Umami Flavor Formulation of Agarwood Leaf Extract Powder

Abstract

Fragrant, black, and resinous, agarwood (Aquilaria spp.) is utilised in many

products, such as oils, incense, and perfumes. It has been utilised for

medicinal purposes for thousands of years and is also employed in

traditional medicine. One of the priciest non-timber wood products available

worldwide is agarwood. Thus, another choice is to use the agarwood leaves

because it is easier to find to be used in a variety of products. Although this

leaf extract has been processed into a powder, the powder has an unpleasant,

bitter taste. Therefore, the goal of this project is to transform the bitter taste

of agarwood leaves into an umami taste and make them taste more

appetising. Along with sweet, salty, sour, and bitter, the five basic flavours

are umami, or savoriness. Bromelain enzyme has been used in the enzyme

hydrolysis process to extract the umami flavour from this powder. Following

that, three sample formulations were made which is formulation one with

83.71% agarwood powder, 8.37% salt, 3.96% sugar and 3.96% sodium

benzoate. The second formulation with the percentage of agarwood powder

93.91%, 3.13% salt, 1.48% sugar and 1.48% sodium benzoate and the last

formulation is formulation 3 with 96.25% agarwood powder, 1.93% salt,

0.91% sugar and 0.91% sodium benzoate. These three samples will then go

through two types of sensory evaluation, namely a 7-point hedonic test and

also a descriptive test with the aim of knowing the consumer's acceptance of

this powder to be used in other products such as seasoning and also as a salt

substitute. The results of this test will then be evaluated using the ANOVA

test. As a result, the best sample is the sample with the second formulation

which uses 93.91% agarwood powder because it tastes not too salty and not

too bitter with a mean score of 6.26 ± 0.876.