Umami potential from crude extract of Bekkai lan (Albertisia papuana Becc.) leaves, an indegenous plant in East Kalimantan-Indonesia
2013
Umar, S | Sulvi, P | Supriyadi | Murdijati, G
Umami-taste active compounds of Bekkai lan leaves crude extract (Albertisia papuana Becc.) were analyzed and their potential were evaluated by equivalent umami concentration (EUC) method. The EUC was found to be 48.31 g MSG/100 g in the crude extract, obtained at pH 8 for 3 minutes. The umami potential of the crude extract was moderate. The yield of the umami compound depend on pH and extraction time, therefore the lower the pH, the longer the time required for the extraction of umami compound.
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