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Na-Alginate Utilization of Brown Algae (Sargassum sp.) as A Halal Edible Film Basic Materials

Indonesian Journal of Halal Research · Vol. 1 No. 1 (2019) · hlm. 9–13

DOI
10.15575/ijhar.v1i1.4242
ISSN
2657-0165, 2656-3754
Terbit
2019-02-28
Penerbit
UIN Sunan Gunung Djati Bandung
Bahasa
eng

Abstrak

Edible films made of Na-alginate from brown algae have great potential to be developed as brown algae have a fairly high abundance in Indonesia but have not been widely used. Therefore, in this study conducted by making edible films made from Na-alginate modified by the addition of hydrocolloids carrageenan and glycerol plasticizier. The addition of carrageenan biopolymers is the property of the produced Edible film. The use of glycerol as a plasticizer aims to improve the properties of elasticity Edible films. This research method consists of two stages. First, the isolation and characterization of Na-alginate. Both the preparation and characterization of making edible films. Na-alginate characterization results in yield of 25.68%, 10.84% moisture content, ash content of 23.79%. The carrageenan on the formula Edible films affect the characterization of the resulting films. The value of water absorption from 333.13% to 335.45% and the elongation of 26.26% to 33.34%, and the declining value of tensile strength of 8.93 MPa to 4.17 MPa and young's modulus values of 0.34 MPa to 0.22 MPa with the addition of carrageenan on an Edible film formula.

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Sumber metadata: OAI-PMH (metadata jurnal) https://journal.uinsgd.ac.id/index.php/ijhar/oai, pertama di-harvest 7 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en-US">Na-Alginate Utilization of Brown Algae (Sargassum sp.) as A Halal Edible Film Basic Materials</dc:title>
	<dc:creator>Khasanah, Nisa Nur</dc:creator>
	<dc:creator>Amalia, Vina</dc:creator>
	<dc:creator>El Viera, Baiq Vera</dc:creator>
	<dc:creator>Sawitri, Asti</dc:creator>
	<dc:subject xml:lang="en-US">Brown algae</dc:subject>
	<dc:subject xml:lang="en-US">Carrageenan</dc:subject>
	<dc:subject xml:lang="en-US">Edible films</dc:subject>
	<dc:subject xml:lang="en-US">Glycerol</dc:subject>
	<dc:subject xml:lang="en-US">Na-alginate.</dc:subject>
	<dc:description xml:lang="en-US">Edible films made of Na-alginate from brown algae have great potential to be developed as brown algae have a fairly high abundance in Indonesia but have not been widely used. Therefore, in this study conducted by making edible films made from Na-alginate modified by the addition of hydrocolloids carrageenan and glycerol plasticizier. The addition of carrageenan biopolymers is the property of the produced Edible film. The use of glycerol as a plasticizer aims to improve the properties of elasticity Edible films. This research method consists of two stages. First, the isolation and characterization of Na-alginate. Both the preparation and characterization of making edible films. Na-alginate characterization results in yield of 25.68%, 10.84% moisture content, ash content of 23.79%. The carrageenan on the formula Edible films affect the characterization of the resulting films. The value of water absorption from 333.13% to 335.45% and the elongation of 26.26% to 33.34%, and the declining value of tensile strength of 8.93 MPa to 4.17 MPa and young's modulus values of 0.34 MPa to 0.22 MPa with the addition of carrageenan on an Edible film formula.</dc:description>
	<dc:publisher xml:lang="en-US">UIN Sunan Gunung Djati Bandung</dc:publisher>
	<dc:date>2019-02-28</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.uinsgd.ac.id/index.php/ijhar/article/view/4242</dc:identifier>
	<dc:identifier>10.15575/ijhar.v1i1.4242</dc:identifier>
	<dc:source xml:lang="en-US">Indonesian Journal of Halal Research; Vol. 1 No. 1 (2019): February; 9-13</dc:source>
	<dc:source>2657-0165</dc:source>
	<dc:source>2656-3754</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journal.uinsgd.ac.id/index.php/ijhar/article/view/4242/2534</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2019 Indonesian Journal of Halal Research</dc:rights>
</oai_dc:dc>