Effect of Gelatin and Iota-Caragenan (Eucheuma spinosum) on the Quality of Green Cincau (Premna oblongifolia Merr) Jelly
DOI:
https://doi.org/10.23960/jtepl.v15i1.33-43
Abstract View: 15
Keywords:
Antioxidant, Gelatine, Green grass jelly, Iota carrageenan, Product qualityAbstract
Green cincau (Premna oblogifolia Merr) can form gel, but it is fragile and easily syneresis, so gelatine is needed as another gel-forming material. However, the addition of gelatine with high concentration causes hard texture, therefore iota carrageenan as an alternative gel-forming material is substituted. The purpose of this study was to determine proper ratio of gelatine and iota-carrageenan concentrations for the quality of green grass jelly products. The experiment was arranged in completely randomized design (CRD) with 5 ratios of Gelatine to Iota Carrageenan, namely P1 (10%:0%), P2 (7%:3%), P3 (5%:5%), P4 (3%:7%) and P5 (0%:10%). Data was analyzed using ANOVA followed by HSD test at α = 0.05 for texture test, water content, ash content, antioxidant activity value, and organoleptic test. Results showed that the best treatment for green cincau jelly was treatment P3 with gel strength at hardness parameters of 2200.23 gf, springiness 0.96%, chewiness 1911.30 gf, and gumminess 2111.98 gf due to the interaction between gelatine and iota carrageenan. The water content was 47.28%, ash content was 1.06%, antioxidant content was 374.83 ppm, hedonic values for all parameters were in the range of 4 (taste) and 5 (colour, aroma, texture) and the results of the number of yeast molds <1×102 colonies/ml.
Downloads
References
Anggraini, S., Rahmi, S.L., & Tafzy, F. (2012). Pengaruh penambahan gelatin terhadap pembuatan permen jeli dari bunga rosella (Hibiscus sabdariffa Linn). Jurnal Penelitian Universitas Jambi Seri Sains, 14(1), 37-44.
AOAC (Association of Official Analitycal Chemist). (2012). Official Method of Analysis of the Association of Official Analitycal of Chemist. Washington DC, USA.
BSN (Badan Standardisasi Nasional). (2008). SNI 3547.2.2008 Kembang Gula-Bagian 2: Lunak. Badan Standardisasi Nasional, Jakarta.
BSN (Badan Standardisasi Nasional). (2018). SNI 3552:2018 Jeli Hidrokoloid. Badan Standardisasi Nasional, Jakarta.
BSN (Badan Standardisasi Nasional). (2021). SNI ISO 11056:2021 Analisis Sensori, Metodologi, Metode Estimasi Besaran. Badan Standardisasi Nasional, Jakarta.
Chalid, S.Y. (2007). Pengaruh ekstrak cincau hijau Cyclea barbata L. Miers terhadap aktivitas enzim superoksida dismutase dan katalase pada mencit C3H bertumor kelenjar susu. Jurnal Kimia Valensi, 1(1), 37-41. http://dx.doi.org/10.15408/jkv.v1i1.212
Chandra, M.V., & Shamasundar, B.A. (2015). Texture profile analysis and functional properties of gelatin from the skin of three species of fresh water fish. International Journal of Food Properties, 18(3), 572-584. http://dx.doi.org/10.1080/10942912.2013.845787
Diharmi, A. (2016). Karakteristik Fisiko-Kimia Karagenan Rumput Laut Merah Eucheuma spinosum Dari Perairan Nusa Penida, Sumenep, Dan Takalar. [Doctoral Dissertation]. Sekolah Pascasarjana, Institut Pertanian Bogor.
Ditjen PDSPKP (Direktorat Jenderal Penguatan Daya Saing Produk Kelautan dan Perikanan). (2023). Profil Pasar Rumput Laut. Kementerian Kelautan dan Perikanan Republik Indonesia.
Endang, S., Jumiono, A., & Akil, S. (2020). Identifikasi titik kritis kehalalan gelatin. Jurnal Ilmiah Pangan Halal, 2(1), 17-22. https://ojs.unida.ac.id/JIPH/article/view/4421
Fatoni, M., Basuki, E., & Prarudiyanto, A. (2016). Pengaruh penambahan karagenan terhadap beberapa komponen mutu es krim labu kuning (Cucurbita moschata). Pro Food, 2(2), 158-164.
Jiao, Y., Jiang, Y., Zhai, W., & Yang, Z. (2012). Studies on antioxidant capacity of anthocyanin extract from purple sweet potato (Ipomoea batatas L.). African Journal of Biotechnology, 11(27), 7046-7054. https://doi.org/10.5897/AJB11.3859
Keyimu, X.G., & Abdullah, A. (2014). Elimination of seaweed odour and its effect on antioxidant activity. AIP Conference Proceedings, 1614, 399. http://dx.doi.org/10.1063/1.4895230
Koswara, S. (2008). Teknologi Pangan. http://www.eBookPangan.com
Mahmudatussa’adah, A., Fardiaz, D., Andarwulan, N., & Kusnandar, F. (2014). Karakteristik warna dan aktivitas antioksidan antosianin ubi jalar ungu [Color characteristics and antioxidant activity of anthocyanin extract from purple sweet potato]. Jurnal Teknologi dan Industri Pangan, 25(2), 176-176. https://doi.org/10.6066/jtip.2014.25.2.176
Nanda, L. A., Riyadi, P. H., & Suharto, S. (2023). Pengaruh aplikasi asap cair pada edible coating karagenan terhadap umur simpan produk bakso ikan tenggiri (Scomberomus commerson). Jurnal Ilmu dan Teknologi Perikanan, 5(1), 1-9.
Prangdimurti, E., Herawati, D., & Briantoto, R.D. (2014). Perubahan mutu fisik dan mikrobiologi gel cincau hijau kemasan selama penyimpanan. Jurnal Mutu Pangan, 1(2), 118- 121. https://journal.ipb.ac.id/index.php/jmpi/article/view/27864
Prihardhani, D.I., & Yunianta, Y. (2016). Ekstraksi Gelatin Kulit Ikan Lencam (Lethrinus Sp) dan Aplikasinya Untuk Produk Permen Jeli (Kajian Konsentrasi Gelatin dan Kosentrasi Asam Sitrat). [Sarjana Thesis], Brawijaya University. https://repository.ub.ac.id/id/eprint/150019
Putri, D.A. (2022). Bread physical quality evaluation influenced by composite flour addition: A review. Food and Agro-industry Journal, 3(1), 1-18.
Rachmawati, A.K., Anandito, R.B.K., & Manuhara, G.J. (2010). Extraction and characterization of pectin on green cincau (Premna oblongifolia) in edible film production. Biofarmasi – Journal of Natural Product Biochemistry, 8(1), 1-10. https://doi.org/10.13057/biofar/f080101
Rismandari, M., Agustini, T. W., & Amalia, U. 2017. Karakteristik permen jelly dengan penambahan iota karagenan dari rumput laut. Saintek Perikanan: Indonesian Journal of Fisheries Science and Technology, 12(2), 103-108. https://doi.org/10.14710/ ijfst.12.2.103-108
Rizal, S., Amelia, J.R., & Suharyono, A.S. (2019). The effect of addition of sucrose solution on the antibacterial activities of green grass jelly extract sinbiotic beverages during storage in cold temperature. Agric, 31(1), 53-66. http://dx.doi.org/10.24246/agric.2019.v31.i1.p53-66
Rusli, N. (2018). Formulasi permen jeli sari buah singi (Dillenia serrata Thunbr) kombinasi madu menggunakan gelatin. Jurnal Ilmiah Farmasi Farmasyifa, 1(2), 99-103. https://doi.org/10.29313/jiff.v1i2.3707
Srilakshmi, A. (2020). Texture profile analysis of food and TPA measurements: A review article. International Research Journal of Engineering and Technology (IRJET), 7(1), 708-711.
Tasende, M.G., & Manríquez-Hernández, J. (2016). Carrageenan properties and applications: A review. Carrageenans—Sources And Extraction Methods, Molecular Structure, Bioactive Properties and Health Effects, 17-49. Nova Science Publishers.
Tiara, T.D. (2014). Pembuatan Permen Jelly Dari Buah Nanas (Ananas comosus L.) Subgrade (Kajian Konsentrasi Karagenan dan Gelatin). [Undergraduate Theses]. Brawijaya University. https://repository.ub.ac.id/id/eprint/149791
Tristantini, D., Ismawati, A., Pradana, B.T., & Jonathan, J.G. (2016). Pengujian aktivitas antioksidan menggunakan metode DPPH pada daun tanjung (Mimusops elengi L). Prosiding Seminar Nasional Teknik Kimia"Kejuangan". Program Studi Teknik Kimia, Fakultas Teknologi Industri, UPN “Veteran” Yogyakarta, 17 Maret 2016: G1-7.
Widaronia, Z., Suprihartini, C., Ulilalbab, A., & Anggraeni, E. (2017). Pengaruh penambahan ekstrak cincau hijau (Cyclea barbata Miers) terhadap overrun dan daya terima es krim. Jurnal Rekapangan, 11(1), 27-35.
Widiana, D.R. (2019). Karakteristik gel cincau hijau perdu (Premna oblongifolia Merr.) dengan penambahan tepung umbi suweg (Amorphophallus campanulatus B). [Undergraduate Theses]. University of Lampung.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2026 Aura Putri Aryanti
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Authors who publish with this journal agree to the following terms:
Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution-ShareAlike 4.0 International Lice that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
Jurnal Teknik Pertanian Lampung
JTEPL is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
