Optimization of Drying Process of Sappanwood Simplicia (Sappan Lignum) and Its Application into Beverage Products

Abstract

Secangs plant (Caesalpinia sappan Linn.) or locally known as sappanwood, have long been used in a favorite beverage such as bir pletok from Betawi. In the progress of their utilization, sappanwood is used as simplicia in the pharmaceutical field. Simplicia is a natural material that presented in the dry form. Utilization of post-harvest handling technologies such as drying is an alternative technology to create a standard in producing simplicia of sappanwood (Sappan Lignum). The aims of study were to identify the practices of harvest and post harvest of sappanwood, to optimize the drying process of Sappan Lignum, to identify the availability of brazilin content, and to assess the level of consumer’s acceptance of sappan drink. This study consists of three phases. Phase I was to know the optimum brazilin content in samples from lowland (Takalar Regency) and highland (Gowa Regency) in South Sulawesi with three different cutting types. Phase II was to optimize the drying process by using Design Expert 8.0® with drying variables i.e. temperature (40°-60°C), air velocity (0,78-0,95m/s), and relative humidity (30-60%). The responses were analyzed i.e. dried shrinkage, brazilin content, colors (L and oHue), and drying time. Phase III was to produce sappan drink followed by organoleptic test (hedonic test). The results showed that the stem of plants with a big size is optimum to be harvested. The spines, the outer layer, and cambium of harvested sappanwood are removed to get wood core. Sappan Lignum from highlands (Lonjo'boko Village, Gowa Regency) have stick form contained the highest brazilin (79,87mg/g). The selected solution for optimum drying process of simplicia were drying temperature (60°C), air velocity (0,78m/s), and relative humidity (30%), with desirability value (0,709). Sappan drink produced from dried Sappan Lignum and fresh sappanwood showed the same acceptance level of the panelists in taste, aroma, and color.