The Malaysian Journal of Analytical Sciences Vol 17 No 2 (2013): 236 – 243

 

 

 

PENENTUAN SIFAT KEFUNGSIAN SERBUK RUMPAI LAUT

KAPPAPHYCUS ALVAREZII

 

(Determination of the functional properties of Kappaphycus alvarezii seaweed powder)

 

Sjamsiah1,2*, Nazaruddin Ramli1,3,  Rusli Daik1, Mohd. Ambar Yarmo1

 

1Pusat Pengajian Sains Kimia dan Teknologi Makanan, Fakulti Sains dan Teknologi

Universiti Kebangsaan Malaysia, 43000 UKM Bangi, Selangor D.E.

2Jurusan Kimia, Fakultas Sains dan Teknologi

Universitas Islam Negeri Alauddin Makassar, Indonesia

3Pusat Innovasi Teknologi Manisan (MANIS), Fakulti Sains dan Teknologi

Universiti Kebangsaan Malaysia, 43000 UKM Bangi, Selangor D.E.

 

*Corresponding author: sjamsiahuca@yahoo.com

 

 

Abstrak

Serbuk rumpai laut Kappaphycus alvarezii yang diperolehi secara pengeringan semburan (SD), sejuk-beku (FD) dan pengeringan cahaya matahari (SND) telah ditentukan sifat kefungsiannya iaitu keupayaan membengkak (SWC), keupayaan memegang air (WHC), keupayaan memegang minyak (OHC), kelikatan dan kekuatan gel. Hasil kajian memperlihatkan bahawa serbuk rumpai laut Kappaphycus alvarezii yang diperolehi secara FD dan SND mempunyai keupayaan membengkak masing-masing 25 mL/g dan 50 mL/g manakala serbuk SD memberikan hasil campuran yang sekata dan sangat likat (SWC 100 mL/g). Hasil penentuan WHC serbuk SND (30.67 g/g ) didapati lebih tinggi (p<0.05) daripada serbuk FD (21.33 g/g ) dan serbuk SD (4.67 g/g). Nilai OHC serbuk FD (19.81 g/g) adalah lebih tinggi (p<0.05) daripada serbuk SD (5.11g/g) dan serbuk SND (4.67 g/g). Manakala nilai kelikatan serbuk FD, SND dan SD masing-masing adalah  0.22, 0.17 dan 0.06 Pa.s. Sementara itu, kekuatan gel serbuk SD (82.77 gf) adalah lebih tinggi (p<0.05) daripada serbuk FD (57.1 gf) dan serbuk SND (35.01 gf). Hasil penentuan sifat kefungsian ini menunjukkan bahawa serbuk SD paling berpotensi untuk diaplikasikan sebagai pengubahsuai kelikatan pada pembuatan produk minuman.

 

Kata kunci:  pengeringan, serbuk rumpai laut, Kappappycus alvarezii, sifat kefungsian

 

Abstract

Seaweed Kappaphycus alvarezii powder prepared by spray drying (SD), freeze drying (FD) and sun drying(SND) were determined their functional properties such as swelling capacity (SWC), water holding capacity (WHC), oil holding capacity (OHC), viscosity and gel strength. The study showed that the Kappaphycus alvarezii seaweed powder obtained by FD and SND have the ability to swell to 25 mL/g and 50 mL/g respectively, while the SD powder formed a homogeneous solution and it exhibited highly viscous solution (SWC 100 mL/g). The WHC of SND powder (30.67 g/g) was higher (p<0.05) than the FD (21.33 g/g) and SD (4.67 g/g) powders.  The OHC of FD powder (19.81 g/g) was higher (p<0.05) than the SD (5.11g/g) and SND (4.67 g/g) powders. While the viscosity of the FD, SND and SD powders were 0.22, 0.17 and 0.06 Pa.s respectively. Meanwhile, the gel strength of the SD powder (82.77 gf) was higher (p<0.05) than the FD (57.1 gf) and SND (35.01 gf) powders. These results on determination of functional properties shows that the SD powder had the most potential to be applied as a viscosity modifier in the manufacturing of beverages.

 

Keywords:  drying, seaweed powder, Kappappycus alvarezii, functional properties

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