<![CDATA[The goal of this study was to evaluate the Eucheuma spinosum seaweed flour's quality as well as the importance of water content, pH, and minerals (Mg and Zn). In this study, the extraction temperatures were 115°C and 125°C, while the extraction times were 15, 20, and 25 minutes. The results of the study's investigation into water content showed that it rose to a value of 11.33% in the 15-minute extraction time treatment at a temperature of 115°C and that it fell to 7.89 in the 20-minute extraction time treatment at a temperature of 125°C. The pH stability values obtained were 6.12 to 8.73, and the magnesium (Mg) mineral values ranged from 2.1710 to 4.0324. Keywords: Seaweed flour, Subcritical Water, Mineral, Eucheuma spinosum. Abstrak Tujuan dari penelitian ini untuk mengetahui mutu dari tepung rumput laut Eucheuma spinosum yang diekstrak dengan metode air subkrits dan nilai kadar air, pH dan mineral (Mg dan Zn). Pada penlitian ini digunakan perlakuan lama waktu ekstraksi 15menit, 20 menit, 25 menit dan suhu ekstraksi 115oC dan 125oC. Hasil penelitian kadar air dalam penelitian diperoleh nilai tertinggi pada perlakuan lama ekstraksi 15 menit dengan suhu 115oC sebesar 11.33% dan kadar air ternedah diperoleh pada perlakuan lama waktu ekstraksi 20 menit dengan suhu 125oC sebesar 7.89. nilai stabilitas pH diperoleh 6.12 – 8.73, dan nilai mineral Magnesium (Mg) berkisar 2.1710 – 4.0324, nilai mineral Zinc (Zn) berkisar 3.7330 – 75601. Kata kunci: Tepung Rumput Laut, Air Subkritis, Mineral dan Eucheuma spinosum.]]>
Copyrights © 2023
