22 Parameters observed in this measurement were gel rupture strength, rupture point, and
rigidity. Calculation for rupture strength, rupture point, and rigidity was done by using the formulas from Angalet 1986 and Fry and Hudson 1983 as follow:
Rupture strength g cm
2
=
Load of rupture Surface area of probe base
=
AB 1.27 cm
2
Rupture Point = Rupture penetration = AC
Rigidity g cm =
Load of rupture Rupture penetration
×
probe speed paper speed
=
AB AC
5. SE SORY EVALUATIO
This stage was a continuation of the previous stage, where three green grass jelly formula that showed the best value on the parameters of color, texture, syneresis, and pH
changes would be selected as the one chosen formula by consumers’ organoleptic acceptance. Type of test used was hedonic rating test Meilgaard et al. 1999. In hedonic rating test,
panelists asked to reveal personal perceptions about preferences of like or dislike the green grass jelly products. Three chosen formula and one formula without the addition of
hydrocolloid as control would be judged based on color, aroma, texture, flavor, and overall parameters. Panelists needed at least 70 untrained panelists. The scale used is the category
scale with seven values.
6. FU CTIO AL PROPERTIES A ALYSIS
The chosen formula of green grass jelly would be analyzed on the health functional properties of total chlorophyll, total phenol, and antioxidant capacity.
6.1. Total Chlorophyll ollet 2000
A total of + 2.5 green grass jelly was extracted with 10 ml of 99.8 acetone solution, then mixed well, and stored for 1 night in refrigerator. Sample centrifuged at
3000 rpm for 15 minutes, then filtered. The absorbance of the filtrate then measured at 645 nm and 663 nm using a spectrophotometer to measure the contents of total
chlorophyll, chlorophyll a, and chlorophyll b. Calculation was done by the following formulas:
Total chlorophyll mgL = 20.2 A
645 nm
+ 8.02 A
663 nm
Chlorophyll a mgL = 12.7 A
663 nm
– 2.69 A
645 nm
Chlorophyll b mgL = 22.9 A
645 nm
– 4.68 A
663 nm
6.2. Total phenol Sakanaka 2005 in Yoga 2008
In brief, 1.8 grams of green grass jelly was extracted with 10 ml of 99.9 methanol solution, mixed well, and sentrifuged at 3000 rpm for 15 minutes. The
supernatans were filtered through a filter paper. Filtrates were adjusted to be 10 ml in the volumetric flask. Volume of 0.5 ml of deionized water and 0.125 ml of a known
dilution of the extract were added to a test tube, followed by addition of 0.125 ml of
23 Folin–Ciocalteu reagent. They were mixed well and then allowed to stand 6 min before
1.25 ml of a 7 sodium carbonate solution was added. The mixture was diluted to 3 ml with deionized water. The color was developed for 90 minutes at room temperature
and the absorbance was measured at 760 nm using a spectrophotometer. The measurement was compared to a standard curve of prepared gallic acid solutions and
expressed as mg of gallic acid equivalents per litre extract.
6.3. Antioxidant capacity Sharma and Bhat 2009
A total of + 1 gram green grass jelly was extracted with 7 ml of methanol, homogenized, and centrifuged at 3000 rpm for 15 minutes, until the supernatants were
obtained. Supernatants were filtered. Then, 2 ml solution of DPPH 0.25 mM added, homogenized, and incubated at the dark room temperature for 30 minutes. The
absorbance then measured at 517 nm using a spectrophotometer. Ascorbic acid standard curve made with the preparation of such samples.
6.4. Dietary Fiber Asp. 1983
