摘要：Carrageenan is a gelling form of polysaccharide obtained from extraction process of red seaweeds (Rhodophyceae) including Kappaphycus alvarezii. Carrageenan is widely used for pharmacy, cosmetics, food, gelling, and binding agent as well as emulsifier and stabilizer. The quality of carrageenan is affected by several factors, one of them such as concentration 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 carrageenan 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.
其他摘要：Karaginan merupakan polisakarida pembentuk gel yang diperoleh melalui proses ekstraksi dari beberapa jenis rumput laut merah (Rhodophyceae), salah satunya adalah Kappaphycus alvarezii. Karaginan dapat digunakan sebagai bahan baku untuk industri farmasi, k
