Application of Agar-agar as Food Additives
. Junianto
Department of Fisheries, Faculty of Fisheries and Marine Science, Padjadjaran University, Sumedang Regency, West Java, Indonesia.
Yasyfa Ashila
*
Department of Fisheries, Faculty of Fisheries and Marine Science, Padjadjaran University, Sumedang Regency, West Java, Indonesia.
Shafira Rahmatunnisa
Department of Fisheries, Faculty of Fisheries and Marine Science, Padjadjaran University, Sumedang Regency, West Java, Indonesia.
Ghefira Zahra F
Department of Fisheries, Faculty of Fisheries and Marine Science, Padjadjaran University, Sumedang Regency, West Java, Indonesia.
*Author to whom correspondence should be addressed.
Abstract
This review article aims to study the types of seaweed that can be processed into agar, agar extraction methods, characteristic of agar, and application of agar as a food additive. Based on articles and other literature reviews, it can be concluded that: 1) The types of seaweed that can be extracted into agar-agar are Gracilaria sp., Gelidium sp., and Gelidiella sp. 2) Extraction of agar from seaweed can be done using the methods of Yolanda and Agustono [1], Wicaksono et al. [2] and Shantika et al. [3]. 3) The characteristic of agar can be reviewed from particle size, moisture content, ash content, heavy metals, pH, solubility, turbidity, gel strength, and viscosity. 4) Agar-agar as a food additive had been applied to analog rice, jelly drink, and edible film making.
Keywords: Method, extraction, characteristic, Gracilaria sp, Gelidium sp