45 phenol were not significantly different between the steamed chosen formula green grass jelly and
without steaming one since the pvalue is more than 5, i.e. 0.0051. SkaSwiglo Gliszczyn et al. 2006 had also found an increase of 52 the total phenols in broccoli which was steamed for 10
minutes. This steamed broccoli had an increase in the total phenol content 1.6 – 34 times, flavonoids 1.5 times, and phenolic acids 1.3 times compared with the fresh broccoli. Similar
effects had also been observed by Turkmen et al. 2005 on the steamed broccoli and green beans.
Heat treatment could also lead to increase the free flavonol tomatobased products Stewart et al. 2000. This significant increase in polyphenols might be occured due to the
disruption of polyphenolprotein complexes resulting in better availability for extraction of the analysis. Pellegrini et al. 2010 stated that steaming with closed containers is the best way of
processing to keep the content of polyphenols in fresh broccoli due to inactivation of the enzyme and prevents the dissolution of the compound because there is no direct contact with the heat
moisture. In this study, steaming conducted on green grass jelly had also used a closed container.
3. Antioxidant Capacity
Aligned with total phenol changes, there were similar changes of antioxidant capacity values of commercial green grass jelly and chosen formula green grass jelly. Steaming treatment
on commercial green grass jelly could reduce 7.24 of antioxidant capacity. Based on the the analysis of variance results for parameter antioxidant capacity, steamed commercial green grass
jelly has significantly different value with the steaming one. It can be seen from the pvalue less than 5, which is 0.0045. Decreased antioxidant capacity in steamed commercial green grass
jelly caused by the disruption of proteinpolyphenol complex because of the heating Stewart et al. 2000. Dissolution of phenolic components in water of syneresis resulted in a lower
antioxidant capacity of steamed commercial green grass jelly. Natural polyphenols have chain breaking antioxidant activities by scavenging free radicals, chelating metal catalysts, activating
antioxidant enzymes, reducing αtocopherol radicals and inhibiting oxidases, which contribute to their ability to prevent degenerative diseases, including cancer and atherosclerosis Roginsky
2003. Carrageenan also has antioxidant potential. It can be seen that addition of 2.00
carrageenan could increase the antioxidant capacity of samples chosen formula green grass jelly without steaming treatment. The antioxidant capacity of chosen formula green grass jelly without
steaming is higher than the commercial one without steaming treatment. GómezOrdóñez et al. 2012 pointed out that carrageenan’s antioxidant potential comes from the sulphate content on its
structure. Wijesekara et al. 2011 stated that antioxidant capacity of carrageenan depends on their structural features, such as degree of sulfating, molecular weight, type of major sugar, and
glycosidic branching. Contrast to the commercial one, antioxidant capacity of chosen formula green grass jelly
increased significantly because of the steaming treatment. The steamed chosen formula green grass jelly has increasing antioxidant capacity by 6.36. Based on the analysis of variance, the
antioxidant capacity of steamed chosen formula green grass jelly is significantly different with the unsteamed one. It can be seen from the pvalue which is less than 5, i.e.0.0108. SkaSwiglo
46 Gliszczyn et al. 2006 had also found an increase of 21 DPPH antioxidant capacity in broccoli
which was steamed for 10 minutes because of increased phenolic contents. Steaming also affects the antioxidant capacity of carrageenan. Rehman et al. 2003
stated that heat treatment can lead to partial degradation of the polysaccharide chains to form oligosaccharides and simple sugars. With the degraded chains, antioxidant capacity of
carrageenan is increased. It is happened because low molecular weight molecules with high sulfate content had the best antioxidant activity Sun et al. 2009.
Low molecules may incorporate to the cells more efficiently and donate proton effectively compared to the high ones Ngo et al. 2011. Yuan et al. 2006 pointed out that
sulfated and acetylated derivatives appear to function as good electron and hydrogen atom donors and therefore should be able to terminate radical chain reactions by converting free
radicals to more stale products. The phosphorylated derivative demonstrated a moderate capacity
for iron binding, suggesting that its action as peroxidant protector may be related to its iron binding capacity. The chelating effect of the phosphorylated derivative on metal ions might be
responsible for its hydroxyl radical scavenging activity due to its inhibition of hydroxyl radical generation by chelating ions Yuan et al. 2005. The presence of the sulfated, especially
phosphorylated derivatives can hinder the extent of βcarotene bleaching by neutralizing the linoleatefree radical and other free radicals formed in the system.
4. Dietary Fiber
