Membran Alginat Padina sp. - Polietilen Glikol (AP-PEG): Preparasi, Karakterisasi dan Aplikasinya sebagai Enkapsulan

Abstract

<p>Pengembangan penelitian tentang material berbasiskan sumber daya alam lokal dan dapat diperbaharui terus dikembangkan akhir-akhir ini. Hal tersebut didasari adanya kebutuhan material baru dengan karakteristik yang lebih menguntungkan dan dapat digunakan pada aplikasi yang spesifik. Penelitian ini bertujuan untuk mempelajari preparasi membran alginat-polietilen glikol (AP-PEG) dan aplikasinya sebagai enkapsulan. Alginat yang digunakan adalah hasil ekstraksi dari rumput laut cokelat <em>Padina sp. </em>Dengan metode maserasi jalur asam alginat. Preparasi membrane alginat <em>Padina sp.</em>-polietilen glikol (AP-PEG) dilakukan dengan perbandingan PEG-AP = 1:5; 1:10; 1:15; 0:1 (b/b). Analisis gugus fungsi terhadap seluruh membran yang dihasilkan, menunjukkan bahwa membran AP-PEG yang dihasilkan diprediksi sebagai hasil <em>blending </em>secara fisika karena tidak ada gugus fungsi baru yang terbentuk. Membran dengan perbandingan berat PEG-AP=1:15 memiliki karakteristik terbaik dengan persentase <em>swelling </em>sebesar 1465,5%, <em>stress </em>sebesar 14,588 MPa, <em>strain </em>0,07 dan <em>Modulus Young </em>sebesar 193,13 MPa. Hasil analisis morfologi menunjukkan bahwa banyak rongga ditemukan pada membrane tersebut. Hasil uji disolusi terhadap membrane tersebut menunjukkan bahwa, pada pH 1,2 membran tersebut dapat melepaskan vitamin C sebesar 78,12% selama 60 menit dan tidak mengalami <em>cracking</em>. Di sisi lain, pada pH 7,2 membran tersebut dapat melepaskan vitamin C sebesar 83,54% dan <em>cracking </em>terjadi dalam waktu 12 menit. Hasil penelitian ini menunjukkan bahwa komposit AP-PEG dapat dibuat dari rumput laut coklat dan memiliki kemampuan sebagai enkapsulan. </p><p> </p><strong>Alginate <em>Padina sp.</em></strong>-<strong>Polyethylene Glycol (AP</strong>-<strong>PEG) Membranes: Preparation, Characterization and Their Application as Encapsulant</strong>. The development of research on materials based on local and renewable natural resources has been continuously being developed recently. This is based on the need for new materials with more favorable characteristics and can be used in specific applications. This research aims to study the synthesis of alginate-polyethylene glycol (AP-PEG) membranes and their application as an encapsulant. The alginate was extracted from the brown seaweed <em>Padina sp</em>. by maceration method using alginic acid pathway. Alginate <em>Padina sp.</em>-polyethylene glycol (AP-PEG) alginate membrane was prepared with a ratio of PEG:AP = 1: 5, 1:10, 1:15 and 0:1 (w/w). The functional group analysis showed that the resulting AP-PEG membranes were predicted as a result of physical blending due to no new functional groups are formed. The membrane with a weight ratio of PEG:AP = 1:15 had the best characteristics, with a percentage of swelling of 1465.5%, stress of 14.588 MPa, 0.07 strain, and Young Modulus of 193.13 MPa. Morphological analysis showed that the membrane obtained had many cavities. The dissolution test showed that the AP-PEG membrane was able to release vitamin C of 78.12% for 60 minutes at pH 1.2 and no cracking was observed, while at pH 7.2 the membrane was able to distribute vitamin C by 83.54% and cracking occurs within 12 minutes. The results of this study indicate that AP-PEG composites can be made from brown seaweed and have good encapsulant capabilities.

Effect of Extraction Method from Brown Seaweeds Padina sp. on Quality of Alginate for Edible Film Application: A Review

“…In the viscosity parameter, the results ranged from 10.42 cP-75.20 cP. The results of research by Hamrun and Rachman [39]; Herlina et al, [42]; Viswanathan and Nallamuthu [43]; Mushollaeni [46]; and Kautsari and Ahdiansyah (2016) for the viscosity parameters are not shown. In other studies, the results of the viscosity parameter have met the quality standard of alginate quality based on the Food Chemical Codex (FCC) which is 10-5000 cP.…”

“…The water content of the alginate produced from the research of Viswanathan and Nallamuthu [43] does not meet the quality standard of alginate quality which refers to the Food Chemical Codex (FCC) which is <15%. In the research of Hamrun and Rachman [39]; Herlina et al, [42]; Hamrun et al, [5,6]; and Kautsari and Ahdiansyah (2018) the percentage of water content is not reported. The high and low water content is influenced by the process of soaking the alginate with a solution during the extraction process.…”

“…The resulting pH in the study ranged from 6.57-9.72. In the research of Hamrun and Rachman [39]; Herlina et al, [42]; Hamrun et al, [5,6]; Viswanathan and Nallamuthu [43]; and Mushollaeni [46] the results of the pH parameters were not reported. In the literature reported, the pH parameter is in accordance with the quality standard of alginate quality based on the Food Chemical Codex (FCC) which is 3.5-10.…”