CARRAGEENAN EXTRACTION FROM SEAWEED EUCHEUMA COTTONII TYPE BY ULTRASONIC WAVES

Abstract

Conventional extraction using solvent with high volume is no longer and effectively applied since it requireslonger process and yields less product. Therefore, another alternative of extractions must be reviewed, for instanceextraction using ultrasonic waves. The purposes of this research are 1. To compare the carrageenan yield betweenconventional and ultrasonic waves extractions, 2. To compare the quality of carrageenan between conventional andultrasonic waves extractions, and 3. To identify the type of carrageenan in the extract. Conventional extraction carriedout by heating of seaweed in KOH solution of pH 9 in 3 hours at temperature of 90 oC, provided by composition ofseaweed and solvent is 1:40 (w/w). On ultrasonic waves extraction, optimum operational condition is determined attemperature 50 oC and frequency of 40 kHz with variation of extraction times (10, 15, 20, 25,30, 40, 45, and 50minutes), power vibration of ultrasonic waves (low, medium, and high), and ratio between seaweed and solvent (1:10, 1:15, 1:20, 1:25, and 1:30 w/w). The quality parameters tested are water content, viscosity, and gel strength. Carrageenanidentification in the extract is then examined its functional group using IR-Spectrophotometer Fourier Transform(FTIR). The yield of carrageenan products of conventional extraction is 65% in 3 hours of extraction with ratio betweenseaweed and solvent of 1:40 (w/w), pH 9, and temperature of 90 oC . Whereas on ultrasonic waves extraction producedyield 65,79 % in 40 minutes of extraction with ratio between seaweed and solvent of 1:30 (w/w), at temperature of 50oC, and on medium ultrasonic waves power. The parameters carrageenan quality produced by conventional extraction,which are water content 17.61%, viscosity 7.74 cP, and gel strength 49.55 g/cm2, are not much different compared tothat of ultrasonic waves extraction, which are water content 16.30%, viscosity 6 cP, gel strength 51,69 g/cm2. FTIRtesting shows carrageenan in seaweed of eucheuma cottonii is kappa type. This research shows that on ultrasonic wavesextraction is more efficient compared to conventional extraction in terms of temperature, solvent, and time required toproduce the same yield and quality of product.