KARAKTERISTIK KARAGINAN DARI RUMPUT LAUT (Eucheuma cottoni) DENGAN VARIASI KONSENTRASI ISOPROPANOL DAN WAKTU PRESIPITASI SERTA APLIKASINYA SEBAGAI GELLING AGENT PADA PEMBUATAN JELLY DRINK NANAS
| Main Author: | Bastian, Rizal Fauzi |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2018
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| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/44092/1/PENDAHULUAN.pdf http://eprints.umm.ac.id/44092/2/BAB%20I.pdf http://eprints.umm.ac.id/44092/3/BAB%20II.pdf http://eprints.umm.ac.id/44092/4/BAB%20III.pdf http://eprints.umm.ac.id/44092/5/BAB%20IV.pdf http://eprints.umm.ac.id/44092/6/BAB%20V.pdf http://eprints.umm.ac.id/44092/7/LAMPIRAN.pdf http://eprints.umm.ac.id/44092/ |
Daftar Isi:
- In Indonesia Seaweed currently is a potential industrial developing. Particularly, in carrageenan product were widely used as a gelling agent. This study aims to analysis the effect of isopropanol concentration and time precipitation toward characteristics of outcome carrageenan and application gelling agent on jelly drink. The study consists of two factor. First step used a factorial randomized block design (RAK) with two factors. The first factor is isopropanol concentration (1: 1, 1: 2 and 1: 3) and the second factor is precipitation time (60, 90 and 120 minutes). Parameters analyzed were rendement, moisture content, ash content, viscosity and gel strength. Second step used simple randomized block design (RAK) with factor carrageenan concentration (0.30, 0.35, 0,40, 0.45 and 0.50%). The precipitation time have a significant effect on rendement and gel strength of the carrageenan produced. The best treatment was A2B3 treatment with 1: 2 isopropanol concentration and 120 minutes precipitation time. The carageenan produced has a rendement of 32.12%, water content 11.46%, ash content 17.50%, viscosity 5.67 cP and gel strength 103.02 (g/cm2). A2B3 treatment application on the best pineapple jelly drink product and the most preferred is the K3 treatment pineapple jelly drink that is carrageenan with concentration 0.40%. The result showed that the viscosity value was 8.67 cP, gel strength 0.11 Newton, sineresis (24 hours) 0.95%, sineresis (48 hours) 4.36%, sineresis (72 hours) 5.77 %, organoleptic suction power 3.07 (1-5), flavor 4.17 (1-5) and texture 3.83 (1-5).