Euchema cottonii is a good source of kappa-carrageenan and can be found cultivated in the Indonesia coastal areas in which one of them is in Banten Province. Carrageenans have many applications and are utilized in human food and pet-food industry. Carrageenans are also utilized in non-food industry such as pharmaceuticals, cosmetics, printing and textile formulations. Hence, the present study features on the cooking process cooking time and cooking temperature. The effects of these parameters on carrageenan quality such as gel viscosity and gel strength were studied. The process of extraction of carrageenan was conducted with variations temperature: 60, 70, and 80 °C and the variation of time: 1, 2, and 3 hours. Alkaline substance used was KOH with 8% concentration and the ratio of solvent to dry seaweed 8:1. From the present investigation, it was observed that SRC extraction reached the best condition at temperature 70 °C for 2 hours with the value of yield 30.20%, 5.90% moisture content, 18.34% ash content, sulfate content of 6.94%, viscosity of 190 cP, and the gel strength 714.45 g / cm2. The treatment of temperature and extraction time significantly affected the quality of the SRC yield parameter, viscosity and gel strength.
The influences of ultrasonic-assisted extraction (UAE) conditions on phenolic compounds of Eucheuma cottonii seaweeed were investigated. The effects of temperature, time and liquid-solid ratio were evaluated based on the total phenolic content (TPC
The composition of mineral and vitamin from breadfruit is particularly known of having benefits compared to rice which is a main source of carbohydrate consumed by societies. The process of drying is one of the factors that affects foodstuffs quality. The aim of this research was to provide an understanding of drying phenomena from data experiment and discover the influence of drying air temperature to breadfruit drying time and rates. This research was conducted in several stages which are material preparation (breadfruit) by through downsizing process, then weigh the material (breadfruit) once every 5 minutes on each drying air temperature variations (50 ºC, 60 o C, 70 o C, and 80 o C). The research were conducted using breadfruit with the best drying time which is obtained at 60 0 C for 100 minutes. The lowest water content obtained was 0.4%, while the highest drying rate was 0.00144 Kg 2 /m 2 .s at 80 ºC of temperature.
Indonesia sebagai salah satu penghasil rumput laut Eucheuma cottoni terbesar di Dunia maka di perlukan pengembanagn dalam penaganan hasil dari rumput laut yang dihasilkan salah satunya adalah tahap pengeringan rumput laut. Kandungan rumput laut merupakan salah satu bagian yang harus diperhatikan dalam pemrosesesan rumput laut. Mengingat manfaat rumput laut yang luas dalam industri kosmetik, pangan dan obat-obatan.Hasil penelitian ini bertujuan untuk menngetahui waktu dan suhu operasi dalam proses pengeringan serta memahami proses pengeringan. Berdasarkan hasil penelitian didapatkan massa kering rumput laut dalam 150 gram sebesar 12,75 gram serta kondisi optimum dalam proses pengeringan rumput laut, yaitu lama waktu pengeringan 4 jam dengan suhu 65 o C yang dinyatakan dengan nilai moisture content sebesar 0,16 kg H2O/kg RL dengan laju pengeringan sebesar 3,63 kg H2O/m 2 .jam dan sisa kadar air dalam rumput laut sebesar 1,36%
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.