Dependence on wheat flour in Indonesia can be reduced by looking for substitute ingredients which had high nutritional value, one of which was seaweeds. The objective of this research was to determine the characteristics of flour of two seaweeds (Gracilaria spp. and Kappaphycus alvarezii). Seaweed flours have produced using a hammer mill. The comparative of characteristics on two seaweed flours with proximate composition, crude fiber, and L* parameter. The proximate content of seaweed flours from Gracilaria spp. and K. alvarezii were moisture 11,83% and 17,56%, ash 15,08% and 16,90%, fat 0,32% and 0,13%, and protein 8,77% and 4,07%, respectively. The value of crude fiber and L* parameter in seaweed flour K. alvarezii (5,43% and 80,50%) were higher than Gracilaria spp. (4,77% and 49,90%). The best of seaweed flour was Gracilaria spp. flour, because of the content almost similar to wheat flour.
Nori is the seaweed snack which has high nutrition. Generally, nori is made from the Porphyra, but it is hard to find in Indonesia. This research tried to replace the raw material of nori with the K. alvarezii seaweed and cassava leaf which are easy to found in Indonesia. The purpose of this research is to determine the best formulation of nori and identify its characteristics. This research used a Completely Randomize Design (RAL) with different formulations of the K. alvarezii seaweed and cassava leaf. The results showed that the best nori is nori with the formulation of K. alvarezii seaweed and cassava leaf is 60:40. The organoleptic test showed that nori has color of blackish green (3.83), slightly scented of cassava leaf (3.50), compact texture (4.10), and few have the sense of cassava leaf (3.13). Chemical analysis showed that water content 5.63%, ash content 3.28%, protein content 5.72%, fat content 1.01%, carbohydrate 84.36%, and crude fiber 6.03%. Nori merupakan snack rumput laut yang memiliki gizi tinggi. Umumnya terbuat dari rumput laut Porphyra, namun keberadaannya sulit ditemukan di Indonesia. Penelitian ini mencoba untuk mengganti bahan baku pembuatan nori dengan menggunakan rumput laut K. alvarezii dan daun singkong yang banyak ditemukan di Indonesia. Tujuan penelitian ini adalah untuk menentukan formulasi nori terbaik dan mengidentifikasi karakteristiknya. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan perbedaan formulasi rumput laut dan daun singkong. Hasil penelitian menunjukkan bahwa nori terpilih adalah nori dengan formulasi rumput laut dan daun singkong 60:40. Nori yang dihasilkan berwarna hijau kehitaman (3,83), sedikit beraroma daun singkong (3,50), memiliki tekstur yang kompak (4,10), dan sedikit memiliki rasa daun singkong (3,13). Hasil analisis kimia menunjukkan nilai kadar air sebesar 5,63%, kadar abu 3,28%, kadar protein 5,72%, kadar lemak 1,01%, karbohidrat 84,36%, dan serat kasar 6,03%.
Milkfish satay processing has been left viscera waste that may causes environmental pollution. The viscera waste has contained omega-3 which can be extracted as fish oil. Dry rendering is a method of fish oil extracting using temperature without water addition. The temperature of extraction greatly affects to quality of fish oil. The purpose of this study was to determine the optimal temperature of extraction and characterized fish oil quality extracted from milkfish viscera. This study used dry rendering extraction methode with three different temperatures (40ºC, 50ºC, and 60ºC) and tested the yield, free fatty acids, peroxide value, p-anisidine and total oxidation, for the best fish oil will be tested for its fatty acid profile. The best treatment for extracting fish oil from milkfish viscera used extraction temperature of 50ºC with yield (6.88%), free fatty acid (4.89%) peroxide value (29.35 mEq/kg), anisidine value (4.61 mEq/kg), and total oxidation (63.53 mEq/kg). The fatty acid profile of fish oil was dominated by palmitic acid (31.17%) and also contains omega-3 such as linoleic acid, docosahexaenoate acid (DHA), and eicosapentaenoate acid (EPA).
The main ingredient of dry noodles is wheat flour which made from milling wheat. However, we usually obtain wheat from overseas by import. Therefore, to achieve food resilience in Indonesia, it is necessary to find substitutes for local ingredients with high nutrition that can be used to make dry noodles. This research aims to investigate the characteristics of dry noodles made from Kappaphycus alvarezii seaweed flour. The method used in this study was to substitute K. alvarezii seaweed flour as much as 0, 5, 10, 15, 20, and 25% in the production of dry noodles. Analysis was carried out on its chemical composition, physical properties, and organoleptic characteristics. The results showed the best result of substitution of K. alvarezii in the 5% treatment. The chemical composition in dry noodles of this treatment showed water content of 8.39%; ash content 3.07%; fat content 0.59%; protein content 12.43%; and 0.29% crude fiber content. Meanwhile, the results of the physical test showed7.95% cooking loss;210.5 seconds cooking time; and 89.34% water absorption. The organoleptic values obtained are color 4.60 (like); fragrance 4.80 (like); texture 4.23 (like); and taste 4.20 (like).
Sabun merupakan salah satu bentuk sediaan kosmetik yang diminati oleh masyarakat untuk kulit. Penelitian ini bertujuan untuk mengetahui konsentrasi optimum dari gliserin dan mengetahui karakteristik sabun padat transparan rumput laut. Penelitian ini dilaksanakan pada bulan April-Oktober 2018. Pembuatan sabun menggunakan tiga perlakuan perbedaan konsentrasi gliserin (49 g, 59 g dan 69 g). Berdasarkan hasil penelitian, sabun transparan rumput laut memenuhi persyaratan sabun padat BSN 2016 kecuali nilai kadar air. Nilai kadar air sabun berturut-turut adalah sebagai berikut 29,70%., 29,87%., dan 39,77%. Pengujian kadar asam lemak bebas hasil terbaik yaitu pada konsentrasi gliserin 59 g sebesar 0,07%, hasil terbaik dari angka tak tersabunkan yaitu pada konsentrasi gliserin 49 g dan 69 g sebesar 0,16%. Hasil analisis sensori menunjukkan untuk parameter transparansi penambahan gliserin 59 g merupakan hasil terbaik, sedangkan untuk kesan bersih konsentrasi terbaik yaitu pada penambahan gliserin 49 g. Kata kunci: gliserin, Kappaphycus alvarezii, sabun padat transparan.
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