Characteristic Differences between Semi Refined Carrageenan and Refined Carrageenan Flours Used in The Making of Biofilm (Bioplastic)
Putri Wullandari*, Bakti Berlyanto Sedayu, Toni Dwi Novianto and Adrianto W.Prasetyo

Indonesian Research Institute for Fisheries Post-harvest Mechanization, Ministry of Marine and Fisheries

Abstract

The physical, microbiological, and thermal properties of the raw material, semi refined and refined carrageenan derived from Eucheuma cottonii, were performed in purpose of preliminary research for biofilms (bioplastics) production. The physical properties i.e particle size, pH, water content, gel strength and viscosity were tested. Meanwhile, the microbiological analysis were performed for the Total Plate Count, mold, yeast, Escherichia coli, and Salmonella levels. The thermal properties were performed using DSC (Differential Scanning Calorimetry). The results showed that the SRC and RC have respectively a 60 and 80 mesh of particle size, an 8 and 7 of pH, a 7.9% and 8 % of the water content, a 560 g / cm2 and 1140 g / cm2 of gel strength, and an 80 mPas and 35 mPas of viscosity.The overall results of the microbiological tested showed that the SRC and RC were recognized as safe to be used for food application in accordance to the regulation, and the thermal analysis showed that the melting points of SRC and RC powder were respectively 175 Celcius degree and 168 Celcius degree.

Keywords: semi refined carrageenan, refined carrageenan, physical characteristics, microbiological properties, melting point, bioplastic

Topic: FISHERIES AND MARINE RESOURCES TECHNOLOGY