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FORMULASI PEMBUATAN KARAGENAN DARI RUMPUT LAUT (Euchema cottonii) DENGAN VARIASI RASIO RUMPUT LAUT TERHADAP AIR KELAPA DAN WAKTU EKSTRAKSI SERTA APLIKASINYA PADA SELAI LEMBARAN LABU KUNING (Cucurbita moschata)

Castaneda, Yusuf (2018) FORMULASI PEMBUATAN KARAGENAN DARI RUMPUT LAUT (Euchema cottonii) DENGAN VARIASI RASIO RUMPUT LAUT TERHADAP AIR KELAPA DAN WAKTU EKSTRAKSI SERTA APLIKASINYA PADA SELAI LEMBARAN LABU KUNING (Cucurbita moschata). Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Euchema cottonii seaweed can produces carrageenan by way of extraction. Carrageenan is a hydrocolloid that is long chain polysaccharide compounds that extracted from seaweed. The extraction of carrageenan generally using inorganic solvents. To get the benefit of organic solvent as a extractor solvent can use coconut water that contain high calium. This study aims to determine the effects of coconut water ratio and extraction time on characteristics carrageenan and to analysis the effect of adding carrageenan on pumkin jam slice The study consists of two factor. First step used a factorial randomized block designed (RBD) with two factors. The first factor is ratio of seaweed to coconut water (1:10, 1:15 and 1:20) and the second factor is extraction time (60 min, 90 min and 120 min). Parameters analyzed was rendement, moisture content, ash content, viscosity and gel strength. The second step used simple randomized block design (RBD) with carrageenan consentration L3T3 as a factor (4,5%, 5,5% dan 6,5%). The result of this study showed that coconut water extraction have a significant effect on rendement, gell strength, viscosity and ash contain. Extraction time have an effect on rendement, gell strength and viscosity. The best treatment on was L3T3 treatment with coconut water ratio 1:20 and extraction time 120 minute that produced rendement 42%, gell strength 428,99 gr/cm2 , viscosity 5,11 cP, moisture content 14,65% and ash content 16,98%. The best treatment of the second step is K2 5,5% with gell strength 3,84 N/mm, total soluble solid 21,26oBrix, moisture content 30,18%, (L) 39,03, (a+) 4,96, (b) 20,83, appearance 3,60 (interesting enough), plasticity 3,53 (chewy enough) and taste 3,53 (tasty enough).

Item Type: Thesis (Bachelors Degree (S1))
Additional Information: 201410220311133
Uncontrolled Keywords: carrageenan, coconut water, extraction, jam slice
Subjects: S Agriculture > S Agriculture (General)
Divisions: Faculty of Agriculture & Animal Husbandry > Department of Food Science & Technology
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 04 Jan 2019 01:15
Last Modified: 04 Jan 2019 01:15
URI : http://eprints.umm.ac.id/id/eprint/42864

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