THE DIFFERENCE OF COCONUT VARIETIES AND TEMPERATURE IN CARRAGEENAN EXTRACTION FROM SEAWEED (EUCHEUMA COTTONII)

Jurnal Teknologi Pangan Pub Date : 2022-06-29 DOI:10.33005/jtp.v16i1.2895

Rista Anggriani, Rizki Khoirun Nisa, Noor Harini

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Abstract

The use of coconut water as a natural solvent is needed in the extraction of carrageenan, as an alternative to the use of KOH as a synthetic solvent. This study aims to examine the effect of using coconut water from two different varieties of coconuts as solvents and different extraction temperature in extracting carrageenan. The study was conducted in 2 steps. Step 1 was extraction carrageenan from Eucheuma cottonii with coconut water solvent, then analyzing the physicochemical characteristics of the carrageenan produced such as yield, gel strength, viscosity, moisture and ash content. Step 2 was the application to chicken meatball. The results showed that the the best carrageenan in this study was carrageenan that was extracted with solvent from hybrid coconut water and temperature of 80°C with a yield of 75.48%, gel strength of 579.874 g/cm 2 , viscosity of 5.1 cps, moisture content of 10.85% and ash content 11.32%. Application of the best carrageenan from the best treatment produced chicken meatballs with chewiness of 49.26 N, brightness of 73.35, a value of 0.95 and b value of 11.6. The use of coconut water can be used as an alternative natural solvent in extracting carrageenan.

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不同椰子品种和温度对海藻角叉胶提取的影响

在提取卡拉胶的过程中，需要使用椰子水作为天然溶剂，以替代KOH作为合成溶剂。本研究考察了用两种不同品种椰子的椰子水作为溶剂和不同提取温度提取角叉菜胶的效果。该研究分两个步骤进行。第一步用椰子水溶剂从真毛菜中提取角叉胶，并对所得角叉胶的收率、凝胶强度、粘度、水分和灰分等理化特性进行分析。第二步是鸡肉丸的应用。结果表明，在80℃条件下，以混合椰子水为溶剂提取的角叉胶得率为75.48%，凝胶强度为579.874 g/ cm2，粘度为5.1 cps，水分含量为10.85%，灰分含量为11.32%。采用最佳处理的最佳卡拉胶，得到的肉丸的嚼劲为49.26 N，光亮度为73.35,a值为0.95,b值为11.6。利用椰子水作为天然溶剂可替代提取角叉菜胶。

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Jurnal Teknologi Pangan

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审稿时长

20 weeks