ETNOBOTANI REMPAH TRADISIONAL DI DESA EMPOTO KABUPATEN SANGGAU KALIMANTAN BARAT

This study examines the ethnobotany of traditional spices in the Village of Empoto, Sanggau District, West Borneo. The research was conducted by interviewing, observing and making herbarium specimens. This study aims to record the plants spesies used as traditional spices, and explore the patterns utilization of plants as traditional spices by the pople in the village of Empoto, Sanggau District, West Kalimantan. As many as 59 plants species from 27 families are traditionaly used by the communities in Empoto village as traditional spices. The most widely used of plant family is Zingiberaceae (8 species). The highest utilization of plants as spices are derived from Dayak tribe, followed by Malay tribe and simultaneous utilization of this both tribe, (100%, 28% and 28% respeetively). The pattern of utilization of spices used by the poeple in Empoto Village, Sanggau District,West Kalimantan is grouped into 7 patterns, namely spices as spices, flavour enhancers, aromatics, preservatives, naturalizers, softeners and coloring.Keywords : Empoto Village, Ethnobotany, Traditional Spices

Algae as Source of Natural Flavour Enhancers - A Mini Review

Algae are popular sources of food, fodder, feed, fuel, fertilizers, pharmaceutical and nutraceutical products, and other co-products. The reason for preferring algae as source of a wide array of commercial products is that provisions for algal biomass production for application in different fields are long-term, pro-environmental and sustainable. This is related to the numerous varieties of ways and places in which algae can grow naturally or can be cultivated for commercialization. The fact that different species of algae have traditionally been used as preferred food or delicacy throughout the world speaks volumes about the taste attributes of edible algae. However, the use of algae or its derivatives as taste or flavour enhancers has not been explored enough, though sporadic works and reports can be found worldwide. This review attempts to scout the role of algae in imparting flavours in various cuisines made from algae or algae derived products. Also a number of fish and marine organisms have been reported to have flavours which are considered to contain flavour-enhancing compounds derived from algae, with uniqueness in such tastes been attributed to algae. Contrary to this, few algae have also been reported to impart “off-flavour” in some marine organisms. The present review brings together all such available reports to open avenues in bio-prospecting algae for extracting natural flavour enhancing products to enhance flavours of food items deficit in these appetite-stimulating flavours. Further, this review could stimulate research on “off-flavour” producing algae to remove distaste or toxicity imparting compounds by modification of biochemical pathways.

Lemongrass and Cinnamon Essential Oils as Vitamin C Preservatives and Flavour Enhancers in Jam

Lemongrass and cinnamon essential oils (LEO and CEO) are natural oils with high anti-oxidation capacity, pleasant flavour, and various health benefits. Their ability to preservevitamin C and flavour in jam have not been tested. In this study the performance of twoessential oils (EOs) in preserving vitamin C and improving jam flavour were investigated.The EOs were produced by hydro-steam distillation of fresh lemongrasses and cinnamonleaves using a Clevenger apparatus. Jam samples were dosed with various concentrationsof either single or mixed EOs and then stored at either room or refrigeration temperature.Samples were analysed for changes in vitamin C content and flavour, after every 10 daysfor 60 days. Vitamin C content was determined using 2,6 dichlorophenol indophenol visualtitration method, whereas sensory analysis was done by five semi trained panellists. It wasrevealed that both LEO and CEO have high potential to reduce loss of vitamin C andimpart better flavour in pineapple jam. The improved quality of the jam is due to anti-microbial and anti-oxidant effects of the essential oils as reported in literature. Mixing theEOs had synergistic effect which maximizes their potential to reduce vitamin C loss withlower dose than when used individually. Mixed EOs doses also enhanced the jam flavour.