Application of Microwave Assisted Extraction to Increase Carrageenan Yield on Eucheuma Cottonii at PT. Kappa Carrageenan Nusantara Rizal Arifiandika (a), Muhammad Usman Sihab (b), Verianti Liana (b), Riris Waladatun Nafiah (b), Dimas Firmanda Al Riza (a*)
a) Departement of Agricultural Engineering, Universitas Brawijaya, Jl. Veteran, Malang, ZIP 65145, Indonesia
*dimasfirmanda[at]ub.ac.id
b) Departement of Agroindustrial Technology, Universitas Brawijaya, Jl. Veteran, Malang, ZIP 65145, Indonesia
Abstract
Seaweed is one of the marine product commodities in Indonesia which is mostly used for kappa carrageenan products. Kappa carrageenan is a type of polysaccharide that is used as a matrix in the encapsulation of proteins and probiotic bacteria through a dried gel formation process. Kappa carrageenan products can be used as emulsifying agent, stabilizing agent, gel base, slow release agent, suspending agent, and agent for increasing viscosity. PT. Kappa Carrageenan Nusantara (KCN) is a company that processes Eucheuma Cottonii seaweed into kappa carrageenan. PT KCN became a partner in providing Eucheuma Cottonii for carrageenan extraction using the method in this study. The method of extraction will determine the yield of carrageenan. Extraction of Eucheuma Cottonii used as an alkaline solvent of NaOH as a sulfate breaker to increase gel strength so that the yield percentage (%) produced is higher. PT KCN uses the hot extraction method with coal burning media and radiation extraction using electromagnetic waves. The maximum yield percentage method is 18% with an average gel strength of 1500. The yield and gel strength can be increased by the extraction method using microwaves. This happens because the extraction process uses microwaves which in principle generate heat from the material, not transfer heat from the outside. The dielectric material in the form of a matrix from Eucheuma Cottonii will be heated with electromagnetic waves through the vibration of polar materials in the NaOH solvent so that the vibrations inhibit intermolecular and intra-molecular. This results in heating throughout the liquid. Thus, the faster the process of breaking the polysaccharide chain into carrageenan.
