The characteristics of dried Suji (Dracaena angustifolia (medik.) Roxb.) leaves powder produced by different drying methods and temperatures

Abstract

Suji leaves (Dracaena angustifolia (medik.) Roxb.) is one of the chlorophyll sources for producing a dark green color. Suji, extracted with water, has been widely used as a natural colorant for traditional Indonesian food. This study aimed to evaluate the effect of drying methods (vacuum drying and cabinet drying), and temperature (40, 50, and 60°C) on the physical and chemical characteristics of dried Suji leaves powder (DSLP). Results showed that the drying method and the temperature had a significant effect (p < 0.05) on the color (L*, a*, b*), total chlorophyll, moisture, total phenolic content, pH, water absorption, oil absorption capacity, and bulk density of DSLP. Drying by vacuum drying at 50°C was the best treatment based on Zeleny calculation with the physical characteristics were L* 49.98, a*7.78, b* 20.88, water absorption capacity 453.48%, oil absorption capacity of 252.25%, bulk density 0.32 g/cm3, and chemical characteristics were moisture content of 6.70%, total chlorophyll content 12.98 mg/g, total phenolic content 97.26 mg/g, and pH 5.60. DSLP still has a high chlorophyll content, a green color, even increasing the total phenolic after the drying process, confirming that DSLP has the potential as a natural colorant in food processing.