EXTRACTION AND CHARACTERIZATION OF FUNCTIONAL PROPERTIES OF CARRAGEENAN Kappaphycus  alvarezii FROM COAST OF KUTAI TIMUR DISTRICT

Carrageenan is a gelling form of polysaccharide obtained from extraction process of red seaweeds (Rhodophyceae) including Kappaphycus alvarezii. Carrageenan is widely used for pharmacy, cosmetics, food, gelling, and binding agent as well as emulsifier and stabi-lizer. The quality of carrageenan is affected by several factors, one of them such as concen-tration of KOH. The objectives of this research were to define the best concentration of KOH for extraction and characterize the functional properties. Functional properties of carrageen-an in this research were sulphate content, acid insoluble ash, gell strength, fiber, and whiteness. The experimental design used for this research was completely ran-domized design with four treatments of KOH concentrations i.e. 1%, 3%, 5%, and 7%. The study showed that the use of KOH concentarion of 7% resulted the best of carrageenan quality containing 24.36% sulphate, 1.96% acid insoluble ash, 17.80 g/cm2 gell strength, 8.94% fiber and 58.91% whiteness. Keywords: carrageenan, extraction, functional properties, Kalium Hydroxide, Kappaphycus alvarezii

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EXTRACTION AND CHARACTERIZATION OF FUNCTIONAL PROPERTIES OF CARRAGEENAN Kappaphycus alvarezii FROM COAST OF KUTAI TIMUR DISTRICT

Jurnal Ilmu dan Teknologi Kelautan Tropis ◽

10.28930/jitkt.v7i1.9772 ◽

2015 ◽

Vol 7 (1) ◽

Author(s):

Andi Noor Asikin ◽

Indrati Kusumaningrum ◽

Doddy Sutono

Keyword(s):

Experimental Design ◽

Functional Properties ◽

Kappaphycus Alvarezii ◽

Extraction Process ◽

Binding Agent ◽

Sulphate Content ◽

Red Seaweeds ◽

Carrageenan Quality

Carrageenan is a gelling form of polysaccharide obtained from extraction process of red seaweeds (Rhodophyceae) including Kappaphycus alvarezii. Carrageenan is widely used for pharmacy, cosmetics, food, gelling, and binding agent as well as emulsifier and stabi-lizer. The quality of carrageenan is affected by several factors, one of them such as concen-tration of KOH. The objectives of this research were to define the best concentration of KOH for extraction and characterize the functional properties. Functional properties of carrageen-an in this research were sulphate content, acid insoluble ash, gell strength, fiber, and whiteness. The experimental design used for this research was completely ran-domized design with four treatments of KOH concentrations i.e. 1%, 3%, 5%, and 7%. The study showed that the use of KOH concentarion of 7% resulted the best of carrageenan quality containing 24.36% sulphate, 1.96% acid insoluble ash, 17.80 g/cm2 gell strength, 8.94% fiber and 58.91% whiteness. Keywords: carrageenan, extraction, functional properties, Kalium Hydroxide, Kappaphycus alvarezii

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

BULETIN OSEANOGRAFI MARINA ◽

10.14710/buloma.v6i2.16556 ◽

2017 ◽

Vol 6 (2) ◽

pp. 88 ◽

Cited By ~ 1

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.

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Production and characterization of chitosan from shrimp waste

Journal of the Bangladesh Agricultural University ◽

10.3329/jbau.v12i1.21405 ◽

2014 ◽

Vol 12 (1) ◽

pp. 153-160 ◽

Cited By ~ 47

Author(s):

MS Hossain ◽

A Iqbal

Keyword(s):

Molecular Weight ◽

Ambient Temperature ◽

Chemical Method ◽

Extraction Process ◽

Chemical Extraction ◽

Shrimp Waste ◽

High Solubility ◽

High Degree

Chitosan has been produced from shrimp waste by chemical method involving demineralization, deproteinization and deacetylation. The quality of chitosan depends on the conditions of the chemical extraction process. The results showed that 3% HCI and 4% NaOH were suitable concentration for demineralization and deproteinization, respectively at ambient temperature (28±2oC). Chitosan with a high degree of deacetylation (81.24%) and high solubility (97.65%) was obtained by deacetylation with 60% NaOH for 24 hours at 60°C. Purified chitosan was characterized for intrinsic viscosity (13.2dl/g), molecular weight (1.05×106 Dalton), FBC (427.98%), WBC (537.29%) as well as yield (15.4%). DOI: http://dx.doi.org/10.3329/jbau.v12i1.21405 J. Bangladesh Agril. Univ. 12(1): 153-160, June 2014

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EKSTRAKSI DAN KARAKTERISASI KARAGENAN KASAR RUMPUT LAUT Eucheuma cottoni

KOVALEN ◽

10.22487/kovalen.2019.v5.i2.11598 ◽

2019 ◽

Vol 5 (2) ◽

pp. 146-154

Author(s):

Asri Jaya ◽

Ni Ketut Sumarni ◽

Ahmad Ridhay

Keyword(s):

Gel Strength ◽

Extraction Time ◽

Sulphate Content ◽

Randomized Design ◽

Completely Randomized Design ◽

Optimum Extraction

Research on extraction and characterization of crude carrageenan from seaweed (eucheuma cottoni) has been carried out. The research aims to determine the optimum extraction time and temperature of crude carrageenan extract from seaweed (eucheuma cottoni). Crude Carrageenan was extracted from seaweed (eucheuma cottoni) by dissolving crushed seaweed in 8% KOH with variation of extraction times are 1 hour, 1.5 hours, 2 hours, 2.5 hours and 3 hours, and temperatures are 50, 70, 90, 110 and 130oC. The results were analyzed using a Completely Randomized Design (CRD). The results show that the optimum extraction time in producing the best quality of crude carrageenan is 2 hours at 50oC with percentage is 78.4%, viscosity is 9.155 cP, sulphate content is 3.102% and gel strength is 7 g. Keywords : eucheuma cottoni seaweed, crude carrageenan, characterization

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Peningkatan kualitas karagenan rumput laut Kappaphycus alvarezii dengan metode budidaya keranjang jaring

Jurnal Akuakultur Indonesia ◽

10.19027/jai.15.2.124-131 ◽

2016 ◽

Vol 15 (2) ◽

pp. 124 ◽

Cited By ~ 1

Author(s):

Ismail Failu ◽

Eddy Supriyono ◽

Sugeng Hari Suseno

Keyword(s):

Growth Rate ◽

Kappaphycus Alvarezii ◽

Gel Strength ◽

Daily Growth Rate ◽

Daily Growth ◽

Cultivation Method ◽

Yield Value ◽

Carrageenan Quality ◽

Seaweed Culture

ABSTRACT This study aimed to analyze the quality of Kappaphycus alvarezii seaweed carrageenan cultured using methods basket nets in waters of Baruta, Sangia, Wambulu, District of Buton, Southeast Sulawesi. The study consisted of three treatments in triplicates. Seaweed culture used different cultivation net-basket forms i.e. net-basket box, net-basket lantern, and longline without net-basket (control). Quality of K. alvarezii seaweed obtained in this study varied from each treatments. Daily growth rate in each treatment were not significantly different. Production of seaweed with a net-basket box (201.61 g/m2) was higher than the net-basket lanterns (183.22 g/m2), but not significantly different from control (196.98 g/m2). Carageenan yield value of control (46.74%) was the highest of all treatments. The water content of carrageenan in each treatment was not significantly different and it ranged from 17.20–17.39%. The viscosity of carrageenan in net-basket lantern (179.40 cPs) was the highest of all treatments. Carrageenan gel strength was the best treatment (702.53 g/cm²). As conclusion, using the net-basket lantern as cultivation method provided quality improvement of carrageenan in K. alvarezii seaweed. Keywords: Kappaphycus alvarezii, cultivation methods, carrageenan quality ABSTRAK Penelitian ini bertujuan untuk menganalisis kualitas karagenan rumput laut Kappaphycus alvarezii yang dibudidaya menggunakan metode keranjang jaring di perairan Baruta, Kecamatan Sangia, Wambulu, Kabupaten Buton Sulawesi Tenggara. Penelitian terdiri atas tiga pelakuan dan tiga ulangan. Pemeliharaan rumput laut dilakukan dengan metode keranjang jaring berbeda yaitu metode keranjang jaring kotak, keranjang jaring lampion, dan longline tanpa menggunakan keranjang jaring (kontrol). Hasil pengamatan kualitas rumput laut K. alvarezii dalam penelitian ini bervariasi dari setiap perlakuan yang diberikan. Laju pertumbuhan harian pada setiap perlakuan tidak berbeda nyata. Produksi rumput laut dengan metode keranjang jaring kotak (201,61 g/m2) lebih tinggi dibandingkan jaring lampion (183,22 g/m2), namun tidak berbeda nyata dengan kontrol (196,98 g/m2). Nilai rendemen karagenan kontrol (46,74%) lebih tinggi dari perlakuan lainnya. Kadar air karagenan pada setiap perlakuan tidak berbeda nyata yaitu berkisar 17,20–17,39%. Viskositas karagenan perlakuan metode keranjang jaring lampion (179,40 cPs) lebih tinggi dibandigkan perlakuan lainnya. Kekuatan gel karagenan perlakuan metode keranjang jaring lampion (702,53 g/cm²) lebih tinggi dibandingkan perlakuan lainnya. Berdasarkan hasil tersebut, maka dapat disimpulkan bahwa metode keranjang jaring lampion memberikan peningkatkan kualitas karagenan rumput laut K. alvarezii yang dibudidayakan. Kata kunci: Kappaphycus alvarezii, metode budidaya, kualitas karagenan

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Modeling using experimental design method of the physicochemical parameters of the water quality in Meknes city, Morocco

E3S Web of Conferences ◽

10.1051/e3sconf/202015001005 ◽

2020 ◽

Vol 150 ◽

pp. 01005

Author(s):

Ghariba Bouazza ◽

Mohammed Assou ◽

Salah Souabi ◽

El Houssine Chatri

Keyword(s):

Drinking Water ◽

Experimental Design ◽

Physicochemical Parameters ◽

Design Method ◽

Residual Chlorine ◽

Experimental Design Method ◽

Series Of Experiments ◽

Experimental Design Methodology

This study was focused on the characterization of physicochemical parameters of drinking water, which are mainly involved during water treatment or analysis processes. we were interested in the application of the experimental design methodology, according to the method of Yates on the parameters that characterize the quality of drinking water in Meknes, Morocco. Six factors have been identified to control this quality. The influence of these parameters on the responses accommodated at the exit was highlighted. The derivation of a theoretical model has been realized and a series of experiments was performed. The analysis of our results, based on a statistical approach, was presented and the parameters that have a significant influence on the outputs have been identified. From these results, we can conclude that the input factors such as hardness, pH, conductivity, residual chlorine and turbidity have a large influence on measured output response (pHs). Moreover, the theoretical and experimental results are very convergent which validate our studied model.

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STUDYING THE KINETIC CHARACTERISTICS OF THE EXTRACTION OF ANTHOCYANINS FROM THE SQUEEZE OF KRASNOSTOP ZOLOTOVSKY

STATE AND DEVELOPMENT PROSPECTS OF AGRIBUSINESS. In the frame of the XXIII Agribusiness Forum of the South of Russia and the Exhibition «Interagromash» Volume 1 ◽

10.23947/interagro.2020.1.525-528 ◽

2020 ◽

Author(s):

M.A. Egyan ◽

Keyword(s):

Reaction Rate ◽

Sugar Content ◽

Extraction Process ◽

Efficiency Coefficient ◽

Kinetic Characteristics ◽

Reaction Rate Constants ◽

Solids Content ◽

Kinetics Of ◽

Process Speed

The article shows studies characterizing the quality of the squeeze: the mechanical composition of the squeeze is determined, the structural moisture of each component is determined, the sugar content in the formed process of sedimentation of the juice and its acidity are determined refractometrically. The kinetics of anthocyanins extraction was determined in two ways, the solids content in the extract was calculated, and the reaction rate constants of the extraction process and the efficiency coefficient of ultrasonic amplification of the extraction process speed were calculated.

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MEDIATEXT IS A TOOL THAT DETERMINES THE QUALITY OF INFORMATION

International journal of word art ◽

10.26739/2181-9297-2020-6-22 ◽

2020 ◽

Vol 6 (3) ◽

pp. 158-164

Author(s):

Navruza Yakhyayeva ◽

Keyword(s):

Functional Properties ◽

Linguistic Features ◽

Text Linguistics ◽

Quality Of Information ◽

The Creation ◽

Linguistic Units ◽

Scientific Classification

The quality and content of information in the article media text is based on scientific classification of linguistic features. The study of functional styles of speech, the identification of their linguistic signs, the discovery of the functional properties of linguistic units and their separation on the basis of linguistic facts is one of thetasks that modern linguistics is waiting for a solution. Text Linguistics, which deals with the creation, modeling of its structure and the study of the process of such activity, is of interest to journalists today as a science.

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PENGARUH KONSENTRASI RAGI Saccharomyces cerevisiae DAN LAMA FERMENTASI TERHADAP KUALITAS CUKA TOMI-TOMI (Flacourtia inermis)

AGRITEKNO Jurnal Teknologi Pertanian ◽

10.30598/jagritekno.2015.4.2.50 ◽

2015 ◽

Vol 4 (2) ◽

pp. 50-55

Author(s):

Sandra J Nendissa ◽

Rachel Breemer ◽

Nikholaus Melamas

Keyword(s):

Saccharomyces Cerevisiae ◽

Experimental Design ◽

Total Dissolved Solids ◽

Total Sugar ◽

Dissolved Solids ◽

Randomized Experimental Design ◽

Two Factors ◽

Four Levels

This objectives of this research were both to study and determine the best level of concentration of yeast Saccharomyces cereviseae and period of fermentation on the quality of tomi-tomi vinegar (Flacourtia inermis). A completely randomized experimental design with two factors of treatment was applied in this research. The first factor was concentration of yeast S. cereviseae having four levels of tretament, i.e.: without the addition of yeast 0.5, 1 and 1.5 g yeast. The second factor was period fermentation with 1, 2, 3, 4, and 5 weeks. The result indicated that the concentration of yeast S. cereviseae 1.5 g and period fermentation 5 week produced a good tomi-tomi vinegar with total acids 51.22%, total dissolved solids 8.35, total sugar 8.07% and pH 5.40.

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Physicochemical and bacteriological characterization of hospital effluents and their impact on the environment

10.31221/osf.io/rbka9 ◽

2019 ◽

Author(s):

Chem Int

Keyword(s):

Human Health ◽

Fecal Coliforms ◽

Chemical Pollution ◽

Hospital Effluents ◽

Biological Contaminants ◽

Almost All ◽

Direct Discharge ◽

Significant Chemical

Liquid effluents discharged by hospitals may contain chemical and biological contaminants whose main source is the different substances used for the treatment of patients. This type of rejection can present a sanitary potentially dangerous risk for human health and can provoke a strong degradation of diverse environmental compartments mainly water and soils. The present study focuses on the quality of the liquid effluents of Hassani Abdelkader’s hospital of Sidi Bel-Abbes (West of Algeria). The results reveal a significant chemical pollution (COD: 879 mgO2/L, BOD5: 850 mgO2/L, NH4+ : 47.9 mg/l, NO2- : 4.2 mg/l, NO3- : 56.8 mg/l with respect to WHO standard of 90 mgO2/L, 30 mgO2/L, 0.5 mg/l, 1 mg/l and 1 mg/l respectively). However, these effluents are biodegradable since the ratio COD/BOD5 do not exceeded the value of 2 in almost all samples. The presence of pathogen germs is put into evidence such as pseudomonas, the clostridium, the staphylococcus, the fecal coliforms and fecal streptococcus. These results show that the direct discharge of these effluents constitutes a major threat to human health and the environment.

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