46 Gliszczyn et al. 2006 had also found an increase of 21 DPPH antioxidant capacity in broccoli
which was steamed for 10 minutes because of increased phenolic contents. Steaming also affects the antioxidant capacity of carrageenan. Rehman et al. 2003
stated that heat treatment can lead to partial degradation of the polysaccharide chains to form oligosaccharides and simple sugars. With the degraded chains, antioxidant capacity of
carrageenan is increased. It is happened because low molecular weight molecules with high sulfate content had the best antioxidant activity Sun et al. 2009.
Low molecules may incorporate to the cells more efficiently and donate proton effectively compared to the high ones Ngo et al. 2011. Yuan et al. 2006 pointed out that
sulfated and acetylated derivatives appear to function as good electron and hydrogen atom donors and therefore should be able to terminate radical chain reactions by converting free
radicals to more stale products. The phosphorylated derivative demonstrated a moderate capacity
for iron binding, suggesting that its action as peroxidant protector may be related to its iron binding capacity. The chelating effect of the phosphorylated derivative on metal ions might be
responsible for its hydroxyl radical scavenging activity due to its inhibition of hydroxyl radical generation by chelating ions Yuan et al. 2005. The presence of the sulfated, especially
phosphorylated derivatives can hinder the extent of βcarotene bleaching by neutralizing the linoleatefree radical and other free radicals formed in the system.
4. Dietary Fiber
The dietary fiber content of the steamed commercial green grass jelly and chosen formula green grass jelly compared with each unsteamed ones. The results of the dietary fiber
analysis can be seen on Table 11. Full results of the dietary fiber analysis for commercial green grass jelly and chosen formula green grass jelly are presented in Appendix 21. These results were
then statistically analyzed using ttest with significance level of 5, which can be seen in Appendix 25 and Appendix 26.
Table 11. The analysis result of dietary fiber and changes percentage in the treatments of without and with steaming
Sample Parameters
Treatments Without
Steaming With
Steaming Changes
Commercial Green Grass Jelly
Total Dietary Fiber 1.72
1.56 9.30
Soluble Dietary Fiber 1.24
1.22 1.61
Insoluble Dietary Fiber 0.48
0.35 27.08
Chosen Formula Green Grass Jelly
Total Dietary Fiber 1.99
1.77 11.06
Soluble Dietary Fiber 1.50
1.22 18.67
Insoluble Dietary Fiber 0.50
0.54 8.00
Note: significant changes p 0.05 These results indicate that, in general, all parameters contained by chosen formula green
grass jelly have higher values than those are contained by commercial green grass jelly. This is caused by the addition of carrageenan on the green grass jelly samples, which also serves as a
47 source of dietary fiber. Steaming can reduce all parameters of dietary fiber, both on the
commercial and chosen formula green grass jelly, except for insoluble fiber values increased on chosen formula green grass jelly. This is consistent with what has been put forward by Rehman et
al. 2003 that heat treatment can lead to partial degradation of the polysaccharide chains to form simple carbohydrates. In addition, the heat treatment can lead to the degradation of βelimination
leading to the termination of pectin polysaccharide chain. On the commercial green grass jelly, steaming treatment can reduce total dietary fiber of
9.30, decrease the soluble fiber of 1.61, and decline insoluble fiber of 27.80. Based on the analysis of the range, the value of total dietary fiber of steamed commercial green grass jelly gel
is significantly different with the unsteamed one. It can be seen from the pvalue for each parameter, which are 0.0302 for total dietary fiber, 0.6630 for soluble fiber, and 0.0612 for
insoluble fiber. On the other hand, treatment of steaming green grass jelly with the addition of carrageenan 2 can reduce total dietary fiber of 11.06, decrease 18.67 soluble fiber, and
insoluble fiber increased by 8.00. Based on the analysis of variance, the values of total dietary fiber and insoluble fiber from chosen formula green grass jellywithout steaming are significantly
different with steaming one. It can be seen from the pvalue for each parameter, which is 0.0081 for total dietary fiber, 0.0266 for soluble fiber, and 0.3917 for insoluble fiber.
In general, decrease of dietary fiber parameter values are significantly occurred larger on the chosen formula green grass jelly compared to the commercial one. This is caused by the
dissolution of dietary fiber components in the water contained in the gel, which further removed before analysis of dietary fiber made, more apt to occur in more alkaline conditions Rodriguez et
al. 2006. The pH of chosen formula green grass jelly is higher than commercial one due to the addition of NaHCO
3
to prevent the degradation of chlorophyll. It can also be caused by the formation of complexes between polysaccharides with phenolic components, which are detected
as insoluble fiber Komolka et al. 2012. The process of complexation between phenolic components and polysaccharides may be
reversible or irreversible Popa et al. 2000. Reversible complexation of polyphenols may be considered as a twostage process, in the first of which the polyphenols and polysaccharides, by
the development of noncovalent forces, are in equilibrium with the soluble complex. It is also known as hydrophobic interactions. As the position of this equilibrium changes then, as a second
stage, these soluble complexes may well aggregate and precipitate from solution, further being insoluble in neutral base medium. Phenolic compounds in gel products are not in free stable
form. The second mechanism is irreversible one. This could be explained if hydrogen bonding
between hydroxyl groups of monosaccharides and phenolic residues govern the association of sugars with polyphenols He et al. 2006. Sugars with high degree of polymerization, such as
polysaccharides, exhibit stronger binding affinity because they posses more hydroxyl groups to form hydrogen bonds with polyphenols. This kind of interaction will decrease enzymatic
digestibility because it will disrupt enzyme activity. Opportunity of this event occurred is larger on the green grass jelly with the addition of carrageenan 2 due to the addition of carrageenan
which increases the content of polysaccharides in green grass jelly. Although the phenolic content of unsteamed commercial green grass jelly is the highest one, this value is decreased after
steaming treatment because of phenolic compounds dissolution to the syneresis water. This water
48 were removed before dietary fiber analysis being conducted. In addition, Nitta and Nishinari
2005 reported that the polysaccharides – polyphenols interaction leads to gel formation. Helix coil transition of gel formation of gellan and tamarind xyloglucan enhanced by addition of
epigallocatechin gellate EGCG. Although steaming treatment can reduce level of dietary fiber in commercial green grass
jelly and chosen formula green grass jelly, consumption of 200 grams of fresh commercial green grass jelly and steamed chosen formula green grass jelly are able to meet the 12.48 and 14.16
of daily needs of dietary fiber 25 grams per adult per day. USFDA 2009 stated that if the food containing dietary fiber at least 1019 of the recommended value, the food can be claimed
as a good source of dietary fiber. Therefore, fresh commercial green grass jelly and steamed chosen formula green grass jelly can serve as a good source of dietary fiber.
H. MICROBIOLOGICAL A ALYSIS
