Optimization of extrusion-assisted extraction parameters and characterization of alginate from brown algae (Sargassum cristaefolium)

  • Sugiono Sugiono
  • Masruri Masruri
  • Teti Estiasih
  • Simon Bambang WidjanarkoEmail author
Original Article


The aim of this research is to investigate the effects of brown algae to solution ratio, feed rate, and pH on the multiple responses of Sargassum cristaefolium alginate extracted using twin screw extruder. Box–Behnken design was used to find out the optimum extrusion-assisted extraction parameters based on the responses of residence time distribution (RTD), yield, intrinsic viscosity, and molecular weight. The result showed that alginate extrusion-assisted extraction parameters affected on the movement of algae in the screw channel and physicochemical properties of S. cristaefolium alginate. The alginate extrusion-assisted extraction parameters have quadratic effect on the responses of RTD, yield, intrinsic viscosity and molecular weight. The predicted values at the optimum extrusion parameters as independent variables are the use of brown algae to solution ratio (3.11), feed rate (2.95 rpm), and pH 10.3. The M/G ratio of S. cristaefolium alginate based on fractions analysis is 0.29 (M/G ratio < 1), indicating that S. cristaefolium alginate contains guluronate fraction of 77.10% and manuronate fraction of 22.90%. Intrinsic viscosity of S. cristaefolium alginate in aqueous solution was determined and shown shear-thinning pseudoplastic.


Alginate Twin-screw extruder M/G ratio Rheology Sargassum cristaefolium Response surface method 



Authors would like to thank Technopark, Bogor Agricultural University, for facilitating in using a twin-screw extruder. Part of the works were supported by Directorate of Research and Community Service, Directorate of Higher Education, Minister of Research and Technology, Higher Education, Rep. of Indonesia, under the Scheme Doctorate Dissertation Research 2016, Number DIPA-

Compliance with ethical standards

Conflict of interest

The authors declared that this study was absence of any conflict of interest.


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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.Doctoral Degree of Agricultural Product TechnologyBrawijaya UniversityMalangIndonesia
  2. 2.Department of Fisheries Science, Faculty of AgricultureMadura Islamic UniversityPamekasanIndonesia
  3. 3.Department of Chemistry, Faculty of SciencesBrawijaya UniversityMalangIndonesia
  4. 4.Department of Food Science and Technology, Faculty of Agricultural TechnologyBrawijaya UniversityMalangIndonesia

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