Pengolahan rumput laut di Tarakan masih dalam berbentuk kering sehingga memberikan peluang bagi masyarakat untuk mengembangkan inovasi dan hirisasi produk akhir dari rumput laut seperti pembuatan tepung karagenan. Tepung karagenan yang dihasilkan melalui proses ektraksi memiliki berbagai manfaat dalam bidang industri makanan, obat-obatan dan kosmetik. Tujuan penelitian ini adalah menganalisis pengaruh konsentrasi KOH terhadap persentasi rendemen yang dihasilkan dari rumput laut Kappaphycus alvarezii, mengidentifikasi ekstraksi KOH dan penambahan NaCl terhadap sifat fisik karagenan. Metode penelitian ini dibagi beberapa tahap yakni tahap pertama preparasi sampel, tahap kedua ekstraksi KOH menggunakan konsentrasi 0,1N, 0,3N, 0,5N yang dilanjutkan dengan penambahan NaCl. Pengujian yang diamati meliputi rendemen, kadar air, kadar abu, serat kasar, viskositas dan FTIR. Hasil pengujian karagenan dengan konsentrasi KOH 0,1N menghasilkan rendemen 23,6%, kadar air 6%, kadar abu 15%, serat kasar 20%, dan viskositas 8,00cP, konsentrasi KOH 0,3N menghasilkan rendemen 41,6%, kadar air 6%, kadar abu 10%, serat kasar 30% dan viskositas 29,00cP dan konsentrasi KOH 0,5N menghasilkan rendemen 65%, kadar air 5%, kadar abu 12%, serat kasar 28% dan viskositas 32,00cP. Hasil pengujian karagenan dengan penambahan NaCl pada konsentrasi 0,1N menghasilkan kadar air 6%, kadar abu 37%, serat kasar 5% dan viskositas 2,00cP. Hasil pengujian dengan konsentrasi NaCl 0,3N menghasilkan kadar air 5%, kadar abu 42%, serat kasar 11% dan viskositas 4,00cP, konsentrasi 0,5N menghasilkan kadar air 4%, kadar abu 51%, serat kasar 3%, dan viskositas 3,5cP. Serapan FTIR tepung karagenan pada ekstraksi KOH dengan penambahan NaCl menghasilkan struktur kimia karagenan jenis kappa.
Kata Kunci: Ekstraksi, Kappa, Karagenan, Rumput Laut, Serapan

Seaweed processing in Tarakan is still carried out in its dried from, thus providing an opportunity for the community to develop innovation and hierarchization of end products from seaweed such as making carrageenan flour. Carrageenan flour produced through the extraction process has various benefits in the food, pharmaceutical and cosmetic industries. The purpose of this study was to analyze the effect of KOH concentration on the percentage of yield produced from Kappaphycus alvarezii seaweed, to identify KOH extraction and the addition of NaCl to the physical properties of carrageenan. This research method is divided into several stages, namely the first stage of sample preparation, the second stage of KOH extraction using concentrations of 0.1N, 0.3N, 0.5N which was continued with the addition of NaCl. The tests observed included yield, water content, ash content, crude fiber, viscosity and FTIR. The results of carrageenan testing with a KOH concentration of 0.1N produced a yield of 23.6%, water content of 6%, ash content of 15%, crude fiber of 20%, and viscosity of 8.00cP, a KOH concentration of 0.3N produced a yield of 41.6%, water content of 6%, ash content of 10%, crude fiber of 30% and viscosity of 29.00cP and a KOH concentration of 0.5N produced a yield of 65%, water content of 5%, ash content of 12%, crude fiber of 28% and viscosity of 32.00cP. The results of carrageenan testing with the addition of NaCl at a concentration of 0.1N produced a water content of 6%, ash content of 37%, crude fiber of 5% and viscosity of 2.00cP. The test results with a NaCl concentration of 0.3N produced a water content of 5%, ash content of 42%, crude fiber of 11% and viscosity of 4.00cP, a concentration of 0.5N produced a water content of 4%, ash content of 51%, crude fiber of 3%, and viscosity of 3.5cP. FTIR absorption of carrageenan flour in KOH extraction with the addition of NaCl produced a chemical structure of kappa type carrageenan. Keywords : Extraction, kappa, Carrageenan, Seaweed, Absorption