THE EFFECT OF ADDING MANGO, PINEAPPLE, GUAVA, AND LIME JUICES ON THE ELASTICITY OF GREEN GRASS JELLY ( Cyclea barbata miers )

Abstract

Green grass jelly is a traditional Indonesian gel product that has a chewy texture but easily experiences a decrease in elasticity during storage. This study aims to analyze the effect of adding mango, pineapple, guava, and lime juice on the durability of green grass jelly gel elasticity. The study used a completely randomized design with variations in the type of fruit juice (mango, pineapple, guava, and lime) with concentrations of 10%, 20%, and 30% (v/v). The parameters observed included gel texture, syneresis, pH, chlorophyll content, and organoleptic acceptability during storage for 0, 24, 48, and 72 hours at room temperature. The results showed that the addition of fruit juice significantly affected the durability of grass jelly gel elasticity. Pineapple juice at a concentration of 10% gave the best results in maintaining gel elasticity with a hardness value of 248.7 gf and the lowest syneresis of 7.8% after 72 hours of storage. Guava juice at 10% concentration showed the highest chlorophyll retention (85.6%), while lime juice provided the most significant pH reduction but tended to decrease gel stability at high concentrations . This study provides an innovative alternative for green grass jelly products with increased nutritional value and better texture stability.