Perbaikan Sifat Fungsional Agar-Agar dengan Penambahan Berbagai Jenis Gum
ABSTRACT Agar-agar is widely used as an additive for food products. However, the application is still limited due to its low functional properties. Increasing functional properties of agar-agar was conducted by the addition of gums because they have synergism effect with phycocoloid. Research wa...
| Main Authors: | , |
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| Format: | Article |
| Language: | Indonesian |
| Published: |
Balai Besar Riset Pengolahan Produk dan Bioteknologi Kelautan dan Perikanan
2011-06-01
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| Series: | Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan |
| Subjects: | |
| Online Access: | http://www.bbp4b.litbang.kkp.go.id/jurnal-jpbkp/index.php/jpbkp/article/view/86 |
| _version_ | 1818516669488693248 |
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| author | Murdinah Murdinah Ellya Sinurat |
| author_facet | Murdinah Murdinah Ellya Sinurat |
| author_sort | Murdinah Murdinah |
| collection | DOAJ |
| description | ABSTRACT
Agar-agar is widely used as an additive for food products. However, the application is still limited due to its low functional properties. Increasing functional properties of agar-agar was conducted by the addition of gums because they have synergism effect with phycocoloid. Research was conducted by formulation of agar-agar with other gums i.e. Arabic gum, guar gum, locust bean gum (LBG) and konjac. The ratios of agar-agar and gums in the experiment were 1:3, 1:1 and 3:1. Native agar-agar without addition of gums was used a control. Observations done to evaluate their functional properties were gel strength, elasticity, syneresis, viscosity, melting point, and gelling point. Results showed that the addition of LBG and konjac significantly increased agar-agar gel strength. LBG and konjac showed synergism effect on increasing agar-agar gel strenght. Gel strength of agar-agar added with konjac at a ratio of 1:1 increased from 493 g/cm 2 to
2011 g/cm 2and added with LBG with ratio of 1:1 increased from 493 g/cm 2to 864 g/cm 2. Elasticity of agar-agar added with guar gum at a ratio of 3:1 increased from 45 mm to 47.90 mm. Guar gum, LBG and konjac showed synergism effect on increasing agar-agar viscosity. Viscosity of agaragar added with guar gum, LBG and konjac at a ratio of 1:3 increased from 101 cPs to 1880, 1610 and 5380 cPs respectively. The melting point of agar-agar added with arabic gum at ratio 1:3 of decreased from 56 o C to 48o C. |
| first_indexed | 2024-12-11T00:45:19Z |
| format | Article |
| id | doaj.art-dcf616133b014af8a1948cc0b9422966 |
| institution | Directory Open Access Journal |
| issn | 1907-9133 2406-9264 |
| language | Indonesian |
| last_indexed | 2024-12-11T00:45:19Z |
| publishDate | 2011-06-01 |
| publisher | Balai Besar Riset Pengolahan Produk dan Bioteknologi Kelautan dan Perikanan |
| record_format | Article |
| series | Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan |
| spelling | doaj.art-dcf616133b014af8a1948cc0b94229662022-12-22T01:26:48ZindBalai Besar Riset Pengolahan Produk dan Bioteknologi Kelautan dan PerikananJurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan1907-91332406-92642011-06-0161919910.15578/jpbkp.v6i1.8661Perbaikan Sifat Fungsional Agar-Agar dengan Penambahan Berbagai Jenis GumMurdinah Murdinah0Ellya Sinurat1Balai Besar Penelitian dan Pengembangan Pengolahan Produk dan Bioteknologi Kelautan dan PerikananBalai Besar Penelitian dan Pengembangan Pengolahan Produk dan Bioteknologi Kelautan dan PerikananABSTRACT Agar-agar is widely used as an additive for food products. However, the application is still limited due to its low functional properties. Increasing functional properties of agar-agar was conducted by the addition of gums because they have synergism effect with phycocoloid. Research was conducted by formulation of agar-agar with other gums i.e. Arabic gum, guar gum, locust bean gum (LBG) and konjac. The ratios of agar-agar and gums in the experiment were 1:3, 1:1 and 3:1. Native agar-agar without addition of gums was used a control. Observations done to evaluate their functional properties were gel strength, elasticity, syneresis, viscosity, melting point, and gelling point. Results showed that the addition of LBG and konjac significantly increased agar-agar gel strength. LBG and konjac showed synergism effect on increasing agar-agar gel strenght. Gel strength of agar-agar added with konjac at a ratio of 1:1 increased from 493 g/cm 2 to 2011 g/cm 2and added with LBG with ratio of 1:1 increased from 493 g/cm 2to 864 g/cm 2. Elasticity of agar-agar added with guar gum at a ratio of 3:1 increased from 45 mm to 47.90 mm. Guar gum, LBG and konjac showed synergism effect on increasing agar-agar viscosity. Viscosity of agaragar added with guar gum, LBG and konjac at a ratio of 1:3 increased from 101 cPs to 1880, 1610 and 5380 cPs respectively. The melting point of agar-agar added with arabic gum at ratio 1:3 of decreased from 56 o C to 48o C.http://www.bbp4b.litbang.kkp.go.id/jurnal-jpbkp/index.php/jpbkp/article/view/86agar-agar, gums, functional properties, synergy |
| spellingShingle | Murdinah Murdinah Ellya Sinurat Perbaikan Sifat Fungsional Agar-Agar dengan Penambahan Berbagai Jenis Gum Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan agar-agar, gums, functional properties, synergy |
| title | Perbaikan Sifat Fungsional Agar-Agar dengan Penambahan Berbagai Jenis Gum |
| title_full | Perbaikan Sifat Fungsional Agar-Agar dengan Penambahan Berbagai Jenis Gum |
| title_fullStr | Perbaikan Sifat Fungsional Agar-Agar dengan Penambahan Berbagai Jenis Gum |
| title_full_unstemmed | Perbaikan Sifat Fungsional Agar-Agar dengan Penambahan Berbagai Jenis Gum |
| title_short | Perbaikan Sifat Fungsional Agar-Agar dengan Penambahan Berbagai Jenis Gum |
| title_sort | perbaikan sifat fungsional agar agar dengan penambahan berbagai jenis gum |
| topic | agar-agar, gums, functional properties, synergy |
| url | http://www.bbp4b.litbang.kkp.go.id/jurnal-jpbkp/index.php/jpbkp/article/view/86 |
| work_keys_str_mv | AT murdinahmurdinah perbaikansifatfungsionalagaragardenganpenambahanberbagaijenisgum AT ellyasinurat perbaikansifatfungsionalagaragardenganpenambahanberbagaijenisgum |