Perubahan Mutu Fisik dan Mikrobiologi Gel Cincau Hijau Kemasan selama Penyimpanan

  • Endang Prangdimurti 1. Southeast Asian Food and Agriculture Science and Technology Center, Institut Pertanian Bogor 2. Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian IPB
  • Dian Herawati 1. Southeast Asian Food and Agriculture Science and Technology Center, Institut Pertanian Bogor 2. Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian IPB
  • R. Dani Briantoto Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian IPB
Keywords: green grass jelly, Premna oblongifolia Merr, syneresis, storage, texture

Abstract

Traditional green grass jelly has a limited shelf life due to its poor microbiological and physical (syneresis) properties. Improvement of green grass jelly quality has been done by reformulation of the jelly with the combination of thermal application (steaming and pasteurization). The objective of this research was to study the stability of physical and microbiological properties of steamed (CHK) and pasteurized (CHP) green grass during storage at low temperature (5-100C). CHP have greater syneresis than CHK, with the level of syneresis reaching 6.66% and 4.90%, respectively, on the 15th day of storage. In general, up to 15 days of storage, CHK could preserve its quality better than CHP, in term of syneresis level, texture, and green color. It was also shown that pH is one parameter that is stable during the storage of both CHK and CHP, which is ranged between 6.5-7.3. The microbiological quality of both fresh and stored pasteurized jelly contained fewer microorganisms (1 log) than the steamed jelly. Pasteurized green grass jelly has a prolonged shelf life until 12 days of storage at refrigerated temperature.

 

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Published
2014-10-31
How to Cite
Prangdimurti, E., Herawati, D., & Briantoto, R. D. (2014). Perubahan Mutu Fisik dan Mikrobiologi Gel Cincau Hijau Kemasan selama Penyimpanan. Jurnal Mutu Pangan : Indonesian Journal of Food Quality, 1(2), 118-123. Retrieved from https://dthh.journal.ipb.ac.id/index.php/jmpi/article/view/27864