Effect of addition of locust bean gum on the characteristics of alginate grains

• Autorzy: Kuswandi R.S.S. , Pratama R.I. , Rostini I. , Afrianto E.
• Języki publikacji: EN

Abstrakty

EN

This research aims to determine the amount of addition of locust bean gum to produce the best characteristics of alginate grains. The research was conducted in January - February 2018 at the Fisheries Product Processing Laboratory of the Faculty of Fisheries and Marine Sciences, Padjadjaran University. The method that was used in this research is the experimental method with Completely Randomized Design with four treatments and three repititions. The parameters observed in this research include viscosity, gel strength, syneresis, stability, pH, water content, and ash content. The results of the research showed that the addition of locust bean gum in the alginate gel increases viscosity, gel strength, and decreases syneresis. The addition of 30% locust bean gum produced alginate grains with the best characteristics which had a viscosity of 337 cP, gel strength (), syneresis 3.10%, pH 3.10, moisture content 93.70%, and ash content 0.4%.

• Wydawca: -
• Czasopismo: World News of Natural Sciences
• Rocznik: 2019
• Tom: 26
• Opis fizyczny: p.61-71,fig.,ref.

Twórcy

autor

Kuswandi R.S.S.

• Faculty of Fisheries and Marine Science, Universitas Padjadjaran, Jatinangor, Kab. Sumedang, Jawa Barat, Indonesia

autor

Pratama R.I.

• Faculty of Fisheries and Marine Science, Universitas Padjadjaran, Jatinangor, Kab. Sumedang, Jawa Barat, Indonesia

autor

Rostini I.

• Faculty of Fisheries and Marine Science, Universitas Padjadjaran, Jatinangor, Kab. Sumedang, Jawa Barat, Indonesia

autor

Afrianto E.

• Faculty of Fisheries and Marine Science, Universitas Padjadjaran, Jatinangor, Kab. Sumedang, Jawa Barat, Indonesia

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