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KAJIAN EKSTRAKSI SELULOSA DARI KULIT KACANG SEBAGAI BAHAN BAKU CMC (Carboxy Methyl Cellulose) PADA KONSENTRASI ASAM KLOROASETAT DAN LAMA AGITASI SERTA APLIKASINYA PADA PERMEN JELI JAMBU (Psidium guajava)

Cahyati, Puput (2019) KAJIAN EKSTRAKSI SELULOSA DARI KULIT KACANG SEBAGAI BAHAN BAKU CMC (Carboxy Methyl Cellulose) PADA KONSENTRASI ASAM KLOROASETAT DAN LAMA AGITASI SERTA APLIKASINYA PADA PERMEN JELI JAMBU (Psidium guajava). Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Cellulose compounds found in peanut shells are 45.2%, cellulose can be used as raw material for CMC (Carboxy Methyl Cellulose). CMC is used as a thickener, stabilizer, gel, and emulsifier. The purpose of this study was to determine the variation in the concentration of chloroacetic acid and the duration of agitation on the physical and chemical characteristics of CMC, to determine the effect of variations in chloroacetic acid concentration on the physical and chemical characters of CMC, to find out the effect of adding CMC to the quality of jelly. This research is conducted in two steps. Stage 1 uses Nested Random Design consisting of two factors. The first factor is the concentration of chloroacetic acid consisting of 2 g, 4 g, 6 g. Agitation factor II was 1 hour, 2 hours, and 3 hours so that there were 9 treatment combinations and 3 times of repetition. Observation parameters was analysis of water content, degree of substitution, viscosity, color, pH. Stage 2 used a Simple Random Design consisting of 3 levels of treatment and 3 times of repetition. These factors are CMC concentrations in guava jelly candy which are 1%, 1.5%, and 2%. Observation parameters used include analysis of water content, ash content, reducing sugar, texture, pH, color, taste, elasticity, and preference. The results showed that the concentration of chloroacetic acid and duration of agitation significantly affected viscosity, degree of substitution, and pH. The concentration of 4 g and the duration of agitation 3 hours is the best treatment in the first stage with the results of viscosity 1,65 cp, the degree of substitution 8.21. The second stage results show that the CMC concentration has a significant effect on the elasticity of the guava jelly candy. The best results that approached SNI were treatment of CMC concentration of 1.5% which affected 9.3% moisture content, 2.7% ash content, pH 4.83, reduction sugar 2.82, elasticity 3.83, taste 3, 53, favorite 4.18.

Item Type: Thesis (Bachelors Degree (S1))
Student ID: 201410220311020
Keywords: CMC(Carboxy Methyl Cellulose), Chloroacetic Acid, Agitation, Guava Jelly Candy
Subjects: S Agriculture > S Agriculture (General)
Divisions: Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203)
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 01 Mar 2019 08:17
Last Modified: 01 Mar 2019 08:17
URI : http://eprints.umm.ac.id/id/eprint/44734

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