Penelitian ini dibagi menjadi tiga

Penelitian ini dibagi menjadi tiga tahap yaitu tahap pemasakan, tahap ekstraksi dan tahap pengendapan. Tahap pemasakan rumput laut dimasak selama satu jam pada suhu 90OC, kemudian dihancurkan hingga menjadi bubur rumput laut. Tahap ekstraksi karaginan dari rumput laut dilakukan menggunakan pelarut alkali pada pH 8,5-9 dengan perbandingan rumput laut dan air 1:40. Setelah proses ekstraksi, kemudian disaring dan diperoleh ekstrak karaginan. Karaginan dipisahkan dengan pengendapan dengan larutan pengendap.

Hasil (Inggris) 1:

This research is divided into three stages of ripening stage, i.e. the stage of extraction and deposition stage. Cooked seaweed ripening stage for one hour at a temperature 90OC, then smashed into a slurry of seaweed. The stages of the extraction of karaginan from seaweed is done using alkaline solvents at pH 8,5-9 comparison with seaweed and water 1:40. After the extraction process, then filtered and obtained extract karaginan. Karaginan separated by precipitation with a solution pengendap.

Hasil (Inggris) 2:

This study was divided into three phases: cooking, stage extraction and precipitation stages. Stage cooking seaweed cooked for one hour at a temperature of 90 ° C, then crushed until it becomes mush seaweed. Phase extraction of carrageenan from seaweed done using alkaline solvent at a pH of 8.5 to 9 with seaweed and water ratio of 1:40. After the extraction process, then filtered and the obtained extract carrageenan. Carrageenan separated by precipitation with a precipitating solution.