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Kappaphycus striatum and Kappaphycus alvarezii are kappa carrageenan-producing seaweeds. K. striatum is also a source of iota carrageenan. The study was aimed to evaluate the effects of extraction time and alkali concentration on the characteristics of semi refined carrageenan (SRC) produced from seaweeds K. striatum and K. alvarezii. The SRC was extracted prepared by cooking dried seaweed samples in KOH solution (ratio seaweed:KOH solution= 1:40) with KOH concentrations of 6, 8 and 10% for 60 and 120 minutes at 70°C. The results showed that the best SRC characteristics produced from K. striatum seaweed were obtained from the extraction process at 6% KOH for 60 minutes which yielded 46.05±0.16%, carrageenan with gel strength of 362,07±21,44 g/cm2 and viscosity at 70°C 74 cP. Meanwhile the best characteristics of SRC produced from K. alvarezii seaweed were obtained from extraction in 10% KOH for 60 minutes having the highest yield of 39,03±0.95%, gel strength 1130.67± 16.34 g/cm2 and viscosity at 70°C of 59 cP. FTIR analysis showed that the functional groups which are kappa carrageenan and iota carrageenan characteristics were found in both samples at wave numbers of 846.97-847.09 and 800.53-801.29 cm-1, respectively.

Semi-refined carrageenan (SRC) merupakan produk olahan rumput laut, dengan nilai ekspor pada tahun 2018 mencapai 4.942 ribu ton. Semi-refined carrageenan (SRC) diproduksi secara komersial dari rumput laut jenis Eucheuma cottonii, melalui proses pemanasan menggunakan larutan alkali dan proses pengolahan proses pemisahan atau pemulihan, dan proses pengeringan SRC. Salah satu alternatif untuk proses pengeringan SRC adalah dengan menggunakan gelombang mikro, di mana proses pengeringan dapat berlangsung lebih cepat. Penelitian ini bertujuan untuk menentukan waktu optimal dan pemodelan matematis dari pengeringan menggunakan gelombang mikro dalam proses pengeringan SRC. Penelitian ini dilakukan dengan mengekstraksi 200 gr rumput laut E. cottoni dengan KOH 9% selama 1 jam, kemudian rumput laut dikeringkan dengan variasi waktu pengeringan 5, 10, 15, 20, 25, dan 30. Diperoleh model pengeringan halaman termodifikasi sebagai model yang layak dalam merepresentasikan model matematis pengeringan SRC, dimana nilai R adalah 0.9876 dan RSME adalah 0.00483. Waktu pengeringan optimum yang diperoleh dalam penelitian ini adalah 30 menit. Semi-refined carrageenan (SRC) was a processed seaweed product, with export value in 2018 reached 4.942 thousand tons. Semi-refined carrageenan (SRC) was produced commercially from Eucheuma cottonii type seaweed, through a heated process used alkali solution and the process of separation or recovery process, and the drying process of SRC. One alternative for the SRC drying process is by using microwaves, where the drying process can take place faster. The purpose of this studied was to determine the optimum time and mathematical modelling of drying used microwaves in the SRC drying process. This study was carried out by extracting 200 gr of E. Cottoni seaweed with 9% KOH for 1 hour, then dried seaweed with a variation of dried time 5, 10, 15, 20, 25, 30, 40, and 45 minutes. In this study, the modified page drying model was obtained as a feasible model in representing the mathematical model of SRC drying, where the values of R is 0.9876 and RSME is 0.00483. The optimum drying time obtained in this study was 30 minutes.

Kappaphycus striatum and Kappaphycus alvarezii are kappa carrageenan-producing seaweeds. K. striatum is also a source of iota carrageenan. The study was aimed to evaluate the effects of extraction time and alkali concentration on the characteristics of semi refined carrageenan (SRC) produced from seaweeds K. striatum and K. alvarezii. The SRC was extracted prepared by cooking dried seaweed samples in KOH solution (ratio seaweed:KOH solution= 1:40) with KOH concentrations of 6, 8 and 10% for 60 and 120 minutes at 70°C. The results showed that the best SRC characteristics produced from K. striatum seaweed were obtained from the extraction process at 6% KOH for 60 minutes which yielded 46.05±0.16%, carrageenan with gel strength of 362,07±21,44 g/cm² and viscosity at 70°C 74 cP. Meanwhile the best characteristics of SRC produced from K. alvarezii seaweed were obtained from extraction in 10% KOH for 60 minutes having the highest yield of 39,03±0.95%, gel strength 1130.67± 16.34 g/cm² and viscosity at 70°C of 59 cP. FTIR analysis showed that the functional groups which are kappa carrageenan and iota carrageenan characteristics were found in both samples at wave numbers of 846.97-847.09 and 800.53-801.29 cm-1, respectively. [ABSTRACT FROM AUTHOR]

The phosphate salts such as SDP, TSP, SHMP, DSP, TPPP, TKPP and STPP were blended with semi-refined kappa carrageenan (SRC) individually and their aqueous solution was injected into the fresh beef meat. The highest weight gain (24%) in fresh meat was obtained from injection of blend made with SRC and STPP as compared to other blends and control sample after forzen storage. Similarly, it also showed low cooking loss (24%) with good testural and sensory proerties as compared to other blends. It can be concluded from the presnt study that blend of SRC and STPP can be used in beef meat for yield and quality improvement. [ABSTRACT FROM AUTHOR]