| dc.description.abstract | Green grass jelly is a functional food that has many beneficial healt effects, such as an anticancer. Traditional green grass jelly is susceptible to syneresis and of microbial contamination, resulting in a decrease in quality. Previous studies showed that the addition of carrageenan and NaHCO3 has resulted in pasteurized green grass jelly with exterded shelf life. The purpose of this study were to obtain the best formulation of green grass jelly with the addition of pandan, lemon, and suji extracts based on its physical and sensory properties, and to study its functional and microbiological characteristic. Jelly with 10% pandan extract and 5% lemon juice were known to have lower syneresis and was accepted by the panelist. Therefore, were selected as the best product. Lemon flavored jelly was better than pandan jelly in term of antioxidant and total phenol. The antioxidant capacity in green grass jelly with lemon juice was 0.5184 mg AEAC/g w.b and total phenol was 29.6407 mg GAE/g w.b. The antioxidant capacity of green grass jelly with pandan extract was 0.3375 mg AEAC/g w.b and total phenols was 21.9382 mg GAE/g w.b. However, pandan jelly contain a higher amount of chlorophyll (0.0230 mg/g w.b) than the lemon jelly (0.0185 mg/g w.b). Total plate count result showed the bacterial content was < 2,5 x 102 CFU/g, this value met the requirement of SNI that is < 1,0 x 104 CFU/g. | en |
