Stability of Chlorophyll as Natural Colorant: A Review for Suji (Dracaena Angustifolia Roxb.) Leaves’ Case

Dias Indrasti^1,2, Nuri Andarwulan^1,2*, Eko Hari Purnomo^1,2, Nur Wulandari^1,2

¹Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, Bogor 16002, Indonesia
²Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center,
Bogor Agricultural University, Bogor 16680, Indonesia

Corresponding Author Email: andarwulan@apps.ipb.ac.id

Suji (Dracaena angustifolia (Medik.) Roxb.) leaves are famous chlorophyll source used as food colorant in Indonesia and other south-east Asian countries. Its chlorophyll has unique characteristics which can degrade through enzymatic and non-enzymatic reactions. This article summarizes traditional application of Suji leaves, the characteristics of Suji leaf chlorophyll, postharvest stability, and several ways to retain its green color. Potential development of Suji leaf extract as food colorant or food ingredients are also discussed.

Degradation; Enzymes; Food; Green; Kinetic; Postharvest; Storage

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