The physical characteristics of analog cincau from different proportions of the cottonii organic powder

Abstract

Abstract Black grass jelly often called black jelly, also known as black cincau (“cincau” in Indonesian), was produced by boiling the black grass jelly to extract the jelly. It has a high soluble fiber content. This study investigated the analog cincau formulation using organic powder cottonii (OPC) ingredients as the gelling agent. The OPC was obtained from Seaweed Eucheuma cottonii (Lampung) without an alkali treatment. The analog cincau formulation consists of OPC, konjac, KCl, tapioca flour, cincau flavor. A commercial cincau was used as a reference. The physical quality characterization of analog cincau in this study includes gel strength, elasticity, and syneresis. Based on the physical analysis results, the best formula of analog cincau was the cincau using the following formula: OPC 65%, konjac 15%, tapioca flour 10%, and KCl 10%. Its physical characteristics were almost similar to the commercial cincau. The characteristics of the cincau with the best formula were the gel strength of 532 g/cm2, elasticity 246 (g/sec), and syneresis 2.70%.