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Authors: Mimi Nurminah ; Terip Karo-karo ; Elisa Julianti and Vivi Andriani Ginting

Affiliation: Department of Food Science and Technology, Faculty of Agrculture, Universitas Sumatera, Medan, Indonesia

Keyword(s): maturity level, chemical properties, asam gelugur.

Abstract: Asam gelugur (Garcinia atroviridis) is a plant that grownwidely in Indonesia. Asam gelugur is used always for traditional dishes like laksa, asampedas, and manisan. This research deal about effect of maturity level of asamgelugur from 5 region at Province Sumatera Utara (Tapanuli Tengah, Batubara, Delitua, Sembahe, and Simalungun). The result showed that moisture and ashcontent increased when the level maturity increased. Acid total and vitamin C decreased when the level of maturity increased.

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Paper citation in several formats:
Nurminah, M.; Karo-karo, T.; Julianti, E. and Ginting, V. (2019). The Effect of Maturity Level on Chemical Properties of Asam Gelugur (Garcinia Atroviridis). In Proceedings of the International Conference on Natural Resources and Technology - ICONART; ISBN 978-989-758-404-6, SciTePress, pages 128-130. DOI: 10.5220/0008547001280130

@conference{iconart19,
author={Mimi Nurminah. and Terip Karo{-}karo. and Elisa Julianti. and Vivi Andriani Ginting.},
title={The Effect of Maturity Level on Chemical Properties of Asam Gelugur (Garcinia Atroviridis)},
booktitle={Proceedings of the International Conference on Natural Resources and Technology - ICONART},
year={2019},
pages={128-130},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0008547001280130},
isbn={978-989-758-404-6},
}

TY - CONF

JO - Proceedings of the International Conference on Natural Resources and Technology - ICONART
TI - The Effect of Maturity Level on Chemical Properties of Asam Gelugur (Garcinia Atroviridis)
SN - 978-989-758-404-6
AU - Nurminah, M.
AU - Karo-karo, T.
AU - Julianti, E.
AU - Ginting, V.
PY - 2019
SP - 128
EP - 130
DO - 10.5220/0008547001280130
PB - SciTePress