BibTex Citation Data :
@article{BULOMA16556, author = {Endang Supriyantini and Gunawan Santosa and Agus Dermawan}, title = {Kualitas Ekstrak Karaginan Dari Rumput Laut “Kappaphycus alvarezii” Hasil Budidaya Di Perairan Pantai Kartini Dan Pulau Kemojan Karimunjawa Kabupaten Jepara}, journal = {Buletin Oseanografi Marina}, volume = {6}, number = {2}, year = {2017}, keywords = {carrageenan extract; Kappaphycus alvarezii; Pantai Kartini; Kemojan Karimunjawa.}, abstract = { Karaginan merupakan senyawa hidrokoloid yang diekstraksi dari rumput laut merah jenis Kappaphycus alvarezii . Karaginan dapat digunakan untuk meningkatkan kestabilan bahan pangan baik yang berbentuk suspensi (dispersi padatan dalam cairan), emulsi (dispersi gas dalam cairan). Tujuan dari penelitian ini adalah mengetahui Kualitas ekstrak karaginan hasil ekstraksi rumput laut K. alvarezii dari dua lokasi sampling yang berbeda. Penelitian ini dilaksanakan pada bulan Agustus 2015 sampai bulan Januari 2016, di perairan Pantai Kartini, Jepara dan peraian Kemojan Karimunjawa, Jepara. Hasil penelitian menunjukkan analisis spektra FTIR produk telah memenuhi spesifikasi karaginan standar karena gugus-gugus fungsi yang terdapat pada spektrum sampel yang dihasilkan sama seperti gugus pada kappa karaginan yaitu gugus ester sulfat, OH, ikatan glikosidik. Hasil analisis sifat fisik-kimia karaginan (rendemen, kadar air, kadar abu, kadar sulfat, viskositas, dan kekuatan gel) yang paling baik yaitu karaginan dari perairan Kemojan Karimunjawa dibandingkan karaginan Pantai Kartini. Kadar sulfat Pantai Kartini dan Kemojan Karimunjawa masih dibawah kadar mutu yaitu 15-40 %, Sedangkan kekuatan gel kedua perairan yaitu Kemojan Karimunjawa 78,57 g.cm -2 dan Pantai kartini 61,86 g.cm -2 masih jauh di bawah baku mutu yaitu 685,50 g.cm 2 . Carrageenan is a hydrocolloid compounds extracted from red seaweed types Kappaphycus alvarezii. Carrageenan can be used to improve the stability of food in the form of suspension or emulsions. The purpose of this study was to determine the quality of the extract of carrageenan extracted from K. alvarezii at two different sampling locations. This research was conducted in August, 2015 and January, 2016. Samples of seaweed obtained from two different waters, namely Kartini Beach and Kemojan Karimunjawa Island, bolt at jepara regency . The results showed the FTIR spectra analysis of the product met the specifications for a standard carrageenan functional groups contained in the sample spectrum as expressed in clusters of kappa carrageenan namely sulphate ester group , OH , glycosidic bond. The results of analysis of the physical-chemical properties of carrageen an ( yield, moisture content , ash content , sulphate content , viscosity and gel strength ) the best quality of carragenan was obtained from carrageenophyte taken from Kemojan Karimunjawa Island, although sulphate content from two different waters was under quality level at 15 – 40%, while the gel strength kartini 61.86 g . cm -2 and Kemojan 78.57 g . cm -2 both were still far below the of carrageenophyte quality at 685.50 g . cm -2 . }, issn = {2550-0015}, pages = {88--93} doi = {10.14710/buloma.v6i2.16556}, url = {https://ejournal.undip.ac.id/index.php/buloma/article/view/16556} }
Refworks Citation Data :
Karaginan merupakan senyawa hidrokoloid yang diekstraksi dari rumput laut merah jenis Kappaphycus alvarezii. Karaginan dapat digunakan untuk meningkatkan kestabilan bahan pangan baik yang berbentuk suspensi (dispersi padatan dalam cairan), emulsi (dispersi gas dalam cairan). Tujuan dari penelitian ini adalah mengetahui Kualitas ekstrak karaginan hasil ekstraksi rumput laut K. alvarezii dari dua lokasi sampling yang berbeda. Penelitian ini dilaksanakan pada bulan Agustus 2015 sampai bulan Januari 2016, di perairan Pantai Kartini, Jepara dan peraian Kemojan Karimunjawa, Jepara. Hasil penelitian menunjukkan analisis spektra FTIR produk telah memenuhi spesifikasi karaginan standar karena gugus-gugus fungsi yang terdapat pada spektrum sampel yang dihasilkan sama seperti gugus pada kappa karaginan yaitu gugus ester sulfat, OH, ikatan glikosidik. Hasil analisis sifat fisik-kimia karaginan (rendemen, kadar air, kadar abu, kadar sulfat, viskositas, dan kekuatan gel) yang paling baik yaitu karaginan dari perairan Kemojan Karimunjawa dibandingkan karaginan Pantai Kartini. Kadar sulfat Pantai Kartini dan Kemojan Karimunjawa masih dibawah kadar mutu yaitu 15-40 %, Sedangkan kekuatan gel kedua perairan yaitu Kemojan Karimunjawa 78,57 g.cm-2 dan Pantai kartini 61,86 g.cm-2 masih jauh di bawah baku mutu yaitu 685,50 g.cm2.
Carrageenan is a hydrocolloid compounds extracted from red seaweed types Kappaphycus alvarezii. Carrageenan can be used to improve the stability of food in the form of suspension or emulsions. The purpose of this study was to determine the quality of the extract of carrageenan extracted from K. alvarezii at two different sampling locations. This research was conducted in August, 2015 and January, 2016. Samples of seaweed obtained from two different waters, namely Kartini Beach and Kemojan Karimunjawa Island, bolt at jepara regency. The results showed the FTIR spectra analysis of the product met the specifications for a standard carrageenan functional groups contained in the sample spectrum as expressed in clusters of kappa carrageenan namely sulphate ester group , OH , glycosidic bond. The results of analysis of the physical-chemical properties of carrageenan ( yield, moisture content , ash content , sulphate content , viscosity and gel strength ) the best quality of carragenan was obtained from carrageenophyte taken from Kemojan Karimunjawa Island, although sulphate content from two different waters was under quality level at 15 – 40%, while the gel strength kartini 61.86 g.cm-2 and Kemojan 78.57 g.cm-2 both were still far below the of carrageenophyte quality at 685.50 g.cm-2.
Article Metrics:
Last update:
Effect of Iota Carrageenan Addition on Physical, Chemical, and Hedonic Properties of Dumpling (Siomay) Skin
Synthesis and characterization of edible film from seaweed (Euchema cottonii) with calcium lactate and glycerol plasticizer
Analysis of yield and types of carrageenan from different strains at Kupang Bay seaweed production center, East Nusa Tenggara
Karakteristik Fisikokimia dan Sensori Nori Daun Pohpohan dengan Kombinasi Pati Uwi Putih dan Karagenan
Whole Tilapia Fish Balls: Texture, Calcium, and Phosphorus
Suitability of Seaweed Culture (Eucheuma cottonii) in the Sorkam Barat Sub-District, Tapanuli Tengah Indonesia
Shelf Life Study of Pedada Fruit Jam (Sonneratia caesolaris) With The Addition of Carrageenan
The effect of organic powdered cottonii concentration and types of plasticizers on the characteristics of edible film
Effects of precipitation treatment on the extraction of carrageenan from Eucheuma spinosum
Analysis of carrageenan quality of Eucheuma cottonii and Eucheuma spinosum seaweed from Bantaeng Regency and its export permit regulations in Indonesia
Last update: 2024-11-05 08:11:55
The Authors submitting a manuscript do so on the understanding that if accepted for publication, copyright of the article shall be assigned to BULOMA as the publisher of the journal. Copyright encompasses rights to reproduce and deliver the article in all form and media, including reprints, photographs, microfilms, and any other similar reproductions, as well as translations.
BULOMA journal and the Editors make every effort to ensure that no wrong or misleading data, opinions or statements be published in the journal. In any way, the contents of the articles and advertisements published in BULOMA are the sole and exclusive responsibility of their respective authors and advertisers.
Buloma is published by Departement of Oceanography, Faculty of Fisheries and Marine Science, Diponegoro University under a Creative Commons Attribution-ShareAlike 4.0 International License