Maceration process optimation of vanili (Vanilla Planifolia Andrews) from modified curing

Abstract

Modified cured vanilla was processed to vanilla extract by maceration method. The aim of this research were to optimize the method of maceration, type of vanilla bean with highest vanillin content, extraction solvent composition,and other variables that could optimize the vanillin content and characterize t.~e extract from half dried cured vanilla. The optimation used response surface method with 22 factorial and 23 factorial. One step of maceration could extract vanillin (average 2.3 gil) much more than two steps maceration (average 2.1 g/l). Vanillin content of the half dried cured vanilla (average 0.98 gil) .was higher than cured vanilla 1 and cured vanilla 2 (average 0.41 gil and 0.32 gil). The suitable ethanol-water composition for haff dried cured vanilla was 7:3 (vanillin content 1.78 g/l). The first optimation was conducted with two variables maceration time and sucrose concentrations. The maximum vanillin content of the first optimation was 4.5 gil at maceration time of15.9 days and sucrose concentration of 7.3 g. The second optimation used two variables: maceration time and glycerol concentrations. The maximum vanillin content of the second optimation was 3. 8 gil at maceration time of 22 days and giycerol concentration 19.9 mI. The third optimation process used three variables:macerafion time, sucrose concentrations and glycerol concentrations. The maximum vanillin content of the third optimation was 3. 4 g/l at maceration time of 12 days sucrose concentration of 7g, and glycerol concentration 4.7 ml.