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KARAKTERISTIK DAN KUALITAS MUTU KARAGINAN RUMPUT LAUT DI INDONESIA

Lantanida Journal · Vol. 9 No. 1 (2021) · hlm. 25–37

DOI
10.22373/lj.v9i1.9189
ISSN
2548-9062, 2356-3133
Terbit
2021-07-20
Penerbit
UIN AR-RANIRY
Bahasa
eng

Abstrak

Carrageenan is a product produced from the extraction process of red seaweed (Rhodophyceae). Carrageenan can be used in various business fields, both in the food and non-food sectors, which function as a gelling additive, binder, emulsifier and stabilizer. The research method used is Literature Review with data collection and screening that has inclusion and exclusion criteria. The results obtained indicate that the quality characteristics and quality for water content and average gel strength have not met the established standards, while the yield value, ash content and average viscosity have met the quality standards set by FAO, FCC and EEC.. The factors that greatly affect the characteristics and quality of carrageenan from seaweed are alkaline concentration, seaweed harvesting age, temperature and extraction time as well as the type and environmental conditions where the seaweed grows.

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28 penulis · 86 tautan kepenulisan bersama · 43 lintas organisasi

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  • Universitas Islam Negeri Ar-Raniry
  • Universitas Syiah Kuala
  • Universitas Sumatera Utara
  • Universitas Muhammadiyah Pontianak
  • Universitas Almuslim
  • University of Kirkuk
  • Sunan Gunung Djati State Islamic University Bandung
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Rekan penulisOrganisasiArtikel bersama
Haris MunandarUniversitas Islam Negeri Ar-Raniry2
Basuki WirjosentonoUniversitas Sumatera Utara1
Rizna RahmiUniversitas Islam Negeri Ar-Raniry1
Muslem MuslemUniversitas Islam Negeri Ar-Raniry1
Hayatun NufusUniversitas Islam Negeri Ar-Raniry1
Safrijal SafrijalUniversitas Islam Negeri Ar-Raniry1
Lia Maghfira IzzaniUniversitas Islam Negeri Ar-Raniry1
Fifi Nopyana ShalihaUniversitas Islam Negeri Ar-Raniry1
Chusnur RahmiUniversitas Islam Negeri Ar-Raniry1
Ade Rida WahyuniUniversitas Islam Negeri Ar-Raniry1
Muhammad RezaUniversitas Islam Negeri Ar-Raniry1
Sukree HajisamaeAfiliasi tidak diketahui1
Yusrizal AkmalUniversitas Almuslim1
Epa PaujiahSunan Gunung Djati State Islamic University Bandung1
Ilham ZulfahmiUniversitas Syiah Kuala1
Nofa RamadaniUniversitas Islam Negeri Ar-Raniry1
Rosi HamamaUniversitas Islam Negeri Ar-Raniry1
Raudhatul FadhilahUniversitas Muhammadiyah Pontianak1
Kasim Sakran AbassUniversity of Kirkuk1
Syafrina Sari LubisUniversitas Islam Negeri Ar-Raniry1
Arif SardiUniversitas Islam Negeri Ar-Raniry1
Abd Mujahid HamdanUniversitas Islam Negeri Ar-Raniry1
Zahratul MaulidaUniversitas Syiah Kuala1
Rhyan Prayuddy ReksamunandarInstitut Agama Islam Negeri Manado1
Jamaludin MalikAfiliasi tidak diketahui1

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Sumber metadata: OAI-PMH (metadata jurnal) https://jurnal.ar-raniry.ac.id/index.php/lantanida/oai, pertama di-harvest 7 Nov 2026, terakhir terlihat 7 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="id">KARAKTERISTIK DAN KUALITAS MUTU KARAGINAN  RUMPUT LAUT DI INDONESIA</dc:title>
	<dc:creator xml:lang="id">Saputra, Surya Adi</dc:creator>
	<dc:creator xml:lang="id">Yulian, Muammar</dc:creator>
	<dc:creator xml:lang="id">Nisah, Khairun</dc:creator>
	<dc:subject xml:lang="id">carrageenan</dc:subject>
	<dc:subject xml:lang="id">yield</dc:subject>
	<dc:subject xml:lang="id">moisture content</dc:subject>
	<dc:subject xml:lang="id">ash content</dc:subject>
	<dc:subject xml:lang="id">viscosity</dc:subject>
	<dc:subject xml:lang="id">gel strength</dc:subject>
	<dc:description xml:lang="id">Carrageenan is a product produced from the extraction process of red seaweed (Rhodophyceae). Carrageenan can be used in various business fields, both in the food and non-food sectors, which function as a gelling additive, binder, emulsifier and stabilizer. The research method used is Literature Review with data collection and screening that has inclusion and exclusion criteria. The results obtained indicate that the quality characteristics and quality for water content and average gel strength have not met the established standards, while the yield value, ash content and average viscosity have met the quality standards set by FAO, FCC and EEC. . The factors that greatly affect the characteristics and quality of carrageenan from seaweed are alkaline concentration, seaweed harvesting age, temperature and extraction time as well as the type and environmental conditions where the seaweed grows.</dc:description>
	<dc:publisher xml:lang="en">UIN AR-RANIRY</dc:publisher>
	<dc:date>2021-07-20</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://jurnal.ar-raniry.ac.id/index.php/lantanida/article/view/9189</dc:identifier>
	<dc:identifier>10.22373/lj.v9i1.9189</dc:identifier>
	<dc:source xml:lang="en">Lantanida Journal; Vol. 9 No. 1 (2021); 25-37</dc:source>
	<dc:source xml:lang="id">Lantanida Journal; Vol 9 No 1 (2021); 25-37</dc:source>
	<dc:source>2548-9062</dc:source>
	<dc:source>2356-3133</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://jurnal.ar-raniry.ac.id/index.php/lantanida/article/view/9189/pdf</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2021 Surya Adi Saputra, Muammar Yulian, Khairun Nisah</dc:rights>
</oai_dc:dc>