COLOUR AND HARDNESS OF XANTHAN GUM AND KONJAC GLUCOMANNAN- BASED HYDROGEL
Mira Aprilia Nur Fadilah1, Samuel Keegen Bangun1, Arifin Dwi Saputro1a, Sri Rahayoe1, Yudha Dwi Prasetyatama1, Joko Nugroho Wahyu Karyadi1

Departement of Agricultural and Biosystems Engineering, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta
a) Corresponding author: arifin_saputro[at]ugm.ac.id

Abstract

Xanthan Gum and Konjac Glucomannan are derived from plants that have ability to act as hydrogel-forming precursors. This study aimed to determine the physical characteristics of hydrogels made with various concentrations, namely 3%, 5% and 7%, of Xanthan Gum and Konjac Glucomannan. Hydrogels can be characterized based on several physical parameters. In this study, hydrogels were tested based on color parameters (L, a*, b*, hueo, chroma*) and hardness. Xanthan Gum and Konjac Glucomannan-based hydrogels showed greater lightness and hardness at higher concentrations. The brightness values of Xanthan Gum based hydrogel ranged from 46.35-56.02 while the brightness values of Konjac Glucomannan based hydrogel ranged from 26.24-38.99. Based on the texture parameter in the form of hardness, Konjac Glucomannan based hydrogel was harder than Xanthan Gum based hydrogel.

Keywords: Xanthan Gum, Konjac Glucomannan, hydrogel, colour, hardness

Topic: Food Processing and Packaging