Effect of different types of base solution on physico-chemical characteristics of Eucheuma cottonii carrageenan flour

Dept. of Fish Product Technology, Faculty of Fisheries and Marine Science, Universitas Riau, Indonesia

^* Corresponding author: putrianasarisirait@lecturer.unri.ac.id

Abstract

Eucheuma cottonii is red seaweed (Rhodophyceae) producing carrageenan which is widely cultivated to be utilized for its products, one of which is the basic material for making edible films. The purpose of this study was to determine the effect of different types of base solution on the physico-chemical characteristics of carrageenan flour produced. This study used E. cottonii from Karimun Regency, Riau Islands which was extracted using different base solutions namely KOH, NaOH, and Ca(OH)₂. The parameters tested from this study were the value of CAW (Clean Anhydrous Weed) and impurities value of seaweed raw materials and analysis of yield, viscosity, water content, and ash content of carrageenan flour. The results of the analysis of E. cottonii seaweed raw materials have met Indonesian national standards with a CAW value of 31.9% (SNI 8168:2015) and an impurities value of 0.09% (SNI 8169:2015). The best result for physico-chemical characteristic of carrageenan flour is the KOH treatment which is close to the standard of carrageenan based on FAO in 2007, namely yield of 25%, viscosity of 2077.20±435.66 cP, moisture content of 12.37±0.20%, and ash content of 36.08±2.79%. The carrageenan from this study can be used as a basic material for making edible films.