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 MUTU KARAGINAN DAN KEKUATAAN GEL DARI RUMPUT LAUT MERAH Kappaphycus alvarezii

2017 ◽  
Vol 5 (2) ◽  
pp. 36 ◽  
Author(s):  
Sopina Erjanan ◽  
Verly Dotulong ◽  
Roike Iwan Montolalu
Keyword(s):  
Moisture Content ◽  
Potassium Chloride ◽  
Red Algae ◽  
Potassium Hydroxide ◽  
Kappaphycus Alvarezii ◽  
Gel Strength ◽  
Ash Content ◽  
Cooking Time ◽  
Water Ratio

The study aim to determine the quality and gel strength of carrageenan produced by red algae Kappaphycus alvarezii. The carrageenan was produced using various concentration, cooking time and water ratio that is 0.05, 0.1 and 0.15% potassium hydroxide; 1, 1.15, 1.25, 1.5, 3 and 4.5%, potassium chloride (KCl); cooking time 2h or 3h; and carrageenan and water ratio, 1:20L or 1:30L The results showed that the best treatment produced the highest gel strength (188.53 g/cm2) with 17.7% moisture content and 19.9% ash content. This condition was achived by mixing 0.15% KOH and 1.25% KCl, cooked for 2h with 1:20 carrageenan to water ratio.Keyword: Carageenan, Kappaphycus alvarezii, seaweed. Tujuan dari penelitian ini adalah untuk menentukan mutu akhir karaginan dari rumput laut merah Kappaphycus alvarezii yang dibuat dengan 5 perlakuan berbeda. Perlakuan variasi konsentrasi pelarut KOH dan KCl, lama pemasakan, dan perbandingan air yang berbeda. Proses ekstraksi karaginan menggunakan pelarut KOH dengan konsentrasi 0,05%, 0,1 %, dan 0,15% sedangkan pelarut KCl dengan konsentrasi 1%, 1.15%, 1.25%, 1,5%, 3%, dan 4,5%, lama permasakan 2 dan 3 jam, dan perbandingan air 1:20 L dan 1:30 L. Hasil penelitian menunjukan bahwa perlakuaan F dengan konsentrasi  KOH 0,15 + KCl 1,25 % dan lama pemasakan 2 jam,dan perbandingan karaginan dan air 1: 20 Liter menghasilkan  kekuataan gel 188,53 g/cm2, dengan pH 8.04, kadar air 17.75, dan kadar abu 19,99%.Kata Kunci: Karaginan, Kappaphycus alvarezii, rumput laut.

scholarly journals The Characteristic of Calcium Fortified Fish Keropok from Belida Fish Bone

2017 ◽  
Vol 19 (3) ◽  
pp. 233
Author(s):  
Indrati Kusumaningrum ◽  
Andi Noor Asikin
Keyword(s):  
Experimental Design ◽  
Moisture Content ◽  
Protein Content ◽  
Calcium Content ◽  
Fish Bone ◽  
Fat Content ◽  
Ash Content ◽  
Chemical Characteristics ◽  
East Kalimantan ◽  
Calcium Source

Abstract<br />Belida (Chitala sp.) bone is one of the waste from amplang processing which not treated properly<br />yet until now especially in East Kalimantan. One type of the usage of this waste is processed to fish bone<br />powder as calcium source which can be added to various food formulations such as keropok. The aim of<br />this study was to determine the chemical characteristics of belida fishbone powder added keropok Observed<br />parameters in this study were moisture content, ash content, protein content, fat content, calcium content,<br />phosphor content and whiteness. The method applied the experimental design was Completely Randomized<br />Design with five treatments of 0% (K0), 5% (K1), 10% (K2), 15% (K3) dand 20% (K4) fishbone powder<br />addition with three replications to each treatments. The results showed that the addition of belida bone<br />powder hadn’t significant effect to moisture of fortified keropok while had significant effect on ash, protein,<br />fat, calcium, phosphor content and whitness. The higher addition of fishbone powder increasing the value of<br />ash, calcium, phosphor and whiteness but decreasing protein and fat content of fortifief keropok. The result<br />showed that K3 was the best treatment with 5.64% calcium content.<br /><br />

scholarly journals Physicochemical Characteristics of Black Bean Protein Concentrate Based on the Variation of Heating Time

2021 ◽  
Vol 1 (1) ◽  
pp. 12-18
Author(s):  
Syane Palijama ◽  
Priscillia Picauly ◽  
Windarti Windarti
Keyword(s):  
Moisture Content ◽  
Water Absorption ◽  
Protein Content ◽  
Bulk Density ◽  
Physicochemical Characteristics ◽  
Heating Time ◽  
Ash Content ◽  
Protein Concentrate ◽  
Black Bean ◽  
Bean Protein

One type of beans that can be used as a source of protein is the black bean (Phaseolus vulgaris. L); because it has a sufficiently high protein content of 16.6%, it has the potential to be developed into protein concentrate. This study aimed to characterize the physicochemical characteristics of black bean protein concentrate based on heating time. An experiment was carried out and arranged in a Completely Randomized Design, with four levels of treatments, i.e. heating time of 15 minutes, 30 minutes, 45 minutes, and 60 minutes. The observed variables were yield, bulk density, water absorption, protein content, moisture content, and ash content. The results showed that the yield value was 7.66 - 12.11%, bulk density 0.78 - 0.81 g/mL, water absorption 1.84 - 1.97%, protein content 71.39 - 76.00%, moisture content 11.85 - 12.94% and ash content 3.30 - 3.57%.

scholarly journals Recovery of Belida Fish Bone Byproduct as a Rich Calcium Powder by Alcali Method

2016 ◽  
Vol 19 (2) ◽  
pp. 148
Author(s):  
Indriati Kusumaningrum ◽  
Doddy Sutono ◽  
Bagus Fajar Pamungkas
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Calcium Content ◽  
Fish Bone ◽  
Fat Content ◽  
Ash Content ◽  
East Kalimantan ◽  
Bone Powder ◽  
Calcium Source

Belida (Chitala sp.) bone is one of the waste from amplang processing which not treated properly<br />yet until now especially in East Kalimantan. One type of the usage of this waste is processed to fish bone<br />powder as calcium source. The aim of this study was to determine the best treatment (boiling frequency)<br />to produce belida fish bone powder which the best characteristics based on highest calcium content. The<br />processing applied alkali method (used NaOH) to produce belida fish bone powder. The treatment of this<br />study was boiling frequency, i.e. P1 (once boiling), P2 (twice boiling), P3 (three times boiling), and P4 (four<br />times boiling) with 30 minutes on each boiling. Observed parameters in this study were moisture content,<br />ash content, protein content, fat content, calcium content, phosphor content, pH and whiteness. The results<br />showed that four times boiling gave the best result with the highest calcium content 31.31%. The range of<br />calcium content was 28.25%-31.31%. While the range of phosphor content was 3.95%-4.06%.<br /><br />

scholarly journals Study of utilization three varieties of mango and concentration of apple vinegar towards physicochemical characteristics of mango chutney

2019 ◽  
Vol 1 (1) ◽  
pp. 4
Author(s):  
Muhammad Husa, Elfi Anis Saati Desiana Nuriza Putri
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Moisture Content ◽  
Raw Materials ◽  
Physicochemical Characteristics ◽  
Ash Content ◽  
Soluble Solids ◽  
Crude Fiber ◽  
Color Intensity ◽  
Total Soluble Solids

Abstract. Chutney is a native Indian processed product, made from cuts of fruits or vegetables and nuts cooked in a sweet, sour and spice mixture. The quality requirements of chutney are influenced by the use of raw materials herbs and spices. The purpose of this study was to determine the response of three varieties of mango and its interaction with concentration of apple vinegar towards physicochemical characteristics of mango chutney. The experimental design of this study used a nested design with two factors. The first factor was three varieties of mango consisting of podang mango, gadung, and kweni and the second factor was the concentration of apple vinegar (5%: 10%: 15%).Parameters analyzed were moisture content, ash content, vitamin C, total soluble solids, total titrated acids, pH, crude fiber, antioxidant activity, color intensity, topicality and hedonic test (flavor, aroma, and appearance). The study showed that differences in mango varieties and apple vinegar concentration did not interact with moisture content, ash content, total soluble solids, total titrated acids, vitamin C, crude fiber, antioxidant activity, pH, color intensity, topicality and hedonic test. The differences in mango varieties significantly affected on water content, color intensity (L and a+), topicality, and hedonic test, whereas the difference of apple vinegar concentration had no significant effect on ash content, pH, total soluble solids, total titrated acids, vitamin C, crude fiber, and antioxidant activity. The optimum composition based on De Garmo test chutney made from gadung mango and 5% apple vinegar (G2C1) with moisture content 23,50 %, ash content 3,15 % vitamin C 0,10 %, total titrated acid 0,75 %, crude fiber 7,05 %, total soluble solids 4,60 ºbrix, ph 4,31 %, antioxidant activity 93,67 %, colour intensity: lightness (L) 36,13, redness (a+ ) 4,67 and yellowness ( b+) 10,00, Topicality 10,67 cm, and hedonic test : appearance 2,13 %, aroma 3,30 % and flavor 2,97 %.

Kajian Ekstraksi Karagenan Berdasarkan Variasi Rasio Rumput Laut (Eucheuma cottonii) dengan Nira Siwalan (Borrasus flaberina L.) dan Lama Perendaman serta Aplikasinya pada Bubuk Jelly Drink Nanas (Ananas comosus)

2020 ◽  
Vol 3 (2) ◽  
pp. 129
Author(s):  
Alfajri Ula Ashfarina ◽  
Noor Harini ◽  
Listiari Hendraningsih
Keyword(s):  
Moisture Content ◽  
Block Design ◽  
Gel Strength ◽  
Ash Content ◽  
Extraction Time ◽  
Gelling Agent ◽  
Ananas Comosus ◽  
Second Stage ◽  
Randomized Block Design ◽  
Stage 1

The extraction of carrageenan by Eucheumma cottonii using siwalan neera as a solvent which contains pottasium 236mg per 100g and others mineral. Carragenan extract applied on pineapple jelly drink powder as a gelling agent by different concentration. This research was conducted into two stages by 3 times repitition. First, carrageenan extraction using a Factorial Randomized Block Design (RBD) consisting of 2 factors. The first factor is the ratio of seaweed with neera siwalan (S) (1:10, 1:20, 1:30) and second factor is extraction time (T) (60 minutes, 90 minutes, and 120 minutes). Extract of carrageenan was analyzed on yield, viscosity, gel strength, moisture content and ash content. The second stage is application of carrageenan extract on pineapple jelly drink powder (K) with carrageenan concentration differently (K) of 0.5%, 1%, 1.5%, 2%, 2.5%. The parameters analyzed in the second stage are viscosity, gel strength, syneresis, and organoleptic (taste, suction power, and mouthfeel). The results shows that there was a significant effect on the Siwalan neera ratio on the carrageenan produced on yield, viscosity, gel strength, water content. The best carrageenan at stage 1 was produced from the treatment of seaweed and neera siwalan ratio 1:30 with extraction time of 120 minutes (S3T3), namely yield 82.87%, moisture content 15.3%, ash content 15.97%, gel strength 102.95 g/cm2 and 5,3 cP viscosity. The addition of the best extract carrageenan to pineapple jelly drink and it was obtained the best result namely the addition of carrageenan 1% (K2) with viscosity of 2.3 cP, gel strength 8.6615 g/cm2, sineresis (24 hours) 0.9183%, sineresis (48 Hours) 3.5430%, and sineresis (72 Hours) 5.1905%, taste 3.3 (enough in tasting), suction power 3.75 (easy to suck) and mouthfeel 2.9 (enough to feel the gel).

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 PHYSICOCHEMICAL CHARACTERISTICS OF GELATIN EXTRACTED FROM THE SCALES OF SEABREAM SPARUS LATUS HOUTTUYN (USING RAW MATERIAL FROM VIETNAM)

2017 ◽  
pp. 90-96
Author(s):  
Као Тхи Хуе ◽  
Нгуен Тхи Минь Ханг ◽  
Ле Нгуен Тхань ◽  
Михаил Юрьевич Карапун ◽  
Рамзия Гумеровна Разумовская
Keyword(s):  
Physicochemical Properties ◽  
Protein Content ◽  
Food Industry ◽  
Physicochemical Characteristics ◽  
Gel Strength ◽  
Ash Content ◽  
Raw Material ◽  
Gelling Temperature ◽  
Moisture Percentage ◽  
Foaming Capacity

The article studies composition and some physicochemical properties of gelatin prepared from the scales of seabream ( Sparus latus Houttuyn). The yield of extracted gelatin was 15.1%. Gelatin sample contained high protein content (91.7%), a low ash content (1.15%), carbohydrates (0.04 ± 0.01%), the moisture percentage of 7.11%, fat was absent. The physicochemical properties of gelatin were investigated: gel strength of 232 g, melting point at 29°C, gelling temperature at 12°C and melting temperature at 25°C. The values of foaming capacity and stability were 240% and 50%, respectively. The carried out comparison revealed higher protein content and lower ash and moisture content in in the gelatin obtained from seabream scales compared to commercial gelatin extracted from hogskin, which makes it possible to use in food industry as a potential substitution of commercial analogues.

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 Pengaruh Praperlakuan Alkali dan Asam terhadap Karakteristik Mutu Bakto Agar dari Rumput Laut Gelidium sp

2020 ◽  
Vol 15 (1) ◽  
pp. 33
Author(s):  
Muhamad Darmawan ◽  
Joko Santoso ◽  
Dina Fransiska ◽  
Marsella Marsella
Keyword(s):  
Melting Point ◽  
Moisture Content ◽  
Gel Strength ◽  
Ash Content ◽  
Plate Count ◽  
Alkali Pretreatment ◽  
Acid Pretreatment ◽  
Sulphate Content ◽  
Total Plate Count ◽  
Bacto Agar

Ekstraksi bakto agar dari rumput laut merah Gelidium sp. asal Pameungpeuk, Jawa Barat dengan praperlakuan alkali dan asam telah diteliti. Pada praperlakuan alkali digunakan NaOH dengan variasi konsentrasi 4, 5, dan 6%. Asam yang digunakan yaitu CH3COOH dengan variasi konsentrasi 0,5% dan 1,0%. Parameter mutu yang diamati meliputi kadar air, kadar abu, kadar abu tak larut asam, kadar sulfat, gugus fungsi, rendemen agar, kekuatan gel, viskositas, titik leleh dan titik jendal, sineresis, dan angka lempeng total. Bakto agar terbaik diperoleh dari praperlakuan dengan konsentrasi NaOH 4% dan CH3COOH 0,5% yang telah memenuhi beberapa persyaratan mutu bakto agar komersial untuk parameter kekuatan gel, kadar air, kadar abu, dan kadar abu tak larut asam. Karakteristik mutu dari praperlakuan tersebut adalah kadar air 13,69±1,02%, kadar abu 4,24±1,28%, kadar abu tak larut asam 0,54±0,25%,  kadar sulfat 1,55±0,36%, rendemen 9,19±2,21%, kekuatan gel 1464,98±109,09 g/cm2, viskositas 42,75±24,40%, sineresis 2,76±0,12%, titik jendal 20,50±2,12  °C, dan titik leleh 95,25±1,06 °C. Praperlakuan dengan konsentrasi tersebut juga memiliki nilai Angka Lempeng Total  (ALT) yang sama dengan bakto agar komersial. AbstractBacto agar extraction from red seaweed Gelidium sp. from Pameungpeuk, West Java with alkali and acid pretreatment had been conducted. NaOH with concentration of 4, 5, and 6% was used for alkali pretreatment while CH3COOH at concentrations of 0.5% and 1.0% (v/v) was used for acid pretreatment. The quality parameters investigated were moisture content, ash content, acid insoluble ash, sulphate content, functional groups, yield, gel strength, viscosity, melting point, gelling point, syneresis, and total plate count. The best quality of bacto agar was obtained by using 4% alkali pretreatment and 0.5% CH3COOH. This pretreatment has fulfilled the specification of commercial bacto agar for moisture, ash, acid inslouble ash content, and gel strength parameter. The properties of bacto agar from this pretreatment were moisture content 13.69±1.02%, ash content 4.24±1.28%, acid insoluble ash content 0.54±0.25%, sulphate content 1.55±0.36%, yield 9.19±2.21%, gel strength 1464.98±109.09 g/cm2, syneresis 2.76±0.12%, gelling point 20.50±2.12 °C, and melting point 95.25±1.06 °C. This pretreatment also gave the same result as the commercial bacto agar for the total plate count. 

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