The Effect of Coconut Water and Temperature on Carrageenan Extraction

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 %.