Development of natural seasoning from torch ginger (Etlingera elatior)

Abstract

In this study, the development of natural seasoning from Torch Ginger (Etlingera elatior) was accessed. The buds of Torch Ginger (Etlingera elatior) was selected in this study. There were three methods had been selected which are air oven drying method, vacuum drying method, and freeze drying method. The aims of this study were to compare the effects of different drying method on physical and chemical properties of dried torch ginger and to compare the difference on dried torch ginger between the three drying methods through the sensory evaluation. From the physical and proximate analysis, there were some little differences between the freeze drying method and the other two methods which are air oven drying and vacuum drying with the Torch Ginger (Etlingera e/atior)'s product. For the colour analysis, there were significant difference (p<0.05) between the three drying methods. On the other hands, in the nutrition composition such as fat, carbohydrate, ash, insoluble ash in HCl and fibre, there were no significant difference (p<0.05) between the freeze drying, vacuum drying and air oven drying methods. Besides, there were significant difference (p<0.05) on the moisture content analysis between the freeze drying, vacuum drying and air oven drying methods. In the sensory evaluation, there were no significant difference (p<0.05) on aroma and taste sensory evaluation between the freeze drying, vacuum drying and air oven drying methods. Moreover, there were significant difference (p<0.05) on the colour sensory evaluation between the freeze drying, vacuum drying and air oven drying methods.