Physicochemical Properties of Gelugur Powder (Garcinia atroviridis)

4th International Conference on Biological Sciences and Biotechnology

Karo-Karo, Terip^1 ; Julianti, Elisa^1^2 ; Nurminah, Mimi^1^2

Department of Food Science and Technology, Faculty of Agriculture, Universitas Sumatera Utara, Medan, Indonesia^1

Centre for Tubers and Roots Crop Study, Faculty of Agriculture, Universitas Sumatera Utara, Medan, Indonesia^2

关键词: Ash contents;    Color scores;    Drying temperature;    Endemic species;    Maturity levels;    Total acids;    Total soluble solids;    Vitamin c contents;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/305/1/012033/pdf
DOI  :  10.1088/1755-1315/305/1/012033

来源: IOP

【 摘 要 】

Garcinia fruits (local name asam gelugur) are one of endemic species in North-Sumatera, Indonesia. In Indonesia, asam gelugur have been used for seasoning cook and tea. This study used two factors, the maturity level (T) and drying temperature (S). The result showed that the level of maturity had a very significant effect on water content, total soluble solid, and total acid; had a significant effect on ash content. Drying temperature had a very significant effect on water content, ash content, vitamin C content, total soluble solid, and color score; had a significant effect on total acid. The interaction between the two factors had a very siginificant effect on total soluble solid. The raw gelugur and drying temperature 50 °C produced the best and more acceptable quality of gelugur powder.