Gelling Characteristic from Mixing of Hydrocolloid Component "Cincau Hijau" (Premna oblongifolia), Alginate and Low Methoxyl Pectin DE 36-44 Percent

Abstract

"Cincau hijau" (Premna oblongifolia Merr), alginate and Low Methoxyl Pectin (LMP) contain hydrocolloid components that can be used as gelling agent. These hydrocolloids have similar characteristic, which needs metal ion to form gel. The purpose of this research was to find out gelling characteristic from mixing of hydrocolloid component "cincau hijau" (Premna oblongifolia Merr.), alginate and Low Methoxyl Pectin (LMP) DE 36-44 percent. In gel formula, materials with constant concentration were CMC solution 0.3 percent, demineralized water 0.2 percent, food coloring agent 0.04 percent and sucrose 12 percent. Gel product was kept in simulation drink using sucrose solution 12 percent with addition of sodium benzoate 0,015 percent at pH condition 3-3.5. Hydrocolloid mix concentrations (alginate and LMP DE 36-44 percent = 1:1) that used were 1.5 and 1.75 percent (w/v) and "cincau hijau" extract concentrations are 2 and 3 percent (w/v). Gel formula treated with aeration to obtain floating gel and sinking gel products. Parameter that observed from this gelling was gel texture. From observation of gel products, gel texture increased with increasing of hydrocolloid mix concentration but decreased with increasing of "cincau hijau" concentration. The highest average value of gel texture was obtained by formula 1.75 percent hydrocolloid mix and 2 percent "cincau" with breaking strength value 56.71 g/square cm, breaking point 0.26 cm and rigidity 15,6 g/cm. From gel texture data, aeration caused gel products becoming elastic.