Vol 15, No 1 (2011) > Articles >

The Solvent Effectiveness on Extraction Process of Seaweed Pigment

Warkoyo Warkoyo 1 , Elfi Saati 1


  1. Departement of Food Science and Technology, Faculty of Agricultural-Animal, Muhammadiyah University of Malang, Malang 65144, Indonesia



Eucheuma cottonii seaweed is a species of seaweed cultured in Indonesian waters, because its cultivation is relatively easy and inexpensive. It has a wide variety of colors from green to yellow green, gray, red and brown, indicating photosynthetic pigments, such as chlorophyll and carotenoids. An important factor in the effectiveness of pigment extraction is the choice of solvent. The correct type of solvent in the extraction method of specific natural materials is important so that a pigment with optimum quality that is also benefical to the society can be produced. The target of this research is to obtain a high quality solvent type of carotenoid pigment. This research was conducted using a randomized block design with three (3) replications involving two factors namely solvent type (4 levels: aceton, ethanol, petroleum benzene, hexan & petroleum benzene) and seaweed color (3 levels: brown, green and red). Research results indicated that each solvent reached a peak of maximal absorbance at  410-472 nm, namely carotenoids. The usage of acetone solvent gave the best pigment quality. Brown, green and red seaweed have pigment content of 1,28 mg/100 g; 0,98 mg/100 g; 1,35 mg/100 g and rendement of 6,24%; 4,85% and 6,65% respectively.

Keywords: extraction, carotenoid pigment, seaweed color, solvent type
Published at: Vol 15, No 1 (2011) pages: 5-8

Access Counter: 1347 views, 1055 PDF downloads, .

Full PDF Download


A. Giger, Pure Appl. Chem. 74 (2002) 1383.

L.M.L. Nollet, Handbook of Food Analysis, 2nd ed., Marcel Dekker Inc., New York, 1996, p.1147.

A. Mortensen, Pure Appl. Chem. 78 (2006) 1477.

A.B. Susanto, Prosiding Seminar Nasional Pigmen “Back to Nature dengan Pigmen Alami”, Salatiga, 2007, p.13.

Oryza, Dietary Ingredient for Prevention of Metabolic Syndrome and Beauty Enhancement, 2008, URL/http: //www.oryza.co.jp/, 2010.

S.K. Chandini, P. Ganesan, P.V. Suresh, N. Bhaskar, J. Food Sci. Technol. 45 (2008) 1.

K. Miyashita, M. Hosokawa, Marine Nutraceuticals and Functional Foods, CRC Press, U.S.A., 2007, p.297.

H. Maeda, T. Tsukui, T. Sashima, M. Hosokawa, K. Miyashita, Asia Pac. J. Clin. Nutr. 17 (2008) 196.

T. Hashimoto, Y. Ozaki, M. Taminato, S.K. Das, M. Mizuno, K. Yoshimura, T. Maoka, K. Kanazawa, Br. J. Nutr. 102 (2009) 242.

X.J. Duan, W.W. Zhang, X.M. Li, B.G. Wang, Food Chem. 95 (2006) 37.

E.K. Nara, M. Kushiro, H. Zhang, T. Sugawara, K. Miyashita, A. Nagao, J. Nutr. 131 (2001) 3303.

P. Burtin, EJEAFChe: Agric. Food Chem. 2 (2003) 498.

J. Gross, Pigment in Fruit, Academic Press Inc, New York, 1987, p.218.

J.B. Harbone, T. Swain, Prespective in Phytochemistry, Academic Press, London, 1987, p. 457.

T. Hanum, Buletin Teknologi dan Industri Pangan 9 (2000) 17.

C.W. Keenan, D.C. Kleinfelter, J.H. Wood, J. Vac. Sci. Technol. A. 17 (1999) 1635.

E.A. Nusch, Arch. Hydrobiol. Limnol. 14 (1980) 14.

D.P Sartory, Ph.D Thesis, Extraction of Chlorophyll A from Fresh Water Phytoplankton for Spectrophotometric Analysis, Univ. Orange Free State, Bioemfontein, Republic of South Africa, 1982.

J.M. De Man, Food Chemistry, Bandung Institute of Technology Publisher, Bandung, 1997, p.87.

T. Mise, M. Ueda, T. Yasumoto, J. Food Sci. Technol. 3 (2011) 73.

P. Kumar, C.M. Ramakritinan, A.K. Kumaraguru, Int. J. Oceans. Oceanogr. IV (2010) 29.