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KAJIAN EKSTRAKSI KARAGENAN DARI RUMPUT LAUT (Eucheuma cottonii) DENGAN NIRA SIWALAN DAN APLIKASINYA PADA BAKSO DAGING SAPI DENGAN JENIS BAHAN PENGEMAS SELAMA PENYIMPANAN

Main Author: Sani Marta, Fa'iza
Format: Thesis NonPeerReviewed Book
Bahasa: eng
Terbitan: , 2019
Subjects:
S Agriculture (General)
Online Access: http://eprints.umm.ac.id/55865/8/BAB%20I.pdf
http://eprints.umm.ac.id/55865/9/BAB%20II.pdf
http://eprints.umm.ac.id/55865/10/BAB%20III.pdf
http://eprints.umm.ac.id/55865/11/BAB%20IV.pdf
http://eprints.umm.ac.id/55865/12/BAB%20V.pdf
http://eprints.umm.ac.id/55865/13/LAMPIRAN.pdf
http://eprints.umm.ac.id/55865/14/PENDAHULUAN.pdf
http://eprints.umm.ac.id/55865/
ctrlnum 55865
fullrecord <?xml version="1.0"?> <dc schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd"><relation>http://eprints.umm.ac.id/55865/</relation><title>KAJIAN EKSTRAKSI KARAGENAN DARI RUMPUT LAUT (Eucheuma cottonii) DENGAN NIRA SIWALAN DAN APLIKASINYA PADA BAKSO DAGING SAPI DENGAN JENIS BAHAN PENGEMAS SELAMA PENYIMPANAN</title><creator>Sani Marta, Fa'iza</creator><subject>S Agriculture (General)</subject><description>The Carrageenan is a hydrocolloidal compound that is a long chain polysaccharide extracted from the seaweed. Carrageenan as gelling agent is a very important and can affect the texture of meatballs. The purpose of this research was to determine the influence of the amount of seaweed to nira palm in the extraction of carrageenan, and to application on the beef meatballs and further test to determine the interaction of different types of packaging materials to the stability of beef meatballs during storage.&#xD; The research consisted of two research phases. Phase I was the extraction of carrageenan from seaweed Eucheuma cottonii using a nira palm with a variation of the amount of seaweed 15, 20, 25, 30, 35 grams. The experiments used simple Randomized Block Design (RBD). Parameters of observation are physical analysis which included the yield, viscosity, and gel strength. Chemical analysis included water content and ash content. Phase II was the stability of beef meatballs during storage with different types of packaging material namely Polypropylene (PP), Low Density Polyethylene (LDPE), and aluminium foil. Parameters of observation are physical analysis which included the shrinkage of weights, colors, and textures. Chemical analysis included water content, ash content, protein levels and fat levels. Microbiological analysis includes TPC (Total Plate Count). Organoleptic tests include the appearance, aroma, and texture.&#xD; The results showed a very real interaction between the addition of the amount of seaweed to the yield and the viscosity of the Carragenan and there was very real interaction between the different types of packaging material to color, fat, and Total Plate Count of beef meatballs. The best treatment of this research was the amount of seaweed 35 gram.</description><date>2019-11-18</date><type>Thesis:Thesis</type><type>PeerReview:NonPeerReviewed</type><type>Book:Book</type><language>eng</language><identifier>http://eprints.umm.ac.id/55865/8/BAB%20I.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://eprints.umm.ac.id/55865/9/BAB%20II.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://eprints.umm.ac.id/55865/10/BAB%20III.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://eprints.umm.ac.id/55865/11/BAB%20IV.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://eprints.umm.ac.id/55865/12/BAB%20V.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://eprints.umm.ac.id/55865/13/LAMPIRAN.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://eprints.umm.ac.id/55865/14/PENDAHULUAN.pdf</identifier><identifier> Sani Marta, Fa'iza (2019) KAJIAN EKSTRAKSI KARAGENAN DARI RUMPUT LAUT (Eucheuma cottonii) DENGAN NIRA SIWALAN DAN APLIKASINYA PADA BAKSO DAGING SAPI DENGAN JENIS BAHAN PENGEMAS SELAMA PENYIMPANAN. Bachelors Degree (S1) thesis, University of Muhammadiyah Malang. </identifier><recordID>55865</recordID></dc>
language eng
format Thesis:Thesis
Thesis
PeerReview:NonPeerReviewed
PeerReview
Book:Book
Book
author Sani Marta, Fa'iza
title KAJIAN EKSTRAKSI KARAGENAN DARI RUMPUT LAUT (Eucheuma cottonii) DENGAN NIRA SIWALAN DAN APLIKASINYA PADA BAKSO DAGING SAPI DENGAN JENIS BAHAN PENGEMAS SELAMA PENYIMPANAN
publishDate 2019
topic S Agriculture (General)
url http://eprints.umm.ac.id/55865/8/BAB%20I.pdf
http://eprints.umm.ac.id/55865/9/BAB%20II.pdf
http://eprints.umm.ac.id/55865/10/BAB%20III.pdf
http://eprints.umm.ac.id/55865/11/BAB%20IV.pdf
http://eprints.umm.ac.id/55865/12/BAB%20V.pdf
http://eprints.umm.ac.id/55865/13/LAMPIRAN.pdf
http://eprints.umm.ac.id/55865/14/PENDAHULUAN.pdf
http://eprints.umm.ac.id/55865/
contents The Carrageenan is a hydrocolloidal compound that is a long chain polysaccharide extracted from the seaweed. Carrageenan as gelling agent is a very important and can affect the texture of meatballs. The purpose of this research was to determine the influence of the amount of seaweed to nira palm in the extraction of carrageenan, and to application on the beef meatballs and further test to determine the interaction of different types of packaging materials to the stability of beef meatballs during storage. The research consisted of two research phases. Phase I was the extraction of carrageenan from seaweed Eucheuma cottonii using a nira palm with a variation of the amount of seaweed 15, 20, 25, 30, 35 grams. The experiments used simple Randomized Block Design (RBD). Parameters of observation are physical analysis which included the yield, viscosity, and gel strength. Chemical analysis included water content and ash content. Phase II was the stability of beef meatballs during storage with different types of packaging material namely Polypropylene (PP), Low Density Polyethylene (LDPE), and aluminium foil. Parameters of observation are physical analysis which included the shrinkage of weights, colors, and textures. Chemical analysis included water content, ash content, protein levels and fat levels. Microbiological analysis includes TPC (Total Plate Count). Organoleptic tests include the appearance, aroma, and texture. The results showed a very real interaction between the addition of the amount of seaweed to the yield and the viscosity of the Carragenan and there was very real interaction between the different types of packaging material to color, fat, and Total Plate Count of beef meatballs. The best treatment of this research was the amount of seaweed 35 gram.
id IOS4109.55865
institution Universitas Muhammadiyah Malang
institution_id 136
institution_type library:university
library
library Perpustakaan Universitas Muhammadiyah Malang
library_id 546
collection UMM Institutional Repository
repository_id 4109
city MALANG
province JAWA TIMUR
repoId IOS4109
first_indexed 2019-11-23T23:30:02Z
last_indexed 2019-11-23T23:30:02Z
recordtype dc
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