Pengaruh metode pengeringan terhadap kandungan kimia penyedap rasa alami berbahan dasar daun apa' (Albertisia papuana Becc)
This study aims to determine the effectiveness of ape leaves (Albertisia papuana Becc) as a natural flavor enhancer in cooking, the most suitable drying method for preserving their chemical content, and the optimal physical form (chopped or whole) to retain the leaf's active compounds. The drying methods tested included sun, air, and oven drying. Observed parameters included moisture content, protein content, and glutamic acid levels. Results showed that the air-drying method produced the best outcomes, with a moisture content of 2.46%, protein content ranging from 17.97% to 19.92%, and glutamic acid concentration of 143.28 ppm. These values meet the standards set by SNI 01-4273-1996, indicating that ape leaves are suitable as a natural flavor enhancer. This research serves as a reference for developing plant-based flavoring products and offers a healthier and more environmentally friendly food additive alternative for both the culinary industry and households.