Abstract
Carrageenan is a hydrocolloid compound found in red seaweed (Rodhophyta). Carrageenan-producing sources are Eucheuma cottonii seaweed with kappa carrageenan type and Eucheuma spinoum with iota carrageenan type. Kappa carrageenan is widely used in food products because its availability is very abundant in nature compared to iota and lambda carrageenan types. The boiling method with an alkaline solution is a method that is often used in extracting carrageenan. Carrageenan has properties as a stabilizer, thickener, gelling agent, and emulsifier. Carrageenan is widely applied in the food and non-food sector. In food products, carrageenan functions as a food additive, thickener, and emulsifier, and can increase the protein and fiber content of a food product.
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