Ekstraksi Polisakarida Ulvan dari Rumput Laut Ulva lactuca Berbantu Gelombang Ultrasonik pada Suhu Rendah
Ultrasonic Wave Assisted Extraction of Ulvan Polysaccharide from Ulva Seaweed at Low Temperature
DOI:
https://doi.org/10.17844/jphpi.v25i1.40407Kata Kunci:
ulva, ulvan, ultrasonikasiAbstrak
Ulvan merupakan polisakarida bersulfat utama dari rumput laut Ulva yang memiliki aktivitas biologis penting. Umumnya ulvan diekstrak menggunakan suhu tinggi dan dengan rentang waktu yang lama, oleh karena itu diperlukan metode ekstraksi alternatif yang dapat menghasilkan ulvan yang memiliki kualitas yang baik namun tetap mendukung konsep efisiensi energi. Salah satu metode green extraction yang dapat mengurangi penggunaan pelarut organik dan energi yang tinggi selama ekstraksi adalah dengan bantuan gelombang ultrasonik. Tujuan penelitian ini adalah untuk menentukan waktu, suhu dan jenis pelarut dengan bantuan ultrasonik yang paling baik dalam menghasilkan rendemen dan karakteristik ulvan yang sesuai dibandingkan dengan ulvan yang diekstraksi dengan metode konvensional atau tanpa bantuan ultrasonikasi. Pada penelitian tahap awal digunakan kombinasi antara jenis pelarut (akuades, HCl dan NaOH) dengan kondisi ekstraksi suhu rendah (50, 60, dan 70℃) selama 45 dan 90 menit dengan bantuan ultrasonik. Rendemen tertinggi ulvan diperoleh dari ekstraksi menggunakan NaOH pada suhu 70℃ selama 90 menit dengan bantuan ultrasonik sebesar 16,90±0,45%. molekul dan viskositas ulvan yang dihasilkan dengan berbantu ultrasonik menunjukkan penurunan nilai dibandingkan dengan tanpa ultrasonikasi. Hasil Fourier-transform infrared spectroscopy mengkonfirmasi pita serapan grup sulfat yang merupakan residu gula rhamnose pada panjang gelombang 1125 cm-1 dan C-O-S pada 983 cm-1. Ulvan yang diekstrak dengan sonikasi menunjukkan kandungan sulfat 39, 58 dan 53% untuk masing- masing pelarut akuades, HCl dan NaOH. Perlakuan ultrasonikasi memberikan pengaruh pada kandungan sulfat 2-14% lebih tinggi dibandingkan dengan sulfat yang dihasilkan dari metode konvensional.
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