Karakteristik Dan Struktur Mikro Gel Campuran Semirefined Carrageenan Dan Glukomanan

Abstract

Carrageenan and konjac glucomanan produce a gellous material with the characterisics of high gel strength, elastic texture, and low syneresis. This research was aimed to find out characteristic and structure of gel micro which combined from semirefined carrageenan and glucomannan. The data collected were analyzed using ANOVA and continued by Tukey test. The result showed that comparison ratio of 1:1 have the highest value of gel strength and hardness of 3.649,09 g/cm2; 701,72 g, comparison ratio of 1:3 have low syneresis is 7,36 %, meanwhile comparison ratio of 2:1 have the rigidity is 4.282,45 g/cm. Micro structure of gel which is produced from all treatment are different from each others, that the comparison ratio of 1:1 having the structure of being compact and solid. The increased of glucomannan will produce a soft gel with more ductile that shown in 1:2, 1:3, and 1:4, while the increased of semirefined carrageenan produce a hard, rigid, and compact gel that shown in 2:1, 3:1, and 4:1.