The
Malaysian Journal of Analytical Sciences Vol 17 No 2 (2013): 236 – 243
PENENTUAN SIFAT
KEFUNGSIAN SERBUK RUMPAI LAUT
KAPPAPHYCUS
ALVAREZII
(Determination of
the functional properties of Kappaphycus alvarezii
seaweed powder)
Sjamsiah1,2*,
Nazaruddin Ramli1,3, Rusli
Daik1, Mohd. Ambar Yarmo1
1Pusat Pengajian Sains Kimia dan Teknologi Makanan,
Fakulti Sains dan Teknologi
Universiti Kebangsaan
Malaysia, 43000 UKM Bangi, Selangor D.E.
2Jurusan Kimia, Fakultas Sains dan Teknologi
Universitas
Islam Negeri Alauddin Makassar, Indonesia
3Pusat Innovasi Teknologi Manisan (MANIS), Fakulti
Sains dan Teknologi
Universiti Kebangsaan
Malaysia, 43000 UKM Bangi, Selangor D.E.
*Corresponding author: sjamsiahuca@yahoo.com
Abstrak
Serbuk
rumpai laut Kappaphycus alvarezii
yang diperolehi secara pengeringan semburan (SD), sejuk-beku (FD) dan
pengeringan cahaya matahari (SND) telah ditentukan sifat kefungsiannya iaitu
keupayaan membengkak (SWC), keupayaan memegang air (WHC), keupayaan memegang
minyak (OHC), kelikatan dan kekuatan gel. Hasil kajian memperlihatkan bahawa
serbuk rumpai laut Kappaphycus alvarezii
yang diperolehi secara FD dan SND mempunyai keupayaan membengkak masing-masing
25 mL/g dan 50 mL/g manakala serbuk SD memberikan hasil campuran yang sekata
dan sangat likat (SWC 100 mL/g). Hasil penentuan WHC serbuk SND (30.67 g/g )
didapati lebih tinggi (p<0.05) daripada serbuk FD (21.33 g/g ) dan serbuk SD
(4.67 g/g). Nilai OHC serbuk FD (19.81 g/g) adalah lebih tinggi (p<0.05) daripada
serbuk SD (5.11g/g) dan serbuk SND (4.67 g/g). Manakala nilai kelikatan serbuk
FD, SND dan SD masing-masing adalah
0.22, 0.17 dan 0.06 Pa.s. Sementara itu, kekuatan gel serbuk SD (82.77
gf) adalah lebih tinggi (p<0.05) daripada serbuk FD (57.1 gf) dan serbuk SND
(35.01 gf). Hasil penentuan sifat kefungsian ini menunjukkan
bahawa serbuk SD paling berpotensi untuk diaplikasikan sebagai pengubahsuai kelikatan
pada pembuatan produk minuman.
Kata kunci: pengeringan, serbuk rumpai laut, Kappappycus
alvarezii, sifat kefungsian
Abstract
Seaweed Kappaphycus alvarezii powder prepared by spray drying (SD), freeze
drying (FD) and sun drying(SND) were determined their functional
properties such as swelling capacity (SWC), water holding capacity (WHC), oil holding capacity (OHC), viscosity and gel strength. The study showed that the Kappaphycus alvarezii seaweed powder obtained by FD and SND have the ability to swell to 25 mL/g and 50
mL/g respectively, while the SD powder formed a homogeneous solution and
it exhibited highly viscous solution (SWC 100 mL/g). The
WHC of SND powder (30.67 g/g) was higher (p<0.05) than the FD (21.33 g/g)
and SD (4.67 g/g) powders. The OHC of FD
powder (19.81 g/g) was higher (p<0.05) than the SD (5.11g/g) and SND (4.67
g/g) powders. While the viscosity of the FD, SND and SD powders were 0.22, 0.17
and 0.06 Pa.s respectively. Meanwhile, the gel strength of
the SD powder (82.77 gf) was higher
(p<0.05) than the FD (57.1 gf) and SND (35.01 gf) powders. These results on determination
of functional properties shows that the
SD powder had the most potential to be applied as a viscosity modifier in the
manufacturing of beverages.
Keywords: drying, seaweed powder, Kappappycus alvarezii, functional
properties
References
1.
Webber,
V., de Carvalho S.M.,Burreto P.L.M. 2012. Molecular and rheological
characterization of carrageenan solutions extracted from Kappaphycus alvarezii. Carbohydrate
Polymers 90: 1744-1749.
2.
Venugopal,
V. 2009. Marine Products for healthcare. Functional
and bioacticenutraceutical Compounds from the ocean, 261-311.
3.
Wang,
Y.,Li D.,Wang L-J., Li, S-J., Adhikari, B. 2010. Effects of drying methods on
the functional properties of flaxseed gum powders. Carbohydrate Polymers 81: 128-133.
4.
Karazhiyan,
H., Razavi,S.M.A., Philips, G.O., Fang, Y. 2009. Rheological properties of Lepidium sativum seed extract as a
function of concentration, temperature and time. Food Hdrocolloids 23:2062-2068.
5.
Prabhasankar,
P., Ganesan, P., Bhaskar, N., Hirose, A.,Stephen, N., Gowda, L.R. 2009. Edible
Japaneze seaweed, wakame (Undaria
pinnatifida) as an ingredient in pasta: Chemical, functional and structural
evaluation. Food Chemistry, 115:
501-508.
6.
Glicksman,
M.1983. Food hydrocolloids volume II, 21-95.
7.
Garcia-Abuin,
A., Gomez-Diaz, D., Navaza, J.M.,Quitans-Riveiro, L.C. 2010. Viscosimetric
bahaviour of carboxymethyl cellulose-arabic gum mixtures. A. new step to
modeling. Carbohydrate Polymers 80:
26-30.
8.
Mishra,
S., Rai, T. 2006. Morphology and functional properties of corn, potato and
tapioca starches. Food Hdrocolloids
20:557-556.
9.
Elleuch,
M., Bedigian, D., Roiseux, O., Besbes, S., Blecker, C. 2011.Dietary fibre and
fibre-rich by-products of food processing: Characterization, technological
functionality and commercial applications: A review. Food Chemistry, 124: 411-421.
10.
Benjana,
O., Masniyom, P. 2011. Nutritional composition and physicochemical properties
of two green seaweeds (Ulva pertusa and
U. intestinalis) from the Pattani Bay in Southern Thailand. Songklanakarin J. Sci.Technol. 33:
575-583.
11.
Leon-Martinez,
F.M., Mendez-Lagunas, L.L, Rodriguez-Ramirez, J. 2010. Spray drying of nopal
mucilage (Opuntia ficus-indica):
Effects on powder properties and characterization.Carbohydrate Polymers. 81: 864-870.
12.
Kuniak,
L., Marchessault, R.H.1972. Study of the cros-linking reaction between
epichlohydrin and starch. Die Starke
4: 110-116.
13.
Suzuki,
T., Ohsugi, Y., Yoshie, Y., Shirai, T., Hirano, T. 1996. Dietary fiber content,
water holding capacity and binding capacity of seaweeds. Fisheries Science 62: 454-641.
14.
Caprez,
A., Arrigoni, E., Amado,R.,Neukom, H. 1986.Influence of different types of
thermal treatment on the chemical composition and physical properties of wheat
bran. Journal of Cereal Science, 4:
233-239.
15.
Wong
K. & Cheung P.C. 2001. Influence of Drying treatment on three Sargassum species. Proximate
composition, amino acid profile and some physic-chemichal properties. Journal of Applied Phycology 13:43-50.
16.
Monuz,
J., Freile-Pelegrin, Y., Robledo, D. 2004. Mariculture of Kappaphycus alvarezii (Rhodophyta, Solieriaceae) color strains in
tropical waters of Yucatan, Mexico. Aquaculture
239: 161-177.
17.
Kinsella,
J.P.1976. Functional properties of protein in foods:A surfey. Journal of Food Sciences and Nutrition7:
219-280.
18.
Towle GA. 1973. Carragenan. Di dalam: Whister RL
(editor). Industrial Gums. Second edition. New York. Academic Press. 83-114.