1. IntroductionAgar is a kind of ge

1. Introduction
Agar is a kind of gel-forming polysaccharide extracted from
seaweed, which is widely used for pharmaceutical, food and biomaterial due to its combination of gelling property, biocompatibility
and biodegradability (García-González, Alnaief, & Smirnova, 2011;
Wijesekara, Pangestuti, & Kim, 2011).
The properties of agar have been studied in detail. Its
properties including gelling temperature, gel melting temperature, gel strength and apparent viscosity varied with different
seaweed source and extraction conditions (Freile-Pelegrín &
Murano, 2005). The skeleton structure of agar gel was compact and regular polymeric network with well-defined pores
(Sousa, Borges, Silva, & Gonc¸ alves, 2013). By means of X-ray
(Foord & Atkins, 1989), NMR (Dai & Matsukawa, 2012), rheological methods (Nordqvist & Vilgis, 2011) and temperature
dependence of the optical rotation (Arnott et al., 1974), the mechanism of agar solution from sol to gel has been investigated,
and the results showed that agar molecules turned from random coil into double helix at first when agar solution cooled,
then double helix gathered and generated the hard gel with
further cooled. However, the literatures on the physicochemical properties of agar derivatives were precious few. In this
research, a series of oxidized agar with different carboxyl content were prepared, and their properties were determined and
analyzed

Hasil (Bahasa Indonesia) 1:

1. PendahuluanAgar adalah polisakarid jenis pembentuk gel diekstrak darirumput laut, yang secara luas digunakan untuk farmasi, makanan dan biomaterial karena kombinasi dari properti gelling, biokompatibilitasdan biodegradability (García-González, Alnaief, & Smirnova, 2011;Wijesekara, Pangestuti, & Kim, 2011).Sifat-sifat agar-agar telah dipelajari secara rinci. NyaProperti termasuk gelling suhu, gel temperatur leleh, gel kekuatan dan jelas viskositas bervariasi dengan berbedakondisi sumber dan ekstraksi rumput laut (Freile-Pelegrín &Murano, 2005). Kerangka struktur agar-agar gel adalah kompak dan teratur Polimerik jaringan dengan pori-pori yang terdefinisi dengan baik(Sousa, Borges, Silva, & Gonc¸ alves, 2013). Melalui X-ray(Foord & Atkins, 1989), NMR (Dai & Matsukawa, 2012), metode rheological (Nordqvist & Vilgis, 2011) dan suhuketergantungan rotasi optik (Arnott et al., 1974), mekanisme agar solusi dari sol untuk gel telah diselidiki,dan hasilnya menunjukkan bahwa agar molekul berubah dari coil acak menjadi heliks ganda dua pada awalnya ketika didinginkan agar solusi,kemudian heliks ganda dua dikumpulkan dan dihasilkan gel keras denganlebih lanjut didinginkan. Namun, juga properti secara fisikokimia agar-agar derivatif itu berharga beberapa. Dalam hal inipenelitian, serangkaian teroksidasi agar-agar dengan kandungan berbeda carboxyl disusun dan sifat mereka ditentukan dandianalisis