Kualitas Karaginan dari Rumput Laut Kappaphycus alvarezii pada Lokasi Berbeda di Perairan Maluku Tenggara -- The Quality of Carrageenan from Kappaphycus alvareziiat Different Locations in Southeast Maluku Waters

Bayu Kumayanjati, Rany Dwimayasanti

Abstract


ABSTRAK

Rumput laut jenis Kappaphycus alvarezii merupakan jenis rumput laut yang dibudidayakan di Maluku Tenggara. Rumput laut jenis ini merupakan rumput laut penghasil karaginan. Penelitian ini bertujuan untuk mengetahui kualitas karaginan dari rumput laut K. alvarezii yang dibudidayakan di tiga lokasi di Maluku Tenggara, yaitu Letman, Letvuan dan Revav. Kualitas karaginan yang diamati antara lain rendemen, kadar air, kadar abu, viskositas, gel strength, dan derajat putih. Rumput laut diekstrak dengan metode perlakuan alkali dengan larutan NaOH 9%. Data yang diperoleh kemudian dianalisis dengan program statistik IBM SPSS Statistics 24 untuk mengetahui perbedaan kualitas karaginan dari tiga lokasi tersebut. Hasil penelitian menunjukkan bahwa kualitas karaginan dari tiga lokasi berbeda nyata (<0,05) untuk semua parameter. Karaginan dari rumput laut Letvuan memiliki nilai rendemen dan gel strength terbaik dibandingkan rumput laut Letman dan Revav, yaitu 43,25% untuk rendemen dan 207,50 g/cm2 untuk gel strength. Karaginan dari rumput laut Revav memiliki nilai viskositas terbaik yaitu sebesar 54,39 cP. Karaginan dari rumput laut Letman memiliki kenampakan terbaik dibandingkan dengan Letvuan dan Revav dengan nilai derajat putih sebesar 68,22%. Berdasarkan hasil pengujian, maka hanya karaginan dari lokasi Revav yang memenuhi standar kualitas FAO.


ABSTRACT

Kappaphycus alvarezii is one of the seaweed species (red alga) cultivated in Southeast Maluku. This seaweed species produces carrageenan. The aim of this research was to determine the carrageenan qualities from K. alvarezii that was cultivated at three different locations in Southeast Maluku, which were Letman, Letvuan, and Revav. Carrageenan qualities observed in this reasearch were yield, moisture content, ash content, viscosity, gel strength and whiteness. The seaweed was extracted by alkaline treatment method with 9% NaOH solution. The data obtained were analyzed with IBM SPSS Statistics 24 to determine the differences of carrageenan qualities from those three locations. The results showed that the carrageenan from the three locations was significantly different (<0.05) for all parameters. Carrageenan from Letvuan seaweed has the best value of yield and gel strength compared to that of Letman and Revav seaweed, which were 43.25% for yields and 207.50 g/cm2 for gel strength. Carrageenan from Revav seaweed has the highest viscosity values among others with values of 54.39 cP. Carrageenan from Letman seaweed had the best appearance compared to that of Letvuan and Revav seaweed, with whiteness value equal to 68.22%. Based on the quality test results, only carrageenan from Revav met the FAO quality standard.



Keywords


Kappaphycus alvarezii; karaginan; Maluku Tenggara; kualitas

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DOI: http://dx.doi.org/10.15578/jpbkp.v13i1.490

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ISSN : 1907-9133(print), ISSN : 2406-9264(online)
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