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Abstract

Tahap utama dalam proses ekstraksi alginat dari alga coklat adalah pre-ekstraksi dengan perlakuan asam. Kondisi pre-ekstraksi perlakuan asam (suhu, waktu dan pH) berpengaruh terhadap sifat fisika-kimia alginat
dari alga coklat. Tujuan penelitian ini adalah untuk mengetahui pengaruh pre-ekstraksi perlakuan asam (suhu, waktu dan pH) terhadap viskositas intrinsik alginat dan menentukan kondisi pre-ekstraksi yang memberikan
 digunakan untuk mengevaluasi pengaruh pre-ekstraksi perlakuan asam (suhu, waktu dan pH) terhadap viskositas intrinsik dan menentukan ketepatan model polynomial orde pertama. Hasil penelitian didapatkan perlakuan suhu, waktu dan pH pre-ekstraksi memberikan efek kuadratik nyata terhadap viscositas intrinsik. Viskositas intrinsik meningkat dengan
semakin tinggi suhu, waktu dan derajat pH, kemudian menurun setelah mencapai maksimal. Uji kelengkungan bersifat signifikan (α=0,05) model polinomial orde pertama berbentuk kuadratik. Nilai maksimum respon viskositas intrinsik alginat 502.05 ml/g terjadi pada kondisi pre-ekstraksi perlakuan asam suhu 35 nilai maksimum respon viskositas intrinsik. Rancangan faktorial 2k C, waktu 60 menit  dan pH 3 adalah tepat. oC, waktu 60 menit, dan pH 3. Perencanaan titik pusat pre-ekstraksi perlakuan asam suhu 35 o

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How to Cite
, & . (2018). Biorefinery Ekstraksi Sequensial Fukoidan dan Alginat: Pengaruh Pre-ekstraksi Perlakuan Asam Terhadap Viskositas Intrinsik Alginat dari Alga Coklat Sargassum Cristaefolium. Food Science and Technology Journal (Foodscitech), 1(2), 44-51. https://doi.org/10.25139/fst.v1i2.1353

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