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Kultur Dokumente
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NIM
Group
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Assistance
I.
INTRODUCTION
A. Background
Chemically, agar is a polymer made up of subunits of the sugar galactose, and
is a component of the cell walls of several species of red algae that are usually
harvested in eastern Asia and California. Dissolved in boiling water and cooled,
laboratory agar looks gelatinous. Although agar's chief use is as a culture medium for
various microorganisms, particularly for bacteria, its other less well-known uses
include serving as a thickening for soups and sauces, in jellies and ice cream, in
cosmetics, for clarifying beverages, and for sizing fabrics (Aslan, 1991).
Agar is one fast consumable food from seaweed. When dissolved in hot water
and cooled, agar-agar is like gelatin: soft solids with many pores in it so textured
'springy'. This trait appealing sensory so many food preparations involve gelatin:
thickening
soups,
pudding
(jelly),
and
mixture
of
ice
cream.
Gelatin is widely known in Asia Tropika as a healthy food because it contains fiber
(fiber) high soft and low calories. Soft high fiber content help to expedite the
disposal of the remains of food in the intestine (laxatives). Besides being used as
food, gelatin is also widely used in the laboratory as a compactor kemikalia in the
experiment, growing medium for plant tissue culture and microbial cultures, as well
as stationary phase in gel electrophoresis. In the laboratory, jelly (usually packaged
in powder form) is known as agar or agarose alone (Cirik, 2010).
Gracilaria is a genus of red algae (Rhodophyta) notable for its economic
importance as an agarophyte, as well as its use as a food for humans and various
species of shellfish. Various species within the genus are cultivated among Asia,
South America. Species of Gracilaria is a seaweed cultivated in estuaries or in ponds,
although originally derived from the marine habitat. This happens because gracilaria
are include in euryhaline plant that can tolerate wide span salinity). Gracilaria usually
are used as raw material for making agar. In Indonesia, gracilaria is used as raw
material suppliers for agar factory (Afrianto, 1989).
B. Objective
To understand the process of extraction chemical content from seaweed such
as agar and the amount of it yield.
C. Literature Review
Agar or agarose is a gel substance that is usually prepared from seaweed
or algae. Some types of seaweed from the group Phaeophycophyta (Gracilaria and
Gelidium) can also be used as a source of agar. Gelatin exported from Melaka since
1871. Gelatin actually is a high molecular weight carbohydrate that filled with cell
walls of seaweed. It classified as pectin group and a polymer composed of monomer
galactose.
Agar
can
be
formed
as
powder,
solid
or
liquid.
Gel form because when heated in water, molecules of gelatin and water to move
freely. When cooled, the molecules of agar start closer together, condense and form
the lattice confined water molecules, forming a solid-liquid colloidal system. The
grille is used in agarose gel electrophoresis to hinder the movement of molecular
objects due to the voltage difference between the two poles. The density of agar gel
is also strong enough to hold small plants so it is often used as a medium in tissue
culture (Gessner, 1972).
Agar is an unbranched polysaccharide extracted from the cell walls of some
species of red algae or seaweed and having major economic importance. Chemically,
agar is a polymer made up of subunits of the sugar galactose, a monosaccharide.
Agar polysaccharides serve as the primary structural support for the algae's cell
walls. The seaweeds are known to contain other valuable materials in addition to the
fermentable carbohydrates, thereby providing carbohydrates as byproducts after
extraction of economically important products such as agaragar and phycocolloids.
The utilization of no-value byproduct for ethanol production will economize the
bioprocess and eventually will meet the concept of developing biorefinery with zerowaste. Through human creativity, it also serves a variety of purposes in human
culture and science. Dissolved in hot water and cooled, agar becomes gelatinous. Its
chief use is as a culture medium for microbiological work. Other uses are as a
laxative; a thickener for soups; in jellies, ice cream and Japanese desserts such as
anmitsu; as a clarifying agent in brewing; for paper-sizing fabrics; and as a
vegetarian gelatin substitute (Savindra, 2013).
: Rhodophyta
Class
: Florideophyceae
Order
: Gracilariales
Family
: Gracilariaceae
Genus
: Gracilaria
Spesies
: Gracilaria verucosa
II.
A. Materials
The materials used in process of agar extraction are aquades 1000ml, KOH
100ml, KCl 5% 100ml, H2O2 6% 100ml, Gracilaria verrucosa 100gr.
The tools used in process of agar extraction are pan, analytical scale, mixer,
stove, tray, blender, filter cloth, and 100 ml measuring glass.
B. Methods
The process of making agar extraction are as:
1. All materials and tool are prepared.
2. Seaweed is crushed using blender.
3. Seaweed cooked and add aquades 500ml for 15 minute
4. KOH 10% 100ml and KCl 5% 100ml added and cook again for 15 minute
5. The mixture filtered and add aquades 500ml
6. Mixture cooked again and add H2O2 6% 100ml for 10 minute
7. Mixture filtered
8. Mixture dried for 4 days.
9. Yield Mixture measured
III.
A. Result
Formula to measure agar yield:
??? ???????(?)
B. Dicussion
Based on Sulistijo (1985) there are some characteristic of agar:
1. SOLUBILITY
Agar-agar is insoluble in cold water, but it swells considerably, absorbing as
much as twenty times its own weight of water. It dissolves readily in boiling water
and sets to a firm gel at concentrations as low as 0.50%. Powdered dry agar-agar is
soluble in water and other solvents at temperatures between 95 and 100 C.
2. GELLING
The gelling portion of agar-agar has a double helical structure. Double helices
aggregate to form a three-dimensional structure framework which holds the water
molecules within the interstices of the framework. Regarding its gelling power, agaragar is outstanding among other hydrocolloids. Agar-agar gels can be formed in very
dilute solutions, containing a fraction of 0.5% to 1.0% of agar-agar. These gels are
rigid, brittle, have well defined shapes, as well as sharp melting and gelling points.
Gelling occurs at temperatures far below the gel melting temperature. A 1.5%
solution of agar-agar forms a gel on cooling to about 32 to 45 C that does not melt
below 85 C.. The pH noticeably affects the strength of the agar gel; as the pH
decreases, the gel strength weakens. Sugar content has also a considerable effect over
agar gel. Increasing levels of sugar make gels with harder but less cohesive texture.
3. VISCOSITY
The viscosity of an agar solution at temperatures above its gelling point is
relatively constant at pHs 4.5 to 9.0, and is not greatly affected by age or ionic
strength within the pH range 6.0 to 8.0. However, once gelling starts viscosity at
constant temperature increases with time.
4. STABILITY
An agar-agar solution is slightly negatively charged. Its stability depends
upon two factors: hydration and the electric charge. The removal of both factors
result in flocculation of the agar-agar. Prolonged exposure to high temperatures can
degrade solutions of agar-agar, resulting in a lower gel strength after temperature
decrease and gel formation. The effect is accelerated by decreasing pH . Agar-agar
solutions and gels are fertile media for bacteria and/or molds and appropriate
precautions should be taken to avoid the growth of microorganisms.
The function of materials and tool that used in agar making process according
to Rachmad (2002) are:
1. Materials
a. Gracilarium verrucosa: as raw materials for agar
b. KOH 1% 100ml: to breakdown cell wall of the seaweed and increase the
hydrogen potential
c. KCl 5% 100ml: to increase the agar mixture viscocity
d. H2O2 100ml: as a coloring agent to brighther the agar color
e. Aquades: to solvent the agar mixture
2. Tools
a. Pan: are used as container while cooking
b. Analytical scale: to measure the seaweed weight
c. Stirer: to stir the seaweed with other materials so it can blend perfectly
d. Stove: to cook the seaweed and blend it with other materials
e.
f.
g. filter cloth: to filter the cooked seaweed so it will become pure agar
mixture
Based on group 1 cluster IV result, the yield that extracted from 100gr
seaweed are 5,5% from 5,5gr dry weight seaweed. According to Zatnika (2008) the
yield amount in agar extraction is affected by temperature and drying method. When
the temperature is too high it can easily break the agar structure, while when the
temperature too it will slow down the drying process of agar extraction.
IV.
A. Conclusion
Based on result and discussion we can conclude that:
1. Agar extraction need at least 4 days to get the yield
2. In agar extraction process the materials such as KOH 1%, KCl 5%, H2O2,
and environment factor while drying is important to yield weight in final
product.
B. Suggestion
When dried the agar yield in rainy season should use oven, so it will dry
faster and not much time to waste.
REFERENCES.
Afrianto. 1989. Budidaya Rumput Laut dan Cara Pengolahannya. Bhatara, Jakarta.
Aslan, L. M. 1991. Budidaya Rumput Laut . Kanisius, Yogyakarta.
Atmadja, W. S., Sulistijo dan Rachmaniar. 1996. Pengenalan Jenis-jenis Rumput
Laut Indonesia. Puslitbang Oseanologi LIPI, Jakarta.
Cirik, kran et al.. 2010. Greenhouse Cultivation of Gracilaria verrucosa (Hudson)
Papenfuss and Determination of Chemical Composition. Turkish Journal of
Fisheries and Aquatic Sciences 10: 559-564 (2010) www.trjfas.org ISSN
1303-2712 DOI: 10.4194/trjfas.2010.0417.
Kadi, A dan W. S. Atmadja. 1992. Rumput Laut (Algaea) : Jenis, Reproduksi,
Produksi, Budidaya Pasca Panen. Pusat Pnelitian dan Pengembangan
Oseanologi LIPI, Jakarta.
Kumar, S. 2013. Bioethanol production from Gracilaria verrucosa, a red alga, in a
biorefinery approach. Marine Biotechnology. 15:2-8.
Luning, K. 1990. Seaweed ; Their Environment, Biogeography, and Ecophysiology.
John Willey & Sons, Inc. New York. 527 p.
Rachmad, R. Abdul, R.. 2002. Ekstraksi Agarose dari Agarofit Glacillaria Verrucosa.
Yudistira: Jakarta
Subaryono, B. S. B. Utomo, T. Wikanta, dan N. Satriyana. 1993. Jurnal Penelitian
Perikanan Indonesia, Vol. 9, No. 5, Hal. 1-9.
Sulistijo. 1985. Budidaya Rumput Laut . Pewarta Oseana. LON LIPI, Jakarta.
Zatnika, A. Dan Sri istini. 2008. Optimasi Perlakuan Alkali Dalam Upaya
Peningkatan Kualitas Agar Dari Rumput Laut (Gracillaria spp.).
Sinulingga, M., Sri Darmanti.2013. Kemampuan Mengikat Air oleh Tanah Pasir
yang Diperlakukan dengan Tepung Rumput Laut Gracilaria verrucosa
Laboratorium Biologi Struktur dan Fungsi Tumbuhan Jurusan Biologi
FMIPA UNDIP : 32-38