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Chemical and physical characteristics of carrageenan extracted from Eucheuma spinosum harvested from three different I ndonesian coastal sea regions

2017; Wiley; Volume: 65; Issue: 3 Linguagem: Inglês

10.1111/pre.12178

1440-1835

Andarini Diharmi, Dedi Fardiaz, Nuri Andarwulan, Endang Sri Heruwati,

Echinoderm biology and ecology

SUMMARY Carrageenan extracted from Eucheuma spinosum harvested from three different coastal sea regions, where this alga has been mainly cultivated, were determined for their chemical and physical characteristics. The carrageenan was extracted from the seaweed using hot alkali followed by precipitation, drying, and milling. The carrageenan properties were determined in terms of yield, ash, mineral, sulfate content, functional group, molecular weight, and viscosity profile. Physical characteristics of carrageenan were evaluated by a texture analyzer for gel strength and a rapid visco analyzer for viscosity. The yield of carrageenan from S umenep (34.81 ± 5.83%) and T akalar (37.16 ± 3.26%) was found to be relatively higher than that of N usa P enida (25.81 ± 1.93%). The calcium content was higher than magnesium, potassium and sodium content, and no cadmium, lead, mercury, and arsenic detected in all carrageenan. The ash content was around 29%; while, the sulfate content was in the range of 30–32%, and those were not different in all carrageenan. The presence of sulfate content was identified by FTIR at absorption band of 1373 cm −1 . It was found that the molecular weight of carrageenan from T akalar were relatively higher and the gel strength of carrageenan from T akalar were significantly higher than that of carrageenan from N usa P enida and S umenep. Likewise, upon cooling from 80 to 20°C, the viscosity profile of carrageenan from T akalar characterized by higher viscosity compared to that of carrageenan from S umenep and N usa P enida. These results indicated that carrageenan from N usa P enida, S umenep, and T akalar were identified as iota‐carrageenan with similar physico‐chemical characteristics except for the gel strength, viscosity profile upon cooling from 80 to 20°C and the yield.