EXTRACTION AND CHARACTERIZATION OF FUNCTIONAL PROPERTIES OF CARRAGEENAN Kappaphycus alvarezii FROM COAST OF KUTAI TIMUR DISTRICT
<p><em>Carrageenan is a gelling form of polysaccharide obtained from extraction process of red seaweeds (<span style="text-decoration: underline;">Rhodophyceae</span>) including <span style="text-decoration: underline;">Kappaphycus</span> <span style="text-decoration: underline;">alvarezii</span>. Carrageenan is widely used for pharmacy, cosmetics, food, gelling, and binding agent as well as emulsifier and stabi-lizer. The quality of carrageenan is affected by several factors, one of them such as concen-tration of KOH. The objectives of this research were to define the best concentration of KOH for extraction and characterize the functional properties. Functional properties of carrageen-an in this research were sulphate content, acid insoluble ash, gell strength, fiber, and whiteness. The experimental design used for this research was completely ran-domized design with four treatments of KOH concentrations i.e. 1%, 3%, 5%, and 7%. The study showed that the use of KOH concentarion of 7% resulted the best of carrageenan quality containing 24.36% sulphate, 1.96% acid insoluble ash, 17.80 g/cm2 gell strength, 8.94% fiber and 58.91% whiteness.</em></p> <p><strong><em> </em></strong></p> <strong><em>Keywords: </em></strong><em>carrageenan, extraction, functional properties, Kalium Hydroxide, <span style="text-decoration: underline;">Kappaphycus</span> <span style="text-decoration: underline;">alvarezii</span></em>