EKSTRAKSI KARAGENAN DARI RUMPUT LAUT KAPPAPHYCUS ALVAREZII DENGAN METODE EKSTRAKSI GELOMBANG ULTRASONIK

Abstract

Abstract, the carrageenan from Kappaphycus alvarezii were extracted using hot water or hot alkali which wasdeveloped using ultrasonic waves. The purpose of this study was to determine the quality and quantity of the results ofextraction by ultrasonic wave method using Elma sonicator. Whereas for the variation of the use of the Elma sonicatortool, the extraction time variations were 20, 30, 40, 50 minutes and temperature variations of 50, 60, 70, 80ËšC for amaximum of 50 minutes. Carrageenan quality tests carried out include water content, viscosity, and gel strength. Theresults of this study showed the highest yield of carrageenan with a variation of extraction time of 50 minutes at atemperature of 80ËšC, ie 54.0671%, water content 2.5-9%, viscosity was 5-40 cP, and the strength of the gel was 300-16000 dyne / cm2.