Purslane (Portulaca Oleracea L.) Leaves Extract Addition in Jelly Candy Making

Ratna Handayani, Melina Christine, Bryan Anders

2019

Abstract

Purslane or krokot (Portulaca oleracea L.) can grow in warm climates (tropics and subtropics). Purslane plant is known to contain 41.4-66.4% of the omega-3 fatty acids, linolenic fatty acids (C18:3, n-3). Purslane extract contains unsaturated fatty acids, and more than 10 % consisted of alpha linolenic acid. This study is done to utilize purslane extract in candy jelly production that can be accepted by panelists. Maceration is used to extract purslane leave with three types of solvents (ethanol, ethyl acetate and hexane). The best extract was obtained by calculating the total yield and GC-MS analysis of purslane leaf extract components. The addition of purslane leaf extract to jelly candy uses concentrations of 0.5%, 1.0%, 1.5% and 2.0% (w/w). The observed parameters include physicochemical analysis (Total Dissolved Solids and pH), color, texture and sensory analysis. Selected jelly candies have a concentration of 0,5% purlsane leaf extract. Selected jelly candy has characteristics including H̊ue of 91.54 ,̊ Total Dissolved Solids of 34.68 B̊rix, moisture content of 46.49%, fat content of 1.59%, protein content of 0.43%, ash content of 0.87 % and carbohydrate levels of 50.72%. Then based on the results of GC-MS analysis the selected jelly candy contains linolenic acid.

Paper Citation

in Harvard Style

Handayani R., Christine M. and Anders B. (2019). Purslane (Portulaca Oleracea L.) Leaves Extract Addition in Jelly Candy Making. In Proceedings of the 16th ASEAN Food Conference - Volume 1: 16th AFC, ISBN 978-989-758-467-1, pages 83-90. DOI: 10.5220/0009992400002964

in Bibtex Style

@conference{16th afc19,
author={Ratna Handayani and Melina Christine and Bryan Anders},
title={Purslane (Portulaca Oleracea L.) Leaves Extract Addition in Jelly Candy Making},
booktitle={Proceedings of the 16th ASEAN Food Conference - Volume 1: 16th AFC,},
year={2019},
pages={83-90},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0009992400002964},
isbn={978-989-758-467-1},
}

in EndNote Style

TY - CONF

JO - Proceedings of the 16th ASEAN Food Conference - Volume 1: 16th AFC,
TI - Purslane (Portulaca Oleracea L.) Leaves Extract Addition in Jelly Candy Making
SN - 978-989-758-467-1
AU - Handayani R.
AU - Christine M.
AU - Anders B.
PY - 2019
SP - 83
EP - 90
DO - 10.5220/0009992400002964