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
Contrast to the chlorophyll parameters, there was a difference in changes of the total phenol contents of commercial green grass jelly and chosen formula green grass jelly. Steaming
treatment on commercial green grass jelly could reduce 54.86 of the total phenol. Based on the analysis of variance results for parameter of total phenols, 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 1.3 x 10
5
. A decrease in the value of total phenol in steamed commercial green grass jelly caused
by the disruption of proteinpolyphenol and carbohydratepolyphenol complex because of the heating Stewart et al. 2000. Phenolic compounds in gel products are not in free stable form.
Tang et al. 2003 pointed out that there are interactions between polyphenols and other biomolecules, such as carbohydrates, proteins, lipids, and nucleic acids. In the solution state,
polyphenol interactions with polysaccharides and proteins are chiefly hydrogenbonding and hydrophobic interactions. Both molecular size and the conformational flexibility of polyphenols
are important factors affecting the strength of protein–polyphenol interactions. The relative importance of the two modes of interactions is dependent on the structural characteristics of
biopolymers and polyphenols. Since the structure of green grass jelly hydrocolloid component is not resistant to high temperatures, the commercial green grass jelly has syneresis. Furthermore,
the phenolic components that exist in commercial green grass jelly dissolves in water of syneresis cause low total phenol in commercial green grass jelly after steaming.
On the other hand, total phenol of chosen formula green grass jelly increased significantly because of the steaming treatment. The steamed chosen formula green grass jelly
has increasing total phenols by 15.35. Based on the analysis of variance, the values of total
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
