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In: 2010, Abstrak Unggulan

Keyword: extraction, carrageenan, gel strength, sulfate, Eucheuma cottonii By: Sperisa Distantina*, Fadilah, Rochmadi, Moh. Fahrurrozi, Wiratni Carrageenan, as biopolymer, has excellent physical properties to form gel thermo-reversible, therefore the carrageenans are widely utilized, such as thickening, gelling, and stabilities ability. The formation of 3,6-anhydro-α-D-galactose (DA) units from α-D-galactose-6-sulfate residue byRead More →

On:
In: Abstrak Unggulan

Keywords: eucheuma cottonii, carrageenan, precipitation. Distantina Sperisa, Fadilah, YC. Danarto, Wiratni, dan Moh. Fahrurrozi*) LPPM UNS, Penelitian, DP2M, Hibah Pekerti, 2009 Carrageenan represent one of the major texturising ingredients in the food industry. Chemical used in seaweed processing effects on yield and gelling properties of carrageenan from Eucheuma cottonii seaweed,Read More →