PROSES PEMISAHAN RUMPUT LAUT (Eucheuma cottonii) DENGAN PENAMBAHAN ETANOL DAN ISOPROPIL ALKOHOL MENJADI KARAGINAN SEBAGAI BAHAN PENGENYAL PADA MI KERING MOCAF DAN PATI GARUT
| Main Author: | Rahmaida, Rahmaida |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2019
|
| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/45370/1/PENDAHULUAN.pdf http://eprints.umm.ac.id/45370/2/BAB%20I.pdf http://eprints.umm.ac.id/45370/3/BAB%20II.pdf http://eprints.umm.ac.id/45370/4/BAB%20III.pdf http://eprints.umm.ac.id/45370/5/BAB%20IV.pdf http://eprints.umm.ac.id/45370/6/BAB%20V.pdf http://eprints.umm.ac.id/45370/7/LAMPIRAN.pdf http://eprints.umm.ac.id/45370/ |
Daftar Isi:
- Utilization of seaweed with high economic value is carrageenan. The phase of carrageenan separation can affect the quantity and quality of the product. The separation of carrageenan used alcohol precipitation method, the types of alcohol that can be used are ethanol and isopropyl alcohol. Addition of carrageenan to dry noodles can increase the elasticity of the final product. This research was conducted to determine the effect of the process of carrageenan separation from seaweed (Eucheuma cottonii) by adding ethanol and isopropyl alcohol and its application as an ingredient in the making of dry noodles. This research was conducted in 2 stages. First stage was the making of carrageenan which is carried out using a nested random design consisted of 2 factors. The parameters observed were water content, ash content, viscosity, gel strength, and yield. Second stage, namely the application of carrageenan as a gelling agent using a completely randomized orthogonal contrast design by comparing dry noodles from mocaf flour and arrowroot starch with commerial dry noodles. Parameters observed included moisture content of ash, protein, fat, carbohydrate, fiber, total calories, tensile strength, and organoleptic taste, shape, texture, and preference. The results showed that the type and concentration of alcohol as sediment had a significant effect on yield, moisture content, ash content, gel strength, viscosity and yield. The carrageenan is produced. The best treatment in stage I was the treatment of isopropyl alcohol with a concentration of 2:1 with supernatant (E2 (K2)) with a moisture content of 8.33%, ash content of 15.55%, viscosity of 6.6 cP, gel strength 413,45g / cm2 and yield of 26.63%. The results of the phase II indicate that there was an effect of adding carrageenan to physical, chemical and organoleptic characteristics. Dry noodles treated with commercial dry noodles differ significantly in physical, chemical and organoleptic terms.