37 has their own unique pattern of rigidity due to the increasing of concentration. Highest
rigidity value belongs to the addition of 0.075 xanthan gum. Before 0.075, gel rigidity increased by increasing of xanthan gum concentration and decreased by higher
concentration than 0.075. Rustanti 2000 pointed out that gel stiffness depends on the ability of the gel to expand and contract as the fibriller can be widened or extended without
damaging the structure of the gel. Based on the analysis of variety with the α = 5, the rigidity value which is not significantly different from the rigidity value of commercial
green grass jelly is the addition of carrageenan at concentration of 2.00. High rigidity value is also affected by the presence of sodium ions. The monovalent ions are bound to the
helix of carrageenan and neutralising partially the sulphite bonds, by this way the double helix are grouping increasing the rigidity of the gel Montero and PèrezMateos 2002.
2. Color
In terms of color, the parameters that could be measured are L value, a value, and b value. Besides the green grass jelly with the addition of carrageenan treatment, color of
commercial green grass jelly was also analyzed. The results of the color analysis can be seen on Table 7 and whole wesults are presented in Appendix 11. The variance of color analysis results
were analyzed using SPSS 20 with further test of Duncan. These results can be seen in Appendix 12. Addition of carrageenan treatment affects L value, a value and b value of green grass jelly by
considering the significant value of each color parameter, which is 0.000 for L value, a value, and b value. The whole significance values are less than 5, so the addition of carrageenan treatment
significantly affects the color of green grass jelly. Table 7. Results of color analysis for carrageenan addition
Treatments L
a b
Unsteamed Commercial 27.00
c
4.01
a
11.44
c
Carrageenan 0 30.21
d
1.47
c
12.66
c
Carrageenan 1.25 23.52
b
1.79
bc
4.48
b
Carrageenan 1.50 23.59
b
1.68
bcd
4.69
b
Carrageenan 1.75 23.38
b
1.53
cd
4.36
b
Carrageenan 2.00 23.43
b
2.23
b
4.13
ab
Carrageenan 2.25 23.68
b
1.54
cd
4.53
ab
Carrageenan 2.50 22.70
ab
1.26
cd
3.98
ab
Carrageenan 2.75 23.22
ab
1.14
cd
3.56
a
Carrageenan 3.00 22.19
a
1.10
d
4.13
ab
Commercial green grass jelly has L value of 27.00, a value of 4.01, and b value of 11.44. This means that commercial green grass jelly tends dark because the value of L at 27.00.
Commercial green grass jelly also tends green due to a negative value, although only at 4.01. Commercial green grass jelly tends yellow because of the positive value of b, which is equal to
11.44.
38 Based on the analysis of the variance with α = 5, all treatments of carrageenan addition
at various concentrations are significantly different from all of the parameters of commercial green grass jelly’s color. This is caused by the absence of heating in the production process of
commercial green grass jelly so there is no reaction that resulted in chlorophyll degradation Gross 1991. Nevertheless, the addition of 2.25 carrageenan has the highest L value than others. This
means that the darkness of green grass jelly with the addition of 2.25 carrageenan is considered as the closest to the darkness of commercial green grass jelly. Green grass jelly with the addition
of carrageenan at other concentrations are capable of forming green grass jelly with darker color than the commercial green grass jelly because their L values possessed lower.
The addition of 2.00 carrageenan is able to produce most negative a value compared with the other carrageenan concentrations. This means that the green grass jelly with the addition
of 2.00 carrageenan has the greenest color, although the value is still significantly different with commercial green grass jelly. For b value, green grass jelly with 1.50 carrageenan is able to
produce the yellow color, which is closest to the commercial green grass jelly, although still significantly different. Overall, the concentrations that produce colors that are not significantly
different from the color of commercial green grass jelly is 2.00. In addition, the concentration of 2.25 is also considered to be close to the color of commercial green grass jelly. This is also
supported by the rupture strength value with the addition of 2.25 carrageenan. Montero and PèrezMateos 2002 pointed out that presence of sodium ions in the gelling process of
carrageenan, both of iota and kappa, will reduce L, a, and b value.
3. Syneresis
