Consumer Acceptance of the Lemongrass (Cymbopogon citratus) Dried at Different Temperatures

This study is to find out the best temperature to prepare dried lemongrass (Cymbopogon citratus) and performed consumer acceptance test toward sample. This study was
conducted at University Malaysia Kelantan Jeli campus. This study is to find a drying process with a suitable temperature for the drying of lemongrass with the aroma and
colour that consumer prefers. Then, the shelf life of the fresh lemongrass is short and to overcome that, preservation methods are used. Drying is the preservation method that is
chosen. The aims of this study are to identified the effect of different drying temperatures to the aroma of the dried lemongrass using sensory analysis. Then, to identify the
acceptance of the dried lemongrass toward a level of preference of the consumers. Method of preparing the dried lemongrass that involve is collecting a fresh sample, washing, wipe excess water, cutting process and drying. The drying process will be using oven dried method with different temperatures of 40oC, 50oC, 60oC, and 70oC. The drying was continuing until the weight of the lemongrass are constant to make sure it dried completely. The dried lemongrass and water samples were tested using questionnaire
sensory analysis. the questionnaire is developed according to the aims of the study involving consumer as the respondents. The outcome is analysed using descriptive
analysis. The temperature of the drying process affects the aroma of dried lemongrass. The suitable temperature in drying that preserves the aroma of lemongrass and most are
at the lowest temperature used. The drying process can retard the microbial activity and longer the shelf life of the lemongrass.