Hamzah, Basuni (2012) The Characteristic Study of Green Grass Jelly Extracted Through Wet Method and The Addition of Suji Leaf. In: International Conference of Food Science and Nutrition 2012, April 3-4, 2012, Kota Kinabalu, Malaysia. (In Press)
Preview |
Text
Doc1.pdf Download (1MB) | Preview |
Preview |
Text
0500080112010100105_.pdf Download (3MB) | Preview |
Abstract
Green grass jelly is made from crude extraction of galacturonic acid from Cyclea barbata leaf. In this experiment, wet method in room temperature of extraction was performed. A small number of chlorophyll also extracted simultaneously, so that appearance of green grass jelly shows a tinny green Chlorophyl may contribute to green color appearance as well as to functional constituent as natural antioxidant. In order to increase green appearance of green grass jelly, in this experiment, also crude chlorophyll extraction of suji leaf was added in percentage of 0% (v/v), 5% (v/v), 10%(v/v), and 15%(v/v) respectively. Viscosity an color of green grass jelly was determined as well as organoleptic test was performed. The results showed that there was no effect of suji leaf chlorophyll on the viscosity of green grass jelly. Because of adding the suji leaf chlorophyll, the green appearance increase dramatically so that panelists judged and gave a score of like to very like. However, there were no score differences between percentage treatments of 10% (v/v) and of 15% (v/v).
| Item Type: | Conference or Workshop Item (Paper) |
|---|---|
| Subjects: | Q Science > QD Chemistry > QD1-999 Chemistry S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General) |
| Divisions: | 05-Faculty of Agriculture > 54201-Agribusiness (S1) |
| Depositing User: | Mr. Basuni Hamzah |
| Date Deposited: | 13 Nov 2019 11:58 |
| Last Modified: | 13 Nov 2019 11:58 |
| URI: | http://repository.unsri.ac.id/id/eprint/14614 |
Actions (login required)
 |
View Item |