Open AccessThe effect of maturity level on pH, total soluble solid, protein and fat content of asam gelugur (Garcinia atroviridis) from North Sumatera
Author(s) -
Mimi Nurminah,
Elisa Julianti,
Terip Karo-Karo
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/454/1/012106
Subject(s) - garcinia , maturity (psychological) , chemistry , food science , zoology , biology , botany , psychology , developmental psychology
Asam Gelugur ( Garcinia atroviridis ) a type of endemic plant that is found in Indonesia widely planted by farmers. Asam gelugur have been used for traditional food like gulai pindang, asam pedas, arsik and manisan. This paper deal about effect maturity level on pH, total soluble solid, fat content of asam gelugur (Garcinia atroviridis) from North Sumatera. The results showed that when the level of maturity increased the protein decreased, meanwhile when the level maturity increased the pH, total soluble solid and fat content increased.