MUTU KARAGINAN DAN KEKUATAAN GEL DARI RUMPUT LAUT MERAH Kappaphycus alvarezii
DOI:
https://doi.org/10.35800/mthp.5.2.2017.14872Keywords:
Carageenan, Kappaphycus alvarezii, seaweedAbstract
The study aim to determine the quality and gel strength of carrageenan produced by red algae Kappaphycus alvarezii. The carrageenan was produced using various concentration, cooking time and water ratio that is 0.05, 0.1 and 0.15% potassium hydroxide; 1, 1.15, 1.25, 1.5, 3 and 4.5%, potassium chloride (KCl); cooking time 2h or 3h; and carrageenan and water ratio, 1:20L or 1:30L The results showed that the best treatment produced the highest gel strength (188.53 g/cm2) with 17.7% moisture content and 19.9% ash content. This condition was achived by mixing 0.15% KOH and 1.25% KCl, cooked for 2h with 1:20 carrageenan to water ratio.
Keyword: Carageenan, Kappaphycus alvarezii, seaweed.
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Tujuan dari penelitian ini adalah untuk menentukan mutu akhir karaginan dari rumput laut merah Kappaphycus alvarezii yang dibuat dengan 5 perlakuan berbeda. Perlakuan variasi konsentrasi pelarut KOH dan KCl, lama pemasakan, dan perbandingan air yang berbeda. Proses ekstraksi karaginan menggunakan pelarut KOH dengan konsentrasi 0,05%, 0,1 %, dan 0,15% sedangkan pelarut KCl dengan konsentrasi 1%, 1.15%, 1.25%, 1,5%, 3%, dan 4,5%, lama permasakan 2 dan 3 jam, dan perbandingan air 1:20 L dan 1:30 L. Hasil penelitian menunjukan bahwa perlakuaan F dengan konsentrasi KOH 0,15 + KCl 1,25 % dan lama pemasakan 2 jam,dan perbandingan karaginan dan air 1: 20 Liter menghasilkan kekuataan gel 188,53 g/cm2, dengan pH 8.04, kadar air 17.75, dan kadar abu 19,99%.
Kata Kunci: Karaginan, Kappaphycus alvarezii, rumput laut.
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