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 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 Kualitas Ekstrak Karaginan Dari Rumput Laut “Kappaphycus alvarezii” Hasil Budidaya Di Perairan Pantai Kartini Dan Pulau Kemojan Karimunjawa Kabupaten Jepara

2017 ◽  
Vol 6 (2) ◽  
pp. 88 ◽  
Author(s):  
Endang Supriyantini ◽  
Gunawan Widi Santosa ◽  
Agus Dermawan
Keyword(s):  
Kappaphycus Alvarezii ◽  
Chemical Properties ◽  
Ester Group ◽  
Gel Strength ◽  
Quality Level ◽  
Spectra Analysis ◽  
Sulphate Content ◽  
The Stability ◽  
Kappa Carrageenan

Karaginan merupakan senyawa hidrokoloid yang diekstraksi dari rumput laut merah jenis Kappaphycus alvarezii. Karaginan dapat digunakan untuk meningkatkan kestabilan bahan pangan baik yang berbentuk suspensi (dispersi padatan dalam cairan), emulsi (dispersi gas dalam cairan). Tujuan dari penelitian ini adalah mengetahui Kualitas ekstrak karaginan hasil ekstraksi rumput laut K. alvarezii dari dua lokasi sampling yang berbeda. Penelitian ini dilaksanakan pada bulan Agustus 2015 sampai bulan Januari 2016, di perairan Pantai Kartini, Jepara dan peraian Kemojan Karimunjawa, Jepara. Hasil penelitian menunjukkan analisis spektra FTIR produk telah memenuhi spesifikasi karaginan standar karena gugus-gugus fungsi yang terdapat pada spektrum sampel yang dihasilkan sama seperti gugus pada kappa karaginan yaitu gugus ester sulfat, OH, ikatan glikosidik. Hasil analisis sifat fisik-kimia karaginan (rendemen, kadar air, kadar abu, kadar sulfat, viskositas, dan kekuatan gel) yang paling baik yaitu karaginan dari perairan Kemojan Karimunjawa dibandingkan karaginan Pantai Kartini. Kadar sulfat Pantai Kartini dan Kemojan Karimunjawa masih dibawah kadar mutu yaitu 15-40 %, Sedangkan kekuatan gel kedua perairan yaitu Kemojan Karimunjawa 78,57 g.cm-2 dan Pantai kartini 61,86 g.cm-2 masih jauh di bawah baku mutu yaitu 685,50 g.cm2. Carrageenan is a hydrocolloid compounds extracted from red seaweed types Kappaphycus alvarezii. Carrageenan can be used to improve the stability of food in the form of suspension or emulsions. The purpose of this study was to determine the quality of the extract of carrageenan extracted from K. alvarezii at two different sampling locations. This research was conducted in August, 2015 and January, 2016. Samples of seaweed obtained from two different waters, namely Kartini Beach and Kemojan Karimunjawa Island, bolt at jepara regency. The results showed the FTIR spectra analysis of the product met the specifications for a standard carrageenan functional groups contained in the sample spectrum as expressed in clusters of kappa carrageenan namely sulphate ester group , OH , glycosidic bond. The results of analysis  of the physical-chemical properties of carrageenan ( yield, moisture content , ash content , sulphate content , viscosity and gel strength ) the best quality of carragenan was obtained from carrageenophyte taken from Kemojan Karimunjawa Island, although sulphate content from two different waters was under quality level at 15 – 40%, while the  gel strength kartini 61.86 g.cm-2 and Kemojan 78.57 g.cm-2 both were still far below the of carrageenophyte quality at 685.50 g.cm-2.

scholarly journals Characteristics of Semi-Refined Carrageenan From Kappaphycus Seaweed Farmed in Coastal Waters of Northern Java, Indonesia

2021 ◽  
Vol 34 (3) ◽  
Author(s):  
HARYA BIMASUCI ◽  
RATIH IDA ADHARINI ◽  
DINI WAHYU KARTIKA SARI
Keyword(s):  
Environmental Factors ◽  
Kappaphycus Alvarezii ◽  
Primary Source ◽  
Environmental Parameters ◽  
Gel Strength ◽  
Ash Content ◽  
Gelling Agent ◽  
Sulphate Content ◽  
Water Ph ◽  
Kappa Carrageenan

Kappaphycus seaweed is the primary source of carrageenan, a polysaccharide widely utilised as a thickening and gelling agent in many commercial products. Unlike pure refined carrageenans, semi-refined carrageenans (SRC) are considered more cost-efficient and easier to produce. This study evaluates the quality of SRC extracted from Kappaphycus alvarezii (Doty) Doty ex Silva 1996, and Kappaphycus striatus (F. Schmitz) Doty ex P.C. Silva 1996, seaweeds farmed in the northern part of Java Island, particularly in Serang, Seribu Islands, and Karimunjawa Islands. Using 8 % KOH as a solvent, SRC was extracted from clean dried seaweed. Physical and chemical characteristics of the SRC were measured by assessing the percentage SRC yield, ash content, moisture, sulphate content, viscosity (cp) and gel strength (g.cm-2). Pearson’s correlation analysis was performed to investigate the relationship between SRC quality and environmental factors. Fourier transform infrared spectroscopy (FTIR) analysis showed that all samples had kappa-carrageenan from peak absorbance of 1218–1224 cm-1 indicating ester sulphate bonds, 924–925 cm-1 indicating 3,6–anhydrogalactose, and 843–844 cm-1 suggesting galactose–4–sulphate groups. Furthermore, ash content, moisture, and viscosity of SRC passed the FAO standard, while the sulphate content was below the threshold limit. Several environmental factors had a significant correlation with SRC quality, such as water pH positively correlated with gel strength, salinity level positively correlated with gel strength, and depth positively correlated with ash content. This study concluded that SRC produced from the sampling sites had varying qualities and may be affected by environmental parameters in their cultivation site.

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 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 Physicochemical Characteristics of Carrageenan Based on Different Harvesting Times From Bontang Coastal, East Kalimantan

2019 ◽  
Vol 22 (1) ◽  
pp. 136
Author(s):  
Andi Noor Asikin ◽  
Indrati Kusumaningrum
Keyword(s):  
Moisture Content ◽  
Kappaphycus Alvarezii ◽  
Physicochemical Characteristics ◽  
Gel Strength ◽  
Ash Content ◽  
Harvesting Time ◽  
East Kalimantan

Proper harvesting time determines the physicochemical characteristics of carrageenan. The purpose of this study was to determine the physicochemical characteristics of carrageenan extracted from Kappaphycus alvarezii at various different harvesting times from the Bontang Coastal, East Kalimantan. This study consisted of 7 treatments at the harvesting times, which were harvested at 30; 35; 40; 45; 50; 55 and 60 days. The parameters observed included yield, moisture content, ash content, viscosity and gel strength. The results showed the highest yield at the age of 50 days of harvest (46.91%), the highest viscosity at the age of<br />55 days harvest (50.25 cP), and the highest gel strength at 40 days of harvesting at 60.14 g/cm2.

scholarly journals PRODUCTION OF SEMI REFINE CARRAGEENAN (SRC) FROM FRESH Kappaphycus alvarezii USING MODIFIED TECHNIQUE WITH MINIMUM USE OF FUEL

2014 ◽  
Vol 9 (1) ◽  
pp. 17 ◽  
Author(s):  
Jamal Basmal ◽  
Diah Ikasari
Keyword(s):  
Optimum Condition ◽  
Production Process ◽  
Production Cost ◽  
Kappaphycus Alvarezii ◽  
Gel Strength ◽  
Alkali Solution ◽  
Modified Technique ◽  
Soaking Time ◽  
Sun Light

Semi refine carrageenan (SRC) is generally produced by cooking dried Kappaphycus alvareziiinto hot alkali solution at temperature of 80ºC for 2 hours. However, the temperature fluctuationduring the production process affects to the increase of production cost and the reduction of theyield as well as the decrease of SRC quality. The improvement of this process can be achieved bysoaking immediately fresh K. alvarezii into cold alkali solution, called cold alkali technique. Inorder to obtain its optimum condition, modification of SRC production process using cold alkalitechnique had been conducted. Fresh K. alvarezii was soaked in 8% KOH at room temperaturefor 10, 20, 30, 40, and 50 days. The alkalinized K. alvarezii was then washed with fresh water untilpH reached to 7 – 8, chopped to the size of 3 – 5 mm and then dried under sun light. The SRCbeing produced was then evaluated for its quality. The result showed that the quality of SRC fromfresh seaweed K. alvarezii was affected by soaking time. The highest quality of SRC was obtainedby soaking K. alvarezii with 8% KOH solution for 50 days. This was indicated by the ester sulphatecontent of 6.74 %, water gel strength of 746 g/cm2, and moisture content of 11.73 %.

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.

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