scholarly journals Perbedaan NaOH Terhadap Kualitas Gracilaria verrucosa, Greville, 1830 (Florideophyceae : Gracilariaceae)

2021 ◽  
Vol 10 (1) ◽  
pp. 97-101
Author(s):  
Akmal Nasrulloh ◽  
Rini Pramesti ◽  
Gunawan Widi Santosa
Keyword(s):  
Water Content ◽  
Alkaline Solution ◽  
Extraction Method ◽  
Food Industry ◽  
Gel Strength ◽  
Ash Content ◽  
Gracilaria Verrucosa ◽  
Food Thickener

Gracilaria verrucosa merupakan salah satu jenis rumput laut yang berpotensi sebagai penghasil agar bernilai tinggi. Senyawa ini banyak digunakan sebagai pengental atau penstabil makanan dalam industri makanan. Jenis ini umumnya ditemukan di alam maupun dibudidayakan di tambak. Faktor fisik lingkungan dan parameter perairan dapat mempengaruhi kualitas agar yang dihasilkan. Informasi tentang kualitas agar dari rumput laut yang tumbuh di laut masih sedikit ditemukan, sehingga diperlukan penelitian. Tujuan penelitian ini untuk mengetahui pengaruh variasi konsentrasi NaOH terhadap kualitas agar G. verrucosa. Metode ekstraksi dilakukan dengan merendam sampel dalam larutan alkali (NaOH) hingga didapatkan agar, kemudian dikeringkan dan ditepung. Semua data dianalisis secara statistik yaitu normalitas, homogenitas dan two way ANOVA. Hasil ekstraksi agar didapatkan rendemen sebesar 18,44-20,35%, kadar air 13,22-15,06%, kadar abu 2,65-6,78% serta kekuatan gel 55,18-210,26 g/cm2. Hasil FTIR menunjukkan gugus galaktosa yaitu 3,6-anhidro-L-galaktosa yang menandakan sampel mengandung komposisi agar. Hasil menunjukkan bahwa konsentrasi NaOH berpengaruh nyata terhadap rendemen, kadar abu dan kekuatan gel (p<0,05) kecuali kadar air. Semakin tinggi konsentrasi NaOH maka rendemen, kadar air, kadar abu dan kekuatan gel akan semakin tinggi. Gracilaria verrucosa is one type of seaweed that has the potential to produce of high-value agar. This compound is much used as a food thickener or stabilizer in the food industry. This species is generally found in nature and cultivated in ponds. Factor of physical environmental and water parameter can affect the quality of produced agar. Information about quality of agar from seaweed that grows in the sea still rarely found, so research is needed. The purpose of this study was to determine the effect of different NaOH concentrations on the quality of agar G. verrucosa. The extraction method is done by soaking seaweed in an alkaline solution (NaOH) to obtain agar, then dried and turned into flour. All data were analyzed statistically with normality, homogenity and two way ANOVA. The results extraction of agar obtained yields 18,44-20,35%, water content 13,22-15,06%, ash content 2,65-6,78% and gel strength 55,18-210,26 g/cm2. FTIR results showed a galactose group of 3,6-anhydro-L-galactose which indicated the sample contained agar composition. The results showed that NaOH concentration significantly affected yield, ash content and gel strength (p<0,05) except water content. The higher concentration of NaOH therefore the yield, water content, ash content and gel strength would be higher.

scholarly journals Analisis Parameter Fisika dan Kimia Karaginan Kappaphycus alvarezii Doty 1985 (Florideophyceae : Solieriaceae) Dengan Variasi Ekstraksi dari Perairan Bluto

2019 ◽  
Vol 8 (4) ◽  
pp. 409-415
Author(s):  
Nursiana Suci Wulandari ◽  
Rini Pramesti ◽  
AB. Susanto
Keyword(s):  
Water Content ◽  
Alkaline Solution ◽  
Kappaphycus Alvarezii ◽  
Treatment Method ◽  
Extraction Methods ◽  
Gel Strength ◽  
Ash Content ◽  
Pre Treatment ◽  
Kappa Carrageenan

Kappaphycus alvarezii merupakan rumput laut merah penghasil karaginan yang dimanfaatkan dalam berbagai industri dan diperoleh melalui ekstraksi. Ekstraksi umumnya menggunakan larutan alkali sebagai pelarut dalam proses pemanasan maupun perendaman. Ekstraksi tanpa larutan alkali masih jarang dilakukan. Ekstraksi cara alkali, non-alkali maupun pre-treatment alkali mempengaruhi kualitas karaginan sehingga penelitian ini perlu dilakukan. Tujuan penelitian untuk memperoleh karaginan kualitas terbaik dari 3 metode ekstraksi. Parameter yang diambil meliputi rendemen, kadar air, kadar abu, kekuatan gel, viskositas dan analisis FTIR. Karaginan dihasilkan melalui ekstraksi secara alkali dengan pemanasan KOH, pre-treatment alkali dengan perendaman KOH sebelum pemanasan dan ekstraksi native pemanasan dengan air suling. Hasil penelitian didapatkan nilai rendemen terbaik dengan metode alkali (36,68±2,33%). Kadar air terbaik metode pre-treatment (3,91±0,84%). Kadar abu terbaik metode alkali (32,7±2,42%). Kekuatan gel terbaik dengan metode alkali (519±29,01g/cm2). Viskositas terbaik metode native (70,43±0,74 cPs). Hasil FTIR menunjukkan sampel yang dihasilkan jenis kappa karaginan. Kappaphycus alvarezii produces carrageenan which is widely used for industrial and obtained through extraction. Generally the extraction is using an alkaline solution as a solvent of heating or soaking process. Extraction without alkaline solution is infrequently performed. Different extraction methods affect the quality of the carrageenan, therefore the research has to be done. The purpose of this research is to obtain the best quality carrageenan from 3 different extraction methods. The parameters performed yield, water content, ash content, gel strength, viscosity and FTIR analysis. Carrageenan are produced through alkaline extraction treatment with KOH, pre-treatment alkaline with KOH and native extraction with distilled water. The results showed the best yield was alkaline method (36.68±2.33%), the best water content was pre-treatment method (3.91±0.84%), the best ash content was the alkaline method (32.7±2.42%), the best gel strength was the alkaline method (519 ± 29.01g/cm2), the best viscosity was the native method (70.43±0.74 cPs). Analysis FTIR showed the samples produced kappa carrageenan.

scholarly journals Chemical Quality of Chicken Bone Waste Gelatin Extracted using Chloride Acid

2018 ◽  
Vol 42 (4) ◽  
Author(s):  
Ludfia Windyasmara ◽  
Ambar Pertiwiningrum ◽  
Novian Wely Asmoro ◽  
Afriyanti Afriyanti
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Concentration Level ◽  
Ph Value ◽  
Gel Strength ◽  
Ash Content ◽  
Research Activities ◽  
Chicken Bone ◽  
Hcl Concentration

This study aims to isolate and extract the chicken bone gelatin through hydrolysis process and was analyzed chemically the extracted gelatin product. Research activities included several stages: (1) chicken bone waste preparation (2) ossein extraction (3) gelatin production (4) gelatin chemical analysis. The extraction time was 60 minutes with 5 treatment levels of HCl concentration ie K1 = 2%, K2 = 3%, K3 = 4%, K4 = 5% and K5 = 6%. Each treatment was repeated three times. Gelatin analysis consists of water content, ash content, protein content, pH value, viscosity, and gel strength. The highest water content was 15,76% at 2% HCl concentration, the highest ash content was 44,40% at 2% HCl concentration, and the highest protein content was 23,23% at 3% HCl concentration. The highest pH value was 4.14 produced by gelatin at 2% HCl concentration, viscosity was 5,13 cP and gel strength of 252,43, the best bloom was produced by gelatin at 6% concentration level. The conclusion of this research is the best quality of gelatin is obtained by using chicken bones and the use of chloride acid for 24 hours and 6% HCl concentration level.

scholarly journals STUDY OF GELATIN FROM DUCK BONE AS AN ALTERNATIVE SOURCES OF HALAL GELATIN

2020 ◽  
Vol 10 (1) ◽  
pp. 1
Author(s):  
Muhammad Habbib Khirzin
Keyword(s):  
Hydrochloric Acid ◽  
Physicochemical Properties ◽  
Protein Content ◽  
Water Content ◽  
Extraction Method ◽  
Extraction Process ◽  
Ash Content ◽  
Acid Extraction ◽  
Alternative Sources

Gelatin is an intermediate ingredient which is oftenly used in many field such as food, pharmacy, and cosmetics. It is usually extracted from pig and cow. Halal issue of gelatin sources and the outbreaks of mad cow diseases encouraged people to find an alternative sources of gelatin. One of the alternative sources of gelatin was duck bone. The aim of this research was to describe physicochemical properties of duck bone gelatin which is extracted by using acid extraction method as an alternative sources of halal gelatin. The extraction of duck bone gelatin used 5% concentration of HCl (hydrochloric acid). The extraction process consisted of four steps, they were degreassing, defating, demineralization, and acid extraction. The result showed that gelatin which was extracted from duck bone had these several characteristic: yield of 6.24%, pH 4.0, water content of 13.43%, ash content of 13.42%, protein content of 65.43%, and whiteness degree of 30.35%. Generally, gelatin which was extracted from duck bone had similar characteristic with commercial gelatin and SNI standard. Further researcher had been suggested to reoptimized extraction method in order to reduce ash content.

scholarly journals VARIAN IKAN NIKE (Awaous melanocephalus) DAN IKAN CAKALANG (Katsuwonus pelamis) TERHADAP MUTU KERUPUK

2018 ◽  
Vol 5 (2) ◽  
pp. 44
Author(s):  
Desi Arisanti
Keyword(s):  
Water Content ◽  
Ash Content ◽  
Nutritional Content ◽  
Katsuwonus Pelamis ◽  
Hedonic Method ◽  
Average Water ◽  
The Mean ◽  
Processed Form ◽  
Current Utilization

the current utilization of nike fish and tuna is still limited to fresh condition. Crackers are a very popular food by all levels of society. Utilization of nike fish and tuna in processed form with longer shelf life has not been done. Nutritional content of both types of fish is a reason in the selection as a basic ingredient in making crackers. The purpose of this research is to know the formulation of nike fish and tuna to the quality of crackers. The observation parameters in this study are the level of favorite or hedonic method, water content, ash content, bloom and texture analizer. The results showed that the average water content of nike fish crackers and skipjack fish from treatment A1 3.3%, treatment A2 3.29%, A3 3.77%. Mean of ash content at treatment of A1 1,97%, treatment of A2 1,55%, treatment of A3 1,58%. The average of A1 is 283,54%, A2 242,75%, A3 182,23%. and the mean of analyzer analyzer test at A1 1185,6%, A2 708,9%, and A3 783,83%. Based on the results and the discussion that has been done on the quality of crackers, it can be concluded that the best formula and liked by the panelists is formula A1

scholarly journals The effect of temperature and time of extraction on the quality of Semi Refined Carrageenan (SRC)

2018 ◽  
Vol 154 ◽  
pp. 01034 ◽  
Author(s):  
Heri Heriyanto ◽  
Indar Kustiningsih ◽  
Denni Kartika Sari
Keyword(s):  
Food Industry ◽  
Gel Strength ◽  
Effect Of Temperature ◽  
Pet Food ◽  
Sulfate Content ◽  
Cooking Process ◽  
Cooking Temperature ◽  
Kappa Carrageenan ◽  
Carrageenan Quality

Euchema cottonii is a good source of kappa-carrageenan and can be found cultivated in the Indonesia coastal areas in which one of them is in Banten Province. Carrageenans have many applications and are utilized in human food and pet-food industry. Carrageenans are also utilized in non-food industry such as pharmaceuticals, cosmetics, printing and textile formulations. Hence, the present study features on the cooking process cooking time and cooking temperature. The effects of these parameters on carrageenan quality such as gel viscosity and gel strength were studied. The process of extraction of carrageenan was conducted with variations temperature: 60, 70, and 80 °C and the variation of time: 1, 2, and 3 hours. Alkaline substance used was KOH with 8% concentration and the ratio of solvent to dry seaweed 8:1. From the present investigation, it was observed that SRC extraction reached the best condition at temperature 70 °C for 2 hours with the value of yield 30.20%, 5.90% moisture content, 18.34% ash content, sulfate content of 6.94%, viscosity of 190 cP, and the gel strength 714.45 g / cm2. The treatment of temperature and extraction time significantly affected the quality of the SRC yield parameter, viscosity and gel strength.

scholarly journals PENGARUH KOMPOSISI SEKAM PADI TERHADAP PARAMETER FISIS BRIKET TEMPURUNG KELAPA

2018 ◽  
Vol 3 (1) ◽  
pp. 37-42
Author(s):  
Maria Lurumutin Umrisu ◽  
Redi K. Pingak ◽  
Albert Zicko Johannes
Keyword(s):  
Water Content ◽  
Rice Husk ◽  
Ash Content ◽  
The Other ◽  
Coconut Shell ◽  
Thickness Variation ◽  
Physical Parameters ◽  
Better Than

ABSTRAK Briket bioarang merupakan salah satu bahan bakar yang berasal dari biomassa. Biomassa yang digunakan dalam penelitian ini adalah tempurung kelapa dan sekam padi. Penelitian ini bertujuan untuk mengetahui pengaruh variasi komposisi sekam padi dan variasi perekat terhadap parameter fisis briket tempurung kelapa. Hasil penelitian ini menunjukkan nilai densitas, nilai kadar air, nilai porositas dan nilai kadar abu, secara berturut-turut berkisar antara (0.69  - 1.12 ), (3,33% - 7,57%.), (16,66% - 31,88%.), (38,46% - 66,66%.). Analisis menunjukkan bahwa secara umum, komposisi sekam padi berbanding terbalik dengan nilai densitas, nilai kadar air dan nilai kadar abu briket dan berbanding lurus dengan nilai porositas briket. Berdasarkan nilai densitas, nilai kadar air, dan nilai kadar abu briket, dapat disimpulkan bahwa dalam penelitian ini briket dengan komposisi 40% tempurung kelapa dan 60% sekam padi memiliki kualitas yang lebih baik dibandingkan dengan komposisi lainnya. Kata Kunci : Briket, Tempurung kelapa, Sekam padi, Densitas, Kadar air, Porositas dan Kadar abu. ABSTRACT Bio-briquette is one of the fuels that comes from biomass. The biomass used in this research is coconut shell and rice husk. The aims of this research are to know the influence of variation of rice husk composition and thickness variation on physical parameters of shell briquettes. The results of this study indicate that the density, moisture value, porosity and ash values, respectively ranged between (0.69  - 1.12 ), (3,33% - 7,57%.), (16,66% - 31,88%.), (38,46% - 66,66%.). The analysis showed that in general, the composittion of rice husk is inversely proportional to density, moisture value and briquette ash value, otherwise the composition of rice husk is directly proportional briquette porosity value. Based on density value, mositure value and ash value it can be concluded that in this research the quality  of briquettes with composition 40% coconut shell and 60% rice husk is better than the other compositions. Keywords: Briquette, Coconut shell, Rice husk, Density, Water content, Porosity and Ash content.

scholarly journals UJI MUTU BRIKET DARI PENCAMPURAN JERAMI DAN SEKAM PADI DARI LIMBAH PASCA PANEN DI LAHAN GAMBUT

2021 ◽  
Vol 9 (3) ◽  
pp. 282
Author(s):  
Fonny Rianawati ◽  
Zainal Abidin ◽  
Muhammad Naparin
Keyword(s):  
Water Content ◽  
Combustion Rate ◽  
Calorific Value ◽  
Volatile Matter ◽  
Ash Content ◽  
Rice Husks ◽  
Innovation And Technology ◽  
Density Values ◽  
Quality Value

This study aims to conduct a study of the quality value of briquettes made from mixing straw and rice husks which include a flame test and combustion rate which is expected to be used to educate people around the forest by providing innovation and technology regarding the use of post-harvest waste. The results showed that the value of the quality of briquettes made from variations in the mixing of straw and rice husks including the flame test of the combustion rate obtained results, for treatment A (100% straw) of 0.68 gr/minute, treatment B (100% husk) of 0 ,57 gr/minute, treatment C (Husk 75% + Straw 25%) was 0.40 gr/minute, treatment D (Husk 25% + Straw 75%) was 0.46 r/minute and treatment E (Husk 50% + Straw 50%) of 0.43 gr/minute. The value of the flame to boiling time for treatment A = 38.62 minutes, treatment B = 31.05, treatment C = 23.22 minutes, treatment D = 36.05 and treatment E = 27.95 minutes. Density values of all treatments, and the water content for treatment B and treatment C can meet SII. While other parameters: ash content, volatile matter, bound carbon and calorific value still cannot meet the standards, so it is recommended to carry out further research with other variations of treatment, in order to obtain briquettes with quality that can meet the standards.

scholarly journals EKSTRAKSI PEKTIN DARI KULIT BUAH PISANG KEPOK (Musa paradisiaca)

2012 ◽  
Vol 1 (1) ◽  
pp. 49-53
Author(s):  
Farida Hanum ◽  
Martha Angelina Tarigan ◽  
Irza Menka Deviliany Kaban
Keyword(s):  
Solvent Extraction ◽  
Water Content ◽  
Extraction Method ◽  
Galacturonic Acid ◽  
Extraction Process ◽  
Ash Content ◽  
Extraction Time ◽  
Musa Paradisiaca ◽  
Food And Beverage

Pectin are polymer of D-galacturonic acid connected by β-1,4 glucosidic. Pectin are widely used in pharmaceutical, food and beverage industries. This research was expected to took advantage of banana peels (Musa paradisiaca) by producing pectin. The research used an extraction method by using acid solvent in additional to ethanol to form the sediment of pectin and the last step is drying in order to get dry pectin. The fixed variables which were used in this research were 10 grams banana peels, 10% water content of sample, and chloride acid solvent. Extraction process was carried out by pH 1; 1,5; 2; extraction time of 70, 80, 90, 100 minute, and temperature of 80 oC, 90 oC. The results showed that the highest yield of pectin extraction was obtained at temperature of 80 oC, pH 1,5 during 80 minute with 11,88% water content, 0,98% ash content, and 3,72% the methoxyl content.

scholarly journals Formulasi Emulgel Ekstrak Bawang Putih (Allium sativum L.)

2019 ◽  
Vol 6 (1) ◽  
pp. 7
Author(s):  
Widyasari Putranti ◽  
Akmal Maulana ◽  
Siti Fatmawati Fatimah
Keyword(s):  
Physical Properties ◽  
Water Content ◽  
Extraction Method ◽  
Dosage Form ◽  
Allium Sativum ◽  
Temperature Stability ◽  
Ash Content ◽  
Garlic Extract ◽  
Active Substances ◽  
Light Brown Color

Garlic have an activity as antifungal. Garlic extract need to be non spesific standarized to get consistent quality. Emulgel have hydrophobic or hidrophilic active substances because emulgel is a combination of emulsion and gel. This study aims to obtain the garlic extract emulgel formula which has good quality and good physical properties.The garlic extraction method maceration method with ethanol 96% as a solvent (1:7.5). Non spesific parameter of extract standardization were powder lost on drying, water content, ash content, acid-insoluble ash content, mass of extract spesification. Extract were standardized and then formulated in emulgel dosage form with 25% concentration of extract, then emulgel evaluated for physical properties include organoleptic test, homogeneity, pH, temperature stability, spreadability, stickiness, type of emulsion, and viscosity. The results showed rendemen of extract (8.90 ± 0.12)%,  lost on drying (6.85 ± 0.11)%, water content of extract (4.16 ± 1.4)%, ash content of powder (3.24 ± 0.02)% and extract (1.14  ±  0.03)%, acid-insoluble ash content powder (0.96 ± 0.02)% and extract (0.61 ±  0.07)%, the mass of extract spesification 1.028, and for the physical properties test of emulgel preparations obtained homogeneous emulgel, semisolid form, light brown color, smell of extract garlic, stable at 5ºC and 25ºC for 24 hours, pH 7, spreadability (2.49±0.12) g.cm.s-1, stickiness (61.99±5.81)seconds, type of emulsion o/w, viscosity(2.63±0.22) Pa.s. Based on the study was obtained garlic extract that fulfill the requirements of non spesific parameter standardization from Farmakope Herbal Indonesia and emulgel formulation of garlic extract has good physical properties.

scholarly journals THE EFFECT OF CHICKEN FEET GELATIN TO CHARACTERISTIC OF JELLY CANDY

2021 ◽  
Vol 18 (2) ◽  
pp. 87
Author(s):  
Miskiyah Miskiyah ◽  
Juniawati Juniawati ◽  
Nur Afni Oktafia ◽  
Siti Chairiyah Batubara
Keyword(s):  
Water Content ◽  
Sugar Content ◽  
Ash Content ◽  
Reducing Sugar ◽  
Sucrose Content ◽  
Test Results ◽  
Treatment Combination ◽  
Randomized Design ◽  
Completely Randomized Design

Jelly candy is a soft textured candy processed with hydrocolloid components such as gum, pectin, agar, starch, carrageenan, gelatin. These are used to modify the chewy texture. This study aimed was to determine the effect of the combination of chicken feet gelatin and agar on the quality of jelly candy. Processing of chicken feet gelatin jelly candy based on Caeccar et.al (2018) method by modification. The study used a completely randomized design (CRD) with one factor, five levels and three replications. The factors studied were the ratio of chicken feet gelatin and agar 80:20; 60:40; 40:60; 20:80; 0:100. Product quality characteristics observed in this study were water content, ash content, reducing sugar content, sucrose content, and organoleptic quality. The results showed that the combination of chicken feet gelatine and agar were significantly affected water, ash, reducing sucrose content. Jelly candy with a treatment combination of 80% chicken feet gelatine and 20% agar was the best treatment. The results of the analysis of the candy were water content of 11.02± 0.04%, ash content of 0.89± 0.00%, reducing sugar content of 10.83± 0.01%, sucrose content of 50.68± 0.28%. The organoleptic test results showed that chicken feet gelatine improved the texture and taste of jelly candy.

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