Application of chlorophyll in carrageenan from algae Kappaphycus alvarezii (Doty) Doty 1996
DOI:
https://doi.org/10.35800/jip.v10i2.41935Keywords:
Carrageenan, natural dye, Kappaphycus alvarezii, viscosity, gel strengthAbstract
The aim of this study is to determine the effect of NaOH and KOH on carrageenan. The addition of natural dyes was carried out with different concentrations of carrageenan and the value of viscosity and gel strength of the algae Kappaphycus alvarezii to a mixture of natural dyes. The samples of algae were taken from the cultivation area in Belang waters, Southeast Minahasa Regency. The results of this study on the addition of natural dyes in refined carrageenan have succeeded in giving a green color and did not affect the viscosity and gel strength of the carrageenan gel when compared to the control (without treatment). The viscosity value of carrageenan with 4% NaOH concentration was 53.34-53.69 cP and KOH concentration was 49.55-50.03 cP. The gel strength value at 4% NaOH concentration was 74.11-74.89 mm/g/sec, while at 5% KOH concentration it was 84.22-84.89 mm/g/sec. The viscosity and gel strength still meet standards set by the Food Agriculture Organization (FAO).
Keywords: Carrageenan, natural dye, Kappaphycus alvarezii, viscosity, gel strength
Abstrak
Penelitian ini bertujuan untuk mengetahui pengaruh NaOH dan KOH terhadap karagenan. Pada penelitian ini dilakukan penambahan pewarna alami dengan konsentrasi yang berbeda terhadap refined carrageenan dan nilai viskositas serta kekuatan gel karagenan dari alga Kappaphycus alvarezii terhadap campuran pewarna alami. Sampel alga diambil dari area budidaya di Perairan Belang, Kabupaten Minahasa Tenggara. Hasil penelitian tentang penambahan pewarna alami pada refined carrrageenan telah berhasil memberikan warna hijau dan tidak mempengaruhi viskositas serta kekuatan gel karagenan jika dibandingkan dengan kontrol (tanpa perlakuan). Nilai viskositas karagenan dengan konsentrasi NaOH 4% adalah 53,34 – 53,69 cP dan konsentrasi KOH 5% sebesar 49,55 – 50,03 cP. Nilai kekuatan gel pada konsentrasi NaOH 4% sebesar 74,11-74,89 mm/g/det, sedangkan pada konsentrasi KOH 5% diperoleh 84,22-84,89 mm/g/det. Viskositas dan kekuatan gel tersebut masih memenuhi standar yang ditetapkan oleh Food Agriiculture Organization (FAO).
Kata kunci: Karagenan, pewarna alami, Kappaphycus alvarezii, viskositas, kekuatan gelReferences
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