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OPTIMASI PERENDAMAN AIR KAPUR DAN KONSENTRASI CUKA MAKAN TERHADAP NILAI GEL STRENGTH DAN MORFOLOGI PADA EKSTRAK AGAR-AGAR RUMPUT LAUT GELIDIUM SP. DARI PERAIRAN PANTAI PARANG KUSUMO, YOGYAKARTA

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Penilaian

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Seaweed is a strategic commodity in the area of difficulty. Seaweed in Indonesia is known for its good quality and is in great demand because it contains sources of yeast, agar and alginate, one of which is Gelidium sp. a type of red seaweed (Rhodophyceae) that produces agarophytes (gelatin). The purpose of this study was to optimize Gelidium sp. to get the best results of agar on yield value, gel strength and morphology based on lime water soaking time and vinegar concentration. The lime water immersion time used is 12 hours; 18 hours; 24 hours and the concentration of acetic acid feed 5%; 6%; 7%. Obtain a yield value of 7,6-14.1%, gel strength of 8,86-258,66 g/cm2 and an uneven surface such as the presence of gel clumps. For optimal analysis using software design expert 12 using the RSM (Response Surface Methodology) method with a CCD (Central Composite Design) design. The optimum solution value using lime water soaking time is 12.466 hours, using vinegar 5,457 in this processing to get a yield value of 12,881% and gel strength 123,798 g/cm2, this formulation has a high desirability value of 0,611.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2307005157	T120270	T1202702023	Central Library (Referens)	Available

Detail Information

Series Title

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Call Number

T1202702023

Publisher

Indralaya : Jurusan Ilmu Kelautan, Fakultas Matematika Dan Ilmu Pengetahuan Alam Universitas Sriwijaya., 2023

Collation

iii, 58 hlm.; Ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

579.807

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

rumput laut
Jurusan Ilmu Kelautan

Specific Detail Info

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Statement of Responsibility

PITRIA

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