Characterization of semi-refined kappa-carrageenan from Kappaphycus alvarezii with different solvents in Tanjung Sumenep

The quantity and quality of carrageenan produced is influenced by the method of extraction and the solvent. Characterization of the carrageenan products necessary to get certain standards so the carrageenan product acceptable to consumers both locally and internationally. The purpose of this research was to determine the solvents that can produce carrageenan from Kappaphycus alvarezii with the best characteristics and to compare the results of the extraction of carrageenan with international standards in order to obtain a standardized carrageenan. The results showed that the solvent produce a kappa-carrageenan from K. alvarezii with the best characteristics is NaOH 0.5 N. Kappa-carrageenan has been able to compared FAO, FCC and Marine Science Co., Ltd. standards for parameters : Gel strength, viscosity, sulfate content and ash content. Alkali able to extract and modify mu-carrageenan (precursor) into a kappa-carrageenan. The extraction process uses alkali caused the event ion exchange between cations in the solvent (K+ or Na+) ions with sulphate in the sea grass that reduced sulfate content. Need to do more research on the characterization of carrageenan include microbiological tests as well as the shelf life of carrageenan test.