Semi-refined carrageenan (SRC) is a carrageenan product with a lower purity that it still contains a small amount of cellulose. Carrageenan which is produced from the extraction of red seaweed is part of the gelling compound and polysaccharide. Carrageenan has no nutritional value. In the food industry, carrageenan is used as a food additive and so its quality must be maintained properly especially during the process. The effect of processing on quality of carrageenan has been proven by several previous studies. This meta-analysis research was conducted to determine the effect of alkali concentration on carrageenan quality. Required data taken from previous studies was used to analyze the effect of alkali concentration on carrageenan quality. The variables of carrageenan quality analyzed were yield, water content, ash content, and viscosity. The results show the influence of the alkali concentration on carrageenan quality except water content. This can be seen from Z score and the effect size of each variable. Z score of yield, water content, ash content and viscosity are 6.3743, 1.3937, 2.1200, and 2.5694. The effect level of those variables are 1.8676, 0.2874, 1.1376 and 16.0021. All the p-value are below 0.05 (confidence level 95%).      

Keywords

Carrageenan, Quality, Food additive, Meta-analysis, Effect level.