Physicochemical and Organoleptic Characteristics of Instant Seasoning for Palm Fruit Extract Curry Using Foam Mat Drying Method

Palm fruit extract curry is a modified version of a traditional Nigerian dish known as Banga Soup. Nigerian Banga Soup is made using specific spices and ingredients that provide high nutritional value and strong antioxidant activity. Ingredients and spices used in Banga Soup include unique Nigerian leafy spices, chili, crayfish (Procambarus zonangulus), and vegetables. Indonesia has abundant spice resources with various unique flavours and characteristics. However, spices have high moisture content, making them perishable and unsuitable for long-term storage. Therefore, spices need further processes such as drying which add maltodextrin, namely foam mat drying method. This research aims to determine the effect of maltodextrin addition on the physical, chemical, and organoleptic characteristics of instant seasoning palm fruit extract curry. The design used in this research is randomized block design (RBD) with a factor, it is maltodextrin concentration. The results showed that maltodextrin addition on instant seasoning palm fruit extract curry had a significant influence on water contents, color, antioxidant activity, solubility, and organoleptic (appearance, color). On the contrary, instant seasoning palm fruit extract curry had an impact slightly on an organoleptic (aroma).