Utilization of ripe nutmeg husk (Myristica Sp.) as the main ingredient on spice blend powder
Nutmeg's kernel and mace has been known widely as spices. Nutmeg. husk that is the largest part of nutmeg fruit. however, is almost remaining as waste. Nutmeg husk has a different character of flavour comparing to nutmeg kernel or macc that .makes it potential to be developed as flavour material. This research aimed 10 exp lore the possibility of using ripe nutmeg husk as flavour material in the form of sp ice blend powder. The present study consisted of the determination of pre- treatment for reducing browning reaction. se lection of appropria te drying process to obtain nutmeg husk powder. Davour description of the husk powder and the possibility of its application in food product s. Optimum drying condition for producing nutmeg husk powder call be achieved by using tray dryer at tempe rature of 400 C. Flavour of nutmeg husk powder could be described as spicy, pungent. hal. sweet. fresh. and sour, with the strong intensity of spicy and pungellt. Hot. pungent. and sweet were the Illain characters of nutmeg husk powder. Combination of nutmeg husk powder with cinnamon and or ginger powders could create a spice blend powder. which is suitable fo r food product Stich as cookies.
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