • Florensia Irena R. Napitupulu Department of Food Science and Technology, Faculty of Agricultural Technology, IPB University, Jalan Raya Dramaga Kampus IPB Dramaga, Bogor 16680,
  • Christofora Hanny Wijaya Department of Food Science and Technology, Faculty of Agricultural Technology, IPB University, Jalan Raya Dramaga Kampus IPB Dramaga, Bogor 16680,
  • S. Sulistiyani Tropical Biopharmaca Research Center, IPB University, Jalan Taman Kencana No. 3 Bogor 16128,
  • Endang Prangdimurti Department of Food Science and Technology, Faculty of Agricultural Technology, IPB University, Jalan Raya Dramaga Kampus IPB Dramaga, Bogor 16680,
  • Clarissa Akyla Department of Food Technology, Universitas Pelita Harapan, Jalan M.H. Thamrin Boulevard 1100 Lippo Village, Tangerang 15811,
  • Lisa Amanda Yakhin 3Department of Food Technology, Universitas Pelita Harapan, Jalan M.H. Thamrin Boulevard 1100 Lippo Village, Tangerang 15811
  • Susi Indriyani Tropical Biopharmaca Research Center, IPB University, Jalan Taman Kencana No. 3 Bogor 16128,

DOI:

https://doi.org/10.5614/j.eng.technol.sci.2020.52.3.7

Keywords:

andaliman, drying, flavor, RSM, Zanthoxylum acanthopodium DC.

Abstract

Andaliman (Zanthoxylum acanthopodium DC.) is a plant endemic to North Sumatra. Its fruit has a very specific citrus-like aroma, gives a tingling sensation and is commonly used for seasoning in Bataknese traditional cuisine. To extend the shelf life and preserve the quality of andaliman fruit, post-harvest handling is needed. Seven drying methods were applied and compared, i.e. sun, air, fluidized bed, oven, far infrared, freeze, and spray drying. Considering the physicochemical and sensory properties and efficiency, oven drying was selected for further study. The optimum condition for drying was temperature at 54 C for 8 h resulting in 0.67 desirability level based on the response surface method (RSM). Spray drying encapsulation of andaliman fruit extract was performed at an inlet temperature of 150 C with an extract to carrier ratio of 1:8. Maltodextrin (MD) and gum arabic (GA) with a ratio of 3:2 was chosen as the carrier agent. The quantitative descriptive analysis (QDA) result showed that the encapsulated andaliman powder had a flavor that resembled fresh andaliman with a more pronounced taste, a citrus-like trigeminal sensation, and a sour floral citrusy aroma.

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Published

2020-06-25

How to Cite

Napitupulu, F. I. R., Wijaya, C. H., Sulistiyani, S., Prangdimurti, E., Akyla, C., Yakhin, L. A., & Indriyani, S. (2020). Comparison of Several Processing Methods in Preserving the Flavor Properties of Andaliman (Zanthoxylum acanthopodium DC.) Fruit. Journal of Engineering and Technological Sciences, 52(3), 399-412. https://doi.org/10.5614/j.eng.technol.sci.2020.52.3.7

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