Sarongano, Bambang (2007) PENGARUH LAMA PERENDAMAN DAN KONSENTRASI LARUTAN KAPUR TOHOR Ca(OH)2 TERHADAP SIFAT FISIKO-KIMIA KARAGINAN RUMPUT LAUT (SEA WEED) VARIETAS Eucheuma cottonii. Other thesis, University of Muhammadiyah Malang.
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Seaweed is one of the potential marine product commodity to be developed and expected can add state's stock exchange. But, seaweed is still exported in the form of raw material. For the agenda of optimal of seaweed potency, hence development of processing of seaweed is one of the alternative which is needed to be realized, one of them is processed it to become carrageenan. Carrageenan is compound of hidrokoloid which consist of potassium ester, natrium, sulphate calcium and magnesium, with galaktosa and 3,6 copolymer galaktosa anhydro. carrageenan used by many food industries, pharmacy, cosmetic, paint, tooth paste and other industries. Among the function of carrageenan is as balancer ( regulator of balance), thickener ( thickening), agent gelling ( gelling made) and emulsifier. Intention of this research is to know if there is or not the interaction between duration of submersion condensation and concentration of Nature chemical-Fisiko carrageenan. This research use Group of Random Device method ( compiled RAK) factorially by two factor and each repeated 3 times. the first Factor is duration of submersion in condensation Calcium Hidroksida Ca(Oh)2 (for 12, 18 and 24 hour) and the second factor is condensation concentration of submersion ( 0,15%, 0,25%, 0,35%). This Research result shows the existence of interaction between duration of submersion condensation and concentration of Nature chemical-Fisiko carrageenan. such aswater rate, dusty rate, sulphate rate, rate of Caco3, viscosity, strength of gel, white degree and the heavy. Best treatment there are combination treatment of L3K1 duration of submersion for 24 hour, and condensation concentration of submersion 0,15%) with rate irrigate 10,97%, dusty rate 16,45%, sulphate rate 15,31%, Caco3 sediment 0,03%, viscosity 21,70 cps, strength of gel 4,24 mm/g/dt, white degree 83,83, and the heavy 21,94%.
|Item Type:||Thesis (Other)|
|Subjects:||T Technology > T Technology (General)|
|Divisions:||Faculty of Agriculture & Animal Husbandry > Department of Agrotechnology|
|Depositing User:||Rayi Tegar Pamungkas|
|Date Deposited:||21 Jun 2012 04:30|
|Last Modified:||21 Jun 2012 04:30|
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