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All Journal ILMU KELAUTAN: Indonesian Journal of Marine Sciences Alchemy : Journal of Chemistry
Endaruji Sedyadi
Universitas Islam Negeri Sunan Kalijaga Yogyakarta
Chemical Engineering, Chemistry & Bioengineering Chemistry Earth & Planetary Sciences Energy Materials Science & Nanotechnology

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Characteristics of Liquid Product of Alkaline Treated Sargassum polycystum C.A. Agardh. from Lange Beach, Aceh Anjar Purba Asmara; Endaruji Sedyadi; Ilma Fistannisa Zette
ILMU KELAUTAN: Indonesian Journal of Marine Sciences Vol 25, No 2 (2020): Ilmu Kelautan
Publisher : Marine Science Department Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (244.05 KB) | DOI: 10.14710/ik.ijms.25.2.57-65

Abstract

Sargassum is known to have potential ingredients, such as essential nutrients and minerals, which are important for agroindustry and the environment. This study aims to determine the proximate properties of Sargassum polycystum C.A. Agardh from Lange beach and the optimum extraction period arising the liquid product. The dried seaweed was extracted using 0.1% KOH at a constant temperature of 80°C for 120–600 mins. Furthermore, nutrients content, pH, electrical conductivity (EC) and total dissolved solids (TDS) of the afforded filtrate were quantified. As a result, the moisture, ash, fibre, carbohydrate, protein, and fat content were 7.16, 13.057, 20.33, 51.77, 6.12, and 1.57%, respectively. The value of pH, EC, and TDS ranged around 4.69–7.27, 0.013–0.078 dS.m-1, and 6.24–39.75 mg.L-1, respectively. The level of N, P, K, and organic C, were estimated around 0.30–0.81, 0.16–0.28, 0.15–0.20, and 0.32–0.80%, respectively. Meanwhile, the content of Na, Mg, Ca, Fe, Mn, and Zn were observed from 112.04–212.61, 24.60–33.57, 146.59–280.92, 416.22–630.69, 18.25–27.73, and 19.86–26.53 ppm, respectively. In conclusion, extraction for 120 mins seems to be preferable, as the observed parameters were above the minimum range.
Application of Edible Film from Mung Bean Starch with the Addition of Glycerol Plasticizer on Broccoli Ugi Asih Setiani; Endaruji Sedyadi; Maya Rahmayanti; Gita Miranda Warsito
ALCHEMY:Journal of Chemistry Vol 13, No 1 (2025): ALCHEMY: JOURNAL OF CHEMISTRY
Publisher : Department of Chemistry, Faculty of Science and Technology UIN Maulana Malik Ibrahim Malan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18860/al.v13i1.31683

Abstract

The research on making edible film from mung bean starch with glycerol plasticizer as broccoli packaging aims to determine the characteristics of the edible film from mung bean starch with glycerol addition and its effect on broccoli weight loss. This study involved three stages, which include producing mung bean starch, making and characterizing the edible film, and applying the edible film on broccoli. The glycerol concentrations added were 25.2%, 31.5%, and 37.8% of the starch weight used. The edible film characteristics tested were thickness, tensile strength, elongation, Young's modulus, water vapor transmission rate (WVTR), and ash content. The application test on broccoli lasted 9 days. Results showed that thickness, tensile strength, and ash content met edible film standards, while elongation, Young's modulus, and WVTR did not meet applicable standards. Broccoli coated with the edible film had lower weight loss compared to the control.
Co-Authors Anjar Purba Asmara Gita Miranda Warsito Ilma Fistannisa Zette Maya Rahmayanti Ugi Asih Setiani