Email this article Pengaruh Perbedaan Suhu dan Waktu Pengeringan Terhadap Parameter Mutu Karagenan Dari Eucheuma spinosum
Abstract
Carrageenan is widely used in various industries, such as food and beverages, cosmetics, and pharmaceuticals, due to its important role as a viscosity regulator, stabilizer, thickener, developer, gelling agent, and excellent stabilizing agent. Temperature and drying duration are important factors that affect the quality of the final product. This study aims to examine the quality characteristics of carrageenan from Eucheuma spinosum dried using the oven method, considering variations in temperature and drying time. This study used a completely randomized design (CRD) with two factors: temperature and drying time, each of which was repeated three times. Eucheuma spinosum was extracted using the microwave-assisted extraction (MAE) method with 10% KOH solvent in a ratio of 1:10 for 8 minutes. The first factor is the drying temperature, which consists of three levels: 40°C, 50°C, and 60°C. The second factor is the drying time, which also consists of three levels: 24 hours, 27 hours, and 30 hours. The results of the study showed that (1) temperature and drying time affect the quality characteristics of carrageenan from Eucheuma spinosum dried using the oven method, (2) the parameters affected include water content, ash content, sulfate content, viscosity, and gel strength of carrageenan, and (3) the higher the temperature and duration of drying, the more the water content, ash, protein, and crude fiber in the product tend to decrease. This decrease is in line with the viscosity and gel strength of the resulting carrageenan.
Keywords
Full Text:
PDFReferences
[AOAC] Association of Official Analytical and Chemistry. 2005. Official Method of Analysis of The Association of Official of Chemist. Arlington, Virginia (US): Association of Official Analytical and Chemist, Inc. International Journal of Molecular Sciences. 18:708.
Andhiarto, Y., Rakhma, D. N., & Fahmi, N. Y. (2021). Uji Mutu Refined Karagenan Dari Eucheuma spinosum Berdasarkan Perbedaan Konsentrasi Kalium Hidroksida. Journal of Herbal, Clinical and Pharmaceutical Science (HERCLIPS), 2(02), 38-48.
Andhiarto, Y., Widjaja, B., Ulumia, A. U. (2022). Quality control of drying stages of carrageenan form red algae (Eucheuma spinosum) using freeze-drying method. International Journal of Research in Pharmacy and Pharmaceutical Sciences, 7(3), 69-73
Asikin, A. N., & Kusumaningrum, I. (2019). Karakteristik fisikokimia karagenan berdasarkan umur panen yang berbeda dari perairan Bontang, Kalimantan Timur. Jurnal Pengolahan Hasil Perikanan Indonesia, 22(1), 136-142.
Calín-Sánchez, Á., Lipan, L., Cano-Lamadrid, M., Kharaghani, A., Masztalerz, K., Carbonell-Barrachina, Á. A., & Figiel, A. (2020). Comparison of traditional and novel drying techniques and its effect on quality of fruits, vegetables and aromatic herbs. Foods, 9(9), 1261.
de Faria, G. S. M., Hayashi, L., & Monteiro, A. R. (2014). Effect of drying temperature on carrageenan yield and quality of Kappaphycus alvarezii (Rhodophyta, Solieriaceae) cultivated in Brazil. Journal of applied phycology, 26, 917-922.
Djaeni, M. (2012). Peningkatan Kecepatan Proses Pengeringan Karagenan Menggunakan Pengering Adsorpsi dengan Zeolit. Teknik, 33(1), 8-11.
Diharmi, A., Fardiaz, D., Andarwulan, N., & Heruwati, E. S. (2011). Karakteristik karagenan hasil isolasi Eucheuma spinosum (Alga merah) dari perairan semenep Madura. Jurnal Perikanan dan Kelautan, 16(1), 117-124.
Diharmi, A., Dedi, F., Nuri, A., & Endang, S. H. (2015). Profil Viskositas Karagenan Eucheuma spinosum dari Nusa Penida (Bali), Sumenep (Madura), dan Takalar (Sulawesi Selatan). Jurnal Pengolahan Hasil Perikanan Indonesia, 18(3), 240-249.
Fadilah, Distantina, S., Pratiwi, D. B., Muliapakarti, M., Danarto, Y. C., Wiratni, Fahrurrozi, M. (2010). Pengaruh metode pengeringan terhadap kecepatan pengeringan dan kualitas karagenan dari rumput laut Eucheuma cottonii. In Prosiding Seminar Rekayasa Kimia dan Proses, Universitas Diponegoro, Semarang, pp. 1â (Vol. 6).
Ega, L., Lopulalan, C. G. C., & Rangkoratat, R. (2015). Studi lama waktu ekstraksi terhadap mutu karagenan (Eucheuma cottoni). Jurnal Agroforestri, 10(3), 227-238.
FAO (Food and Agriculture Organization). 2014. JECFA Monograph 16, Compendium of Food Additive Specifications. Joint FAO/WHO Expert Committee on Food Additives. 79th meeting 2014 Food and Agriculture Organization of The United Nations World Health Organization. Rome, 7-12.
Hasiri, E. M., RAUFUN, L., & RIZAL, A. (2021). Rancang Bangun Pengering Rumput Laut Berbasis Arduino Uno. Jurnal Informatika, 10(2), 20-29.
Herbowo, M. S., Riyadi, P. H., & Romadhon, R. (2016). Pengaruh edible coating natrium alginat dalam menghambat kemunduran mutu daging rajungan (Portunus pelagicus) selama penyimpanan suhu rendah. Jurnal Pengolahan dan Bioteknologi Hasil Perikanan, 5(3), 37-44.
Jaya, A., Sumarni, N. K., & Ridhay, A. (2019). Ekstraksi Dan Karakterisasi Karagenan Kasar Rumput Laut Eucheuma Cottoni. KOVALEN: Jurnal Riset Kimia, 5(2), 146-154.
Khoeron, A. (2018). Optimasi Pengeringan Semi Refined Carrageenan dari Rumput Laut Kappaphycus alvarezii Menggunakan Metode Vacuum Drying. Skripsi. Departemen Teknologi Hasil Perairan Fakultas Perikanan Dan Ilmu Kelautan Institut Pertanian Bogor: Bogor
Kumayanjati, B., & Dwimayasanti, R. (2018). Kualitas karaginan dari rumput laut Kappaphycus alvarezii pada lokasi berbeda di perairan Maluku Tenggara. Jurnal Pascapanen, Bioteknologi Kelautan, dan Perikanan, 13(1), 21-32.
Manuhara, G. J., Praseptiangga, D., & Riyanto, R. A. (2016). Extraction and characterization of refined K-carrageenan of red algae [Kappaphycus Alvarezii (Doty ex PC Silva, 1996)] originated from Karimun Jawa Islands. Aquatic Procedia, 7, 106-111.
Orilda, R., Ibrahim, B., & Uju, U. (2022). Pengeringan Rumput Laut Eucheuma cottonii Menggunakan Oven Dengan Suhu Yang Berbeda. Jurnal Perikanan Terpadu, 2(2).
Panjaitan, K. V., Suryono, S., & Pramesti, R. (2024). Pengaruh Perbedaan Suhu Pengeringan Terhadap Kualitas Kadar Air dan Kadar Abu Karagenan Rumput Laut Kappaphycus alvarezii. Journal of Marine Research, 13(2), 195-202.
Prihastuti, D., & Abdassah, M. (2019). Karagenan dan aplikasinya di bidang farmasetik. Majalah Farmasetika, 4(5), 146-154.
Saputra, S. A., Yulian, M., Nisahi, K. (2021). Karakteristik dan kualitas mutu karaginan rumput laut di indonesia. Lantanida Journal. 9(1), 1-92.
Saputra, S. A., Suroso, E., Anungputri, P. S., Murhadi. (2023). Pengaruh Suhu Dan Lama Pengeringan Terhadap Karakteristik Fisik, Kimia Dan Sensori Tepung Kulit Pisang Raja Bulu (Musa sapientum). Jurnal Agroindustri Berkelanjutan, 2(1), 86-97
Sandria N, Uju, Suptijah P. 2017. Depolimerisasi kappa karaginan dengan menggunakan peracetic acid. Jurnal Pengolahan Hasil Perikanan Indonesia. 20(3): 524-535.
Siregar RF, Santoso J, Uju. 2016. Karakteristik fisiko kimia kappa karagenan hasil degradasi menggunakan hidrogen peroksida. Jurnal Pengolahan Hasil Perikanan Indonesia 19(3): pp. 256-266
Sitepu, M. A. K., Mewengkang, H. W., Makapedua, D. M., Damongilala, L., Mongi, E., Mentang, F., & Dotulong, V. (2020). Kajian Mutu Bakso Ikan Tuna yang Disubstitusi Tepung Karagenan. Media Teknologi Hasil Perikanan, 8(1), 31-38.
Supriyantini, E., Santosa, G. W., & Dermawan, A. (2017). Kualitas Ekstrak Karaginan dari Rumput Laut Kappaphycus alvarezii Hasil Budidaya di Perairan Pantai Kartini dan Pulau Kemojan Karimunjawa Kabupaten Jepara. Jurnal Buletin Oseanografi Marina, 6(2), 88-93.
Szychowski, P. J., Lech, K., Sendra-Nadal, E., Hernández, F., Figiel, A., Wojdyło, A., & Carbonell-Barrachina, Á. A. (2018). Kinetics, biocompounds, antioxidant activity, and sensory attributes of quinces as affected by drying method. Food Chemistry, 255, 157-164.
Yulianty, Suptiyanti, A., Ernawiati, E., & Chrisnawati, L. (2022). Aplikasi Penggunaan Alat Pengering Pengganti Oven untuk Pembuatan Herbarium di Kebun Raya Liwa Kabupaten Lampung Barat. Sarwahita, 19(03), 423-433.
DOI: https://doi.org/10.33394/bioscientist.v12i2.13583
Refbacks
- There are currently no refbacks.
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Bioscientist : Jurnal Ilmiah Biologi is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License
Editorial Address: Pemuda Street No. 59A, Catur Building Floor I, Mataram City, West Nusa Tenggara Province, Indonesia