Application of Agar-agar as Food Additives
Asian Journal of Fisheries and Aquatic Research,
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 , Wicaksono et al.  and Shantika et al. . 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.
- Gracilaria sp
- Gelidium sp
How to Cite
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