EXTRACTION AND CHARACTERIZATION OF FUNCTIONAL PROPERTIES OF CARRAGEENAN Kappaphycus alvarezii FROM COAST OF KUTAI TIMUR DISTRICT

Abstract

<p><em>Carrageenan is a gelling form of polysaccharide obtained from extraction process of red seaweeds (<span style="text-decoration: underline;">Rhodophyceae</span>) including <span style="text-decoration: underline;">Kappaphycus</span> <span style="text-decoration: underline;">alvarezii</span>. Carrageenan is widely used for pharmacy, cosmetics, food, gelling, and binding agent as well as emulsifier and stabi-lizer. The quality of carrageenan is affected by several factors, one of them such as concen-tration of KOH. The objectives of this research were to define the best concentration of KOH for extraction and characterize the functional properties. Functional properties of carrageen-an in this research were sulphate content, acid insoluble ash, gell strength, fiber, and whiteness. The experimental design used for this research was completely ran-domized design with four treatments of KOH concentrations i.e. 1%, 3%, 5%, and 7%. The study showed that the use of KOH concentarion of 7% resulted the best of carrageenan quality containing 24.36% sulphate, 1.96% acid insoluble ash, 17.80 g/cm2 gell strength, 8.94% fiber and 58.91% whiteness.</em></p> <p><strong><em> </em></strong></p> <strong><em>Keywords: </em></strong><em>carrageenan, extraction, functional properties, Kalium Hydroxide, <span style="text-decoration: underline;">Kappaphycus</span> <span style="text-decoration: underline;">alvarezii</span></em>

Characteristics of Fishball on Various Concentration of Carrageenan From Different Harvest Time of Kappaphycus Alvarezii

“…Dried seaweed was washed with tap water to remove salt and other compounds. Extraction of carrageenan was done according to Asikin and Kusumaningrum [8] and Asikin et al [13]. Dried seaweed was weighed 40 g then soaked in the water for 3 h, subsequently rinsed and drained.…”

Synthesis Optimation and Characterization of κ-Carrageenans from Eucheuma cottonii

“…This study found that the fiber content of the carrageenan was 0.65%. Other research like (Asikin et al, 2015) found higher number between 8-12%. Fiber content possesses strong correlation with viscosity.…”

“…The sample was cooled for a while before put in desiccator for another 30 minutes, and weighed as weight (b). To calculate fiber content, we used the formula below (Asikin et al, 2015):…”

“…Alkali solution, in this case was NaOH, was used due to its cation that will interact with polymer chain of carrageenan and form κ-Carrageenan, a special type of carrageenan that can only be found in certain species of seaweed (Asikin et al, 2015). After the best combination was found, that combination would be used to do the characteristic test.…”

Ultrasound-assisted depolymerization of carrageenan from Kappaphycus alvarezii hydrolized by a marine fungus

“…Sulfate levels of carrageenan flour were analyzed using a method referring to FMC Corp [18]. According to Asikin et al [35], sulfate levels are important parameters in determining the quality of derivative products from seaweed polysaccharides. The value of the sulfate percentage produced by research carrageenans is fairly diverse.…”