HIDROLISIS POLISAKARIDA PADA AGAR-AGAR DARI RUMPUT LAUT (Gracilaria sp.) DENGAN KONSENTRASI ASAM DAN LAMA PEMASAKAN SERTA PENGAPLIKASIANNYA PADA PRODUK CUSTARD

Seaweed is a type of hydrocolloids that generally play a role in the formation of textures. The use of agar in Indonesia is now growing rapidly for food, cosmetics and medicine. Consumption needs to be improved again given the high value of seaweed exports and the use of complex ones. Consumption of seaweed agar in Indonesia has a high demand and need to be modified texture for seaweed to further facilitate preparations. Modified texture for seaweed can be done by hydrolysis technique. This research is done in 2 stages, that is phase I research is hydrolysis process to become paste that done using nested randomized design consist of 2 factors. The second phase of research is the application of the product to paste the result of hydrolysis on the custard product using simple group randomized block (simple RAK) consisting of 1 factor. The parameters observed in the first phase of research include yield, moisture content, ash content, gelling point, melting point, pH, gell strenght, sineresis, turbidity and swelling index. While the parameters observed in the research phase II include oragnoleptic taste, joy, mouthfeel and appearance, texture and color. The results showed that acid concentration and duration of hydrolysis had significant effect on yield, gell strenght, pH, synthesis, swelling index, gelling point and melting point of paste result. The best treatment sample at stage 1 was sample with T2M2 code with 7,87% yield, gelling point 33,33oC, melting point 74,67oC, gell strenght 34,32 g / cm2, pH 5,50, sineresis 4,22% and swelling index of 8.17. The results of the second phase of research with the application of pasty on the custard product showed the best result in the sample with the treatment of pasty 15%. 3.8 favorite value, Mouthfeel 3.85 (soft), taste 3,5 (likes), 3.75 appearance (interesting), Redness (a +) 0.9 and yellowish (b +) 30.4 and texture 102.8 g / cm2