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Journal

KARAKTERISTIK DAN KUALITAS MUTU KARAGINAN RUMPUT LAUT DI INDONESIA

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

DOI
10.22373/lj.v9i1.9189
ISSN
2548-9062, 2356-3133
Published
2021-07-20
Publisher
UIN AR-RANIRY
Language
eng

Abstract

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.

Keywords

Collaboration network of the authors

31 authors · 93 co-authorship links

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • State University of Semarang
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Haris MunandarAffiliation unknown2
Bambang PriyonoState University of Semarang1
Selly OvaliaAffiliation unknown1
Sulaiman SulaimanAffiliation unknown1
Basuki WirjosentonoAffiliation unknown1
Rizna RahmiAffiliation unknown1
Hayatun NufusAffiliation unknown1
Muslem MuslemAffiliation unknown1
Safrijal SafrijalAffiliation unknown1
Lia Maghfira IzzaniAffiliation unknown1
Fifi Nopyana ShalihaAffiliation unknown1
Chusnur RahmiAffiliation unknown1
Ade Rida WahyuniAffiliation unknown1
Muhammad RezaAffiliation unknown1
Epa PaujiahAffiliation unknown1
Yusrizal AkmalAffiliation unknown1
Ilham ZulfahmiAffiliation unknown1
Nofa RamadaniAffiliation unknown1
Rosi HamamaAffiliation unknown1
Raudhatul FadhilahAffiliation unknown1
Kasim Sakran AbassAffiliation unknown1
Sukree HajisamaeAffiliation unknown1
Arif SardiAffiliation unknown1
Syafrina Sari LubisAffiliation unknown1
Abd Mujahid HamdanAffiliation unknown1
Jamaludin MalikAffiliation unknown1
Zahratul MaulidaAffiliation unknown1
Rhyan Prayuddy ReksamunandarAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://jurnal.ar-raniry.ac.id/index.php/lantanida/oai, first harvested 7 Nov 2026, last seen 7 Nov 2026.
Original metadata (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="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>