Isolation and characterization of sodium alginate from brown algae Sargassum sp. for making tenggiri (Scomberomorus commerson) meatballs

Wardani WD, Kawiji, Manuhara GJ. 2009. Isolation and characterization of sodium alginate from brown algae Sargassum sp. for making tenggiri (Scomberomorus commerson) meatballs. Biofarmasi 7: 59-67. Brown algae Sargassum sp. widespread in territorial of Indonesia. Sargassum sp. can be extracted for the yield compound of sodium alginate that can be applied in making the tenggiri meatballs to take care the emulsion stability and to repair the properties of rheology. This research used a Completely Randomized Design (CRD) with one factor that was a variation of sodium alginate addition, i.e. F1 (0% alginate), F2 (0.25% alginate), F3 (0.5% alginate), F4 (0.75% alginate) and F5 (0.5% STPP). The result of research showed the characteristics of sodium alginate of seaweeds Sargassum sp. from the extraction result included: water rate [5.94% (wb)]; ash rate [19.62% (wb) and 20.86% (db)]; the pH value of condensation of sodium alginate 0.1% (9.07), the pH value of condensation of sodium alginate 0.2% (9.07), the pH value of condensation of sodium alginate 0.3% (9.06), water absorption (214.44%), and rendement (31.62%). The addition of sodium alginate in the making tenggiri meatballs improved the hardness and elasticity of meatballs. The highest hardness level of tenggiri meatballs was formula F4 (0.75% alginate) and the highest elasticity level of tenggiri meatballs was with an addition of sodium alginate formula F4. The result of organoleptic test indicated that an addition of sodium alginate tends to improve panelist pleasure to color, flavor, taste, elasticity and hardness of tenggiri meatballs. The tenggiri meatballs formula F4 represented the formula which the most liked by the panelists. The chemical characteristic of tenggiri meatballs formula F4 including: water rate (74.61%), ash rate (1.66%), protein rate (14.53%), fat rate (0.93%) and carbohydrate rate (8.26%).