Open AccessApplication of Agar-agar as Food Additives
Author(s) -
. Junianto,
Yasyfa Ashila,
Shafira Rahmatunnisa,
Ghefira Zahra F
Publication year - 2021
Publication title -
asian journal of fisheries and aquatic research
Language(s) - English
Resource type - Journals
ISSN - 2582-3760
DOI - 10.9734/ajfar/2021/v13i130244
Subject(s) - agar , food science , extraction (chemistry) , turbidity , algae , gracilaria , botany , chemistry , biology , chromatography , bacteria , ecology , genetics
This review article aims to study the types of seaweed that can be processed into agar, agar extraction methods, characteristic of agar, and application of agar as a food additive. Based on articles and other literature reviews, it can be concluded that: 1) The types of seaweed that can be extracted into agar-agar are Gracilaria sp., Gelidium sp., and Gelidiella sp. 2) Extraction of agar from seaweed can be done using the methods of Yolanda and Agustono [1], Wicaksono et al. [2] and Shantika et al. [3]. 3) The characteristic of agar can be reviewed from particle size, moisture content, ash content, heavy metals, pH, solubility, turbidity, gel strength, and viscosity. 4) Agar-agar as a food additive had been applied to analog rice, jelly drink, and edible film making.