Pengaruh Konsentrasi KOH dan Waktu Alkalisasi serta Umur Panen Kappaphycus alvarezii Terhadap Karakteristik Mutu Karaginan Murni

Junaidi, Lukman; Hutajulu, Tiurlan Farida; Sudibyo, Agus; Lestari, Nami; Aviana, Tita

doi:10.32765/wartaihp.v35i1.3793

Cited by 3 publications

(5 citation statements)

References 6 publications

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“…Based on research of Ref. [12], an increase in the extraction temperature interval resulted in cocoa fat moisture content dropping. This is caused by an increase in extraction temperature which results in the process of evaporation of water from cocoa fat extraction will be easier.…”

Section: Physicochemical Analysismentioning

confidence: 99%

“…According to Ref. [12], the low value of iod numbers indicates that fat contains more saturated fatty acids or those fats have higher levels of saturation.…”

Section: Physicochemical Analysismentioning

confidence: 99%

“…The value of the Saponification Value above 200 mg KOH/g of fat describes fatty acids with low molecular weight. While the value of the 190 mg KOH/g fat describes fatty acids with a high molecular weight [12].). According to Ref.…”

Section: Physicochemical Analysismentioning

confidence: 99%

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Physicochemical, Fatty Acid and Sensory Profile of Cocoa Butter Produced from Fermented and Non-Fermented Cocoa Butter

Andriani

Yenrina

Nazir

2022

ajarcde

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The study aimed to explore the influence of fermentation and non-fermentation on cocoa processing (Theobroma cacao L.) on physical properties, chemical properties, fatty acid profiles and sensory properties of cococa butter. The study was conducted using an experimental method with two treatments and three replications. Analysis of cocoa butter consisted of yield, color, moisture content, free fatty acids, iod numbers, peroxide numbers, determination of fatty acid profile using GC-MS, and analysis of sensory properties. The results showed that the yield was between 20.82-21.00%. The color of fermented cocoa butter has a value of L* 17.88, a*8.70, and b*7.99 while for nonfermented cocoa butter has a value of L* 14.88, a* 8.96, and b* 6.78, water content between 0.10-0.12%, free fatty acids 0.51-0.56%, iod numbers 26.40-26.50 g I2/100g, peroxide numbers between 0.40-0.70 meq peroxide/kg fat, 190.23-191.40 mg KOH/g fat. The fatty acid profile using GC-MS showed that the dominant fatty acid constituents contained in fermented and nonfermented cocoa fats are oleic acid (29.39-29.57%), heptadecanoic acid (25.85-26.77%), and palmitic acid (21.49-21.83%). Based on sensory analysis of cocoa butter with fermented treatment is preferred because it has a more attractive color, taste, and aroma compared to nonfermented cocoa butter.

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Section: Physicochemical Analysismentioning

confidence: 99%

“…According to Ref. [12], the low value of iod numbers indicates that fat contains more saturated fatty acids or those fats have higher levels of saturation.…”

Section: Physicochemical Analysismentioning

confidence: 99%

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Physicochemical, Fatty Acid and Sensory Profile of Cocoa Butter Produced from Fermented and Non-Fermented Cocoa Butter

Andriani

Yenrina

Nazir

2022

ajarcde

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“…Determination of independent variables was obtained based on the previous studies of researchers regarding general ATC processing under conditions using KOH concentrations in the range of 6 to 10 %, temperatures of 60 to 75 o C and time of 60 to 120 minutes (Basmal et al, 2003;Junaidi, Hutajulu, Sudibyo, Lestari, & Aviana. 2018;Nurmiah et al, 2013;Suryaningrum et al, 2003) presented in Table 1.…”

Section: Experiments Design (Montgomery 2001)mentioning

confidence: 99%

Optimization of Processing Conditions of Alkali Treated Cottonii (ATC) from Sap-free Eucheuma cottonii

Fateha

Wibowo

Santoso

et al. 2019

Squalen Bull. Marine Fisheries Postharvest Biotech.

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Alkali treated cottonii (ATC) is a derivative product of Eucheuma cottoniithat is treated with alkali. This study used raw material of sap-free seaweed for ATC processing. Sap-free seaweed is a seaweed which thallus has been extracted with liquid known as sap. The use of sap-free seaweed as an ATC product is constrained by its low quality, so an effort to improve its quality is needed. Therefore the obejcetive of this Research was to get the optimal conditions of ATC processing. Experimental data were designed and analyzed using Response Surface MethodologyCentral Composite Design (RSM-CCD) using Design Expert 10.0.7® program. The optimization of ATC processing involved three components that were considered influential, namely KOH concentration, temperature, and processing time. Recommendation for optimal conditions issued by RSM-CCD on ATC processing from sap-free seawee d were 6 % KOH concentration at 75 oC for 120 minutes (93.1% desirability). The results of the response analysis showed a yield of 39.47% and a gel strength of 595.32 g/cm2. As a research control, the recommendation of RSMCCD used in ATC processing from nonsap-free seaweed was obtained yield of 36.81% and gel strength of 574.44 g/cm 2. ATC from sap-free seaweed has higher yield and gel strength than that from nonsap-free seaweed. Thismight be due to the sap-free seaweed was obtained using the proper sap extraction process and ATC processingunder optimal conditions, so that the quality of seaweed was better maintained.

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“…Gel pada metode alkali memiliki nilai tertinggi, diduga adanya penggunaan larutan alkali. Konsentrasi KOH tinggi mampu meningkatkan kekuatan gel karena dapat meningkatkan kekuatan ionik rantai polimer (Junaidi et al, 2018). Kekuatan gel pada metode native memiliki nilai terendah.…”

Section: Hasil Dan Pembahasanunclassified

Analisis Parameter Fisika dan Kimia Karaginan Kappaphycus alvarezii Doty 1985 (Florideophyceae : Solieriaceae) Dengan Variasi Ekstraksi dari Perairan Bluto

2019

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Kappaphycus alvarezii merupakan rumput laut merah penghasil karaginan yang dimanfaatkan dalam berbagai industri dan diperoleh melalui ekstraksi. Ekstraksi umumnya menggunakan larutan alkali sebagai pelarut dalam proses pemanasan maupun perendaman. Ekstraksi tanpa larutan alkali masih jarang dilakukan. Ekstraksi cara alkali, non-alkali maupun pre-treatment alkali mempengaruhi kualitas karaginan sehingga penelitian ini perlu dilakukan. Tujuan penelitian untuk memperoleh karaginan kualitas terbaik dari 3 metode ekstraksi. Parameter yang diambil meliputi rendemen, kadar air, kadar abu, kekuatan gel, viskositas dan analisis FTIR. Karaginan dihasilkan melalui ekstraksi secara alkali dengan pemanasan KOH, pre-treatment alkali dengan perendaman KOH sebelum pemanasan dan ekstraksi native pemanasan dengan air suling. Hasil penelitian didapatkan nilai rendemen terbaik dengan metode alkali (36,68±2,33%). Kadar air terbaik metode pre-treatment (3,91±0,84%). Kadar abu terbaik metode alkali (32,7±2,42%). Kekuatan gel terbaik dengan metode alkali (519±29,01g/cm2). Viskositas terbaik metode native (70,43±0,74 cPs). Hasil FTIR menunjukkan sampel yang dihasilkan jenis kappa karaginan. Kappaphycus alvarezii produces carrageenan which is widely used for industrial and obtained through extraction. Generally the extraction is using an alkaline solution as a solvent of heating or soaking process. Extraction without alkaline solution is infrequently performed. Different extraction methods affect the quality of the carrageenan, therefore the research has to be done. The purpose of this research is to obtain the best quality carrageenan from 3 different extraction methods. The parameters performed yield, water content, ash content, gel strength, viscosity and FTIR analysis. Carrageenan are produced through alkaline extraction treatment with KOH, pre-treatment alkaline with KOH and native extraction with distilled water. The results showed the best yield was alkaline method (36.68±2.33%), the best water content was pre-treatment method (3.91±0.84%), the best ash content was the alkaline method (32.7±2.42%), the best gel strength was the alkaline method (519 ± 29.01g/cm2), the best viscosity was the native method (70.43±0.74 cPs). Analysis FTIR showed the samples produced kappa carrageenan.

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Pengaruh Konsentrasi KOH dan Waktu Alkalisasi serta Umur Panen Kappaphycus alvarezii Terhadap Karakteristik Mutu Karaginan Murni

Cited by 3 publications

References 6 publications

Physicochemical, Fatty Acid and Sensory Profile of Cocoa Butter Produced from Fermented and Non-Fermented Cocoa Butter

Physicochemical, Fatty Acid and Sensory Profile of Cocoa Butter Produced from Fermented and Non-Fermented Cocoa Butter

Optimization of Processing Conditions of Alkali Treated Cottonii (ATC) from Sap-free Eucheuma cottonii

Analisis Parameter Fisika dan Kimia Karaginan Kappaphycus alvarezii Doty 1985 (Florideophyceae : Solieriaceae) Dengan Variasi Ekstraksi dari Perairan Bluto

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