Gelling Characteristic from Mixing of Hydrocolloid Component "Cincau Hijau" (Premna oblongifolia), Alginate and Low Methoxyl Pectin DE 36-44 Percent
Gelling characteristic from mixing of hydrocolloid component "cincau hijau"
(Premna oblongifolia), alginate and Low Methoxyl Pectin DE 36-44 percent
Karakteristik pembentukan GEL campuran komponen hidrokoloid cincau hijau (Premna
oblongifolia Merr.), alginat dan low methoxyl pectin (LMP) DE 36-44 percent
Camus, A.,Andarwulan, N.,Fardiaz, D. (Institut Pertanian Bogor (Indonesia) Teknologi Pangan
dan Gizi)
Publication Date 2000
Abstract
"Cincau hijau" (Premna oblongifolia Merr), alginate and Low Methoxyl Pectin (LMP) contain
hydrocolloid components that can be used as gelling agent. These hydrocolloids have similar
characteristic, which needs metal ion to form gel. The purpose of this research was to find out
gelling characteristic from mixing of hydrocolloid component "cincau hijau" (Premna
oblongifolia Merr.), alginate and Low Methoxyl Pectin (LMP) DE 36-44 percent. In gel formula,
materials with constant concentration were CMC solution 0.3 percent, demineralized water 0.2
percent, food coloring agent 0.04 percent and sucrose 12 percent. Gel product was kept in
simulation drink using sucrose solution 12 percent with addition of sodium benzoate 0,015
percent at pH condition 3-3.5. Hydrocolloid mix concentrations (alginate and LMP DE 36-44
percent = 1:1) that used were 1.5 and 1.75 percent (w/v) and "cincau hijau" extract
concentrations are 2 and 3 percent (w/v). Gel formula treated with aeration to obtain floating gel
and sinking gel products. Parameter that observed from this gelling was gel texture. From
observation of gel products, gel texture increased with increasing of hydrocolloid mix
concentration but decreased with increasing of "cincau hijau" concentration. The highest average
value of gel texture was obtained by formula 1.75 percent hydrocolloid mix and 2 percent
"cincau" with breaking strength value 56.71 g/square cm, breaking point 0.26 cm and rigidity
15,6 g/cm. From gel texture data, aeration caused gel products becoming elastic.
Url: http://agris.fao.org/agris-search/search/display.do?f=./2005/ID/ID0412.xml;ID2004001140
(Premna oblongifolia), alginate and Low Methoxyl Pectin DE 36-44 percent
Karakteristik pembentukan GEL campuran komponen hidrokoloid cincau hijau (Premna
oblongifolia Merr.), alginat dan low methoxyl pectin (LMP) DE 36-44 percent
Camus, A.,Andarwulan, N.,Fardiaz, D. (Institut Pertanian Bogor (Indonesia) Teknologi Pangan
dan Gizi)
Publication Date 2000
Abstract
"Cincau hijau" (Premna oblongifolia Merr), alginate and Low Methoxyl Pectin (LMP) contain
hydrocolloid components that can be used as gelling agent. These hydrocolloids have similar
characteristic, which needs metal ion to form gel. The purpose of this research was to find out
gelling characteristic from mixing of hydrocolloid component "cincau hijau" (Premna
oblongifolia Merr.), alginate and Low Methoxyl Pectin (LMP) DE 36-44 percent. In gel formula,
materials with constant concentration were CMC solution 0.3 percent, demineralized water 0.2
percent, food coloring agent 0.04 percent and sucrose 12 percent. Gel product was kept in
simulation drink using sucrose solution 12 percent with addition of sodium benzoate 0,015
percent at pH condition 3-3.5. Hydrocolloid mix concentrations (alginate and LMP DE 36-44
percent = 1:1) that used were 1.5 and 1.75 percent (w/v) and "cincau hijau" extract
concentrations are 2 and 3 percent (w/v). Gel formula treated with aeration to obtain floating gel
and sinking gel products. Parameter that observed from this gelling was gel texture. From
observation of gel products, gel texture increased with increasing of hydrocolloid mix
concentration but decreased with increasing of "cincau hijau" concentration. The highest average
value of gel texture was obtained by formula 1.75 percent hydrocolloid mix and 2 percent
"cincau" with breaking strength value 56.71 g/square cm, breaking point 0.26 cm and rigidity
15,6 g/cm. From gel texture data, aeration caused gel products becoming elastic.
Url: http://agris.fao.org/agris-search/search/display.do?f=./2005/ID/ID0412.xml;ID2004001140