Ekstraksi Karaginan dari Rumput Laut (Kappaphycus alvarezii) Diambil dari Kota Baubau Sulawesi Tenggara

Amalia, Nur (2019) Ekstraksi Karaginan dari Rumput Laut (Kappaphycus alvarezii) Diambil dari Kota Baubau Sulawesi Tenggara. Other thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Penelitian ini telah berhasil menghasilkan karaginan dengan cara mengekstraksi rumput laut Kappaphycus alvarezii yang diambil dari Kelurahan Palabusa, Kota Baubau, Sulawesi Tenggara. Kappaphycus alvarezii diekstraksi dengan menggunakan larutan alkali dan akuades. Rumput laut Kappaphycus alvarezii diekstraksi untuk menghasilkan karaginan dan untuk mengetahui kualitas karaginan yang dihasilkan. Proses ekstraksi dipengaruhi oleh tiga faktor yaitu konsentrasi KOH, suhu larutan dan waktu perebusan, ketiga faktor akan divariasikan sehingga dilakukan 15 variasi ekstraksi. Variasi konsentrasi KOH sebesar 6%, 8% dan 10%, variasi suhu larutan yaitu 50oC, 60oC dan 70oC, serta variasi waktu perebusan yaitu 2 jam, 4 jam dan 6 jam. Analisa yang dilakukan untuk mengetahui kualitas karaginan yang didapatkan adalah rendemen, FTIR, viskositas, kadar abu, kadar air dan kadar sulfat. Keadaan optimum didapatkan dari hasil ekstrasi pada variasi [0; 0; 0] yaitu konsentrasi KOH 8%, suhu larutan 60oC dan waktu perebusan 4 jam berdasarkan rendemen yang dihasilkan, hasil FTIR menunjukkan jenis karaginan yang dihasilkan adalah jenis kappa, hasil uji viskositas, kadar abu, kadar air dan kadar sulfat telah memenuhi standar FAO yaitu berturut-turut sebesar 21 cP, 36,8%, 10,5% dan 15,37%.
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This study has succeeded to producing carrageenan by extraction of Kappaphycus alvarezii seaweed was taken from the Palabusa village of Baubau City, Southeast Sulawesi. Kappaphycus alvarezii was extracted used alkaline and distilled water solutions. Kappaphycus alvarezii was extracted to produce carrageenan and to determine the quality of carrageenan produced. The extraction process is influenced by three factors, which are KOH concentration, temperature of solution and boiling time, the factors will be varied so there 15 variation of extractions. Variations in the concentration of KOH are 6%, 8% and 10%, the temperature variations of the solution are 50oC, 60oC and 70oC, variations in boiling time are 2 hours, 4 hours and 6 hours. Analysis carried out to determine the quality of carrageenan obtained was yield, FTIR, viscosity, ash content, water content and sulfate content. The optimum condition is obtained from the results of extractions in variations [0; 0; 0] based on yield produced that is 8% KOH concentration, 60oC solution temperature and 4 hours boiling time, FTIR results show the type of carrageenan produced is the type of kappa, the results of viscosity, ash content, water content and sulfate content meet FAO standards namely 21 cP, 36.8%, 10.5% and 15.37%, respectively.

Item Type:	Thesis (Other)
Uncontrolled Keywords:	Kappaphycus alvarezii, karaginan, esktraksi, KOH
Subjects:	Q Science > QD Chemistry > QD75.2 Chemistry, Analytic
Divisions:	Faculty of Science and Data Analytics (SCIENTICS) > Chemistry > 47201-(S1) Undergraduate Thesis
Depositing User:	Nur Amalia
Date Deposited:	20 Jul 2026 05:48
Last Modified:	20 Jul 2026 05:48
URI:	http://repository.its.ac.id/id/eprint/65929

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