The Effect of Maturity Level on Chemical Properties of Asam
Gelugur (Garcinia Atroviridis)
Mimi Nurminah
1,2
, Terip Karo-karo
1,2
, Elisa Julianti
1,2
, and Vivi Andriani Ginting
1
1
Department of Food Science and Technology, Faculty of Agrculture, Universitas Sumatera, Medan, Indonesia
2
Centre for Tuber and Roots Crop Study, Faculty of Agriculture, Universitas Sumatera Utara
Keywords: 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.
1 INTRODUCTION
Asam gelugur (Garcinia atroviridis) is an annual
plant that can grow in tropical and sub-tropical
regions, originating from South Asia and Southeast
Asia (Heyne, 1987). Asam gelugur fruit with a
round shape with a diameter of 7-10 cm. Fruits
weight ranges from 250-600 gr (Hutajulu and Eddy,
2014).
Fruit production can occur through out the year,
but big harvest generally only occur twice a year.
The farmer dry the slices of asam gelugur fruit under
the sun, before selling, and in North Sumatera we
call asam potong (slice acid). The dry slice of
gelugur acid can be used for juice, syrup, jam,
preservative for fish and for latex processing
(Nainggolan, 1997). This research dealsthe effect of
maturitylevel on chemical properties of asam
gelugur (Garcinia atroviridis).
2 MATERIAL AND METHOD
This research was conducted at Analisa Kimia
Bahan Pangan Laboratory, Universitas Sumatera
Utara. Asam gelugur were obtained from farmer at
Tapanuli Tengah, Batubara, Deliserdang-1 (Deli
Tua), Deliserdang-2 (Sembahe) and Simalungun,
Indonesia. The maturity level of asam gelugur
consist raw (green ripe), half ripe (yellow ripe) and
ripe (the yellow coloris avenly distributed on the
entire surface of the fruit).
The analyis were conducted through moisture
content analyis using oven method (AOAC, 1995),
ash content using dry ashing method (Sudarmadji
and Suhardi, 1997), acid total analysis (Ranganna,
1978), and vitamin C content (Apriyanto et. al.,
1989). The data analysis using randomized design
were nalyzed using SPSS version 22 for windows.
The results reported in all tables are average of
triplicate observation subjected to one way analysis
of variance (ANNOVA). Different among the ranges
of the properties were determinate using the method
of Least Significant Differences (LSD) tests at 95%
confidence level (P<0.01). The best treatment was
then compared with the control treatment T-test De
Garmo was used in determining the best treatment
method.
3 RESULTS AND DISCUSSIONS
3.1 Moisture Content
Table 1 showed that the moisture content on raw
level of asam gelugur was the lowest content. The
moisture content on half ripe and ripe level
increased, but the higher content on ripe level. The
moisture content of asam gelugur of these five
128
Nurminah, M., Karo-karo, T., Julianti, E. and Ginting, V.
The Effect of Maturity Level on Chemical Properties of Asam Gelugur (Garcinia Atroviridis).
DOI: 10.5220/0008547001280130
In Proceedings of the International Conference on Natural Resources and Technology (ICONART 2019), pages 128-130
ISBN: 978-989-758-404-6
Copyright
c
2019 by SCITEPRESS – Science and Technology Publications, Lda. All rights reserved
regions (Tapanuli Tengah, Batubara, Deliserdang-1,
Deliserdang-2 and Simalungun) varies from 73.0506
until 92.2051. Fruit water content is influenced by
the level of maturity. The difference of moisture
content is influenced by the level of maturity and
age of the plant, so the growth process still occurs so
that it becomes heavier and bigger (Santoso, 2005)
and difference of location and climate (Zulkarnain,
2009). Ripening process in fruit can make a change
in the moisture content of a plant (Kader, 2002).
Table 1: The effect of maturity level on maturity content
of asam gelugur from 5 area
Location
The level of maturity (%)
Raw
Half
Ripe
Ripe
Tapanuli Tengah
78.9522
ab,AB
81.5001
b,AB
84.3126
b,AB
Batubara
73.0506
a,A
77.0010
ab,AB
80.4592
ab,AB
Deliserdang-1
88.4933
b-AB
89.9309
c,C
92.2051
g,G
Deliserdang-2
89.0400
b,B
89.8900
de,DE
90.3100
e,EF
Simalungun
90.0950
d,D
90.3100
de,DE
90.3350
f,F
3.2 Ash Content
Table 2 showed that the ash content of asam gelugur
of 5 area (Tapanuli Tengah, Batubara, Deliserdang-
1, Deliserdang-2 and Simalungun) varies from
0.2020 until 2.1497. Ash content indicates the
amount of minerals in a material. We can see from
table 2 indicated the more ripening, the more ash
content, but there is no significant effect on ash
content of asam gelugur. The difference of ash
content is influenced by land conditions in the area
where the plant grows suchs topography, soil type,
soil fertility and climate of an area (Zulkarnain,
2009).
Table 2: The effect of maturity level on ash content of
asam gelugur from 5 area
Location
The level of maturity (%)
Raw
Half
Ripe
Tapanuli Tengah
1.3501
1.8511
Batubara
0.7875
1.0473
Deliserdang-1
0.5683
0.7684
Deliserdang-2
0.2020
0.2290
Simalungun
1.2605
1.4610
3.3 Acid Total
Table 3 showed that the acid total of asamgelugur of
5 area (Tapanuli Tengah, Batubara, Deliserdang-1,
Deliserdang-2 and Simalungun) varies from 30.4500
until 54.1300.The process of ripening on fruit can
make acid total decreased. When the ripening
process still in going or are in progress, organic acid
will be converted into monosaccharide like glucose
and fructose (Mahmood, et. al., 2012). The
difference of acid total from five area in North
Sumatera is influenced by land conditions in the
area where the plant grows (Zulkarnain, 2009).
Tapanuli Tengah is at an altitude of 0-1226 m above
sea level, Batubara (0-80 m above sea level),
Deliserdang (1-8 m above sea level), and
Simalungun (average 10-1500 m above sea
level).Acid total will decrease according to the
maturity of the fruit (Kartasapoetra, 1994).
Table 3: The effect of maturity level on acid total of asam
gelugur from 5 area
Location
The level of maturity (%)
Raw
Half
Ripe
Ripe
Tapanuli Tengah
52.8551
a,AB
49.1333
b,bc
46.4882
bcd,BD
Batubara
54.1300
a,A
47.8558
bc.BC
45.2133
cd,D
Deliserdang-1
35.7563
e,E
31.9157
f,
FG
30.6501
f
,G
Deliserdang-2
44.7000
d,D
31.8000
f,FG
30.4500
f,G
Simalungun
35.0200
e,EF
32.0500
e,EF
30.5500
f,G
3.4 Vitamin C Content
Table 4 showed that vitamin C content of
asamgelugur of 5 area (Tapanuli Tengah, Batubara,
Deliserdang-1, Deliserdang-2 and Simalungun)
varies from 31.1802 until 47.5787.The more
ripening on asam gelugur fruit, the lower vitamin C
content. Deliserdang is a lower area than the others.
Asam gelugur from Deliserdang had the lower
vitamin C content. The activity of the ascorbate
oxidase enzyme in harvested fruit will caused a
decrease in vitamin C levels (Kartasapoetra, 1994).
The difference of vitamin C content is influenced by
land conditions in the area where the plant grows
suchs topography, soil type, soil fertility and climate
of an area (Zulkarnain, 2009).
The Effect of Maturity Level on Chemical Properties of Asam Gelugur (Garcinia Atroviridis)
129
Table 2: The effect of maturity level on vitamin C content
of asam gelugur from 5 area
Location
The level of maturity (%)
Raw
Half
Ripe
Tapanuli Tengah
47.2398
a.A
46.9301
cd,CD
Batubara
47.5787
a,A
46192
a,A
Deliserdang-1
32.6930
d,B
31.9597
i,G
Deliserdang-2
45.4000
i,G
37.9200
i
,H
Simalungun
47.4150
ab,A
45.3450
e,C
41.2500
4 CONCLUSIONS
The result showed that moisture and ash content
increased when the level maturity increased. Acid
total and vitamin C decreased when the level of
maturity increased.
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