25 into the furnace at a temperature of 500
o
C for minimum 6 hours. The sample was cooled in a desiccator for 15 minutes, then weighed. Ash content of the sample can be
calculated using the following formula: Ash content g100 g wet basis =
W1W2 W
×100 Ash content g100 g dry basis =
ash content WB 100moisture content WB
×100 Where:
W = weight of sample before incinerated g W1 = weight of sample and bowl after incinerated g
W2 = weight of empty bowl g
7. MICROBIOLOGICAL A ALYSIS BAM 2001
Test bacteria that will be added to the product in fresh condition in which bacteria have not entered a phase of death age ± 24 hours, Staphylococcus aureus. Fresh culture in
slant the TSA as much as 1 loop was scratched upward selective medium, BPA + EYT. Then, it was incubated for 24 hours at 35°C. After the incubation process was done, transfer of the
colony was conducted on BHIB liquid media. Then incubated for 1820 hours at temperature of 35°C and obtained fresh culture containing 10
9
10
10
cell S. aureus. A solid test sample weighed of 10 grams then placed in a sterile plastic and added a
solution of 0.85 NaCl physiological as much as 90 ml. This solution was then homogenized in a stomacher apparatus for a minute. This solution is the solution concentration of 10
1
. Inoculation is done up to 10
5
. The method used was spread plate, sterile agar poured and allowed to freeze then followed by sample poured and razed with a hockey stick.
From each dilution rate, 1 ml taken and inoculated on three plates containing BPA medium supplemented with EYT for each 0.4 ml, 0.3 ml, and 0.3 ml. The suspension was
then razed using a sterile glass hockey stick. After the suspension was not visible on the surface of media, plate incubated in the inverted position on the temperature of 35
o
C for 45 48 hours. After incubation, the number of colonies of S. aureus was observed and counted
that have a characteristic round, slick and smooth, convex, 23 mm of diameters, gray to black, and surrounded by an opaque zone outside the clear zone. Plates were selected based
on the containing colonies of 20200.
8. DESIG OF EXPERIME T
A common experimental design used in this study was completely randomized design CRD. The design of the experiment was generally prepared with 2 replications.
General model completely randomized design for stage 2, stage 4, and stage 5 with 1 factor is as follows:
26 Y
ij
= µ + α
i
+ ε
ij
Where: α
= factor of NaHCO
3
concentration with 3 levels for stage 2 or factor of carrageenan concentration with 9 levels for stage 4 or factor of carrageenan concentration with
4 levels for stage 5 Yij
= response experiment because the effect of treatment level i factorα in the replication j
[ = average value
αi = α factor effect at level i
εij = effect of experimental error on the replication j
In order to analyze the results obtained, analysis of variance ANOVA was used to detect significant differences 95 confidence level between the treatments and followed by
Duncan test to determine the differences between the treatments. While the general model for a factorial design of stage 3 with 2 factors is as follows:
Y
ijk
=A
i
+ B
j
+ AB
ij
+ ε
kij
Where: A
= factor of hydrocolloid type with 4 levels B
= factor of CaCO3 concentration with 2 levels Yijk
= response experiment because the effect of treatment on level i factor A and level j factor B, on replication k
Ai = effect of factor A at level i
Bj = effect of factor B at level j
ABij = interaction effect of level i factor A and level j factor B
εkij = effect of experimental error on the replication k
For functional properties and microbiological analysis, the general model of the completely randomized design with 1 factor is as follows:
Y
ij
= µ + α
i
+ ε
ij
Where: α
= factor of steaming treatment with 2 level Yij
= response experiment because the effect of treatment level i factorα in the replication of j
[ = average value
αi = α factor effect on the level of the i
εij = effect of experimental error on the replication of j
For each result obtained, ttest was used to detect significant differences 95 confidence level between the treatments.
27
III. RESULTS A D DISCUSSIO S
A. FIELD OBSERVATIO OF COMMERCIAL GREE GRASS JELLY PRODUCTIO PROCESS
Field observation had been done on how to produce commercial green grass jelly gel is conventionally performed by a traditional green grass jelly traders in the Muara Empang, Bogor.
Before conducting the production of green grass jelly, green grass leaves Premna oblongifolia Merr. were washed with running water. Then, the leaves were soaked for 10 seconds with hot boiled water
blanching process. The leaves were then washed again with cold water. The flow chart of conventional green grass jelly production process can be seen in Figure 15. Documentation of field
observation can be found in Appendix 1. Green grass leaves Premna oblongifolia Merr.
and water 1:15 Crushed
Filtered using filter cloth Green grass extract
Formed in gelling container Gelling for 12 hours at room temperature
Green grass jelly Figure 15. Flow chart of conventional green grass jelly production process
B. DETERMI ATIO OF GELLI G TIME
The gelling time of the treatment without the addition of NaHCO
3
was observed by its viscosity at each interval of 30 minutes for 5 hours. Optimum gelling time is the time when the green
grass jelly is already formed with maximum texture, but not towards syneresis. Green grass jelly without the addition of NaHCO
3
was selected because it has the longest gelling time compared to other treatments. Viscosity measurement result is presented in Appendix 2. Graph of viscosity can be seen in
Figure 16. Wood Ash Solution
