The Application of Pandan Leaves Powder (Pandanus amaryllifolius Roxb.) as a Natural Coloring on the Pandan Steamed Bun Production

Abstract

Pandan leaves (Pandanus amaryllifolius) have been popularly used as a natural colorant in food and beverage production. In this research, we applied the zero-waste concept. Following the zero-waste concept, this research was carried out to evaluate the changes in the phsyco-characteristics of steamed bun with the addition of pandan leaves powder (PLP) as a natural coloring. The study was done by Randomized Block Design (α = 0.05) with pandan leaves age (young and old), PLP concentration (0%, 1%, 3%, and 5%), and the storage time (1, 3, and 5 days) as the factors. The results showed that the pandan leaves age and PLP concentrations significantly affected the water content and color of the dough. They also significantly affected the physical characteristics (weight, volume, diameter, & height) and texture profile (hardness, springiness, cohesiveness, gumminess, chewiness, & resilience) of the steamed bun. The old pandan leaves and higher concentration of PLP significantly increase the green color of the dough and bun, weight, and diameter but reduce the height and volume of the bun. It also impacts the increase in the hardness of the steamed bun texture. The longer storage time of the steamed bun significantly reduces its size but will increase its hardness.