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KAJIAN EKSTRAKSI ALGINAT DARI RUMPUT LAUT (Sargassum sp.) DENGAN KONSENTRASI Na2CO3 DAN SUHU PERENDAMAN UNTUK PENGENTAL SELAI MELON

Adipurasari, Dinandya Pragretta Vista (2019) KAJIAN EKSTRAKSI ALGINAT DARI RUMPUT LAUT (Sargassum sp.) DENGAN KONSENTRASI Na2CO3 DAN SUHU PERENDAMAN UNTUK PENGENTAL SELAI MELON. Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Alginate is an additive from the extraction of brown seaweed (Phaeophyceae) which is generally approved for the formation of texture and thickness. Chocolate algae that support the formation of Sodium alginate is a type of Sargassum sp. which is an additive food ingredient in making melon jam. This study discusses the interaction of the concentration of Na2CO3 at various immersion temperatures against air content, ash content, viscosity, pH, level of intelligence, yield, studying the effect of alginate on quality melon jam. This research was conducted in 2 stages, namely the first phase of the research was extraction of Sodium alginate from Sargassum sp. which was done using a randomized block design with 2 factors. The first factor is the concentration of Na2CO3 with a concentration of 2%; 4%; 6% and the second factor is extraction temperature with a temperature of 40 ̊C; 60 ̊C; 80 ̊C. Phase II research is the application of Sodium alginate extracted to melon jam products using a simple randomized block design consisting of 1 factor is 0% control; best alginate 1%; 1% commercial alginate. The parameters observed in phase I research include water content, ash content, viscosity, acidity, brightness (L) and yield. While the parameters observed in stage II include jam water content, syneresis, brightness (L), total dissolved solids, organoleptic taste, aroma, preference and topical power. Based on the results of the study showed that the concentration of Na2CO3 at and extraction temperature had a very significant effect on yield and brightness (L), the viscosity had a significant effect but did not significantly affect the water content, ash content and pH of Sodium alginate produced. The best treatment sample stage I is a sample with C3E3 code with a moisture content of 13.62%, 23.56% ash content, 50.7 cP viscosity, acidity 3.77, brightness level (L) 59.40 and yield 17.8% . While the best results of stage 1 applied to stage II are samples with code A2 with 67.36% jam water content, syneresis jam 0.28%, brightness level 33.30, Total Dissolved Solids 84, topical power 4.43 (easy smeared), 3.70 (good) jam flavor, 3.77 (likes) aroma, jam 3.80 (like) jam.

Item Type: Thesis (Bachelors Degree (S1))
Additional Information: 201410220311091
Uncontrolled Keywords: extraction of seaweed, alginate, concentration of Na2CO3, temperature of extraction
Subjects: S Agriculture > S Agriculture (General)
Divisions: Faculty of Agriculture & Animal Husbandry > Department of Food Science & Technology
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 20 Feb 2019 08:37
Last Modified: 20 Feb 2019 08:37
URI : http://eprints.umm.ac.id/id/eprint/44453

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