Open AccessPOTENTIAL NA-ALGINATE EXTRACT FROM BROWN ALGAE sargassum sp. OF THE MANGO MATURATION PROCESS
Author(s) -
Tanti Iriyanti,
Abdul Wahid Wahab,
Rohani Bahar
Publication year - 2019
Publication title -
jurnal akta kimia indonesia
Language(s) - English
Resource type - Journals
eISSN - 2655-6049
pISSN - 2085-014X
DOI - 10.20956/ica.v11i2.6488
Subject(s) - sargassum , sodium alginate , extraction (chemistry) , brown seaweed , chemistry , sodium , submersion (mathematics) , ripening , food science , chromatography , algae , botany , biology , mathematics , organic chemistry , mathematical analysis , differentiable function
Extraction of Na-alginate from Sargassum sp. and its application in ripening mangoes has conducted. This research aimed to determine the mango storage period by using sodium alginate solution as edible coating and optimum concentration that has maximum inhibition power to the maturation the mango. The FTIR result shows that sodium alginate by the result ofthe extraction has the same similar functional group to the sodium alginate in the factory. Quantitative analysis show that content of sodium alginate as the result of the extraction is 22,42%, sodium alginate solution is 1% has pH 10,97 and the viscosity is 90 cps, the water measure of sodium alginate is 11,27% with the measure of ash is 41,47%. By testing the ability of sodium alginate conducted on mango with submersion method in the solution concentration from 0-50 ppm. At a concentration of 20 ppm solution shows that the maximum of storage period is about 15 days at room temperature while without submersion is just about 5 days. By this study, we indicate that sodium alginate potentially as coating fruit preservation.