Optimization of Aqueous Extraction of Indonesian Bay Leaf (Syzygium polyanthum Wight) as Powder Seasoning

Abstract

Indonesian bay leaf (Syzygium polyanthum Wight) is one of traditional spices originated from Indonesia which is usually used as spices to add the aroma of foods. Extraction of the aroma of Indonesian bay leaf could be proposed as a more practical usage to its fresh form. This research aims to find the optimum condition of the extraction of the aroma compounds from S. polyanthum and further dry the extract using a spray dryer. The S. polyanthum were extracted using water in extraction method (using ultrasound bath, water bath shaker, hotplate and stirrer, reflux condenser) followed by variation in extraction time (2, 4, and 6 hours) and temperature (50, 60, 70, and 80 ºC). The extracts were evaluated for their total soluble solid, sensory acceptance, and carbonyl compound content with DNS assay which pointed out a combination of heating and stirring at 50 or 80 ºC for 2 hours as optimum extraction condition. Further evaluation using GC-MS, sensory evaluation technique, DNS assay, moisture content, color, and solubility time of the spray dried powder from bay leaves extracted at 50 (P50) and 80 ºC (P80) showed that both powder have significant difference in both sensory and physical characters as well as aroma compound composition. P80 which contain oxalic acid, icosane, 2-hexylthiophene, and n-hexadecanoic acid, were found to have higher overall sensory acceptance.