Abstract:
In the Malay traditional cooking method that asam gelugor (Garcinia atroviridis) can used as nonstick reagent for the cookware. For this study, high performance liquid chromatography (HPLC) method was used for determining the concentration of organic acids (ascorbic acid, citric acid, malic acid and tartaric acid). Besides, the nonstick property test used to determine the best mixture acids of Garcinia atroviridis. In addition, a scale for nonstick property test used to determine the level of stickiness of egg white. This study was divided into 3 parts. First part was tested the single acid and prepared as 10%, 50% and 100%, the second part was tested 2 acids mixture and third part was tested 3 acids mixture. For the second part, 2 types of acids were mixed up to be 10%, 50% and 100% and each percentage was contain 3 different ratios ( { 1 :9}, { 5 :5} and { 9: 1} ). Besides, for the third part was prepared like second part but each percentage was contained 3 different ratios ({1:1:8}, {1:8:1} and {8:1:1}).
