Characteristics of Kappa Carrageenan from Kappaphycus alvarezii at Different Harvesting Times

Carrageenan is a commercially important hydrophilic colloid (water-soluble gum) which occur as matrix material in numerous species of red seaweeds (Rhodophyta), including Kappaphycus alvarezii. Carrageenan is widely used for pharmaceutical, cosmetic, food and also as gelling and binding agent as well as emulsifier and stabilizer. The quality of carrageenan is affected by several factors, one of which is harvesting time of seaweed, which is correlated with both specific location and environmental parameters. This research used Completely Randomized Design with a major factor of harvesting time with four levels, namely 40, 45, 50 and 55 days. The data were processed by analysis of variance (ANOVA) followed by Duncan test. The best carrageenan was produced from seaweed of 50 days harvesting time. This carrageenan has physicochemical characteristics as follows gel strength 330 g/cm 2 , viscosity 30.73 cP, gelling point 33.20 o C, melting point 43.50 o C, whiteness degree 38.36%, moisture content 10.86%, ash content 22.76%, acid insoluble ash content 0.88% and sulphate content 27.43%.