The Effect of Coconut Water and Temperature on Carrageenan Extraction

¹ Department of Food Technology, Faculty of Agriculture and Animal Science, University of Muhammadiyah Malang, Jl. Raya Tlogomas No. 246, Malang 65144, East Java, Indonesia
² Research Center for Agroindustry, National Research and Innovation Agency, Jl. Raya Jakarta-Bogor, Cibinong, Bogor 16915, West Java, Indonesia
³ Research Center of Behavioral and Circular Economic, National Research and Innovation Agency, Jl. Jendral Gatot Subroto, Special Region of Jakarta 12710, Indonesia
⁴ Research Center for Horticultural and Estate Crop, National Research and Innovation Agency, (BRIN), Cibinong, Bogor 16915, West Java, Indonesia
⁵ Institute of Biotechnology & Genetic Engineering, University of Agriculture Peshawar, 25130 Peshawar, Khyber Pakhtunkhwa, Pakistan

^* Corresponding author: imro006@brin.go.id

Abstract

Eucheuma cottoni J. is one type of seaweed that is widely cultivated in Indonesia. The economic value of seaweed can be increased by processing seaweed into semi-finished products such as carrageenan. This research was conducted to determine the effect of the amount of coconut water as a solvent and extraction temperature on the characteristics of carrageenan. This research consists of two stages. The first stage is carrageenan extraction using a factorial Randomized Block Design (RBD). The results of the observational data obtained will be processed using analysis of variance with confidence levels = 5 % and 1 %. Significantly different treatments will be subjected to further statistical tests using DMRT (Ducan’s Multiple Range Test) with a significance level of 5 %. The results showed that the best treatment for carrageenan extraction was obtained from the amount of coconut water 25 mL g^-1 and the extraction temperature of 90 °C with a yield value of 52.95 %, gel strength of 483.86 g cm^-2, viscosity 50 cP, and water content 6.87 %.