Gel Cincau Hijau (Premna oblongifolia Merr.) Manis yang Diperkaya dengan Flavor dan Antioksidan Ekstrak Mint, Pala, dan Suji

Abstract

Green grass jelly is a low-calorie food that contains many bioactive components. In the previous research, green grass jelly with addition of hydrocolloid and NaHCO3 had been made to maintain its physical characteristic after heat treatment. Addition of natural flavor can provide a variety of phytochemicals active components as source of antioxidant. The natural flavor that used in this study were nutmeg and mint. Sucrose (12%) & Suji (5%) were also added as sweetener & to maintain the color of green grass jelly. The purpose of this study was to obtain the best formulation of pasteurized green grass jelly with the addition of nutmeg, mint, and suji extracts. The selected formulation were 10% for mint and 7.5% for nutmeg based on physical analysis at texture, color, pH, and syneresis rate parameter as well as hedonic rating sensory evaluation. Characterization of functional properties showed total chlorophyll content, total phenol, and antioxidant capacity respectively were 0.0284 mg/g w.b, 25.8425 mg GAE/g w.b, and 0.3088 mg AEAC/g w.b for green grass jelly with mint flavor; 0.0311 mg/g w.b, 28.1736 mg GAE/g w.b, and 0.2912 mg AEAC/g w.b for green grass jelly with nutmeg flavor; and 0.0205 mg/g w.b, 17.9144 mg GAE/g w.b, and 0.1306 mg AEAC/g w.b for control (sweet green grass jelly without flavor). In comparison with control, addition natural flavor increased functional properties of green grass jelly in general. Total Plate Count result showed Total Plate Count was <2.5x102 CFU/g, this value in compliance with the requirement of SNI that is <1.0x104 CFU/g.