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Supartono, W., Guritno, A. D., Ushada, M., & Sukartiko, A. C. (2016). Possibility of Some Indigenous Spices as Flavor Agents to Enrich Indonesia Flavor Database. KnE Life Sciences, 3(3), 35-39. https://doi.org/10.18502/kls.v3i3.413

https://doi.org/10.18502/kls.v3i3.413

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authors

  • Wahyu Supartono

    Wahyu Supartono

    Department of Agroindustrial Technology, Faculty of Agricultural Technology Universitas Gadjah Mada, Jl. Flora No.1 Bulaksumur 55281
  • Adi Djoko Guritno

    Adi Djoko Guritno

    Department of Agroindustrial Technology, Faculty of Agricultural Technology Universitas Gadjah Mada, Jl. Flora No.1 Bulaksumur 55281
  • Mirwan Ushada

    Mirwan Ushada

    Department of Agroindustrial Technology, Faculty of Agricultural Technology Universitas Gadjah Mada, Jl. Flora No.1 Bulaksumur 55281
  • Anggoro Cahyo Sukartiko

    Anggoro Cahyo Sukartiko

    Department of Agroindustrial Technology, Faculty of Agricultural Technology Universitas Gadjah Mada, Jl. Flora No.1 Bulaksumur 55281

Published Date

  • Jan 1, 2016

Possibility of Some Indigenous Spices as Flavor Agents to Enrich Indonesia Flavor Database

KnE Life Sciences / International conference on Agro-industry (ICoA) 2015 / Pages 35-39

Abstract

Indonesia has huge potency of herbs and spices, some of them are vetiver, lime leaves and Indonesian basil. They have contribution on foods, drinks and traditional treatments. To determine their characteristics, they were distillated by boiling them with water then extracted by rotary vapor, before they were tested by Gas Chromatography – Mass Spectrometry. The essential or volatile oils detected by GS-MS depicted their specific contents and approved by Similarity Index in WILEY.LIB.

Keywords: Distillation, essential oil, flavoring agent, GC-MS, herbs 

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