Effect of Chopping on the Quality of Fucoidan Extracted fromSargassum filipendula

The objective of this study was to investigate the effect of brown seaweed chopping on quality of fucoidan extracted. The brown seaweed used was Sargassum filipendula , which was obtained from Binuangeun, Banten and used as the raw material for fucoidan extraction. There were two treatments, in which a batch of Sargassum sp. was chopped directly at the sampling location, whereas the other batch was not chopped. Then, Sargassum sp. was macerated with ethanol for 24 hours and dried. Fucoidan was extracted by using 0.01N HCl and filtrated by using planktonet. Then, CaCl 2 was added into the filtrate to separate the alginate from fucoidan. The fucoidan obtained was added by ethanol and dried in freeze dryer. Each treatment was performed by 3 replications. The yield, carbohydrates and sulfate ester content of fucoidan was determined. The result showed that the chopped Sargassum sp. has higher yield and total carbohydrates compared to the unchopped Sargassum filipendula , but there was no significant difference of sulfate contents.