Characteristic of physicochemical ATC Kappaphycus alvarezii from Kolorai Village South Morotai District on different harvesting time

Abstract

Kappaphycus alvarezii is kind of red seaweeds that can be cultivated to produce carrageenan. Fishermen in Kolorai Island of South Morotai are cultivated this seaweed. A number of studies show that the quality of carrageenan was determined by the length times of cultivation and coastal chemical physics parameter. The purpose of this study was to determine the influence of harvesting Kappaphycus alvarezii on different time to characteristic ATC flour. Random design complete one factor used to know the influence of treatment at the different harvesting time (30, 40 and 50 days) and used the extraction of 8% NaOH solution. The parameters observed included yield, whiteness degree, moisture content, ash content, viscosity and gel strength. Result showed that ATC flour at harvest time 40 days was the best with gel strength 630.77g/cm2; yield harvest 10.20%; whiteness degree 57.88 at physical test. The chemical test showed that moisture content and ash content is low 12.70 % and 37.40 %. Eight percent of NaOH extraction did not give significant influence of harvest yield, whiteness degree, ash content and moisture content, but give significant influence of gel strength of ATC flour.