of raw agar according to the capill

of raw agar according to the capillary effect, i.e., the oxidized agar
would have the higher gel water holding capacity than raw agar.
As shown in Fig. 3, the oxidation of agar did not change variation
trend of solution optical rotation of agar on cooling, but lowered
its solution optical rotation value. The temperatures of the transition beginning point (from coil to helix) of both raw agar and
oxidized agar were same and about 60
◦
C. However, the temperatures of the transition end point (Braudo et al., 1991) of oxidized
agars were lowered with the increase of its carboxyl content. Fig. 3
also indicated that the solution apparent viscosity values of the
all samples increased gradually as the temperature decreased, and
all increased sharply at the range of 35–50
◦
C. This result meant
that all solutions were gelling in this range of temperature. The
temperatures of gel formation point of samples, calculated from
Fig. 3 (Plashchina et al., 1986), were about 40
◦
C (raw agar), 39
◦
C
(oxidized agar 2), 37
◦
C (oxidized agar 4) respectively, which were
in almost perfect agreement with corresponding values of gelling
temperature in Table 1

Hasil (Bahasa Indonesia) 1:

dari mentah agar sesuai dengan efek kapiler, yaitu, agar-agar teroksidasiakan memiliki kemampuan daripada mentah agar-agar mengikat air gel lebih tinggi.Seperti ditunjukkan dalam gambar 3, oksidasi agar tidak mengubah variasitren solusi optik rotasi agar pada pendinginan, tapi menurunkannilainya rotasi optis solusi. Suhu transisi mulai titik (dari coil untuk helix) agar kedua mentah danagar teroksidasi yang sama dan sekitar 60◦C. Namun, suhu transisi titik akhir (Braudo et al., 1991) dari teroksidasiagars diturunkan dengan peningkatan kandungan carboxyl. Fig. 3juga menunjukkan bahwa nilai-nilai jelas viskositas solusiSemua sampel meningkat secara bertahap sebagai suhu menurun, danSemua meningkat tajam di kisaran 35-50◦C. hasil ini dimaksudkanbahwa semua solusi yang gelling dalam rentang suhu. TheTemperatur titik pembentukan gel sampel, dihitung dariFig. 3 (Plashchina et al., 1986), adalah sekitar 40◦C (mentah agar-agar), 39◦C(teroksidasi agar-agar 2), 37◦C (teroksidasi agar-agar 4) masing-masing, yangdi hampir sempurna perjanjian dengan nilai-nilai yang sesuai dari gellingsuhu dalam tabel 1