Effect of levels of secang wood powder (Caesalpinia sappan L.) and curing time on the sensory characteristics of salted quail eggs

Hasanah, Hasni Ummul; Ningrum, Endah Murpi; Nahariah, N.

doi:10.1088/1755-1315/788/1/012113

Cited by 2 publications

(1 citation statement)

References 2 publications

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“…The sappan wood plant contains flavonoids, brazilin, alkaloids, saponins, tannins, phenyl propane, and terpenoids (Hasanah et al, 2021). One of the flavonoids in Secang wood is anthocyanin.…”

Section: Introductionmentioning

confidence: 99%

Analyzing Milk Caramel Candy with the Addition of Emprit Ginger and Secang Wood Extract

Rahayu,

Rosidah,

Paramita

et al. 2023

teknobuga

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This study added Emprit ginger extract and Secang wood extract to milk caramel candy. Adding Emprit ginger extract and Secang wood extract was expected to add nutritional value to milk caramel candy. The objectives of this study include (1) knowing the effect of adding Emprit ginger extract and Secang wood extract on the sensory quality of milk caramel candy, (2) finding out what people like, and (3) knowing the nutritional content in the form of water content and flavonoid content. The independent variable in this study was the addition of Emprit ginger extract and Secang wood extract, which were not the same, namely samples A (5%), B (7.5%), and C (10%). The data collection method in this study is to use subjective assessments, namely sensory tests and favorability tests, as well as objective assessments, namely laboratory tests of water and flavonoid content. The analytical method used in sensory tests is simple linear regression. The results showed an influence on the sensory quality of the experimental milk caramel candy in terms of color, aroma, texture, and taste. In the preference test sample, A has the highest average value in all aspects, and the sample with the lowest average value is sample C. The results of laboratory tests of water content in sample K were 2.91%, sample A was 4.26%, sample B was 5.62%, and sample C was 7.08%. Laboratory test results of flavonoid content of sample K are 0%, sample A as much as 0.16%, sample B as much as 0.24%, and sample C as much as 0.31%.

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Section: Introductionmentioning

confidence: 99%

Analyzing Milk Caramel Candy with the Addition of Emprit Ginger and Secang Wood Extract

Rahayu,

Rosidah,

Paramita

et al. 2023

teknobuga

View full text Add to dashboard Cite

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The enhancement of sappanwood extract drying with foaming agent under different temperature

et al. 2023

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<abstract> <p>Sappanwood (<italic>Caesalpinia sappan</italic> Linn) contains brazilin, a natural antioxidant. It can be extracted and dried to obtain a dry extract powder. However, sappanwood extract drying is difficult due to its tendency to form a jelly-like structure, which strongly traps water molecules. This research studies the effect of foaming agents (egg albumin and gum Arabic) as well as the drying temperatures (40, 60, and 80 ℃) on the drying kinetics and physicochemical properties of the sappanwood extract powder. The water removal can be well expressed by the Page model. The addition of a foaming agent as well as the increase in drying temperature significantly speed up the drying process. However, at a temperature of 80℃, the effect of the foaming agents was less significant, and the dry extract became dark brown due to the occurrence of the Maillard reaction. By considering those trade-off phenomena, optimization with response surface methodology (RSM) was performed. The results indicated that sappanwood extract could be fully dried using a mixture of 5% egg albumin and 25% gum Arabic as the foaming agent at 64.1 ℃, the in just 64.7 minutes or 7 times shorter compared to the drying without foaming agent. Under these drying conditions, the total phenolic compound retention was up to 87.25%.</p> </abstract>

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Effect of levels of secang wood powder (Caesalpinia sappan L.) and curing time on the sensory characteristics of salted quail eggs

Cited by 2 publications

References 2 publications

Analyzing Milk Caramel Candy with the Addition of Emprit Ginger and Secang Wood Extract

Analyzing Milk Caramel Candy with the Addition of Emprit Ginger and Secang Wood Extract

The enhancement of sappanwood extract drying with foaming agent under different temperature

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