Improving Carrageenan Extraction Efficiency and Stability Using KOH, NaOH, and Anti-Caking Agents

Heri Heriyanto, Annisa Dewi Yasya, AZZAHRA RAHMA PUTRI, Endang Suhendi, Nufus Kanani, Hendrini Pujiastuti

Abstract


This study investigates the impact of varying concentrations of potassium hydroxide (KOH) and sodium hydroxide (NaOH), along with anti-caking agents, on the quality of carrageenan extracted from Eucheuma cottonii seaweed. FTIR analysis revealed that KOH-extracted carrageenan retained key functional groups, including sulfate esters and glycosidic bonds, essential for its classification as kappa-carrageenan. KOH also proved more effective than NaOH in reducing moisture content, preserving structural integrity, and meeting the Indonesian National Standards (SNI) for carrageenan quality. The addition of anti-caking agents further optimized product stability, particularly in moisture control. The result shows that KOH was more effective than NaOH in improving carrageenan yield, with a yield of 46% achieved using 12% KOH and 4 g TCP. Anti-caking agents like tricalcium phosphate improved the products moisture control and stability. Future research should focus on refining extraction methods to enhance both product quality and yield.

Keywords


anti-caking agents; carrageenan; eucheuma cottonii; extracted; seaweed

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References


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DOI: https://doi.org/10.23955/rkl.v20i1.42031

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