The Effect of Maturity Level on Chemical Properties of Asam Gelugur (Garcinia Atroviridis)

Mimi Nurminah, Terip Karo-karo, Elisa Julianti, Vivi Andriani Ginting

2019

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.

Paper Citation

in Harvard Style

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 - Volume 1: ICONART, ISBN 978-989-758-404-6, pages 128-130. DOI: 10.5220/0008547001280130

in Bibtex Style

@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 - Volume 1: ICONART,},
year={2019},
pages={128-130},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0008547001280130},
isbn={978-989-758-404-6},
}

in EndNote Style

TY - CONF

JO - Proceedings of the International Conference on Natural Resources and Technology - Volume 1: 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