PENGARUH KONSENTRASI PELARUT ETANOL DAN SUHU MASERASI TERHADAP RENDEMEN DAN KADAR KLOROFIL PRODUK ENKAPSULASI EKSTRAK SELADA LAUT (Ulva lactuca L)

This research were aimed to 1) investigate the effect of ethanol concentration and temperature of maceration to rendement and chlorophyll content of sea lettuce extract powder, 2) investigate how the effect of ethanol concentration and temperature of maceration to rendement and chlorophyll content of sea lettuce extract powder. This experiment used randomized block design with 2 factors. The first factor was the ethanol concentration consists of 3 levels namely 70%, 80% and 90%. The second factor temperature of maceration consists of 4 levels namely 30 ± 2oC, 45± 2oC, 60 ± 2oC and 75 ± 2oC. Variables observed were rendement, chlorophyll a content, chlorophyll b content and total chlorophyll content. The result showed that ethanol concentration and temperature of maceration had high significantly effect on chlorophyll a content, while did not affect on rendement. Interaction between ethanol concentration and temperature of maceration had high significantly effect on chlorophyll b content and total chlorophyll content. Ethanol concentration 90% with temperature of maceration 45 ± 2oC had the highest characteristic of sea lettuce extract powder at 27,08 % rendement, 97,07 ppm chlorophyll a content, 246,53 ppm chlorophyll b content and 306,28 ppm total chlorophyll content Keywords : encapsulation, sea lettuce, ethanol concentration, temperature of maceration, Ulva lactuca L