Open AccessExtraction and characterization of sodium alginates from Sargassum polycystum for manufacturing of tuna (Thunnus sp.) meatballs
Author(s) -
M. K. Mokoginta,
Ninoek Indriati,
Niken Dharmayanti,
Siti Zahro Nurbani
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/278/1/012047
Subject(s) - sargassum , food science , tuna , sodium alginate , brown algae , extraction (chemistry) , yellowfin tuna , salting , algae , chemistry , fish <actinopterygii> , biology , fishery , sodium , botany , chromatography , organic chemistry
Sargassum sp. is a type of seaweed that produces a high enough amount of alginate. Alginate is a natural anionic polysaccharide derived from the cell wall of seaweed. Alginate has several advantages such as sodium tripoliphospat, commonly used as one of the ingredients for meatballs. The purpose of this study was to identify brown algae used as samples, find out how to extract alginate, find out the quality of alginate produced, and apply alginate to the manufacture of tuna meatballs. The results showed that the sample of seaweed used was Sargassum polycystum. Alginate extraction process was done using Le-Gluahec-Herter method with ten stages of process. The resulting sodium alginate had a moisture content of 9.61%, ash content of 22%, pH level of 9.4 and a viscosity of 50 Cp. The character of the results met the 1981 Food Chemical Codex (FCC) standard for the food industry. The application of alginate to the manufacture of tuna meatballs can improve the texture of the resulting meatballs. The results of quality testing meatballs with chemical parameters and microbiology met the quality standards of fish meatballs, SNI 7266-2014.