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KAJIAN EKSTRAKSI ALGINAT DARI RUMPUT LAUT (Sargassum cristefolium) BERDASARKAN KONSENTRASI KOH (Kalium Hidroksida) DAN LAMA PERENDAMAN SERTA APLIKASINYA PADA SORBET NANAS

Putri, Andella Aquarista (2019) KAJIAN EKSTRAKSI ALGINAT DARI RUMPUT LAUT (Sargassum cristefolium) BERDASARKAN KONSENTRASI KOH (Kalium Hidroksida) DAN LAMA PERENDAMAN SERTA APLIKASINYA PADA SORBET NANAS. Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Alginate is a food additive from natural products obtained from the extraction of brown seaweed (Phaeophyceae) which generally plays a role in the formation of texture and thickness. Chocolate algae has the potential as a source of alginate, one of which is Sargassum cristaefolium which has the potential to produce sodium alginate as a food additive in the manufacture of pineapple sorbet. The aim of this study was to determine the interaction of KOH and soaking time with moisture content, ash content, pH, viscosity, yield, brightness level, to determine the effect of alginate addition on the quality of pineapple sorbet. The study was conducted in two phases, The first phase of the research was the extraction process of alginate into sodium alginate which was carried out using a factorial randomized complete block design (RCBD) consisting of 2 factors. The first factor is KOH concentration with a concentration 0,5%; 0,7%; 0,9% and the second factor is the length of immersion in 15 minutes; 30 minutes; 45 minutes. Phase II research was the application of extracted sodium alginate products to pineapple sorbet products was used simple randomized complete block design consisting of 1 factor, namely 0% control; 0,3% best alginate; 0,3% commercial alginate. The parameters observed in phase I research included yield, water content, ash content, viscosity, brightness, pH. While the parameters observed in the phase II study included total dissolved solids, time to melt, viscosity, color degree, taste, aroma, texture, and color organoleptic. Based on the results of the study showed that the concentration of KOH and immersion time had a very significant effect on yield, moisture content, ash content, viscosity but did not significantly affect the brightness and pH of sodium alginate produced. The best treatment sample in phase 1 is a treatment sample K1L2 ( KOH concentration 0,5% and soaking length 30 minutes) with a yield value of 6,99%, water content 12,60%, ash content 21,80%, viscosity 24,2 dPas, pH 6,54, and brightness level 55,3 . While the best results of stage 1 applied to stage 2 were samples with code B (sorbet with commercial alginate 0,3%) with a total dissolved solids of 24,6̊Brix, melting time of 25 minutes, viscosity of 4,0 dPas, brightness of 54,5, redness of 3,6, yellowish 22,0, organoleptic (4,3 taste, 3,7 aroma, 3,5 color, and 3,9 texture),

Item Type: Thesis (Bachelors Degree (S1))
Student ID: 201410220311095
Keywords: extraction of seaweed, alginate, brown seaweed, potassium hydroxide
Subjects: S Agriculture > S Agriculture (General)
Divisions: Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203)
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 20 Mar 2019 01:38
Last Modified: 20 Mar 2019 01:38
URI : http://eprints.umm.ac.id/id/eprint/45365

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