Sensory Evaluation of the Quality of Kaffir Lime (Citrus hystrix DC.) Leaves Exposed to Different Postharvest Treatments
DOI:
https://doi.org/10.29244/jtcs.8.02.71-79Keywords:
aroma, leaf flour, hedonic test, sortation, untrained panelistsAbstract
This study aimed to evaluate the sensory attributes such as aroma, color and texture of kaffir lime leaves in response to various post-harvest treatment. The hedonic test approach was conducted by inviting 70 untrained panelists on seven post-harvest treatments, i.e. (D1) post-sortation fresh leaves, (D2) pre-sortation fresh leaves, (D3) cold-storage leaves, (D4) low temperature-storage leaves, (D5) brown dry leaves, (D6) fresh leaf-flour, and (D7) brown dry leaf-flour. The result showed that most of panelist agreed that aroma was the most important quality attribute that determined the level of preference in kaffir lime leaf products. Among seven tested products, the aroma, color, texture and overall impression of D1 was the most favorite one, while D4, D5, and D7 were assessed as low preference products. This work showed the importance of sortation and cold storage to maintain consumer likeliness. The criteria for sortation were green, clean, pest-disease free, scar free, high uniformity and fresh condition of leaves. Cold-storage at -20oC maintained the color and texture of kaffir lime leaves better than low temperature storage (5oC). To make leaf flour, the use of fresh green leaves was significantly better than brown dry ones. This finding might become the baseline data for the development of kaffir lime leaf product in the future.
References
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Budiarto R., Poerwanto, R., Santosa, E., and Efendi, D. (2021a). Morphological evaluation and determination keys of 21 citrus genotypes at seedling stage. Biodiversitas 22, 1570-1579. DOI: 10.13057/biodiv/d220364
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Diaz-Maroto, M.C., Pérez-Coello, M.S., Vinas, G.M.A., and Cabezudo, M.D. (2003). Influence of drying on the flavour quality of spearmint (Mentha spicata L.). Journal of Agricultural Food Chemistry 50, 1265- 1269.
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Guo, Y.F., and Gan, S.S. (2005) Leaf senescence: signals, execution, and regulation. Current Topics in Developmental Biology 71, 83-112. DOI: 10.1016/S0070-2153(05)71003-6
Hersleth, M., Ilseng, M.A., Martens, M., and Naes, T. (2005). Perception of cheese: a comparison of quality scoring, descriptive analysis, and consumer response. Journal of Food Quality 28, 333-349. DOI: 10.1111/j.1745-4557.2005.00039.x
Irtwange, S.V. (2006). Maturity, quality and marketing of fruits and vegetables. Agricultural Engineering International: the CIGR Ejournal 7(8), 1-9.
Jariyah, Yektiningsih, E., Sarofa, U., and Sopade, P.A. (2018). Effect of partial replacement of wheat flour with various mangrove fruit flours and different emulsifiers on physicochemical properties of biscuits. Indonesian Journal of Agricultural Research 1, 152-161.
Kader, A.A. (2013). Postharvest technology of horticultural crops - an overview from farm to fork. Ethiopian Journal of Applied Science and Technology 1, 1-8.
Kemp, S.E., Hollowood, T., and Hort, J. (2009). “Sensory Evaluation: A Practical Handbook”. John Wiley and Sons Ltd, New Jersey, US.
Kotler, P., and Armstrong, G. (2001). “Prinsip-Prinsip Pemasaran Jilid 1”. PT Gelora Aksara Pratama, Jakarta, ID.
Lim, P.O., and Nam, H.G. (2007). Aging and senescence of the leaf organ. Journal of Plant Biology 50, 291–300. DOI: 10.1007/BF03030657
Lyon, D.H., Francombe, M.A., Hasdell, T.A., and Lwson, K. (1999). “Guidelines for Sensory Analysis in Food Product Development and Quality Control”. 2nd edition. Chapman and Hall, London, UK.
Magray, M.M., Hussain, K., Aijaz, M., Singh, P.K., and Nabi, A. (2017). Postharvest management of vegetable crops: Introduction. Journal of Pharmacognosy and Phytochemistry 6(6), 182-185.
Mareta, D.T. (2019). Hedonic test method for measuring instant pindang seasoning powder preferences. Journal of Science and Applicative Technology 3, 34-36. DOI: 10.35472/jsat.v3i1.195
McGuire R.G. (1992). Reporting of objective colour measurements. HortScience 27, 1254-1255.
Meilgaard, M.C., Civille, G.V., and Carr, B.T. (2007). Sensory Evaluation Techniques, Fourth Edition. CRC Press, Taylor and Francis Group, Florida, US.
Morales, J., Tarrega, A., Salvador, A., Navarro, P., and Besada, C. (2020). Impact of ethylene degreening treatment on sensory properties and consumer response to citrus fruits. Food Research International 127, 108641. DOI: 10.1016/j.foodres. 2019.108641
Naidu, M.M., Vedashree, M., Satapathy, P., Khanum, H., Ramsamy, R., and Hebbar, H.U. (2016). Effect of drying methods on the quality characteristics of dill (Anethum graveolens) greens. Food Chemistry 192, 849-856.
Obenland, D., Collin, S., Sievert, J., Fjeld, K., Doctor, J., and Arpaia, L.M. (2008). Commercial packing and storage of navel oranges alters aroma volatiles and reduces flavor quality. Postharvest Biology and Technology 47, 159-167. DOI: 10.1016/j.postharvbio.2007.06.015
Othman, S.N.A.M., Hassan, M.A., Nahar, L., Basar, N., Jamil. S., and Sarker, S.D. (2016). Essential oils from the Malaysian citrus (Rutaceae) medicinal plants. Medicines 3, 1-11.
Putri, N.E., Triandita, N., Rasyid, M.I., Irwanto, R., Hadisiswaya, D., Rupiah, N., and Supriyadi, S. (2020). Analisis kimia dan tingkat kesukaan terhadap abon daun singkong dengan perlakuan lama perebusan. Jurnal Teknologi Pengolahan Pertanian 2, 1-5.
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Riyadi, E. (2012). “Profiling the Volatile Compounds of Variety of Essential oils Species from Indonesia”. [Thesis]. Institut Pertanian Bogor, Bogor, Indonesia.
Rudra, S.G., Singh, H., Basu, S., Shivhare, U.S. (2008). Enthalpy entropy compensation during thermal degradation of chlorophyll in mint and coriander puree. Journal of Food Engineering 86, 379–387.
Sawamura, M., Tu, N.T.M., Onishi, Y., Ogawa, E., and Choi, H.S. (2004). Characteristic odor components of Citrus reticulata Blanco (Ponkan) cold-pressed oil. Bioscience, Biotechnology and Biochemistry 68, 1690-1697. DOI: 10.1271/bbb.68.1690.
Sato, A., Asano, K., and Sato, T. (1990). The chemical composition of Citrus hystrix DC (Swangi). Journal of Essential Oil Research 2, 179-183. DOI: 10.1080/ 10412905.1990.9697857
Schwartz, S.J., and Lorenzo, T.V. (1991). Chlorophyll stability during continuous aseptic processing and storage. Journal of Food Science 56, 1059-1602. DOI: 10.1111/j.1365-2621.1991.tb14641.x
Setiyoningrum, F., Lioe, H.N., Apriyantono, A., and Abbas, A. (2018). Drying and pulverization processes affect the physico-chemical properties of kaffir lime leaves (Citrus hystrix DC). International Food Research Journal 25, 2620-2627.
Setyaningsih, D., Apriyantono, A., and Sari, P.M. (2010). “Analisis Sensori untuk Industri Pangan dan Agro”. IPB Press, Bogor, Indonesia.
Simamora, B. (2003). “Panduan Riset Perilaku Konsumen”. PT Gramedia Pustaka Utama, Jakarta, Indonesia.
Singh, U., and Sagar, V.R. (2010). Quality characteristics of dehydrated leafy vegetables influenced by packaging materials and storage temperature. Journal of Scientific and Industrial Research 69, 785-789.
Tananuwong, K., and Lertsiri, S. (2010). Changes in volatile aroma compounds of organic fragrant rice during storage under different conditions. Journal of the Science of Food and Agriculture 90, 1590-1596. DOI: 10.1002/jsfa.3976
Tarwendah, I.P. (2017). Studi komparasi atribut sensori dan kesadaran merek produk pangan. Jurnal Pangan dan Agroindustri 5, 66-73.
UNIDO, and FAO. (2005). “Herbs, Spices and Essential Oils: Post-Harvest Operations in Developing Countries”. http://www.fao.org/3/ad420e/ad420e.pdf [May 15, 2019]
Wingler, A., and Roitsch, T. (2008). Metabolic regulation of leaf senescence: interactions of sugar signalling with biotic and abiotic stress responses. Plant Biology 10, 50-62. DOI: 10.1111/j.1438-8677.2008.00086.x
Yildiz, F. (1994). Initial preparation, handling, and distribution of minimally processed refrigerated fruits and vegetables. In “Minimally Processed Refrigerated Fruits and Vegetables” (R.C. Wiley, ed.). Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2393-2_2
Yossy, H., Pranata, J., Wijaya, T., Hermawan, H., and Budiharto, W. (2017). Mango fruit sortation system using neural network and computer vision. Procedia Computer Science 116, 596-603. DOI: 10.1016/j.procs.2017.10.013
Arslan, D., Ozcan, M.M., and Menges, H.O. (2010). Evaluation of drying methods with respect to drying parameters, some nutritional and color characteristics of peppermint (Mentha x piperita L.). Energy Conversion and Management 51, 2769-2775.
Asni, N. (2015). “Teknologi Penanganan Panen dan Pascapanen Tanaman Jeruk”. https://jambi.litbang.pertanian.go.id/ind/images/PDF/1Infoteknurasnijeruk%202015.pdf. [May 15, 2018].
Ayustaningwarno, F. (2014). “Pengujian Organoleptik in Teknologi Pangan Teori Praktis dan Aplikasi”. 1st edition. Graha Ilmu, Yogyakarta, Indonesia.
Baba, M.D., Manga, T.A., Daniel, C., and Danrangi, J. (2015). Sensory evaluation of toasted bread fortified with banana flour: a preliminary study. American Journal of Food Science and Nutrition 2, 9-12.
[Balitjestro] Balai Penelitian Tanaman Jeruk dan Buah Subtropika. (2021). “SNI Jeruk Keprok”. http://balitjestro.litbang.pertanian.go.id/wp-content/unduhan/Regulasi/SNI%20Jeruk% 20Keprok%20-%20SNI%203165%202009.pdf. [November 15, 2019]
Basyuni, M., Siagian, Y.S., Wati, R., Putri, L.A.P., Yusraini, E., and Lesmana, I. (2019). Fruit nutrition content, hedonic test, and processed products of pidada (Sonneratia caseolaris). IOP Conference Series Earth Environmental Science 251, 012042. DOI: 10.1088/1755-1315251/1/012042
Buchaillot, A., Caffin, N., and Bhandari, B. (2009). Drying of lemon myrtle (Backhousia citriodora) leaves: retention of volatiles and color. Drying Technology 27, 445-450.
Budiarto R., Poerwanto, R., Santosa, E., and Efendi, D. (2021a). Morphological evaluation and determination keys of 21 citrus genotypes at seedling stage. Biodiversitas 22, 1570-1579. DOI: 10.13057/biodiv/d220364
Budiarto, R., Poerwanto, R., Santosa, E., Efendi, D., and Agusta, A. (2021b). Short Communication: Allometric model to estimate bifoliate leaf area and weight of kaffir lime (Citrus hystrix). Biodiversitas 22, 2815-2820. DOI: 10.13057/biodiv/d220545
Budiarto, R., Poerwanto, R., Santosa, E., Efendi, D., and Agusta, A. (2019a). Production, Post-Harvest and Marketing of Kaffir Lime (Citrus hystrix DC) in Tulungagung, Indonesia. Journal of Tropical Crop Science 6, 138-143. DOI: 10.29244/jtcs.6.02.138-143
Budiarto, R., Poerwanto, R., Santosa, E., Efendi, D., and Agusta, A. (2019b). Agronomical and physiological characters of kaffir lime (Citrus hystrix DC) seedling under artificial shading and pruning. Emirates Journal of Food and Agriculture 31, 222-230.
Diaz-Maroto, M.C., Pérez-Coello, M.S., Vinas, G.M.A., and Cabezudo, M.D. (2003). Influence of drying on the flavour quality of spearmint (Mentha spicata L.). Journal of Agricultural Food Chemistry 50, 1265- 1269.
Diaz-Maroto, M.C., Pérez-Coello, M.S., and Cabezudo, M.D. (2002). Effect of drying method on the volatiles in bay leaf (Laurus nobilis L.). Journal of Agricultural Food Chemistry 50, 4520-4524.
Efendi, D., Budiarto, R., Poerwanto, R., Santosa, E., and Agusta, A. (2021). Relationship among agroclimatic variables, soil and leaves nutrient status with the yield and main composition of kaffir lime (Citrus hystrix DC) leaves essential oil. Metabolites 11, 1-14. DOI: 10.3390/metabo11050260
Gonzalez-Mas, M.C., Rambia, J.L., Lopez-Gresa, M.P., Blazquez, M.A., and Granell, A. (2019). Volatile compounds in citrus essential oils: A comprehensive review. Frontiers in Plant Science 10, 1-18.
Guo, Y. (2013). Towards systems biological understanding of leaf senescence. Plant Molecular Biology 82, 519–528. DOI: 10.1007/s11103-012-9974-2
Guo, Y.F., and Gan, S.S. (2005) Leaf senescence: signals, execution, and regulation. Current Topics in Developmental Biology 71, 83-112. DOI: 10.1016/S0070-2153(05)71003-6
Hersleth, M., Ilseng, M.A., Martens, M., and Naes, T. (2005). Perception of cheese: a comparison of quality scoring, descriptive analysis, and consumer response. Journal of Food Quality 28, 333-349. DOI: 10.1111/j.1745-4557.2005.00039.x
Irtwange, S.V. (2006). Maturity, quality and marketing of fruits and vegetables. Agricultural Engineering International: the CIGR Ejournal 7(8), 1-9.
Jariyah, Yektiningsih, E., Sarofa, U., and Sopade, P.A. (2018). Effect of partial replacement of wheat flour with various mangrove fruit flours and different emulsifiers on physicochemical properties of biscuits. Indonesian Journal of Agricultural Research 1, 152-161.
Kader, A.A. (2013). Postharvest technology of horticultural crops - an overview from farm to fork. Ethiopian Journal of Applied Science and Technology 1, 1-8.
Kemp, S.E., Hollowood, T., and Hort, J. (2009). “Sensory Evaluation: A Practical Handbook”. John Wiley and Sons Ltd, New Jersey, US.
Kotler, P., and Armstrong, G. (2001). “Prinsip-Prinsip Pemasaran Jilid 1”. PT Gelora Aksara Pratama, Jakarta, ID.
Lim, P.O., and Nam, H.G. (2007). Aging and senescence of the leaf organ. Journal of Plant Biology 50, 291–300. DOI: 10.1007/BF03030657
Lyon, D.H., Francombe, M.A., Hasdell, T.A., and Lwson, K. (1999). “Guidelines for Sensory Analysis in Food Product Development and Quality Control”. 2nd edition. Chapman and Hall, London, UK.
Magray, M.M., Hussain, K., Aijaz, M., Singh, P.K., and Nabi, A. (2017). Postharvest management of vegetable crops: Introduction. Journal of Pharmacognosy and Phytochemistry 6(6), 182-185.
Mareta, D.T. (2019). Hedonic test method for measuring instant pindang seasoning powder preferences. Journal of Science and Applicative Technology 3, 34-36. DOI: 10.35472/jsat.v3i1.195
McGuire R.G. (1992). Reporting of objective colour measurements. HortScience 27, 1254-1255.
Meilgaard, M.C., Civille, G.V., and Carr, B.T. (2007). Sensory Evaluation Techniques, Fourth Edition. CRC Press, Taylor and Francis Group, Florida, US.
Morales, J., Tarrega, A., Salvador, A., Navarro, P., and Besada, C. (2020). Impact of ethylene degreening treatment on sensory properties and consumer response to citrus fruits. Food Research International 127, 108641. DOI: 10.1016/j.foodres. 2019.108641
Naidu, M.M., Vedashree, M., Satapathy, P., Khanum, H., Ramsamy, R., and Hebbar, H.U. (2016). Effect of drying methods on the quality characteristics of dill (Anethum graveolens) greens. Food Chemistry 192, 849-856.
Obenland, D., Collin, S., Sievert, J., Fjeld, K., Doctor, J., and Arpaia, L.M. (2008). Commercial packing and storage of navel oranges alters aroma volatiles and reduces flavor quality. Postharvest Biology and Technology 47, 159-167. DOI: 10.1016/j.postharvbio.2007.06.015
Othman, S.N.A.M., Hassan, M.A., Nahar, L., Basar, N., Jamil. S., and Sarker, S.D. (2016). Essential oils from the Malaysian citrus (Rutaceae) medicinal plants. Medicines 3, 1-11.
Putri, N.E., Triandita, N., Rasyid, M.I., Irwanto, R., Hadisiswaya, D., Rupiah, N., and Supriyadi, S. (2020). Analisis kimia dan tingkat kesukaan terhadap abon daun singkong dengan perlakuan lama perebusan. Jurnal Teknologi Pengolahan Pertanian 2, 1-5.
Reis, F., Alcaire, F., Deliza, R., and Ares, G. (2017). The role of information on consumer sensory, hedonic and wellbeing perception of sugar-reduced products: Case study with orange/pomegranate juice. Food Quality and Preference 62, 227-236. DOI: 10.1016/j.foodqual.2017.06.005
Riyadi, E. (2012). “Profiling the Volatile Compounds of Variety of Essential oils Species from Indonesia”. [Thesis]. Institut Pertanian Bogor, Bogor, Indonesia.
Rudra, S.G., Singh, H., Basu, S., Shivhare, U.S. (2008). Enthalpy entropy compensation during thermal degradation of chlorophyll in mint and coriander puree. Journal of Food Engineering 86, 379–387.
Sawamura, M., Tu, N.T.M., Onishi, Y., Ogawa, E., and Choi, H.S. (2004). Characteristic odor components of Citrus reticulata Blanco (Ponkan) cold-pressed oil. Bioscience, Biotechnology and Biochemistry 68, 1690-1697. DOI: 10.1271/bbb.68.1690.
Sato, A., Asano, K., and Sato, T. (1990). The chemical composition of Citrus hystrix DC (Swangi). Journal of Essential Oil Research 2, 179-183. DOI: 10.1080/ 10412905.1990.9697857
Schwartz, S.J., and Lorenzo, T.V. (1991). Chlorophyll stability during continuous aseptic processing and storage. Journal of Food Science 56, 1059-1602. DOI: 10.1111/j.1365-2621.1991.tb14641.x
Setiyoningrum, F., Lioe, H.N., Apriyantono, A., and Abbas, A. (2018). Drying and pulverization processes affect the physico-chemical properties of kaffir lime leaves (Citrus hystrix DC). International Food Research Journal 25, 2620-2627.
Setyaningsih, D., Apriyantono, A., and Sari, P.M. (2010). “Analisis Sensori untuk Industri Pangan dan Agro”. IPB Press, Bogor, Indonesia.
Simamora, B. (2003). “Panduan Riset Perilaku Konsumen”. PT Gramedia Pustaka Utama, Jakarta, Indonesia.
Singh, U., and Sagar, V.R. (2010). Quality characteristics of dehydrated leafy vegetables influenced by packaging materials and storage temperature. Journal of Scientific and Industrial Research 69, 785-789.
Tananuwong, K., and Lertsiri, S. (2010). Changes in volatile aroma compounds of organic fragrant rice during storage under different conditions. Journal of the Science of Food and Agriculture 90, 1590-1596. DOI: 10.1002/jsfa.3976
Tarwendah, I.P. (2017). Studi komparasi atribut sensori dan kesadaran merek produk pangan. Jurnal Pangan dan Agroindustri 5, 66-73.
UNIDO, and FAO. (2005). “Herbs, Spices and Essential Oils: Post-Harvest Operations in Developing Countries”. http://www.fao.org/3/ad420e/ad420e.pdf [May 15, 2019]
Wingler, A., and Roitsch, T. (2008). Metabolic regulation of leaf senescence: interactions of sugar signalling with biotic and abiotic stress responses. Plant Biology 10, 50-62. DOI: 10.1111/j.1438-8677.2008.00086.x
Yildiz, F. (1994). Initial preparation, handling, and distribution of minimally processed refrigerated fruits and vegetables. In “Minimally Processed Refrigerated Fruits and Vegetables” (R.C. Wiley, ed.). Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2393-2_2
Yossy, H., Pranata, J., Wijaya, T., Hermawan, H., and Budiharto, W. (2017). Mango fruit sortation system using neural network and computer vision. Procedia Computer Science 116, 596-603. DOI: 10.1016/j.procs.2017.10.013
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2021-07-04
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Budiarto, R., Poerwanto, R., Santosa, E., Efedi, D., & Agusta, A. (2021). Sensory Evaluation of the Quality of Kaffir Lime (Citrus hystrix DC.) Leaves Exposed to Different Postharvest Treatments. Journal of Tropical Crop Science, 8(02), 71–79. https://doi.org/10.29244/jtcs.8.02.71-79
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