Article Per Year (5 Year)
p-Index From 2021 - 2026
4.216
P-Index
This Author published in this journals
All Journal Jurnal Ilmu Pertanian Indonesia Jurnal Akuakultur Indonesia Jurnal Medik Veteriner Journal of Aquaculture Science Journal of Aquaculture and Fish Health Kontribusia : Research Dissemination for Community Development Grouper: Jurnal Ilmiah Perikanan Jurnal Abdi Insani Journal of Marine and Coastal Science Bioscientist : Jurnal Ilmiah Biologi Juvenil: Jurnal Ilmiah Kelautan dan Perikanan Journal of Fisheries & Marine
A. Shofy Mubarak
Departemen Kelautan, Fakultas Perikanan Dan Kelautan, Universitas Airlangga
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Public Health Social Sciences Veterinary

Published : 51 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 51 Documents
Search

 2   3   4   5   6 
The Effect of Seaweed Carrageenan (Kappaphycus Alvarezii) Concentration on Vitamin C Content, Moisture Content, pH and Sensory Characteristics of Tomato Sauce Rahmasari, Naila Dwi; Sahidu, Andriyana Monica; Mubarak, Ahmad Shofy; lutfiyah, Lailatul; Saputra, Eka; Subekti, Sri
Grouper Vol. 17 No. 1 (2026): Grouper: Jurnal Ilmiah Perikanan
Publisher : Universitas Islam Lamongan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30736/grouper.v17i1.411

Abstract

Tomato sauce generally requires a thickening agent to improve its viscosity. Synthetic thickeners such as carboxymethyl cellulose (CMC) may increase pH, making them less suitable for meeting the quality requirements of tomato sauce, which is naturally acidic. This study aimed to evaluate seaweed carrageenan (Kappaphycus alvarezii) as a natural thickener and to determine the effect of different concentration levels on vitamin C content, moisture content, viscosity, pH, and sensory characteristics of tomato sauce. This study used a completely randomized design with five treatments and four replications, a positive control with 0.25% CMC, and carrageenan treatments at concentrations of 0.25%, 0.30%, and 0.35%, each with four replications. Chemical and physical parameters were analyzed using one-way ANOVA followed by Duncan’s multiple range test, while sensory evaluation data were analyzed using the Kruskal–Walli’s test followed by the Mann–Whitney test at a 95% confidence level. The results showed that increasing carrageenan concentration significantly increased vitamin C content and viscosity, while significantly reducing moisture content and pH (p < 0.05). The 0.35% carrageenan treatment produced the highest vitamin C content (4.00 mg/100 g), the lowest moisture content (70.63%), the highest viscosity (15.58 cPs), and a pH of 3.25. Sensory evaluation indicated that carrageenan significantly affected texture but had no significant effect on appearance, aroma, or taste. Carrageenan at a concentration of 0.35% was considered the optimal level for producing tomato sauce with the best physicochemical quality and texture while maintaining an appropriate pH range for tomato sauce.
Co-Authors A. Taufiq Mukti A.Taufiq Mukti Abdillah, Annur Ahadi Adde Ermawan Adriana Monica Sahidu Akhmad Taufiq Mukti Akhsan Panna Alfi Hermawati W Amilaningrum, Diadara Amin, Muhamad Nur Ghoyatul Annisa Nur Rohmah Purnamasari Apriana Vinasyiam Arum, Kartika Dwi Sekar Boedi Setya Rahardja Browijoyo Santanamurti Cahyani Prasetyawati, Fatimah Carattri, Money DARMAWAN SETIA BUDI DEDI JUSADI Desi Nawang Purnamasari Destya Twinandia Diah Ayu Satyari U Diah Trie Ridyaning Tias Diana Meritasari Djamil, Hasim Dwi Yuli Pujiastuti Eka Ainurrohmah Eka Saputra Eka Saputra Endang Dewi Masithah Endang Tri Wahyurini Faricha Risma Nurani Fasya, Arif Habib Fitrawan, M. Dzaky Fransisca, Fida Gunanti Mahasri Heru Pramono Husein, Mohamad Akmal Alwi Intan Cahyarini Isroni, Wahyu Juanda Juanda Julie Ekasari Kamiliya Zahrah Taher Kenconojati, Hapsari Kismiyati , Lailatul Lutfiyah, Lailatul Laksmi Sulmartiwi Layuk, Tresia Sanda Likanimasayu Prabandari M. Zairin Junior Maulida Rosa Umainana Maulidia, Cici Mayangsari, Cholivia Melani Indah Sari Manik MUHAMMAD AGUS SUPRAYUDI Muhammad Daffa Al Rasyid Nurhayati Müller, Tamás Mulyono Mulyono Munjayana, Munjayana N. Juni Triastuti Ninin C Nurmalia Dewi, Nina Patmawati Patmawati, Patmawati Permana Sulistyo Rini Pursetyo, Kustiawan tri Puspitasari, Febriyanti Putri Alia Paramitha Putri, Monica Angelina R. Rahardyan Prasetyo Rahayu Kusdarwati Rahmadani Rahmadani Rahmasari, Naila Dwi Ramadhan, Novelix Arditan Ratna Diyah Palupi Reni Oktaviani Restanti, Maya Rochmatika, Endah Rohmatin, Aulia Rokhim, Akhmad Nur Rr. Juni Triastuti Sahidu, Andriyana Monica Sapto Andriyono Saragih, Friska Setiawani Sari, Devi Elvina Septuresty Hartri Eka Setyawati Sigit Sihombing, Agusmanto Sri Subekti Steffani Lutfi Yuni firdausi Suciyono, Suciyono Sudarno, Sudarno Utari, Heny Budi Veryl Hasan Widigdo, Syafrianur Win Darmanto Wiyoto Wiyoto, Wiyoto Woro H. Satyantini Woro Hastuti Satyantini Woro Hastuti Setyantini Wulan, Novrida Yeni Dhamayanti Yuli Pujiastuti, Dwi Yusuf Taufik Hidayat Zurica Melati Fitri