Septiani, Maroda Auly (2021) PERBANDINGAN KUALITAS KARAGENAN HASIL EKSTRAKSI RUMPUT LAUT (Eucheuma cottonii) DARI MADURA DAN KARIMUN JAWA DENGAN NIRA SIWALAN DAN APLIKASINYA PADA BAKSO DAGING. Undergraduate (S1) thesis, Universitas Muhammadiyah Malang.

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Abstract

Eucheuma cottonii seaweed is one of the carragaenophtytes, namely seaweed that produces carrageenan, which is a polysaccharide compound. Carrageenan in seaweed contains fiber (dietary fiber) which is very high. The fiber contained in carrageenan is part of gum fiber, which is a type of fiber that is soluble in water. Carrageenan is a hydrocolloid which is a long chain polysaccharide compound extracted from caraginophyte seaweed. Carrageenan as a gelling agent is very important and can affect the texture of meatballs. The purpose of this study was to determine the interaction between different types of seaweed from Madura and Karimun on the physico-chemical properties of carrageenan. This research consists of two stages of research. The first phase of research was carrageenan extraction from seaweed (Eucheuma cottonii) using palm sap with variations in the amount of seaweed, namely 15, 20, 25, 30, 35 g. The research experiment used a nested design. The observation parameters were physical analysis which included yield, viscosity, and gel strength. Chemical analysis which includes moisture content and ash content. The second stage of research was the stability of beef meatballs which were analyzed organoleptically including color, aroma and taste. The results showed that there was no significant effect between the addition of the amount of seaweed on the yield and viscosity of carrageenan. The best treatment in this study was Madura grass with a concentration of 25 grams of yield 41.095%, gel strength 446.805 g / cm2, viscosity 446.67 cps, moisture content 10.413%, ash content 10.575% and Javanese Karimun seaweed with a concentration of 25 grams yield 40.995%, gel strength 322.325 g / cm2, viscosity 232.12 cps, moisture content 10.583%, ash content 9.792%.

Item Type:	Thesis (Undergraduate (S1))
Student ID:	201610220311001
Thesis Advisors:	Noor Harini (0021046105), Sukardi (0015106302)
Keywords:	Carrageenan, Nira Siwalan, Meatballs
Subjects:	Q Science > QD Chemistry Q Science > QR Microbiology
Divisions:	Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203)
Depositing User:	201610220311001 tian16
Date Deposited:	19 Feb 2021 07:20
Last Modified:	19 Feb 2021 07:20
URI :	http://eprints.umm.ac.id/id/eprint/72566

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