scholarly journals Extraction of native agar from Gracillaria sp with ultrasonic acceleration at low temperature

2018 ◽  
Vol 21 (3) ◽  
pp. 414 ◽  
Author(s):  
Uju Uju ◽  
Joko Santoso ◽  
Wahyu Ramadhan ◽  
Muhammad Fakhri Abrory
Keyword(s):  
Energy Efficiency ◽  
High Temperature ◽  
Low Temperature ◽  
Energy Cost ◽  
Extraction Method ◽  
Extraction Process ◽  
Gel Strength ◽  
Ash Content ◽  
Sulfate Content ◽  
Assisted Extraction

<em>Gracilaria</em> sp. is a potential agar-producing seaweed. The agar is conventially extracted at high temperature (80-100°C) for 2-3 hours, requiring a lot of energy.  Ultrasonication-assisted extraction method<br />removes the requirement of high temperatures and shortening the extraction time, thus reduces the energy cost during extraction process.  This study was aimed to determine the effects of temperatures (50 and 60°C) and times (45 and 60 minutes) of ultrasonication on the yield and properties of theproduced agar. Energy efficiency was also calculated based on the ratio of energy required with the amount of agar produced. The ultrasonication significantly increased the yield and energy efficiency. The selected treatment was the extraction with temperature 60°C for 60 minutes producing agar with thee yield of 12.45%, viscosity of 35.8 cP, white degree of 50.96%, moisture content of 12.59%, ash content of 7.07%, sulfate content 3.67% and gel strength 108.03 g/cm2. Agar produced with the selected treatment was grouped as native agar with low gel strength. <br /><br />

scholarly journals The characteristic of agarose extraction from dimethyl sulfide and isopropanol

2020 ◽  
Vol 9 (1) ◽  
pp. e181911903
Author(s):  
Sri Rumiyati ◽  
Nur Hidayat ◽  
Sri Kumalaningsih
Keyword(s):  
Water Content ◽  
Dimethyl Sulfide ◽  
Extraction Process ◽  
Gel Strength ◽  
Ash Content ◽  
Average Score ◽  
Sulfate Content ◽  
Hydrolyzed Protein ◽  
Standard Quality ◽  
Average Water

Introduction. This study aimed to obtain agarose product with market standard quality which could be applied for electrophoresis. Methods. The material used in agarose extraction process was dried agar – agar bar extracted using dimethyl sulfide and soaked in isopropanol solution with 85%, 90%, and 95% of isopropanol concentration. The parameter which observed in this study was consisted of yield, water content, sulfate content, ash content, gel strength and electrophoresis gel. Results. The average score of agarose yield using different concentrations of isopropanol (IPA) was around 46.76% - 57.53% with the lowest yield of 46.76% and the highest yield of 57.53%. Meanwhile the average water content ranged from 18.32% to 18.64%. The average ash content was around 0.15% - 0.16% and the average sulfate content was 0.14% - 0.15%. The average strength of a 1% gel prepared in isopropanol was 1170 – 1183.33 gr/cm2. Best IPA concentration to soak agarose extract was on 95% concentration, with market standard characteristic as 57.54% of yield, 18.35% of water content, 0.14% of sulfate content, 0.15% of ash content and 1183.33 of gel strength. Conclusions.The application of electrophoresis of agarose gel showed that the bands of large molecular DNA fragment could not separate. Partially hydrolyzed protein samples had higher protein content, lighter color, and lower degree of denaturation and better functional properties compared to the traditional protein isolates.

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 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 EKSTRAKSI PEKTIN DARI KULIT BUAH PISANG RAJA (Musa sapientum)

2012 ◽  
Vol 1 (2) ◽  
pp. 21-26
Author(s):  
Farida Hanum ◽  
Irza Menka Deviliany Kaban ◽  
Martha Angelina Tarigan
Keyword(s):  
Hydrochloric Acid ◽  
Water Content ◽  
Extraction Method ◽  
Extraction Process ◽  
Ash Content ◽  
Banana Peel ◽  
Low Grade ◽  
Drying Process ◽  
Musa Sapientum ◽  
Solvent Extraction Method

Pectin is extensively utilized by the food processors especially for conversion of low grade fruits in to good quality products like jam, jelly, marmalade, and candies. Pectin has many applications in food and pharmaceuticals products as gelling agents and stabilizers.  This research aims to utilize banana peel  waste (Musa sapientum) as a source of pectin. The research used a  solvent extraction method using hydrochloric acid (HCl) in additional to  ethanol  to precipitate the pectin and the last step  drying process to obtain dry pectin. The fixed variables which were used in this research were 10 grams of banana peel (Musa sapientum),  10% water content of sample, and hydrochloric acid (HCl) as a solvent. The  extraction process was carried out by pH 1; 1.5, 2; the  time of 70, 80, 90, 100 minutes, and the temperature of 80 oC, 90 oC. The results showed that the highest  yield of the extraction was obtained at  90 oC, pH 1.5  during 80 minutes with  11.93%  water content of 0.79% ash content,  about 600-800mg and 4, 43% methoxyl  content.

scholarly journals VARIASI WAKTU EKSTRAKSI DAN JENIS ASAM PADA PROSES PRODUKSI GELATIN TULANG IKAN NILA (Oreochromis niloticus)

2020 ◽  
Vol 7 (2) ◽  
pp. 65-69
Author(s):  
Neneng Suliasih ◽  
Asep Dedy Sutrisno ◽  
Nabella Respatyana
Keyword(s):  
Acetic Acid ◽  
Protein Content ◽  
Research Result ◽  
Extraction Process ◽  
Gel Strength ◽  
Ash Content ◽  
Extraction Time ◽  
Main Research ◽  
Physical Response ◽  
Main Plot

The purpose of this research is to find out determine the effect of the most effective extraction time and to determine the effect of the most effective type of acid in the production process of gelatin bone of tilapia fish. This research was using by Split Plot Design (SPD) with 3 times replication, so make 27 experiments were obtained. For main plot is extraction time (4 hours, 5 hours and 6 hours) and subplot is type of acid (4% chloride acid, 3% acetic acid and 6% citrate acid). Response in this research is physical response such as gel gelatin strength, viscosity and rendement total, chemical response such as pH, protein content and ash content and test of bone gelatin of tilapia fish with commercial gelatin. The main research result showed that the extraction time had significant effect on gelatin gel strength, gelatin viscosity, gelatin rendement, acidity degree (pH) of gelatin, gelatin protein content and gelatin ash content. Types of acid had significant effect on gelatin gel strength, gelatin renedement, acidity degree (pH) of gelatin, gelatin protein content and gelatin ash content, and interaction of time of extraction and type of acid had significant effect on gelatin gel strength, gelatin viscosity, gelatin rendement, acidity degree (pH) of gelatin, gelatin protein content and gelatin ash content to the extraction process of bone gelatin of tilapia fish. Based on the comparative test, the characteristics of gelatin of tilapia bone that close to commercial gelatin are a3b2 treatment (6 hours of extraction time, 3% acetic acid) with the result of gelatin gel strength 132,93 bloom; viscosity 5,83 cP; the amount of rendement 16,94; pH 6,10; protein content 83,62%; and ash content of 0.64%.

Microwave-Assisted Extraction of Garlic Essential Oil from Garlic

2011 ◽  
Vol 117-119 ◽  
pp. 1022-1026 ◽  
Author(s):  
Li Min Yang ◽  
Ling Ling Han ◽  
Zhuo Yang
Keyword(s):  
Essential Oil ◽  
Extraction Method ◽  
Product Yield ◽  
Extraction Process ◽  
Microwave Assisted Extraction ◽  
Factors Affecting ◽  
Microwave Assisted ◽  
Assisted Extraction ◽  
Conventional Solvent Extraction ◽  
Garlic Essential Oil

Factors affecting microwave-assisted extraction of garlic essential oil from garlic were investigated experimentally. Suitable conditions for such extraction process were studied by single factor approach to improve the product yield. The product yield under the resultant suitable conditions can reach to 0.478% based on raw garlic cloves. The product yield for microwave-assisted extraction method is as 2.5 times as that for conventional solvent extraction approach.

scholarly journals Water Electrolysis for the Production of Hydrogen to Be Employed in the Ironmaking and Steelmaking Industry

Metals ◽  
2021 ◽  
Vol 11 (11) ◽  
pp. 1816
Author(s):  
Pasquale Daniele Cavaliere ◽  
Angelo Perrone ◽  
Alessio Silvello
Keyword(s):  
Energy Efficiency ◽  
Renewable Energy ◽  
High Temperature ◽  
Low Temperature ◽  
Steel Industry ◽  
Renewable Energy Sources ◽  
Water Electrolysis ◽  
Energy Sources ◽  
Production Of Hydrogen ◽  
Basic Production

The way to decarbonization will be characterized by the huge production of hydrogen through sustainable routes. Thus, the basic production way is water electrolysis sustained by renewable energy sources allowing for obtaining “green hydrogen”. The present paper reviews the main available technologies for the water electrolysis finalized to the hydrogen production. We describe the fundamental of water electrolysis and the problems related to purification and/or desalinization of water before electrolysis. As a matter of fact, we describe the energy efficiency issues with particular attention to the potential application in the steel industry. The fundamental aspects related to the choice of high-temperature or low-temperature technologies are analyzed.

scholarly journals UJI MUTU REFINED KARAGINAN DARI Eucheuma spinosum BERDASARKAN PERBEDAAN KONSENTRASI KALIUM HIDROKSIDA DENGAN METODE MICROWAVE ASSITED EXTRACTION (MAE)

2021 ◽  
Vol 2 (02) ◽  
pp. 38
Author(s):  
Yanu Andhi Arto
Keyword(s):  
Water Content ◽  
Ash Content ◽  
Gelling Agent ◽  
Alkaline Solutions ◽  
Microwave Assisted Extraction ◽  
Sulfate Content ◽  
Microwave Assisted ◽  
Assisted Extraction ◽  
Significant Difference ◽  
Carrageenan Quality

Carrageenan in the pharmaceutical industry can be used as a stabilizer, thickener, gelling agent, emulsifier, and binder. Alkaline solutions such as KOH have two functions, which help extract polysaccharides to be more perfect and accelerate the elimination of 6-sulfate from the monomer unit to 3,6-anhydro-D-galactose so that it can improve the quality of carrageenan. The purpose of this study is to evaluate the effect of  to determine the effect KOH of differences concentration on yield carrageenan characteristics from the extraction results Microwave-assisted extraction (MAE). The carrageenan quality parameters tested water content, ash content, sulfate content and viscosity. The Eucheuma spinosum originating from the waters of Sumenep, Madura was extracted at the Phytochemical Laboratory of Pharmacy Program, Hang Tuah University, Surabaya using different concentrations of KOH 10%, 15%, and 20% with the Microwave Assisted Extraction (MAE) method which was then filtered and neutralized with filtration and neutralized with The HCl is then precipitated with ethanol 96%, drying and grinding until to obtain a fine carrageenan is powder. The carrageenan obtained was then calculated the for yield percentage and analyzed for the water content, ash content, sulfate content and viscosity. The concentration of KOH affects % yield where an average increase in yield results along with increasing the concentration of KOH, the highest yield at 20% concentration of KOH is 37.41% ± 1.186 and an analysis of the standard carrageenan quality test is carried out where those that meet the quality requirements are water content, ash content, and sulfate content. As for viscosity, there was no significant difference in the KOH concentrations of 15% and 20%.

Research on Performance of the Modified Asphalt by Diatomite-Cellulose Composite

2010 ◽  
Vol 158 ◽  
pp. 211-218 ◽  
Author(s):  
Yong Sheng Sun ◽  
Xiao Long Chen ◽  
Yue Xin Han ◽  
Bin Zhang
Keyword(s):  
High Temperature ◽  
Low Temperature ◽  
Synergistic Effect ◽  
Ash Content ◽  
Modified Asphalt ◽  
Temperature Performance ◽  
Low Temperature Performance ◽  
Temperature Susceptibility ◽  
Cellulose Composite ◽  
Better Than

The diatomite-cellulose composite (DCC) was used to modified asphalt for pavement in the study, and then the high temperature performance, low temperature performance and temperature susceptibility of asphalt were studied. The results showed that these performances of asphalt were all improved after modified by DCC, and the performance of modified asphalt significantly associated with the ash content of DCC, and H-3 DCC was the best. The performance of modified asphalt by DCC was obviously better than using diatomite and cellulose directly. The improving properties of modified asphalt by DCC were caused by synergistic effect of diatomite and cellulose.

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.

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