The effect of maturity level on pH, total soluble solid, protein and fat content of asam gelugur (Garcinia atroviridis) from North Sumatera

Abstract

Asam Gelugur (Garcinia atroviridis) a type of endemic plant that is found in Indonesia widely planted by farmers. Asam gelugur have been used for traditional food like gulai pindang, asam pedas, arsik and manisan. This paper deal about effect maturity level on pH, total soluble solid, fat content of asam gelugur (Garcinia atroviridis) from North Sumatera. The results showed that when the level of maturity increased the protein decreased, meanwhile when the level maturity increased the pH, total soluble solid and fat content increased.