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POTENTIAL NA-ALGINATE EXTRACT FROM BROWN ALGAE sargassum sp. OF THE MANGO MATURATION PROCESS

Jurnal Akta Kimia Indonesia (Indonesia Chimica Acta) · Vol. ume No. 2 (2019) · hlm. 17–27

DOI
10.70561/ica.v11i2.6488
ISSN
2655-6049, 2085-014X
Terbit
2019-05-30
Penerbit
Hasanuddin University
Bahasa
en

Abstrak

Extraction of Na-alginate from Sargassum sp. and its application in ripening mangoes has conducted. This research aimed to determine the mango storage period by using sodium alginate solution as edible coating and optimum concentration that has maximum inhibition power to the maturation the mango. The FTIR result shows that sodium alginate by the result ofthe extraction has the same similar functional group to the sodium alginate in the factory. Quantitative analysis show that content of sodium alginate as the result of the extraction is 22,42%, sodium alginate solution is 1% has pH 10,97 and the viscosity is 90 cps, the water measure of sodium alginate is 11,27% with the measure of ash is 41,47%. By testing the ability of sodium alginate conducted on mango with submersion method in the solution concentration from 0-50 ppm. At a concentration of 20 ppm solution shows that the maximum of storage period is about 15 days at room temperature while without submersion is just about 5 days. By this study, we indicate that sodium alginate potentially as coating fruit preservation.

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Sumber metadata: OAI-PMH (metadata jurnal) https://journal.unhas.ac.id/index.php/ica/oai, pertama di-harvest 5 Nov 2026, terakhir terlihat 5 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en">POTENTIAL NA-ALGINATE EXTRACT FROM BROWN ALGAE sargassum sp. OF THE MANGO MATURATION PROCESS</dc:title>
	<dc:creator xml:lang="en">Iriyanti, Tanti</dc:creator>
	<dc:creator xml:lang="en">Wahid Wahab, Abdul</dc:creator>
	<dc:creator xml:lang="en">Bahar, Rohani</dc:creator>
	<dc:subject xml:lang="en">alginate</dc:subject>
	<dc:subject xml:lang="en">inhibition</dc:subject>
	<dc:subject xml:lang="en">extraction</dc:subject>
	<dc:subject xml:lang="en">storage period</dc:subject>
	<dc:description xml:lang="en">Extraction of Na-alginate from Sargassum sp. and its application in ripening mangoes has conducted. This research aimed to determine the mango storage period by using sodium alginate solution as edible coating  and optimum concentration that has maximum inhibition power to the maturation the mango. The FTIR result shows that sodium alginate by the result ofthe extraction has the same similar functional group to the sodium alginate in the factory. Quantitative analysis show that content of sodium alginate as the result of the extraction is 22,42%, sodium alginate solution is 1% has pH 10,97 and the viscosity is 90 cps, the water measure of sodium alginate is 11,27% with the measure of ash is 41,47%. By testing the ability of sodium alginate conducted on mango with submersion method in the solution concentration from 0-50 ppm. At a concentration of 20 ppm solution shows that the maximum of storage period is about 15 days at room temperature while without submersion is just about 5 days. By this study, we indicate that sodium alginate potentially as coating fruit preservation. </dc:description>
	<dc:publisher xml:lang="en">Hasanuddin University</dc:publisher>
	<dc:date>2019-05-30</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://journal.unhas.ac.id/index.php/ica/article/view/6488</dc:identifier>
	<dc:identifier>10.70561/ica.v11i2.6488</dc:identifier>
	<dc:source xml:lang="en">Jurnal Akta Kimia Indonesia (Indonesia Chimica Acta); Volume 11, No.2: December 2018; 17-27</dc:source>
	<dc:source>2655-6049</dc:source>
	<dc:source>2085-014X</dc:source>
	<dc:language>en</dc:language>
	<dc:relation>https://journal.unhas.ac.id/index.php/ica/article/view/6488/3567</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2019 Jurnal Akta Kimia Indonesia (Indonesia Chimica Acta)</dc:rights>
</oai_dc:dc>