42 In terms of taste and overall, green grass jelly with the addition of 2.00 carrageenan has the
highest level of preference, which is slightly like, and significantly different from other treatments. In term of texture, green grass jelly with the addition of 2.00 carrageenan has the highest
level of preference, which was 4.80 or tend to be slightly like, and significantly different from other treatments. The chosen formula from hedonic rating test is green grass jelly with the addition of 2.00
carrageenan since the first and second priorities to choose green grass jelly are taste and texture. The picture of green grass jelly product with the addition of 2.00 carrageenan can be seen in Appendix
17.
G. FU CTIO AL PROPERTIES A ALYSIS
Commercial green grass jelly and the chosen formula of green grass jelly with the addition of 0.125 NaHCO
3
and 2.00 carrageenan then would be analyzed on its functional properties, including total chlorophyll, total phenol, antioxidant capacity, and dietary fiber. In this case, the
functional properties of the steamed commercial green grass jelly and chosen formula compared with each unsteamed ones. The results of the functional properties analysis of total chlorophyll, total
phenol, and antioxidant capacity can be seen on Table 10. Full results of the functional properties analysis, include total chlorophyll, total phenols, and antioxidant capacity of commercial green grass
jelly and green grass jelly gel with the addition of 2.00 carrageenan are presented in Appendix 18, Appendix 19, and Appendix 20. These results were then statistically analyzed using ttest with
significance level of 5, which can be seen in Appendix 22, Appendix 23, and Appendix 24. Table 10. The analysis results of total chlorophyll, total phenols, and antioxidant capacity
Sample Parameters
Treatments Without
Steaming With
Steaming Changes
Commercial Green Grass Jelly
Total Chlorophyll mgl 13.5896
3.9671 70.81
Chlorophylla mgl 9.8229
2.7623 71.88
Chlorophyllb mgl 3.7700
1.2058 68.02
Total Phenol mg GAEl 60.1250
26.3750 56.13
Antioxidant Capacity mg AEACl 38.8466
36.0341 7.24
Chosen Formula Green Grass Jelly
Total Chlorophyll mgl 12.3504
9.5780 22.45
Chlorophylla mgl 9.9254
7.5034 24.40
Chlorophyllb mgl 2.4278
2.0768 14.46
Total Phenol mg GAEl 33.6250
39.0000 15.98
Antioxidant Capacity mg AEACl 45.5795
48.4773 6.36
Note: significant changes p 0.05
1. Total Chlorophyll
These results indicate that treatment of steaming can reduce the total chlorophyll contained in both of commercial green grass jelly and chosen formula by 70.81 and 22.45.
Steaming will lead to 1991. Von Elbe and
chlorophyll molecule inversion of the C10
21.
Figure 21. Conversio Elbe and S
The magnesi the porphyrin ring is
and Watada 1991. It induced increase in
temperature for initia organization
Von decompartmentalizatio
several acids have bee carboxylic acid PCA
hydrolysis, hydrogen browning reactions.
Chlorophyll chosen formula also
68.02 chlorophyll chlorophyllb. Decre
b levels. This is in acc rate of chlorophylla
treatment, such as stea The greater stability o
formyl group. Transfe conjugated structure o
nitrogens reduces the Elbe and Schwartz 19
than chlorophylla one Based on t
chlorophyllb of unst steamed one. It can be
ead to chlorophyll degradation reaction to form a browni e and Schwartz 1996 pointed out that the first chang
lecule is exposed to heat is isomerization. Chlorophyll is 10 carbomethoxy group. The picture of this conversion i
version of 10hydroxychlorophyll to 10methoxylactone e and Schwartz 1996
agnesium atom in chlorophyll is easily displaced by two h ing is opened, resulting in the formation of olivebrown p
It was proposed that pheophytin formation in plant cells se in permeability of hydrogen ions across cell mem
initiation of pheophytin formation coincided with gross c Von
Elbe and
Schwartz 1996.
It is
initiated alization of cellular acids as well as the synthesis of new
ve been identified, including oxalic, malic, citric, acetic, suc PCA. Other contributors to increased acidity may be fatty
rogen sulfide liberated from proteins or amino acids, and phylla and chlorophyllb contained in the commercial
also decreased by steaming treatment, equal to 71.88 phyllb for commercial green grass jelly and 24.40 chlor
Decreases in chlorophylla levels are larger than the decreas in accordance with the statement by Teng and Chen 1999
a is larger than the degradation rate of chlorophyll as steaming and blanching. Chlorophyllb is more heat stab
ility of chlorophyllb is attributed to the electronwithdraw ransfer of electrons away from the center of the molecule
cture of chlorophyll. The resulting increase in positive charg es the equilibrium constant for the formation of the reacti
1996. In addition, activation energy of chlorophyllb a one Koca et al. 2006
on the variance analysis results of total chlorophyll f unsteamed commercial green grass jelly were significan
can be seen from the pvalue for each parameter less than 5 43
rownish pheophytin Gross change observed when the
yll isomers are formed by rsion is presented on Figure
ctone of chlorophyll Von
two hydrogen ions because own pheophytin Yamauchi
t cells is initiated by a heat membranes. The critical
ross changes in membrane itiated
by heatinduced
f new acids. In vegetables, ic, succinic, and pyrrolidone
e fatty acids formed by lipid s, and carbon dioxide from
rcial green grass jelly and 1.88 chlorophylla and
chlorophylla and 14.46 ecreases in the chlorophyll
1999 that the degradation hyllb caused by wet heat
at stable than chlorophylla. ithdrawing effect of its C3
ecule occurs because of the e charge on the four pyrrole
reaction intermediate Von b degradation is higher
ophyll, chlorophylla, and ificantly different with the
han 5, i.e. 0.0018 for total
44 chlorophyll, 0.0024 for chlorophyll a, and 0.0011 for chlorophyll b. On the other hand, the values
of total chlorophyll and chlorophyll a from unsteamed green grass jelly with the addition of carrageenan 2 were significantly different with the steamed one. It can be seen from the pvalue
for each parameter less than 5, i.e. 0.0097 for total chlorophyll and 0.0350 for chlorophyll a. While the chlorophyllb content of unsteamed chosen formula green grass jelly was
insignificantly different with the steamed one. It is caused by the pvalue which was larger than 5, i.e. 0.2390.
Commercial green grass jelly has the higher change in total chlorophyll, chlorophylla, and chlorophyllb than the chosen formula green grass jelly. This is caused by the addition of
NaHCO
3
that acts to raise the pH of green grass jelly with the addition of 2 carrageenan by influence of salt on electrostatic protection. The addition of cations can neutralize the negative
charge on the surface of fatty acids and protein in the chloroplast membranes, thereby reducing the attractiveness of hydrogen ions to the surface of the membrane Nakatani et al. 1979 in Von
Elbe and Schwartz 1996. Moreover, commercial green grass jelly has high initial phenolic content before steaming. It can also be a catalisator to the chlorophyll degradation reaction by
peroxidase hydrogen peroxide, the most frequently happened of chlorophyll degradation pathway in plant tissues Yamauchi and Watada 1991. Eventhough blanching of green grass
leaves has been conducted in the production of green grass jelly, this treatment is not sufficient to inactivate the chlorophyll degradation enzyme.
2. Total Phenol
