Karakter Fisikokimia Agar-Agar dari Rumput Laut Gracilaria sp. dengan Variasi Air Kelapa dan Lama Ekstraksi

Authors

  • Shandra Berliana Universitas Muhammadiyah Malang
  • Noor Harini Universitas Muhammadiyah Malang
  • Rista Anggriani Universitas Muhammadiyah Malang

DOI:

https://doi.org/10.22219/fths.v3i2.13212

Keywords:

coconut water, flour agar, seaweed, time extraction

Abstract

Agar is a complex polysaccharide hydrocolloid that can be obtained from
seaweed from the family Gracilaria sp. The function of agar is for gelling agent, thickener,
stabilizer. In this research the extraction of agar from seaweed Gracilaria sp. used
coconut water is able to reduce sulfate in seaweed, so can improve the properties of gel
flour agar. This research was conducted in two stages. The first stage uses a factorial
randomized block design consisting of 2 factors with 3 repetitions. The first factor was the
ratio of seaweed and the ratio of coconut water (1:25; 1:30; 1:35). The second factor was
extraction time (60 minutes, 90 minutes, 120 minutes). The agar extraction results were
analyzed for yield, moisture content, ash content, viscosity, and gel strength. The second
stage of the study was the application of agar flour to tomato fruit leather used a Simple
Randomized Design model with various concentration of agar (0.6%, 0.9%) compared to
commercial agar (0.6%, 0.9%). The parameters analyzed were water content, thickness,
tensile strength, pH, total dissolved solids, color intensity, and organoleptic (taste,
appearance, elasticity, preference). The results showed that there was a significant
influence on the ratio of seaweed and coconut water and the extraction time, the agar
produced to yield, water content, ash content, viscosity, and gel strength. The best
treatment of agar that based on the SNI approach was in the R3T3 treatment, (seaweed:
coconut water ratio of 1:35 with extraction time of 120 minutes) with a yield of 32.27%,
moisture content of 11.08%, ash content of 3.75%, strength gel 235.51gr / cm2, viscosity
24.09 cP. The second stage of the study, the best results was obtained by adding agar to
0.9% with a moisture content of 8.13%, total dissolved solids 23.79º Brix, pH 4.03,
thickness 0.39 mm , tark strength 1.64 N /mm2, color intensity (L) 40.24, (a +) 22.92, (b +)
8.09, taste 5.9 (tasty), elasticity 5.65 (easy to roll), appearance 5,75 (interesting), like 5.4
(like).

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Published

2020-07-31

How to Cite

Berliana, S., Harini, N., & Anggriani, R. (2020). Karakter Fisikokimia Agar-Agar dari Rumput Laut Gracilaria sp. dengan Variasi Air Kelapa dan Lama Ekstraksi. Food Technology and Halal Science Journal, 3(2), 102–109. https://doi.org/10.22219/fths.v3i2.13212

Issue

Vol. 3 No. 2 (2020): Juni

Section

Articles

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