KARAKTERISTIK FUNGSIONAL POLISAKARIDA PEMBENTUK GEL DAUN CINCAU HIJAU (Premna Oblongifolia Merr.)

  • Samsu Udayana Nurdin
    Staf pengajar pada Jurusan Teknologi Hasil Pertanian Fakultas Pertanian, Universitas Lampung
  • Suharyono A.S Suharyono A.S
    Staf pengajar pada Jurusan Teknologi Hasil Pertanian Fakultas Pertanian, Universitas Lampung
  • Samsul Rizal
    Staf pengajar pada Jurusan Teknologi Hasil Pertanian Fakultas Pertanian, Universitas Lampung
DOI: https://doi.org/10.23960/jtihp.v13i1.4%20-%209
Abstract Views (Last 12 Months)
2664 Abstract Views
2275 Downloads

Abstract

The effect of citric acid concentration on functional characteristics of polysaccharide forming gel (PFG) of green cincau leaves (Premna Oblongifolia Merr.) were evaluated. PFG of green cincau leaves were extracted through the use of citric acid (0,0%, 0,1%, 0,2%, 0,3%, 0,4%, and 0,5% w/v) solution, precipitated using ethanol, and  followed by drying of the extracts.  The results showed that increasing of citric acid levels reduced the viscosity, water holding capacity, and bulking capacity of the PFGs. Oil holding capacity and water solubility were not affected by citric acid addition. The addition of 0.0% citric acid produced the highest viscosity, water holding capacity, and bulking capacity suggesting possible uses of the extract as dietary fibre with good laxative effect.

 

Key Words:  Green cincau leaves, functional characteristic, dietary fibre.

Downloads

Download data is not yet available.
Issue
Published
2012-12-20
How to Cite
Nurdin, S. U., Suharyono A.S, S. A., & Rizal, S. (2012). KARAKTERISTIK FUNGSIONAL POLISAKARIDA PEMBENTUK GEL DAUN CINCAU HIJAU (Premna Oblongifolia Merr.). Jurnal Teknologi &Amp; Industri Hasil Pertanian, 13(1), 4–9. https://doi.org/10.23960/jtihp.v13i1.4 - 9