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BAHAN INDUSTRI HASIL

PERTANIAN

PROF. SIMON BW Ph.D.

KARAGENAN

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Carrageenan

is obtained by extraction with water or

alkaline water of certain species of the class

Rhodophyceae (red seaweed)

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CHONDRUS CRISPUS : ganggang merah

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Sea weed for carrageenan

manufacture

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CARRAGEENAN PRODUCTION

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CARRAGEENAN MANUFACTURE

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Pengolahan karagenan masih jarang dilakukan.

Padahal prosesnya hampir sama dengan pengolahan

agar-agar. Kalau pada waktu ekstrasi untuk

mendapatkan agar-agar memakai asam, maka untukmendapatkan karagenan memakai basa. Bila

penanganan pascapanen telah sempurna, proses

selanjutnya dapat dilakukan secara sederhana untuk

skala rumah tangga dan dapat juga dilakukan untukskala industri.

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Produksi Karaginan untuk Skala Rumah Tangga

1. Rumput laut direndam dalam air tawar selama 12 24 jam, kemudian dibilas dan

ditiriskan.

2. Setelah bersih rumput laut direbus dalam air dengan perbandingan rumput laut

dengan air sebesar 1 : 15, suhu 120 C selama 15 menit. Perebusan memakai

pressure cooker, selanjutnya dilakukan perebusan lagi tanpa tekanan pada suhu 10

C selama 2

3 jam.3. Rumput laut yang lunak dihancurkan dengan blender dan ditambahkan air panas

(90 C). Perbandingan 1 : 30. Hasilnya disaring dengan kain kasa halus.

4. Filtrat diendapkan menambahkan metil alkohol dengan perbandingan 2,5 : 1, bisa

juga dengan menambahkan alkohol 90 % atau membekukannya pada suhu -10 C- 6

C selama 24 48 jam.

5. Endapan yang bercampur alkohol disaring dngan kain kasa. Hasil saringan masih

berupa keraginan basah. Filtrat yang beku perlu dicairkan dahulu untuk

selanjutnya disaring lagi.

6. Karagenan basah dikeringkan selama 3 4 hari. Tepung karagenan dapat diperoleh

setelah proses penggilingan.

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Produksi Karagenan Untuk Skala Industri

1. Rumput laut dicuci dengan air tawar kemudian dikeringkan sampai kadar airmenjadi 15 25 %.

2. Rumput laut kering diesktraksi dengan ditambah air panas dan kalsiumhidroksida atau natrium hidrosida. Selama ekstraksi terjadi penghancurandan hasilnya berupa pasta. Penghancuran ini bertujuan untuk memperluaspermukaan rumput laut sehingga proses pelarutan karaginan akan lebih

mudah.3. Pasta selanjutnya dimasukkan ke tangki atau bejana dan dipanaskan

selama 24 jam pada suhu 90 95 C.

4. Setelah itu pindahkan ke tangki lain atau bejana dan dipanaskan selama 24jam pada suhu 90 95 C.

5. Setelah mendidih disaring dengan filter aid atau tanah diatomea. Hasilnyadisaring lagi dengan filter press.

6. Filtrate yang dihasilkan dipompa ke dalam tangki yang berisi propil alkoholdan akan didapatkan serat karaginan.

7. Serat karaginan dipress, kemudian dicuci dengan alkohol segar dan dipresslagi.

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Standar Mutu

Indonesia belum mempunyai standar mutu

karaginan. Standar mutu yang dikenal adalah

EEC Stabilizer Directive dan FAO/WHO

Specification. Tepung karaginan mempunyai

standar 99 % lolos saringan 60 mesh, tepung

yang terendap alcohol 0,7 dan kadar air 15 %

pada RH 50 dan 25 % pada RH 70.

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CHEMICAL STRUCTURE

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Struktur Carrageenan

Kappa carrageenan Iota carrageenan

Lambda carrageenan

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Powder characteristics and Storage Stability

Carrageenan is sold as a powder. The color ranges from white to

brownish depending on raw material and process used. A typicalmesh specification is 99% through a 60 mesh (0.25 mm) sieve.

A typical powder density of an alcohol precipitated carrageenan is0.7. A typical equilibrium water content of an alcohol precipitatedcarrageenan is 15% at 50% r.h. 25% at 70% r.h.

Carrageenan is insoluble in organic solvents such as alcohol, ether,and oil.

Solubility in water depends on the structure of the particularcarrageenan, the medium, and the temperature.

Generally the gelling carrageenans must be heated to dissolvewhereas non-gelling carrageenans may be dissolved in cold water.

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Solubility

Carrageenan exhibits the solubility characteristics normally shown by hydrophilic

colloids. It is water soluble and insoluble in most organic solvents. Water miscible

alcohols and ketones, while themselves non-solvents for carrageenan, are

tolerated in admixture with carrageenan solutions at levels up to 40%. More highly

polar solvents, such as formamide and N,N-dimethylformamide, are tolerated in

still higher proportion and alone cause a marked swelling of the polymer. The solubility characteristics of carrageenan in water are influenced by a number

of factors most important of which are:

a. the type of carrageenan

b. counter ions present

c. other solutes

d. temperaturee. pH

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TYPE OF CARRAGEENAN

The many forms of carrageenan possible through variation in structuraldetail, provide much variability in regard to solubility properties. For practicalpurposes, however, it is convenient to speak in terms of several generalstructural types and to equate solubility with the overall balance ofhydrophilicity as provided by the hydrophilic sulfate and hydroxyl groups on

one hand and the more hydrophobic 3.6-anhydro-D-galactose residues onthe other.

Thus, lambda carrageenan, by definition void of 3.6-anhydro-D-galactoseunits and being highly sulfated is easily soluble under most conditions.

Kappa carrageenan containing 3.6-anhydro-D-galactose as part of therepeating unit and fewer sulfate groups is less hydrophilic and less soluble.

Intermediate is iota carrageenan, more hydrophilic by virtue of its 2-sulfatewhich in addition to its position counteracts the less hydrophilic character ofthe 3.6-anhydro-D-galactose residue.

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SOLUBILITY CARRAGEENAN IN MEDIUM/SOLVENTSMedium Kappa Iota Lambda

Hot water Soluble above 60C

(140F)

Soluble above 60C

(140F)

Soluble

Cold water Sodium salt soluble.Potassium and calcium

salt, insoluble

Sodium salt soluble

Calcium salts gives

thixotropic dispersions

Soluble

Hot milk Soluble Soluble Soluble

Cold milk Sodium salt,calcium salt and

potassium salt

insoluble, but swells

markedly

Insoluble Soluble

Concentratedsugar solutions

Soluble hot Not easily soluble Soluble hot

Concentrated

salt solutionsInsoluble Soluble hot Soluble hot

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USAGE & STANDARDIZATION OF

CARRAGEENAN Carrageenan is used in concentrations from as low as 0.005% to as

high as 3.0% in a broad variety of products.

Many types of carrageenan are made, some being standardized forgeneral use as a gelling agent in water or milk systems and somebeing controlled by application tests, designed in cooperationbetween the user and the manufacturer.

Standardization is done by blending different batches ofcarrageenan and/or by blending with an inert material such assucrose or dextrose.

Standardization of carrageenan with sugar is recognized in the EUstabilizer directive and the FAO/WHO-specification.

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QUALITY CONTROL

Carrageenan has a high (natural) ash content,

originating from the sulfate half ester groups

and the cations. On ashing, some of the

sulfate evaporates as SO3, and the ashcontent is accordingly found to be lower than

expected from SO4 and cation content

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STABILITY

Carrageenan will depolymerize slowly when stored. Asthe two most important properties of carrageenan, gelstrength and protein reactivity, are hardly dependent ondegree of polymerization, the loss in strength over a

period of one year at room temperature is undetectable.

It is generally undesirable to blend a carrageenanpowder with other powdered or crystalline ingredients ofan acidic nature. However, when specific precautions are

taken, it is possible to make stable blends ofcarrageenan and citric acid for example.

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Gel Properties

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Gel Formation

Carrageenan is a thermoreversible gelling

agent. Gel formation is obtained only in the

presence of potassium ions (kappa and iota

carrageenan) or calcium ions (iotacarrageenan).

When potassium ions are present, and the

system is cooled below the gellingtemperature, the carrageenan gels

instantaneously.

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GELLING PROPERTIES

Kappa Iota Lambda

Effect of cations Gels most strongly

with potassium ions

Gels most strongly

with calcium ions

Non-gelling

Type of gel Strong and brittle

with syneresis

Elastic and cohesive

without

syneresis

Non-gelling

Synergistic effect

with locust beangum

High High None

Freeze/thaw

stability

None Stable None

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SELECTION GUIDE FOR

CARRAGEENAN

GENULACTA types find application in milk

systems

GENUGEL types find application in water

systemsGENUVISCO types are used as thickening

agents/stabilizing agents

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Tugas membaca

Find out :

Baca Perbedaan gelling properties of AGAR

dengan CARRAGEENAN.