Open AccessEXTRACTION AND CHARACTERIZATION OF FUNCTIONAL PROPERTIES OF CARRAGEENAN Kappaphycus alvarezii FROM COAST OF KUTAI TIMUR DISTRICT
Author(s) -
Andi Noor Asikin,
Indrati Kusumaningrum,
Doddy Sutono
Publication year - 2015
Publication title -
e-journal ilmu dan teknologi kelautan tropis
Language(s) - English
Resource type - Journals
ISSN - 2085-6695
DOI - 10.28930/jitkt.v7i1.9772
Subject(s) - carrageenan , extraction (chemistry) , chemistry , food science , nuclear chemistry , zoology , biology , chromatography
Carrageenan is a gelling form of polysaccharide obtained from extraction process of red seaweeds ( Rhodophyceae ) including Kappaphycus alvarezii . 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.Keywords: carrageenan, extraction, functional properties, Kalium Hydroxide, Kappaphycus alvarezii