Abstract
Edible seaweed K. alvarezii collected from different coastal waters in Indonesia (Morowali and Teluk Ekas). The seaweed was extracted into semirefined carrageenan and it was determined on their nutrition quality. The results showed that the essential amino acids content of the three different samples SRC were similar as follows: aspartic acid, glutamic acid, serine, glysine, arginine, alanine, tyrosine, methionine, valine, phenylalanine, isoleucine, leucine and lysine. The gel strength (g/cm2) and viscosities value in Morowali, Ekas coastal waters and commercial SRC were different in the samples. FTIR spectroscopy determined that molecular present in three samples were kappa carrageenan.
Highlights
As people have become increasingly concerned about food safety, it is critical for seaweed farmers and manufacturers in the food supply chain to ensure seaweed harvesting quality
Semi refined carrageenan (SRC) is one type of natural extracts from red algae that can be used as dried form and it can add distinctive flavor and nutritional value to healthy dishes
The objectives of this research are to evaluate the quality of the SRC from seaweed K.alvarezii which were harvested in different coastal water with different environmental conditions on nutritional, physical and chemical quality
Summary
As people have become increasingly concerned about food safety, it is critical for seaweed farmers and manufacturers in the food supply chain to ensure seaweed harvesting quality. Seaweed extract, such as carrageenan agar, carrageenan and alginate, is valuable source of phycocolloids; they are rich in protein, fiber, vitamin, and polyunsaturated fatty acids. They have been recognised as beneficial for human. The characteristics of carrageenan are related to their physicochemical properties in global market,such as gelling capacity and viscosity which are important for improvement of functional properties in food (Silkin et al.,2012)
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