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UV Irradiation and Ozone Treatment of κ-Carrageenan: Kinetics and Products Characteristics

Bulletin of Chemical Reaction Engineering & Catalysis · Vol. ume (2020) · hlm. 319–330

DOI
10.9767/bcrec.15.2.7047.319-330
ISSN
1978-2993
Terbit
2020-08-01
Penerbit
Masyarakat Katalis Indonesia - Indonesian Catalyst Society (MKICS)
Bahasa
eng
Lisensi
creativecommons.org/licenses/by-sa/4.0

Abstrak

The low molecular weight (LMW) of sulfated polysaccharides including k-carrageenan, is shows a wide spectrum of biological activities. This research investigates the influence of UV irradiation, ozone (O3), and the combination of O3/UV methods on the depolymerization of k-carrageenan. The depolymerization kinetics of k-carrageenan using the Advanced Oxidation Process (UV/O3) was also studied. Furthermore, the intrinsic viscosity method was used to determine the average molecular weight of the research sample, and a mathematical model was developed to predict the kinetic rate constant, as a function of ozone dosage and UV irradiation intensity. Therefore, the physicochemical and morphological properties of the degraded k-carrageenan were analyzed by FT-IR, SEM, and XRD. The intrinsic viscosity k-carrageenan decreases with increasing UV light intensity and ozone concentration. The combination of UV/O3 treatment appeared to be more effective than the individual approaches, as the highest kinetic rate constant for depolymerization was 1.924×10-4 min-1, using 125 mg/L ozone concentration and 40 mW/cm2 of UV lamp intensity. This research also evaluated the relationship between various experimental conditions, including UV lamp power dissipation and ozone concentration on the reaction kinetics model, and the results suggest that lower effect is contributed by UV irradiation intensity. In addition, FT-IR spectra showed the absence of any significant change in the functional properties of k-carrageenan treated with UV and O3 processes, although the morphological properties of the LMW k-carrageenan were rougher and more porous than the native k-carrageenan. Copyright © 2020 by Authors, Published by BCREC Group. This is an open access article under the CC BY-SA License (https://creativecommons.org/licenses/by-sa/4.0).

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  • Diponegoro University
  • Bandung Institute of Technology
  • Muhammadiyah University of Surakarta
  • Universitas Pendidikan Muhammadiyah Sorong
  • Universitas Islam Negeri Mataram
  • Universiti Malaysia Pahang Al-Sultan Abdullah
  • Universiti Teknologi MARA
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Rekan penulisOrganisasiArtikel bersama
Hadiyanto HadiyantoDiponegoro University5
Dessy AriyantiDiponegoro University4
Hargono HargonoDiponegoro University3
Andri Cahyo KumoroDiponegoro University3
Kusmiyati KusmiyatiMuhammadiyah University of Surakarta2
Teguh RiyantoDiponegoro University2
Suherman SuhermanDiponegoro University2
Nita IndriyaniUniversitas Pendidikan Muhammadiyah Sorong1
Sri Puji LestariDiponegoro University1
Diah Susetyo RetnowatiDiponegoro University1
Abdullah AbdullahUniversitas Islam Negeri Mataram1
RatnawatiAfiliasi tidak diketahui1
Akbar NugrohoDiponegoro University1
Nur RokhatiDiponegoro University1
Widyah AnggrainiDiponegoro University1
Nasyriyatul Hana NovitaDiponegoro University1
Pertiwi AndaraniDiponegoro University1
Herma Dina SetiabudiUniversiti Malaysia Pahang Al-Sultan Abdullah1
Fazlena HamzahUniversiti Teknologi MARA1
Aprilina PurbasariDiponegoro University1
I Nyoman WidiasaDiponegoro University1
Viona SyifaDiponegoro University1
Farida Diyah HapsariDiponegoro University1
S. SilvianaDiponegoro University1
Apsari Puspita AiniDiponegoro University1
Arief Taufik BudimanUniversitas Gadjah Mada1
Achmad RoesyadiInstitut Teknologi Sepuluh Nopember1
Anrey SetiawanDiponegoro University1
Ahmad Zuhairi AbdullahDiponegoro University1
Michael Natan SyalomDiponegoro University1
John PhiliaDiponegoro University1
Johnner Parningotan SitompulBandung Institute of Technology1
Tatang Hernas SoerawidjajaBandung Institute of Technology1
Aisyah Sabrina Nurul SyahidahDiponegoro University1
Dinanti Putrisia WilujengDiponegoro University1

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Sumber metadata: OAI-PMH (metadata jurnal) https://journal.bcrec.id/index.php/bcrec/oai, pertama di-harvest 8 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en-US">UV Irradiation and Ozone Treatment of κ-Carrageenan: Kinetics and Products Characteristics</dc:title>
	<dc:creator>Prasetyaningrum, Aji</dc:creator>
	<dc:creator>Widayat, Widayat</dc:creator>
	<dc:creator>Jos, Bakti</dc:creator>
	<dc:creator>Dharmawan, Yudhy</dc:creator>
	<dc:creator>Ratnawati, Ratnawati</dc:creator>
	<dc:subject xml:lang="en-US">κ-carrageenan; UV irradiation;ozone; depolymerization.</dc:subject>
	<dc:description xml:lang="en-US">The low molecular weight (LMW) of sulfated polysaccharides including k-carrageenan, is shows a wide spectrum of biological activities. This research investigates the influence of UV irradiation, ozone (O3), and the combination of O3/UV methods on the depolymerization of k-carrageenan. The depolymerization kinetics of k-carrageenan using the Advanced Oxidation Process (UV/O3) was also studied. Furthermore, the intrinsic viscosity method was used to determine the average molecular weight of the research sample, and a mathematical model was developed to predict the kinetic rate constant, as a function of ozone dosage and UV irradiation intensity. Therefore, the physicochemical and morphological properties of the degraded k-carrageenan were analyzed by FT-IR, SEM, and XRD. The intrinsic viscosity k-carrageenan decreases with increasing UV light intensity and ozone concentration. The combination of UV/O3 treatment appeared to be more effective than the individual approaches, as the highest kinetic rate constant for depolymerization was 1.924×10-4 min-1, using 125 mg/L ozone concentration and 40 mW/cm2 of UV lamp intensity. This research also evaluated the relationship between various experimental conditions, including UV lamp power dissipation and ozone concentration on the reaction kinetics model, and the results suggest that lower effect is contributed by UV irradiation intensity. In addition, FT-IR spectra showed the absence of any significant change in the functional properties of k-carrageenan treated with UV and O3 processes, although the morphological properties of the LMW k-carrageenan were rougher and more porous than the native k-carrageenan. Copyright © 2020 by Authors, Published by BCREC Group. This is an open access article under the CC BY-SA License (https://creativecommons.org/licenses/by-sa/4.0). </dc:description>
	<dc:publisher xml:lang="en-US">Masyarakat Katalis Indonesia - Indonesian Catalyst Society (MKICS)</dc:publisher>
	<dc:contributor xml:lang="en-US">Penelitian Dasar Unggulan Perguruan Tinggi (PDUPT) Research Grant Kemenristek DIKTI of Indonesia, 2020</dc:contributor>
	<dc:date>2020-08-01</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-US"></dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.bcrec.id/index.php/bcrec/article/view/7047</dc:identifier>
	<dc:identifier>10.9767/bcrec.15.2.7047.319-330</dc:identifier>
	<dc:source xml:lang="en-US">Bulletin of Chemical Reaction Engineering &amp; Catalysis; 2020: BCREC Volume 15 Issue 2 Year 2020 (August 2020); 319-330</dc:source>
	<dc:source>1978-2993</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journal.bcrec.id/index.php/bcrec/article/view/7047/3832</dc:relation>
	<dc:relation>https://journal.bcrec.id/index.php/bcrec/article/downloadSuppFile/7047/1594</dc:relation>
	<dc:relation>https://journal.bcrec.id/index.php/bcrec/article/downloadSuppFile/7047/1595</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2020 by Authors, Published by BCREC Group</dc:rights>
	<dc:rights xml:lang="en-US">http://creativecommons.org/licenses/by-sa/4.0</dc:rights>
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