Bio natural food seasoning from Eugenia Cephalanthum using dehydration method

The use of Monosodium Glutamate (MSG) is the main ingredient needed in cooking. But many still do not know the side effects on human health. To deal with the issue, a study on Eugenia cephalanthum or Bungkang leaves, which were naturally occurring plants, were being tested. Traditionally, taste sensations are classified into five basic qualities: sour, sweet, salty, 2 bitter and umami. The project was carried out by producing bio natural food seasoning in cube shape form from Eugenia cephalanthum by using dehydration method and to compare the nutrients content between Mono Sodium Glutamate (MSG) and Bungkang leaves. This leaves will be processed in powder form and then will compact in cube shape form by using dehydration method to make it easier and available in market. Therefore, the provision of this plant is more focused in terms of hygiene preparation. By using FTIR, it was found that some of the functional groups of Bungkang leaves are same as Ajinomoto. Bungkang has the potential to become better food additives than Ajinomoto as it does not give any harmful side effect like Ajinomoto.