Trehalose: A Key Stabilizer for Pandan Leaf (Pandanus amaryllifolius Roxb) Extract Powder

Eni Rohaeni (1) , Triana Ulfah (2) , Raden Duhita Diantiparamudita Utama (3) , Mita Ramadiyanti (4)
(1) Universitas Insan Cendekia Mandiri,
(2) Universitas Insan Cendekia Mandiri,
(3) Universitas Insan Cendekia Mandiri,
(4) Universitas Insan Cendekia Mandiri
https://doi.org/10.53675/icosei.v1i1.1527
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Issue
Vol. 1 No. 1 (2025)
Submitted
2025-08-18
Published
2025-08-29
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Abstract

Fragrant pandan (Pandanus amaryllifolius Roxb) is recognized as an herbal plant with antimicrobial properties, and is frequently used as a natural green colorant and a distinct aroma enhancer in food. However, its fresh form has a limited shelf life. This study aimed to evaluate the effect of trehalose concentration on the physical and sensory characteristics of pandan leaf extract powder processed using a rotary vacuum dryer. Trehalose was employed to preserve volatile components. The optimal treatment was subsequently analyzed for its moisture content and antimicrobial activity against Pseudomonas aeruginosa. The research findings indicate that the addition of 5% trehalose (P1) was the most effective treatment, yielding a moisture content of 9.8% and an inhibition zone of 35.6 mm. This result demonstrates that trehalose is effective in stabilizing the extract while maintaining its antimicrobial activity.

Authors

Eni Rohaeni
Universitas Insan Cendekia Mandiri
Triana Ulfah
Universitas Insan Cendekia Mandiri
Raden Duhita Diantiparamudita Utama
Universitas Insan Cendekia Mandiri
Mita Ramadiyanti
Universitas Insan Cendekia Mandiri

How to Cite

Trehalose: A Key Stabilizer for Pandan Leaf (Pandanus amaryllifolius Roxb) Extract Powder. (2025). Proceeding International Conference On Sustainable Environment And Innovation (ICOSEI), 1(1). https://doi.org/10.53675/icosei.v1i1.1527

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