Pengaruh Karaginan dari Rumput Laut Merah (Eucheuma cottonii) Asal Provinsi Aceh sebagai Edible Coating terhadap Ketahanan Buah
The coating substance on tomato, apple, and kiwi from carrageenan of Eucheuma cottonii that originated from Aceh was made with additional PEG (polyethylene glycol) plasticizer to increase the fruit shelf life. Carrageenan of Eucheuma cottonii was extracted using 14% alkaline solution (KOH) and preci...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Reni Silvia Nasution [verfasserIn] Husnawati Yahya [verfasserIn] Muhammad Ridwan Harahap [verfasserIn] |
|---|
| Format: |
E-Artikel |
|---|---|
| Sprache: |
Englisch ; Indonesisch |
| Erschienen: |
2019 |
|---|
| Schlagwörter: |
coating subtance, edible coating, carrageenan, e. cottonii, red seaweed |
|---|
| Übergeordnetes Werk: |
In: Al-Kimia - Faculty of Science and Technology Alauddin State Islamic University of Makassar, 2017, 7(2019), 2, Seite 100-112 |
|---|---|
| Übergeordnetes Werk: |
volume:7 ; year:2019 ; number:2 ; pages:100-112 |
| Links: |
|---|
| DOI / URN: |
10.24252/al-kimia.v7i2.6385 |
|---|
| Katalog-ID: |
DOAJ040077713 |
|---|
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| 520 | |a The coating substance on tomato, apple, and kiwi from carrageenan of Eucheuma cottonii that originated from Aceh was made with additional PEG (polyethylene glycol) plasticizer to increase the fruit shelf life. Carrageenan of Eucheuma cottonii was extracted using 14% alkaline solution (KOH) and precipitated using IPA (isopropyl alcohol). The coating substance was made using various combination of carrageenan (0,1%, 0,2% 0,3%) and PEG (polyethylene glycol) with concentration 0,5% (v/v). Fruit coating process was carried out by immersion until the whole fruit well submerge. The examination was carried out through functional groups identification of carrageenan from Eucheuma cottonii and the coating substance. The coating substance was observed toward fruits resistance to see changes in physical shape and hardness of fruit and used a microscope with 450 times enlargement to observe the fruit surface at 0 day, 6th day, 12th day and 18th day. As the result, carrageenan that extracted from red seaweed (Eucheuma cottonii) shown the suitable structure with the commercial carrageenan. From the observation result, coated fruits resistance which was observed at 12th day shown apple and tomato have a better hardness and physical appearance with 0,3% carrageenan than with 0,1%, 0,2%, and control, meanwhile for kiwi with 0,2% carrageenan. | ||
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10.24252/al-kimia.v7i2.6385 doi (DE-627)DOAJ040077713 (DE-599)DOAJd772d8c04f784165aea51c2b2bbb4fd7 DE-627 ger DE-627 rakwb eng ind QD1-999 Reni Silvia Nasution verfasserin aut Pengaruh Karaginan dari Rumput Laut Merah (Eucheuma cottonii) Asal Provinsi Aceh sebagai Edible Coating terhadap Ketahanan Buah 2019 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The coating substance on tomato, apple, and kiwi from carrageenan of Eucheuma cottonii that originated from Aceh was made with additional PEG (polyethylene glycol) plasticizer to increase the fruit shelf life. Carrageenan of Eucheuma cottonii was extracted using 14% alkaline solution (KOH) and precipitated using IPA (isopropyl alcohol). The coating substance was made using various combination of carrageenan (0,1%, 0,2% 0,3%) and PEG (polyethylene glycol) with concentration 0,5% (v/v). Fruit coating process was carried out by immersion until the whole fruit well submerge. The examination was carried out through functional groups identification of carrageenan from Eucheuma cottonii and the coating substance. The coating substance was observed toward fruits resistance to see changes in physical shape and hardness of fruit and used a microscope with 450 times enlargement to observe the fruit surface at 0 day, 6th day, 12th day and 18th day. As the result, carrageenan that extracted from red seaweed (Eucheuma cottonii) shown the suitable structure with the commercial carrageenan. From the observation result, coated fruits resistance which was observed at 12th day shown apple and tomato have a better hardness and physical appearance with 0,3% carrageenan than with 0,1%, 0,2%, and control, meanwhile for kiwi with 0,2% carrageenan. coating subtance, edible coating, carrageenan, e. cottonii, red seaweed Chemistry Husnawati Yahya verfasserin aut Muhammad Ridwan Harahap verfasserin aut In Al-Kimia Faculty of Science and Technology Alauddin State Islamic University of Makassar, 2017 7(2019), 2, Seite 100-112 (DE-627)1760597457 25499335 nnns volume:7 year:2019 number:2 pages:100-112 https://doi.org/10.24252/al-kimia.v7i2.6385 kostenfrei https://doaj.org/article/d772d8c04f784165aea51c2b2bbb4fd7 kostenfrei http://journal.uin-alauddin.ac.id/index.php/al-kimia/article/view/6385 kostenfrei https://doaj.org/toc/2302-2736 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA AR 7 2019 2 100-112 |
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10.24252/al-kimia.v7i2.6385 doi (DE-627)DOAJ040077713 (DE-599)DOAJd772d8c04f784165aea51c2b2bbb4fd7 DE-627 ger DE-627 rakwb eng ind QD1-999 Reni Silvia Nasution verfasserin aut Pengaruh Karaginan dari Rumput Laut Merah (Eucheuma cottonii) Asal Provinsi Aceh sebagai Edible Coating terhadap Ketahanan Buah 2019 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The coating substance on tomato, apple, and kiwi from carrageenan of Eucheuma cottonii that originated from Aceh was made with additional PEG (polyethylene glycol) plasticizer to increase the fruit shelf life. Carrageenan of Eucheuma cottonii was extracted using 14% alkaline solution (KOH) and precipitated using IPA (isopropyl alcohol). The coating substance was made using various combination of carrageenan (0,1%, 0,2% 0,3%) and PEG (polyethylene glycol) with concentration 0,5% (v/v). Fruit coating process was carried out by immersion until the whole fruit well submerge. The examination was carried out through functional groups identification of carrageenan from Eucheuma cottonii and the coating substance. The coating substance was observed toward fruits resistance to see changes in physical shape and hardness of fruit and used a microscope with 450 times enlargement to observe the fruit surface at 0 day, 6th day, 12th day and 18th day. As the result, carrageenan that extracted from red seaweed (Eucheuma cottonii) shown the suitable structure with the commercial carrageenan. From the observation result, coated fruits resistance which was observed at 12th day shown apple and tomato have a better hardness and physical appearance with 0,3% carrageenan than with 0,1%, 0,2%, and control, meanwhile for kiwi with 0,2% carrageenan. coating subtance, edible coating, carrageenan, e. cottonii, red seaweed Chemistry Husnawati Yahya verfasserin aut Muhammad Ridwan Harahap verfasserin aut In Al-Kimia Faculty of Science and Technology Alauddin State Islamic University of Makassar, 2017 7(2019), 2, Seite 100-112 (DE-627)1760597457 25499335 nnns volume:7 year:2019 number:2 pages:100-112 https://doi.org/10.24252/al-kimia.v7i2.6385 kostenfrei https://doaj.org/article/d772d8c04f784165aea51c2b2bbb4fd7 kostenfrei http://journal.uin-alauddin.ac.id/index.php/al-kimia/article/view/6385 kostenfrei https://doaj.org/toc/2302-2736 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA AR 7 2019 2 100-112 |
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10.24252/al-kimia.v7i2.6385 doi (DE-627)DOAJ040077713 (DE-599)DOAJd772d8c04f784165aea51c2b2bbb4fd7 DE-627 ger DE-627 rakwb eng ind QD1-999 Reni Silvia Nasution verfasserin aut Pengaruh Karaginan dari Rumput Laut Merah (Eucheuma cottonii) Asal Provinsi Aceh sebagai Edible Coating terhadap Ketahanan Buah 2019 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The coating substance on tomato, apple, and kiwi from carrageenan of Eucheuma cottonii that originated from Aceh was made with additional PEG (polyethylene glycol) plasticizer to increase the fruit shelf life. Carrageenan of Eucheuma cottonii was extracted using 14% alkaline solution (KOH) and precipitated using IPA (isopropyl alcohol). The coating substance was made using various combination of carrageenan (0,1%, 0,2% 0,3%) and PEG (polyethylene glycol) with concentration 0,5% (v/v). Fruit coating process was carried out by immersion until the whole fruit well submerge. The examination was carried out through functional groups identification of carrageenan from Eucheuma cottonii and the coating substance. The coating substance was observed toward fruits resistance to see changes in physical shape and hardness of fruit and used a microscope with 450 times enlargement to observe the fruit surface at 0 day, 6th day, 12th day and 18th day. As the result, carrageenan that extracted from red seaweed (Eucheuma cottonii) shown the suitable structure with the commercial carrageenan. From the observation result, coated fruits resistance which was observed at 12th day shown apple and tomato have a better hardness and physical appearance with 0,3% carrageenan than with 0,1%, 0,2%, and control, meanwhile for kiwi with 0,2% carrageenan. coating subtance, edible coating, carrageenan, e. cottonii, red seaweed Chemistry Husnawati Yahya verfasserin aut Muhammad Ridwan Harahap verfasserin aut In Al-Kimia Faculty of Science and Technology Alauddin State Islamic University of Makassar, 2017 7(2019), 2, Seite 100-112 (DE-627)1760597457 25499335 nnns volume:7 year:2019 number:2 pages:100-112 https://doi.org/10.24252/al-kimia.v7i2.6385 kostenfrei https://doaj.org/article/d772d8c04f784165aea51c2b2bbb4fd7 kostenfrei http://journal.uin-alauddin.ac.id/index.php/al-kimia/article/view/6385 kostenfrei https://doaj.org/toc/2302-2736 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA AR 7 2019 2 100-112 |
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10.24252/al-kimia.v7i2.6385 doi (DE-627)DOAJ040077713 (DE-599)DOAJd772d8c04f784165aea51c2b2bbb4fd7 DE-627 ger DE-627 rakwb eng ind QD1-999 Reni Silvia Nasution verfasserin aut Pengaruh Karaginan dari Rumput Laut Merah (Eucheuma cottonii) Asal Provinsi Aceh sebagai Edible Coating terhadap Ketahanan Buah 2019 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The coating substance on tomato, apple, and kiwi from carrageenan of Eucheuma cottonii that originated from Aceh was made with additional PEG (polyethylene glycol) plasticizer to increase the fruit shelf life. Carrageenan of Eucheuma cottonii was extracted using 14% alkaline solution (KOH) and precipitated using IPA (isopropyl alcohol). The coating substance was made using various combination of carrageenan (0,1%, 0,2% 0,3%) and PEG (polyethylene glycol) with concentration 0,5% (v/v). Fruit coating process was carried out by immersion until the whole fruit well submerge. The examination was carried out through functional groups identification of carrageenan from Eucheuma cottonii and the coating substance. The coating substance was observed toward fruits resistance to see changes in physical shape and hardness of fruit and used a microscope with 450 times enlargement to observe the fruit surface at 0 day, 6th day, 12th day and 18th day. As the result, carrageenan that extracted from red seaweed (Eucheuma cottonii) shown the suitable structure with the commercial carrageenan. From the observation result, coated fruits resistance which was observed at 12th day shown apple and tomato have a better hardness and physical appearance with 0,3% carrageenan than with 0,1%, 0,2%, and control, meanwhile for kiwi with 0,2% carrageenan. coating subtance, edible coating, carrageenan, e. cottonii, red seaweed Chemistry Husnawati Yahya verfasserin aut Muhammad Ridwan Harahap verfasserin aut In Al-Kimia Faculty of Science and Technology Alauddin State Islamic University of Makassar, 2017 7(2019), 2, Seite 100-112 (DE-627)1760597457 25499335 nnns volume:7 year:2019 number:2 pages:100-112 https://doi.org/10.24252/al-kimia.v7i2.6385 kostenfrei https://doaj.org/article/d772d8c04f784165aea51c2b2bbb4fd7 kostenfrei http://journal.uin-alauddin.ac.id/index.php/al-kimia/article/view/6385 kostenfrei https://doaj.org/toc/2302-2736 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA AR 7 2019 2 100-112 |
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10.24252/al-kimia.v7i2.6385 doi (DE-627)DOAJ040077713 (DE-599)DOAJd772d8c04f784165aea51c2b2bbb4fd7 DE-627 ger DE-627 rakwb eng ind QD1-999 Reni Silvia Nasution verfasserin aut Pengaruh Karaginan dari Rumput Laut Merah (Eucheuma cottonii) Asal Provinsi Aceh sebagai Edible Coating terhadap Ketahanan Buah 2019 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The coating substance on tomato, apple, and kiwi from carrageenan of Eucheuma cottonii that originated from Aceh was made with additional PEG (polyethylene glycol) plasticizer to increase the fruit shelf life. Carrageenan of Eucheuma cottonii was extracted using 14% alkaline solution (KOH) and precipitated using IPA (isopropyl alcohol). The coating substance was made using various combination of carrageenan (0,1%, 0,2% 0,3%) and PEG (polyethylene glycol) with concentration 0,5% (v/v). Fruit coating process was carried out by immersion until the whole fruit well submerge. The examination was carried out through functional groups identification of carrageenan from Eucheuma cottonii and the coating substance. The coating substance was observed toward fruits resistance to see changes in physical shape and hardness of fruit and used a microscope with 450 times enlargement to observe the fruit surface at 0 day, 6th day, 12th day and 18th day. As the result, carrageenan that extracted from red seaweed (Eucheuma cottonii) shown the suitable structure with the commercial carrageenan. From the observation result, coated fruits resistance which was observed at 12th day shown apple and tomato have a better hardness and physical appearance with 0,3% carrageenan than with 0,1%, 0,2%, and control, meanwhile for kiwi with 0,2% carrageenan. coating subtance, edible coating, carrageenan, e. cottonii, red seaweed Chemistry Husnawati Yahya verfasserin aut Muhammad Ridwan Harahap verfasserin aut In Al-Kimia Faculty of Science and Technology Alauddin State Islamic University of Makassar, 2017 7(2019), 2, Seite 100-112 (DE-627)1760597457 25499335 nnns volume:7 year:2019 number:2 pages:100-112 https://doi.org/10.24252/al-kimia.v7i2.6385 kostenfrei https://doaj.org/article/d772d8c04f784165aea51c2b2bbb4fd7 kostenfrei http://journal.uin-alauddin.ac.id/index.php/al-kimia/article/view/6385 kostenfrei https://doaj.org/toc/2302-2736 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA AR 7 2019 2 100-112 |
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QD1-999 Pengaruh Karaginan dari Rumput Laut Merah (Eucheuma cottonii) Asal Provinsi Aceh sebagai Edible Coating terhadap Ketahanan Buah coating subtance, edible coating, carrageenan, e. cottonii, red seaweed |
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Pengaruh Karaginan dari Rumput Laut Merah (Eucheuma cottonii) Asal Provinsi Aceh sebagai Edible Coating terhadap Ketahanan Buah |
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Pengaruh Karaginan dari Rumput Laut Merah (Eucheuma cottonii) Asal Provinsi Aceh sebagai Edible Coating terhadap Ketahanan Buah |
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Reni Silvia Nasution |
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Reni Silvia Nasution Husnawati Yahya Muhammad Ridwan Harahap |
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Reni Silvia Nasution |
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pengaruh karaginan dari rumput laut merah (eucheuma cottonii) asal provinsi aceh sebagai edible coating terhadap ketahanan buah |
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Pengaruh Karaginan dari Rumput Laut Merah (Eucheuma cottonii) Asal Provinsi Aceh sebagai Edible Coating terhadap Ketahanan Buah |
| abstract |
The coating substance on tomato, apple, and kiwi from carrageenan of Eucheuma cottonii that originated from Aceh was made with additional PEG (polyethylene glycol) plasticizer to increase the fruit shelf life. Carrageenan of Eucheuma cottonii was extracted using 14% alkaline solution (KOH) and precipitated using IPA (isopropyl alcohol). The coating substance was made using various combination of carrageenan (0,1%, 0,2% 0,3%) and PEG (polyethylene glycol) with concentration 0,5% (v/v). Fruit coating process was carried out by immersion until the whole fruit well submerge. The examination was carried out through functional groups identification of carrageenan from Eucheuma cottonii and the coating substance. The coating substance was observed toward fruits resistance to see changes in physical shape and hardness of fruit and used a microscope with 450 times enlargement to observe the fruit surface at 0 day, 6th day, 12th day and 18th day. As the result, carrageenan that extracted from red seaweed (Eucheuma cottonii) shown the suitable structure with the commercial carrageenan. From the observation result, coated fruits resistance which was observed at 12th day shown apple and tomato have a better hardness and physical appearance with 0,3% carrageenan than with 0,1%, 0,2%, and control, meanwhile for kiwi with 0,2% carrageenan. |
| abstractGer |
The coating substance on tomato, apple, and kiwi from carrageenan of Eucheuma cottonii that originated from Aceh was made with additional PEG (polyethylene glycol) plasticizer to increase the fruit shelf life. Carrageenan of Eucheuma cottonii was extracted using 14% alkaline solution (KOH) and precipitated using IPA (isopropyl alcohol). The coating substance was made using various combination of carrageenan (0,1%, 0,2% 0,3%) and PEG (polyethylene glycol) with concentration 0,5% (v/v). Fruit coating process was carried out by immersion until the whole fruit well submerge. The examination was carried out through functional groups identification of carrageenan from Eucheuma cottonii and the coating substance. The coating substance was observed toward fruits resistance to see changes in physical shape and hardness of fruit and used a microscope with 450 times enlargement to observe the fruit surface at 0 day, 6th day, 12th day and 18th day. As the result, carrageenan that extracted from red seaweed (Eucheuma cottonii) shown the suitable structure with the commercial carrageenan. From the observation result, coated fruits resistance which was observed at 12th day shown apple and tomato have a better hardness and physical appearance with 0,3% carrageenan than with 0,1%, 0,2%, and control, meanwhile for kiwi with 0,2% carrageenan. |
| abstract_unstemmed |
The coating substance on tomato, apple, and kiwi from carrageenan of Eucheuma cottonii that originated from Aceh was made with additional PEG (polyethylene glycol) plasticizer to increase the fruit shelf life. Carrageenan of Eucheuma cottonii was extracted using 14% alkaline solution (KOH) and precipitated using IPA (isopropyl alcohol). The coating substance was made using various combination of carrageenan (0,1%, 0,2% 0,3%) and PEG (polyethylene glycol) with concentration 0,5% (v/v). Fruit coating process was carried out by immersion until the whole fruit well submerge. The examination was carried out through functional groups identification of carrageenan from Eucheuma cottonii and the coating substance. The coating substance was observed toward fruits resistance to see changes in physical shape and hardness of fruit and used a microscope with 450 times enlargement to observe the fruit surface at 0 day, 6th day, 12th day and 18th day. As the result, carrageenan that extracted from red seaweed (Eucheuma cottonii) shown the suitable structure with the commercial carrageenan. From the observation result, coated fruits resistance which was observed at 12th day shown apple and tomato have a better hardness and physical appearance with 0,3% carrageenan than with 0,1%, 0,2%, and control, meanwhile for kiwi with 0,2% carrageenan. |
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Pengaruh Karaginan dari Rumput Laut Merah (Eucheuma cottonii) Asal Provinsi Aceh sebagai Edible Coating terhadap Ketahanan Buah |
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https://doi.org/10.24252/al-kimia.v7i2.6385 https://doaj.org/article/d772d8c04f784165aea51c2b2bbb4fd7 http://journal.uin-alauddin.ac.id/index.php/al-kimia/article/view/6385 https://doaj.org/toc/2302-2736 |
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Husnawati Yahya Muhammad Ridwan Harahap |
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