Study on extraction of pandan flavor from pandan leaves using steam distillation

Pandan is one of the leaves that contain the essence inside and release the key aroma component as their heating with the boiling point of water. The aroma compound itself is very useful for the industrial flavorings in Southeast Asia. The objective of this research is to determine the best opera...

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Main Author:	Erna Qurratu' Aini, Ruslan
Format:	Undergraduates Project Papers
Language:	English
Published:	2011
Subjects:	TP Chemical technology
Online Access:	http://umpir.ump.edu.my/id/eprint/2693/ http://umpir.ump.edu.my/id/eprint/2693/1/ERNA_QURRATU%27_AINI_BINTI_RUSLAN.PDF

id	ump-2693
recordtype	eprints
spelling	ump-26932015-03-03T07:57:59Z http://umpir.ump.edu.my/id/eprint/2693/ Study on extraction of pandan flavor from pandan leaves using steam distillation Erna Qurratu' Aini, Ruslan TP Chemical technology Pandan is one of the leaves that contain the essence inside and release the key aroma component as their heating with the boiling point of water. The aroma compound itself is very useful for the industrial flavorings in Southeast Asia. The objective of this research is to determine the best operating parameter for the extraction of Pandan flavor from Pandan leaves using steam distillation. The parameter of the operating is varied which is the time; temperature and also the ratio of distill water with pandan leaves. Pretreatment also been done in order to get higher removal of natural flavor from pandan leaves. The pandan compound is analyzed by using GC FID to find one of key aroma compound which is 3-hexanol by using the 3-hexanol standard curve as references. The result shown, the yield of the oil that get mostly is proportional with the concentration of 3-hexanol as one of the compound in pandan. The best condition is to get purified pandan flavor is at the 6 hours with the temperature 100°C at ratio 1:6. The study is economically feasible and it is proven to be favorable as increasing the quality of the pandan flavorings compared to the industrial. The method also that be used is suitable as using steam distillation as the extraction process which is more safe and reliable. 2011-05 Undergraduates Project Papers NonPeerReviewed application/pdf en http://umpir.ump.edu.my/id/eprint/2693/1/ERNA_QURRATU%27_AINI_BINTI_RUSLAN.PDF Erna Qurratu' Aini, Ruslan (2011) Study on extraction of pandan flavor from pandan leaves using steam distillation. Faculty of Chemical & Natural Resources Engineering, Universiti Malaysia Pahang.
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Malaysia Pahang
building	UMP Institutional Repository
collection	Online Access
language	English
topic	TP Chemical technology
spellingShingle	TP Chemical technology Erna Qurratu' Aini, Ruslan Study on extraction of pandan flavor from pandan leaves using steam distillation
description	Pandan is one of the leaves that contain the essence inside and release the key aroma component as their heating with the boiling point of water. The aroma compound itself is very useful for the industrial flavorings in Southeast Asia. The objective of this research is to determine the best operating parameter for the extraction of Pandan flavor from Pandan leaves using steam distillation. The parameter of the operating is varied which is the time; temperature and also the ratio of distill water with pandan leaves. Pretreatment also been done in order to get higher removal of natural flavor from pandan leaves. The pandan compound is analyzed by using GC FID to find one of key aroma compound which is 3-hexanol by using the 3-hexanol standard curve as references. The result shown, the yield of the oil that get mostly is proportional with the concentration of 3-hexanol as one of the compound in pandan. The best condition is to get purified pandan flavor is at the 6 hours with the temperature 100°C at ratio 1:6. The study is economically feasible and it is proven to be favorable as increasing the quality of the pandan flavorings compared to the industrial. The method also that be used is suitable as using steam distillation as the extraction process which is more safe and reliable.
format	Undergraduates Project Papers
author	Erna Qurratu' Aini, Ruslan
author_facet	Erna Qurratu' Aini, Ruslan
author_sort	Erna Qurratu' Aini, Ruslan
title	Study on extraction of pandan flavor from pandan leaves using steam distillation
title_short	Study on extraction of pandan flavor from pandan leaves using steam distillation
title_full	Study on extraction of pandan flavor from pandan leaves using steam distillation
title_fullStr	Study on extraction of pandan flavor from pandan leaves using steam distillation
title_full_unstemmed	Study on extraction of pandan flavor from pandan leaves using steam distillation
title_sort	study on extraction of pandan flavor from pandan leaves using steam distillation
publishDate	2011
url	http://umpir.ump.edu.my/id/eprint/2693/ http://umpir.ump.edu.my/id/eprint/2693/1/ERNA_QURRATU%27_AINI_BINTI_RUSLAN.PDF
first_indexed	2023-09-18T21:56:45Z
last_indexed	2023-09-18T21:56:45Z
_version_	1777414129801232384

Study on extraction of pandan flavor from pandan leaves using steam distillation

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