4.4. TG analysisTG curves (see Fig.

4.4. TG analysis
TG curves (see Fig. 5) showed that the loss of free water
presented in raw agar and oxidized agar 4 were 18% and 20% respectively. The water loss rate of raw agar was obviously larger than that
of oxidized agar in moisture drying region, which indicated that
water holding capacity of oxidized agar was better than that of raw
agar. The degradation temperature of both raw agar and oxidized
agar were all around 270
◦
C, which indicated the thermal stability
of agar molecule had no obvious change after oxidation.
5. Conclusions
A series of oxidized agars with different carboxyl content
were prepared, and their properties were determined. The results
showed that the gelling temperature, the optical rotation and the
apparent viscosity of the agar solution, the melting temperature,
the strength, the hardness, the fracturability, the springiness, the
chewiness and the gumminess of agar gel all decreased except
that the cohesiveness increased after oxidation. Cryo-SEM images
indicated that the gel skeleton structures of agar before and after
oxidation were all of the porous network structures, but the pores
of gel skeleton structure became smaller and denser after oxidation. TG curves indicated that water holding capacity of oxidized
agar was better than that of raw agar.

Hasil (Bahasa Indonesia) 1:

4.4. TG analisisTG kurva (Lihat gambar 5) menunjukkan bahwa hilangnya air gratisdisajikan dalam agar-agar mentah dan teroksidasi agar-agar 4 adalah 18% dan 20% masing-masing. Tingkat kehilangan air mentah agar ini jelas lebih besar daripada yangdari teroksidasi agar-agar kelembaban pengeringan daerah, yang mengindikasikan bahwaair yang memegang kapasitas teroksidasi agar-agar adalah lebih baik daripada mentahagar-agar. Suhu degradasi agar kedua mentah dan teroksidasiagar-agar ada di sekitar 270◦C, yang menunjukkan stabilitas termalagar molekul memiliki tidak ada perubahan jelas setelah oksidasi.5. kesimpulanSerangkaian teroksidasi agars dengan kandungan berbeda carboxylsiap, dan sifat-sifat mereka ditentukan. Hasilmenunjukkan bahwa suhu gelling, rotasi optis danjelas viskositas agar solusi, suhu mencair,kekuatan, kekerasan, fracturability, springiness,chewiness dan gumminess gel agar semua menurun kecualibahwa kesinambungan meningkat setelah oksidasi. Cryo-SEM gambarmenunjukkan bahwa gel kerangka struktur agar sebelum dan sesudahoksidasi yang semua struktur jaringan berpori, tetapi pori-porigel kerangka struktur menjadi lebih kecil dan lebih padat setelah oksidasi. TG kurva menunjukkan bahwa air kapasitas memegang teroksidasiagar adalah lebih baik daripada agar-agar mentah.