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All Journal Jurnal Perikanan Universitas Gadjah Mada Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan
Singgih Wibowo
Balai Besar Riset Pengolahan Produk dan Bioteknologi Kelautan dan Perikanan
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science Immunology & microbiology

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Pengaruh Konsentrasi kappa Karaginan Pada Es Krim Terhadap tingkat Kesukaan Panelis Ellya Sinurat; Rosmawaty Peranginangin; Singgih Wibowo
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 2, No 2 (2007): Desember 2007
Publisher : Balai Besar Riset Pengolahan Produk dan Bioteknologi Kelautan dan Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jpbkp.v2i2.451

Abstract

Penelitian ini bertujuan untuk mengetahui tingkat kesukaan panelis terhadap es krim yang dibuat dari : gula 20%, susu kental manis 13%, santan kelapa 13%, tepung maizena 2,5%, tepung tapioka 1%, air 50%, flavor, essence dan garam secukupnya serta karaginan sebagai stabilizer dengan variasi konsentrasi 0,04; 0,05; 0,06; 0,07 dan 0,08%. Hasil uji sensori dari 25 orang panelis dengan 3 kali ulangan menunjukkan bahwa konsentrasi karaginan 0,06% paling disukai oleh panelis dengan nilai rata‑rata penerimaan umum 7,15 dalam skala hedonik 1‑9. Hasil analisis dengan metode Kruskall Wallis menunjukkan bahwa penggunaan karaginan sebagai stabilizer pada konsentrasi 0,06% menghasilkan es krim dengan rasa, tekstur dan penerimaan umum lebih baik dibandingkan dengan konsentrasi yang lain.
PENGARUH DEASETILASI DAN ALKALINASI TERHADAP KARAKTERISTIK KARBOKSIMETIL KITOSAN Yusro Nuri Fawzya; Rina Novianty; Singgih Wibowo
Jurnal Perikanan Universitas Gadjah Mada Vol 10, No 1 (2008)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfs.8929

Abstract

Carboxymethyl chitosan (CMCts) is one of the chitosan derivatives produced by the carboxymethylation process of chitosan. Compared to chitosan which is soluble in weak acid, the CMCts is soluble in water and it becomes more desirable in many applications both in pharmaceutical and food industries. Chitosan as the raw material of CMCts was made from chitin deacetylation. The reasearch aimed to study the effect of chitin deacetylation methods and concentrations of sodium hydroxide in the alkalination process on the characteristics of CMCts produced. Three deacetylation processes were applied in the production of chitosan, i.e. treatment with 60% NaOH at 70oC for 2 and 3 days, and treatment with 60% NaOH at ambient for 5 days. Whereas, the alkalination process was conducted using NaOH at the concentrations of 20, 30, 40 and 50%. The carboxymethylation of chitosan was carried out using monochloroacetic acid with the ratio of chitosan to monochloroacetic acid of 1 : 1.5 (w/w) at 50oC for an hour. The results showed that the CMCts produced had solubilitiy of 27.0 to 98,1% and viscosity of 28 to 265 cPs. Based on the solubility and viscosity, the best treatment was found on using chitosan which had been deacetylated with 60% NaOH at 70oC for 3 days followed by alkalination using NaOH of 30% before carboxymethylation. The treatment resulted CMCts with water solubility 98.1%, viscosity 265 cPs and yield 72.2%.
Co-Authors Ellya Sinurat Rina Novianty Rosmawaty Peranginangin Yusro Nuri Fawzya