Karakteristik Fisik, Organoleptik, dan Fungsional Gel Cincau Hijau Manis (Premna oblongifolia Merr.) Terpasteurisasi.

Abstract

Green grass jelly (Premna oblongifolia Merr.) can be processed into pasteurized green grass jelly product. The purpose of this study was to determine the type and concentration of sweeteners that could increase physical, organoleptic, and functional characteristics of pasteurized green grass jelly so the product would be more acceptable and have better characteristics. In this study, sucrose, sorbitol, and aspartame were used as sweeteners. The addition of sucrose with concentration of 12% showed the best physical characteristics and organoleptic results. Then, sucrose was replaced by aspartame and sorbitol in order to have low calorie sweetened green grass jelly. Sweetener equivalence organoleptic test was used to determine the sweetness level of the sweeteners that equaled 12% sucrose concentration. Aspartame and sorbitol concentrations that had sweetness level equaled 12% sucrose concentration were 0.05% and 13% respectively. Furthermore, the addition of sorbitol and aspartame did not have any significant impact on the physical and the organoleptic characteristics of the product. However, the functional characteristic analysis showed that sample with 0.05% aspartame concentration had the highest antioxidant capacity of 1.13 mgAEAC/100g and sample with 13% sorbitol concentration had the highest fenol of 156.90 mg GAE/100g. In conclusion the addition of sweeteners to green grass jelly can increase the physical, sensory, and functional characteristics of the product significantly.