The Characteristic Study of Green Grass Jelly Extracted Through Wet Method and The Addition of Suji Leaf

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)

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      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
      S Agriculture > S Agriculture (General)
      Divisions: Faculty of Agriculture > Department of Agriculture Product Technology
      Depositing User: Basuni Hamzah
      Date Deposited: 22 Oct 2014 11:10
      Last Modified: 22 Oct 2014 11:10
      URI: http://eprints.unsri.ac.id/id/eprint/1969

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