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.

ABSTRAKJenis pengemas biodegradable saat ini sangat diperlukan untuk mengurangi penggunaan plastik sintetik, di antaranya dengan pengembangan pengemas edible film yang lebih ramah lingkungan. Karagenan dan kitosan merupakan polimer alam yang berpotensi menjadi bahan dasar dalam pembuatan edible film. Penelitian pembuatan edible film berbahan dasar karagenan dan kitosan dengan metode layer-by-layer telah dilakukan. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi karagenan dan kitosan yang berbeda terhadap kualitas edible film yang dihasilkan. Karakterisasi film yang dilakukan meliputi uji kuat tarik, elongasi, kelarutan, water vapour permeability (W VP) dan morfologi permukaan. Rancangan percobaan yang digunakan adalah faktorial 2 faktor dengan variasi karagenan (1,0%, 1,5%, 2,0%, 2,5%) dan variasi kitosan (0,5%, 1,0%, 1,5%, 2,0%). Hasil penelitian menunjukkan bahwa setiap kombinasi konsentrasi karagenan dan kitosan menghasilkan nilai yang berbeda-beda. Kenaikan konsentrasi karagenan dan kitosan tidak selalu berbanding lurus terhadap kenaikan nilai kuat tarik, elongasi, kelarutan, WVP dan morfologi permukaan edible film. Secara umum, dari seluruh perlakuan yang ada dapat disimpulkan bahwa kombinasi karagenan 2,5% dan kitosan 1,0% adalah formulasi terbaik. KATA KUNCI : biodegradable, edible film, karagenan, kitosan ABSTRACTBiodegradable packaging development particularly for maintaining the quality and shelf life of food products is necessarily needed. Carrageenan and chitosan are natural polymers that are potential for raw materials of biodegradable films production. Research on the making of carrageenan and chitosan-based films has been carried out using layer-by-layer method. This study aimed to determine the effects of various concentrations of carrageenan and chitosan on the quality of edible films. The parameter observed were tensile strength, elongation at break, solubility, water vapor permeability (WVP) and surface morphology. The experimental design used were variations of carrageenan concentrations i.e 1,0%, 1.5%, 2,0%, 2.5% and chitosan i.e. 0.5%, 1,0%, 1.5%, 2,0%. The results showed that each combination of carrageenan and chitosan concentrations produced different film characteristic values. The increasing of carrageenan and chitosan concentrations was not linearly affected all the parameters including the tensile strength, elongation at break, solubility, WVP and surface morphology. Based on the findings, it can be concluded that the combination of 2.5% carrageenan and 1,0% chitosan was the best formulation.

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Sea cucumbers are one of the Echinoderms that are rich in nutrients. Sea cucumbers contain a lot of minerals, unsaturated fatty acids, amino acids, and quite high protein. Protein content in sea cucumbers can reach 40% depending on the type and habitat of the sea cucumber. High protein content in sea cucumbers has the potential as a source of collagen. Collagen is a constituent protein found in the skin, tendons, cartilage and hard bones, and other tissues. Collagen currently has been widely applied in various industrial fields, such as cosmetics, health, pharmacy and food, so that the requirement for collagen will increase. Collagen currently is still dominated by collagen from cattle and pigs. Collagen from cattle is the most widely used in Indonesia because the halal collagen is important in Indonesia. The requirement for halal collagen will certainly be limited if it only relies on collagen from cattle. Therefore, alternative sources of collagen are needed, one of them is sea cucumbers.

Seaweed is a food source that comes from the sea. Seaweed has many nutrients that are important for humans. Indonesia has many seaweed species, but only a few are used industrially. Most of them come from red seaweeds of the genera Gracilaria, Gelidium, and Eucheuma. This study aims to determine the nutritional value and amino acid content as the basis for determining the potential of brown and green seaweed as food ingredients. Three species of seaweed samples were taken from different locations in Southeast Molluca waters. The tested samples were Sargassum sp. and Padina sp., which are types of brown algae, and Ulva sp., which is a type of green algae. The parameters tested were the amino acid content and proximate content of each sample. The seaweed samples tested had a range of dietary fibre content, from 46.62 to 64.23%. The highest value of the dietary fibre was reached by Ulva sp. (64 23%). The protein content in this study ranged from 3.48% to 13.08%, with Sargassum sp. having the higher protein content. Carbohydrate content has a value range of 24.42 - 39.63%. Padina is a type of seaweed that has the highest carbohydrate content. Sargassum has a complete amino acid content than the other species. The amino acid content in Sargassum is histidine, lysine, tryptophan, methionine, threonine, isoleucine, phenylalanine, and valine. The conclusion from this research is that the three types of seaweed have the potential to be developed as a food source based on proximate analysis and amino acid content. Sargassum is the most potential seaweed for further development into food.