UMM Institutional Repository

HIDROLISIS POLISAKARIDA PADA AGAR-AGAR DARI RUMPUT LAUT (Gracilaria sp.) DENGAN KONSENTRASI ASAM DAN LAMA PEMASAKAN SERTA PENGAPLIKASIANNYA PADA PRODUK CUSTARD

Amalia, Dwi Ratna Dini (2018) HIDROLISIS POLISAKARIDA PADA AGAR-AGAR DARI RUMPUT LAUT (Gracilaria sp.) DENGAN KONSENTRASI ASAM DAN LAMA PEMASAKAN SERTA PENGAPLIKASIANNYA PADA PRODUK CUSTARD. Undergraduate (S1) thesis, University of Muhammadiyah Malang.

[img]
Preview
Text
PENDAHULUAN.pdf

Download (1MB) | Preview
[img]
Preview
Text
BAB I.pdf

Download (168kB) | Preview
[img]
Preview
Text
BAB II.pdf

Download (700kB) | Preview
[img]
Preview
Text
BAB III.pdf

Download (915kB) | Preview
[img] Text
BAB IV.pdf
Restricted to Registered users only

Download (1MB)
[img] Text
BAB V.pdf
Restricted to Registered users only

Download (139kB)
[img] Text
LAMPIRAN.pdf
Restricted to Registered users only

Download (888kB)

Abstract

Seaweed is a type of hydrocolloids that generally play a role in the formation of textures. The use of agar in Indonesia is now growing rapidly for food, cosmetics and medicine. Consumption needs to be improved again given the high value of seaweed exports and the use of complex ones. Consumption of seaweed agar in Indonesia has a high demand and need to be modified texture for seaweed to further facilitate preparations. Modified texture for seaweed can be done by hydrolysis technique. This research is done in 2 stages, that is phase I research is hydrolysis process to become paste that done using nested randomized design consist of 2 factors. The second phase of research is the application of the product to paste the result of hydrolysis on the custard product using simple group randomized block (simple RAK) consisting of 1 factor. The parameters observed in the first phase of research include yield, moisture content, ash content, gelling point, melting point, pH, gell strenght, sineresis, turbidity and swelling index. While the parameters observed in the research phase II include oragnoleptic taste, joy, mouthfeel and appearance, texture and color. The results showed that acid concentration and duration of hydrolysis had significant effect on yield, gell strenght, pH, synthesis, swelling index, gelling point and melting point of paste result. The best treatment sample at stage 1 was sample with T2M2 code with 7,87% yield, gelling point 33,33oC, melting point 74,67oC, gell strenght 34,32 g / cm2, pH 5,50, sineresis 4,22% and swelling index of 8.17. The results of the second phase of research with the application of pasty on the custard product showed the best result in the sample with the treatment of pasty 15%. 3.8 favorite value, Mouthfeel 3.85 (soft), taste 3,5 (likes), 3.75 appearance (interesting), Redness (a +) 0.9 and yellowish (b +) 30.4 and texture 102.8 g / cm2.

Item Type: Thesis (Undergraduate (S1))
Student ID: 201410220311110
Keywords: Acid hydrolysis, agar, seaweed
Subjects: S Agriculture > S Agriculture (General)
Divisions: Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203)
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 18 Jul 2019 02:32
Last Modified: 18 Jul 2019 02:32
URI : http://eprints.umm.ac.id/id/eprint/47141

Actions (login required)

View Item View Item
UMM Official

© 2008 UMM Library. All Rights Reserved.
Jl. Raya Tlogomas No 246 Malang East Java Indonesia - Phone +62341464318 ext. 150, 151 - Fax +62341464101
E-Mail : infopus[at]umm.ac.id - Website : http://lib.umm.ac.id - Online Catalog : http://laser.umm.ac.id - Repository : http://eprints.umm.ac.id

Web Analytics

UMM Institutional Repository is powered by :
EPrints Logo