Optimasi Ekstraksi Iota Karaginan dari Rumput Laut Merah Eucheuma spinosum

Abstract

Iota carrageenan is produced from red seaweed (Rhodophyceae) of species Eucheuma spinosum. Two methods of extraction of carrageenan ware compared in this research, namely conventional and microwave assisted extraction method. The conventional method was carried on for 3 hours at 90 °C. In the other hand, microwave-assisted extraction method was carried out in varying level of power (middle 240 watt, middle high 320 watt, and high 400 watt) as well as extraction (20, 25, and 30 minutes). The optimum extraction conditions obtained was conventional heating with distilled water as extractant (immersed in NaOH), extraction time for 3 hours at 90 °C. The success of iota carrageenan extraction was shared by infrared spect-rum having strong absorption at 1240 cm-1 (sulphate ester), at 928–933 cm-1 (3,6-anhydro-ᴅ-galactose), at 840–845 cm-1 (ᴅ-galactose-4-sulphate), and characteristic absorption at 800–805 cm-1 (3,6-anhydro-ᴅ-galactose-2-sulphate).

Iota karaginan dihasilkan dari rumput laut merah (Rhodophyceae) spesies Eucheuma spinosum. Dua metode ekstraksi iota karaginan dibandingkan dalam penelitian ini, yaitu pemanasan konvensional dan pemaparan mikrogelombang. Metode konvensional dilakukan selama 3 jam pada suhu 90 °C. Ekstraksi mikro-gelombang dilakukan dengan meragamkan daya (middle 240 watt, middle high 320 watt, dan high 400 watt) serta waktu ekstraksi (20, 25, dan 30 menit). Kondisi optimum ekstraksi yang dihasilkan ialah pemanasan konvensional pada akuades (perendam NaOH), waktu ekstraksi selama 3 jam pada suhu 90 °C. Keberhasilan ekstraksi iota karaginan ditunjukkan dengan spektrum inframerah yang memiliki serapan kuat pada 1240 cm-1 (ester sulfat), 928–933 cm-1 (3,6-anhidro-ᴅ-galaktosa), 840–845 cm-1 (ᴅ-galaktosa-4-sulfat), serta serapan khas pada 800–805 cm-1 (3,6-anhidro-ᴅ-galaktosa-2-sulfat).