Pathway of sodium alginate synthesis from marine brown algae, Sargassum wightii from Sri Lanka

AbstractAlginates are natural polysaccharides that are extracted from brown seaweed varieties and it is widely used for their rheological properties. The main step in the extraction protocol of sodium alginate is alkaline extraction. Sodium alginate was produced by dipping the seaweed in 1% formaldehyde and 2.5% of sodium carbonate solution and properties were studied following the standard methods. The amount of sodium alginate yield was 31.7% in Sargassum wightii. The moisture content and the ash content were recorded at 16.82% and 5.20%, respectively. The viscosity and the gel strength were noted as 40 vcP, 4.54 × 10–2 kN with 0.1 M CaCl2 and 6.86 × 10–2 kN with 0.2 M CaCl2 respectively. This study of the extraction method and its properties reveal that Sargassum wightii brown seaweed species have a high affinity to extract the alginate.

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Acid and calcium alginate extraction method affected the quality of alginate from brown seaweed Sargasum hystrix J. Agardh

Jurnal Pengolahan Hasil Perikanan Indonesia ◽

10.17844/jphpi.v21i3.24737 ◽

2018 ◽

Vol 21 (3) ◽

pp. 532

Author(s):

Ivana M. Diharningrum ◽

Amir Husni

Keyword(s):

Moisture Content ◽

Sodium Alginate ◽

Extraction Method ◽

Calcium Alginate ◽

Functional Group ◽

Brown Seaweed ◽

Extraction Methods ◽

Ash Content ◽

Alginate Extraction

Seaweed is one of the marine biological resources of Indonesia that has a high potential to produce alginate, however, the most appropiate method to extract the alginate of high quality is still unknown. This study was aimed to determine the effects of extraction methods on the quality of alginate from seaweed Sargassum hystrix and compared the extraction cost. Two extraction methods were used in this study including acidic and calcium method. The yield, moisture content, viscosity, pH, whiteness degree, functional group, ash content and extraction cost were evaluated. The viscosity and whiteness degree of sodium alginate from acidic method was 126.00±7.21 cPs and 75.27±0.58 cPs, respectively. Meanwhile the calcium method produced sodium alginate with viscosity 7.23±1.50 cPs and whiteness degree 68.95±0.18 cPs. The yield, moisture content, and ash content of alginate produced by acidic method were lower compare to that of produced by calcium method. Cost analysis showed the acidic method required higher cost. Nevertheless, these resultssuggest that acidic method produce alginate with better quality than the calcium method.

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Effect of Extraction Methods on Characteristic of SodiumAlginate from Brown Seaweed Sargassum fluitans

Jurnal Pengolahan Hasil Perikanan Indonesia ◽

10.17844/jphpi.v20i3.19768 ◽

2018 ◽

Vol 20 (3) ◽

pp. 478 ◽

Cited By ~ 1

Author(s):

Annisa Ajeng Maharani ◽

Amir Husni ◽

Nurfitri Ekantari

Keyword(s):

Sodium Alginate ◽

Alginic Acid ◽

Group Analysis ◽

Brown Seaweed ◽

Extraction Methods ◽

Quality Parameters ◽

Ash Content ◽

Primary Metabolite ◽

Acid Method ◽

Alginate Extraction

Alginate is a primary metabolite that is needed in food and non food industries. Alginate extraction method of seaweed affect on viscosity and yield of the alginate. This study aimed to determine the effect of extraction methods on characteristic and quality of sodium alginate Sargassum fluitans and the extraction cost needed. This study used two different extraction methods which wereacid alginate method and calcium alginate method. Quality parameters observed include yield, moisture content, ash content, viscosity, pH, whiteness index, and functional group analysis, also extraction cost analysis. The results showed that alginate extraction of S. fluitans by alginic acid method produced better sodium alginate quality than using calcium alginate method, but the cost higher. Sodium alginate produced by alginic acid method had high viscosity (127.17±11.50 cps) with yield 9.95±0.31%. The moisture and ash content of the product was low or 9.35±0.31% and 21.88±0.41%, respectively.

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The Characteristics of Sodium Alginate from Brown Seaweed Sargassum crassifolium with Different Filtering Tools

Jurnal Pengolahan Hasil Perikanan Indonesia ◽

10.17844/jphpi.v20i2.18103 ◽

2017 ◽

Vol 20 (2) ◽

pp. 351 ◽

Cited By ~ 2

Author(s):

Ellya Sinurat ◽

Retni Marliani

Keyword(s):

Moisture Content ◽

Sodium Alginate ◽

Brown Seaweed ◽

Gel Strength ◽

Filter Press ◽

Average Yield ◽

The World ◽

Filtration Stage ◽

Alginate Extraction

Indonesia is the largest producer of seaweed in the world, one of the potential marine biological resources is the brown seaweed (Sargassum crassifolium) known as an alginate producer. Alginate extraction through demineralization stage, neutralization, extraction, filtration, precipitation and bleaching. Filtration stage is a very influential process on the quality of alginate produced. In this research, filtering using different tools screen vibrator and hydraulic filter press was conducted to characterize Na-alginate seaweed Sargassum crassifolium using both filter tools. Quality of sodium alginate (yield, viscosity, gel strength, syneresis, whiteness, moisture content, ash, and pH) was determined. The result showed that the viscosity, gel strength, syneresis, and whiteness of alginate obtained using filter press showed the best result. The yield of sodium alginate produced by filter press was 10.91±4.33%, with characteristics of viscosity 82.66±112.46 cP, gel strength 353.54±184.51 g/cm2, syneresis 2.99±0.55%, whiteness 60.53±9.09%, moisture content 13.31±0.77%, ash 26.69±0.82% and pH 6.05±0.57. Based on a parameter of alginate (yield, moisture content, ash, and pH) showed that vibrator method produced alginate with better characteristics. The sodium alginate produced has average yield 19.22±5.68%, viscosity 57.5±21.79 cP, whiteness 29.7±4.45%, gel strength 327.63±55.15 g/cm2, syneresis 4.34±0.78%, moisture content 10.23±1.68%, ash 24.94±4.41% and pH 7.03± 2.60. Operationally the filter press was more effective and efficient in filtering to result from Na-alginate compared to the screen vibrator.

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Extraction of native agar from Gracillaria sp with ultrasonic acceleration at low temperature

Jurnal Pengolahan Hasil Perikanan Indonesia ◽

10.17844/jphpi.v21i3.24711 ◽

2018 ◽

Vol 21 (3) ◽

pp. 414 ◽

Cited By ~ 1

Author(s):

Uju Uju ◽

Joko Santoso ◽

Wahyu Ramadhan ◽

Muhammad Fakhri Abrory

Keyword(s):

Energy Efficiency ◽

High Temperature ◽

Low Temperature ◽

Energy Cost ◽

Extraction Method ◽

Extraction Process ◽

Gel Strength ◽

Ash Content ◽

Sulfate Content ◽

Assisted Extraction

Gracilaria sp. is a potential agar-producing seaweed. The agar is conventially extracted at high temperature (80-100°C) for 2-3 hours, requiring a lot of energy. Ultrasonication-assisted extraction method removes the requirement of high temperatures and shortening the extraction time, thus reduces the energy cost during extraction process. This study was aimed to determine the effects of temperatures (50 and 60°C) and times (45 and 60 minutes) of ultrasonication on the yield and properties of theproduced agar. Energy efficiency was also calculated based on the ratio of energy required with the amount of agar produced. The ultrasonication significantly increased the yield and energy efficiency. The selected treatment was the extraction with temperature 60°C for 60 minutes producing agar with thee yield of 12.45%, viscosity of 35.8 cP, white degree of 50.96%, moisture content of 12.59%, ash content of 7.07%, sulfate content 3.67% and gel strength 108.03 g/cm2. Agar produced with the selected treatment was grouped as native agar with low gel strength.

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Perbedaan NaOH Terhadap Kualitas Gracilaria verrucosa, Greville, 1830 (Florideophyceae : Gracilariaceae)

Journal of Marine Research ◽

10.14710/jmr.v10i1.28541 ◽

2021 ◽

Vol 10 (1) ◽

pp. 97-101

Author(s):

Akmal Nasrulloh ◽

Rini Pramesti ◽

Gunawan Widi Santosa

Keyword(s):

Water Content ◽

Alkaline Solution ◽

Extraction Method ◽

Food Industry ◽

Gel Strength ◽

Ash Content ◽

Gracilaria Verrucosa ◽

Food Thickener

Gracilaria verrucosa merupakan salah satu jenis rumput laut yang berpotensi sebagai penghasil agar bernilai tinggi. Senyawa ini banyak digunakan sebagai pengental atau penstabil makanan dalam industri makanan. Jenis ini umumnya ditemukan di alam maupun dibudidayakan di tambak. Faktor fisik lingkungan dan parameter perairan dapat mempengaruhi kualitas agar yang dihasilkan. Informasi tentang kualitas agar dari rumput laut yang tumbuh di laut masih sedikit ditemukan, sehingga diperlukan penelitian. Tujuan penelitian ini untuk mengetahui pengaruh variasi konsentrasi NaOH terhadap kualitas agar G. verrucosa. Metode ekstraksi dilakukan dengan merendam sampel dalam larutan alkali (NaOH) hingga didapatkan agar, kemudian dikeringkan dan ditepung. Semua data dianalisis secara statistik yaitu normalitas, homogenitas dan two way ANOVA. Hasil ekstraksi agar didapatkan rendemen sebesar 18,44-20,35%, kadar air 13,22-15,06%, kadar abu 2,65-6,78% serta kekuatan gel 55,18-210,26 g/cm2. Hasil FTIR menunjukkan gugus galaktosa yaitu 3,6-anhidro-L-galaktosa yang menandakan sampel mengandung komposisi agar. Hasil menunjukkan bahwa konsentrasi NaOH berpengaruh nyata terhadap rendemen, kadar abu dan kekuatan gel (p<0,05) kecuali kadar air. Semakin tinggi konsentrasi NaOH maka rendemen, kadar air, kadar abu dan kekuatan gel akan semakin tinggi. Gracilaria verrucosa is one type of seaweed that has the potential to produce of high-value agar. This compound is much used as a food thickener or stabilizer in the food industry. This species is generally found in nature and cultivated in ponds. Factor of physical environmental and water parameter can affect the quality of produced agar. Information about quality of agar from seaweed that grows in the sea still rarely found, so research is needed. The purpose of this study was to determine the effect of different NaOH concentrations on the quality of agar G. verrucosa. The extraction method is done by soaking seaweed in an alkaline solution (NaOH) to obtain agar, then dried and turned into flour. All data were analyzed statistically with normality, homogenity and two way ANOVA. The results extraction of agar obtained yields 18,44-20,35%, water content 13,22-15,06%, ash content 2,65-6,78% and gel strength 55,18-210,26 g/cm2. FTIR results showed a galactose group of 3,6-anhydro-L-galactose which indicated the sample contained agar composition. The results showed that NaOH concentration significantly affected yield, ash content and gel strength (p<0,05) except water content. The higher concentration of NaOH therefore the yield, water content, ash content and gel strength would be higher.

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The brown seaweed Cystoseira schiffneri as a source of sodium alginate: Chemical and structural characterization, and antioxidant activities

Food Bioscience ◽

10.1016/j.fbio.2020.100873 ◽

2020 ◽

pp. 100873

Author(s):

Abdelkarim Benslima ◽

Sabrine Sellimi ◽

Marwa Hamdi ◽

Rim Nasri ◽

Mourad Jridi ◽

...

Keyword(s):

Sodium Alginate ◽

Structural Characterization ◽

Antioxidant Activities ◽

Brown Seaweed

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STUDY OF GELATIN FROM DUCK BONE AS AN ALTERNATIVE SOURCES OF HALAL GELATIN

Jurnal Sains Natural ◽

10.31938/jsn.v10i1.237 ◽

2020 ◽

Vol 10 (1) ◽

pp. 1

Author(s):

Muhammad Habbib Khirzin

Keyword(s):

Hydrochloric Acid ◽

Physicochemical Properties ◽

Protein Content ◽

Water Content ◽

Extraction Method ◽

Extraction Process ◽

Ash Content ◽

Acid Extraction ◽

Alternative Sources

Gelatin is an intermediate ingredient which is oftenly used in many field such as food, pharmacy, and cosmetics. It is usually extracted from pig and cow. Halal issue of gelatin sources and the outbreaks of mad cow diseases encouraged people to find an alternative sources of gelatin. One of the alternative sources of gelatin was duck bone. The aim of this research was to describe physicochemical properties of duck bone gelatin which is extracted by using acid extraction method as an alternative sources of halal gelatin. The extraction of duck bone gelatin used 5% concentration of HCl (hydrochloric acid). The extraction process consisted of four steps, they were degreassing, defating, demineralization, and acid extraction. The result showed that gelatin which was extracted from duck bone had these several characteristic: yield of 6.24%, pH 4.0, water content of 13.43%, ash content of 13.42%, protein content of 65.43%, and whiteness degree of 30.35%. Generally, gelatin which was extracted from duck bone had similar characteristic with commercial gelatin and SNI standard. Further researcher had been suggested to reoptimized extraction method in order to reduce ash content.

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The Effect of different Concentration of Fish Meat on Texture, Nutrition and Sensory of ‘Tahu bakso’ made from Tilapia (Oreochromish niloticus)

Jurnal Pengolahan Hasil Perikanan Indonesia ◽

10.17844/jphpi.v19i3.14550 ◽

2016 ◽

Vol 19 (3) ◽

pp. 214

Author(s):

Tri Winarni Agustini ◽

Yosomenggolo Sastro Darmanto ◽

Ima Wijayanti ◽

Putut Har Riyadi

Keyword(s):

Analysis Of Variance ◽

Protein Intake ◽

Gel Strength ◽

Ash Content ◽

Raw Material ◽

Fish Protein ◽

Fish Meat ◽

Central Java ◽

Experimental Laboratory ◽

Local Protein

Central Java is popular for soybean tofu and one of its diversification product is ‘tahu bakso’which is very famous in Central Java especially Semarang. ‘Tahu bakso’ generally produce from beef, whereas nile fish meat has a potential to be used as raw material to replace beef in producing ‘tahu bakso’. Utilisation of nile fish meat can support fish protein intake by community as well as for promoting local protein resource. The aims of this study was to observe the effect of different concentration of fish meat on physical, chemical and sensory characteristic of ‘tahu bakso’. The parameters evaluated include texture (hardness, deformation, gel strength), proximate (protein, fat, carbohydrate, ash and water), and sensory (hedonic test) of the product resulted. This study used experimental laboratory by using Completely Randomised Design with Anova (p<0,05). The treatments covers: different concentration of fish meat (30%, 40% and 50%). Treatment with highest hardness and gel strength was performed by 30% concentration with the value of 530.88 g.cm. Whereas treatment 40% concentration has highest deformation of 23.47 mm, and has no significant different to 50% concentration. Based on analysis of variance, different concentration of fishmeat gave significant effect on characteristic of proximate especially on protein and fat (p<0.05) but has no significant effect on water and ash content (p>0.05). Different concentration of fish meat has no significant effect on hedonic of ‘tahu bakso’ resulted. Overall ‘tahu bakso’ made from nile meat with 50% concentration is considered to be the most preferred by panelist, but the overall value has no significant different to 40% concentration. Therefore, it is concluded that concentration 40% of fish meat is considered as the best treatment for producing ‘tahu bakso’ with respect to texture, nutrition, sensory attributes. ‘y

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