KARAKTERISTIK FUNGSIONAL POLISAKARIDA PEMBENTUK GEL DAUN CINCAU HIJAU (PREMNA OBLONGIFOLIA MERR.)
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
Penulis: Samsu Udayana Nurdin,
Suharyono A.S, Samsul Rizal
Kode Jurnal: jppertaniandd080037
