Effect of Extracted Galangal Rhizome and Gelling Agents on Quality Attributes of Galanga Jelly Product

Abstract

This research aimed to study the effects of extracted galangal rhizome and gelling agents on the quality attributes of the jelly product. The ratios between extracted galangal rhizome and water used in the study were 0:100, 25:75, and 50:50 (w/w). Gelling agents used in the study were only gelatin combined with potato starch. The products were tested by physical characteristics, chemical, and sensory acceptability. The sample product with extracted galangal rhizome was yellower than the product without extracted galangal rhizome. In addition, the higher the amount of extracted galangal rhizome, the greater the yellowness of the product. Increasing the levels of extracted galangal rhizome showed a tendency to increase the L*, a*, and b* values. Results obtained from a texture analyzer showed that using 20g of gelatin, 2.5g of potato starch, and 25% of extracted galangal rhizome had the highest values of hardness, springiness, and chewiness (P ≤ 0.05) of 7.63 N, 10.21 mm and 76.76 (N•m), respectively. The water activity was in a range of 0.86-0.88 and the moisture content was 18.30-18.74%. Total phenolics content and IC50 were 13.52-19.99 mgGAE/g of sample and 0.20-0.32mg/ml of jelly extract, respectively. From sensory evaluation, using 25% of extracted galangal rhizome and 2.5g of potato starch, and 20g of gelatin as gelling agents resulted in the highest overall acceptability.