DETERMI ATIO OF GELLI G TIME

16 Figure 9. Research flow chart

1. DETERMI ATIO OF GELLI G TIME

This stage was conducted to observe the optimum gelling time of green grass jelly by its viscosity. This was useful to standardize the gelling time for all treatments and formulations in this study, where the length of time would be determined during this stage took place. During the preparation, raw materials of green grass leaves selected based on the relatively similar size and rate of aging. First, leaf stems removed and cleaned by washing it with flow water. After washing, the leaves wiped with a tissue, wrapped in plastic bags, then stored in a refrigerator at a temperature of 10°C until use, not later than 6 days Camus 2000 To make green grass jelly, a comparison between green grass leaves and water used is at 1:15 or equal to 6.67 w v, in accordance with the best concentration reported by Wyanto 2000. Furthemore, this concentration is used by the commercial green grass jelly vendors. Green grass extract is made in accordance with the way taken from Rustanti 2000. First, leaves from preparation weighed, for instance to make 6.67 grass extract as much as 1000 ml, green grass leaves weighed as much as 66.7 grams. Volume of bottled drinking Observation of chosen formula and commercial green grass jelly Determination of gelling time Determination of NaHCO 3 concentration Determination of selected hydrocolloid concentration with steaming Sensory evaluation Physical analysis color, texture, syneresis, and pH Formula choosing Physical analysis taste, color, pH, and syneresis Determination of hydrocolloid type dan CaCO 3 concentration with steaming Physical analysis color and gelling capability Functional analysis chlorophyll, phenol, antioxidant, and dietary fiber Physical analysis viscosity 17 water mineral water added to make the extract concentration is 1000 ml. The leaves then crushed by hand slowly in the water until all the leaves destroyed, become not smooth, and remain leaves bone. The results are filtered using two layers filter cloth while so that pulp and extract separated consistently. Gelling time was determined by measure the viscosity of pure green grass extract. Viscosity was measured by using LV Brookfield Viscometer. As much as 150 ml sample was placed into a beaker glass 250 ml. By using spindle No. 2 and speed 30 rpm, the sample viscosity measurement was taken for 20 seconds until the needle on the reading obtained a stable position. The rotor spined and the needle would be moved to the viscosity of the sample obtained. Reading of viscosity grade performed after the needle was stable. The read viscosity sample tested showed in the cP centipoise unit. The flow diagram of this stage is shown in Figure 10. Green grass leaves Premna oblongifolia Merr. and water 1:15 Crushed Filtered using filter cloth Green grass extract Formed in gelling container Gelling at room temperature Observation of viscosity every 30 minutes for 5 hours Figure 10. Procedure of gelling time determination

2. DETERMI ATIO OF aHCO