ANALISA TOTAL BAKTERI, KADAR AIR DAN pH PADA RUMPUT LAUT (Kappaphycus alvarezii) DENGAN DUA METODE PENGERINGAN

Kumesan, Evan Ch; Pandey, Engel Victor; Lohoo, Helen Jenny

doi:10.35800/mthp.5.1.2017.14911

Cited by 10 publications

(11 citation statements)

References 1 publication

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“…The amount of moisture contained in the material is affected by the length of time and drying temperature i.e., the length of the drying process is directly proportional to a decrease in water content [37]. Furthermore, drying affects the appearance, texture, taste, nutritional value of food, and the activity of microorganisms in ingredients [38]. Ash content is related to the minerals of a food material i.e., the higher the ash content, the better the quality of food ingredients because they contain high minerals [39].…”

Section: Discussionmentioning

confidence: 99%

Effect of the ratio Limnocharis sp. and Sargassum sp. on the characteristics of seaweed salt

Nurjanah

Abdullah

Jacoeb

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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Seaweed salt is low sodium salt made from seaweed. Sargassum sp. is one of the brown seaweed that is utilized as raw material in the production of seaweed salt. The use of other raw materials to increase potassium from seaweed salt, one of is genjer (Limnocharis sp.). This study purpose to determine the characteristics of Sargassum sp. and Limnocharis sp. as raw material in the production of seaweed salt and to determine the characteristics of seaweed salt resulting from the combination of Sargassum sp. and Limnocharis sp. to Na:K ratio and antioxidant activity. Salt treatment was made from a combination of seaweed and genjer in the ratio of 1:1 and 2:1. The combination filtrate dried using an electric oven at 60°C for 30 hours. The observed data were analyzed using a variety of ANOVA analysis and Duncan’s test was carried out if the results showed a real effect. Seaweed flour from the combination of Sargassum sp. and genjer (Limnocharis sp.) contains high carbohydrate and ash with high crude fiber. Sargassum sp. flour contains flavonoids, steroids, and saponins, while Limnocharis sp. contains flavonoids, steroids, and triterpenoids. The combination of Sargassum sp. and Limnocharis sp. (1:1) reduced the Na:K ratio of seaweed salt. Seaweed salt from a combination of brown seaweed and genjer (1:1) produced 19.88% yield, Na:K ratio 0.34 mg/g, NaCl content 24.04%, and strong antioxidant activity of 73.85 ppm. NaCl content from the combination of Sargassum sp. and Limnocharis sp. (1: 1) was in accordance with the criteria for dietary salt.

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Section: Discussionmentioning

confidence: 99%

Effect of the ratio Limnocharis sp. and Sargassum sp. on the characteristics of seaweed salt

Nurjanah

Abdullah

Jacoeb

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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“…According to Kumesan et al (2017), the pH value was determined using a modified pH meter as follows: The pH meter must first be calibrated to the sensitivity of the pointer with a pH 7 buffer solution. The sample of about 10 g was weighed and homogenize with 20 mL of distilled water for 1 minute, and pour into a 10 mL beaker.…”

Section: Acidity Level (Ph)mentioning

confidence: 99%

The addition of crude gambir extract in the production of functional robusta coffee powder

2022

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This study aims to improve the functional properties of robusta coffee by adding crude gambir extract. A completely randomized non-factorial design with 5 treatments is used and each treatment was repeated three times. The treatments consist of: robusta coffee powder (%): crude gambir extract (%) F1 = 100:0, F2 = 95:5, F3 = 90:10, F4 = 85:15, and F5 = 80:20. The results showed that the addition of crude gambir extract has a significant effect on increasing the total phenol value from 10.65 to 101.20 mg/mL GAE and the antioxidant activity with an IC 50 value of 583.06 to 40.10 µg/mL, acidity level (5.43-5.51), and the solubility percentage of 27.55-31.15%. Furthermore, the addition of crude gambir extract have no significant effect on the taste, color, and aroma of the functional coffee produced.

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“…Moisture content was determined using the method described by Kumesan et al (2017). Porcelain was dried where A DPPH is the absorbance of DPPH solution, and A sample is the absorbance of sample solution.…”

Section: Determination Of Moisture Contentmentioning

confidence: 99%

Effects of drying methods and acidic strength on physicochemical properties of potassium caseinate

et al. 2022

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The aims of the present study were to characterize physicochemical characteristics and chemical structures by Fourier Transform Infrared (FTIR), and mark dissolved protein content, microstructure, and moisture content of potassium caseinate prepared by drying methods and acid strength. The experiment was arranged according to factorial complete randomized design with triplicates, while data from FTIR and microstructure analysis was presented descriptively. The results demonstrated that acids and drying methods for preparing potassium caseinate could increase antioxidant activity, a* score (reddish) and b* score (yellowish). Specifically, freeze-drying method coupled with acid treatments accounted for reducing moisture content but improved viscosity and microstructural properties. Briefly, we could argue that drying techniques and acids established noticeable effects on the quality of potassium caseinate.

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ANALISA TOTAL BAKTERI, KADAR AIR DAN pH PADA RUMPUT LAUT (Kappaphycus alvarezii) DENGAN DUA METODE PENGERINGAN

Cited by 10 publications

References 1 publication

Effect of the ratio Limnocharis sp. and Sargassum sp. on the characteristics of seaweed salt

Effect of the ratio Limnocharis sp. and Sargassum sp. on the characteristics of seaweed salt

The addition of crude gambir extract in the production of functional robusta coffee powder

Effects of drying methods and acidic strength on physicochemical properties of potassium caseinate

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