The objective of this study was to investigate the effect of different types of Seaweed (Kappaphycus sp) and depth variation on the growth, production and carrageenan content of Seaweed using a top down cultivation method. Top down method combined the two methods of cultivation, the method of surface and off-bottom method. The types of Seaweed used were Kappaphycus alvarezii (Brown Maumere and Local Maumere) and Bali Seaweed (Kappaphycus striatum). This study was designed using a factorial experimental design, where is comprised of two factors: the types and water depth. Â Parameters measured were daily growth rate, production and carrageenan content of Seaweeds. Â The results showed that different types of Seaweed gave a significant effect (P<0.05) on daily growth rate and production of Seaweeds, however depth variation did not give a significant effect on daily growth rate and production of Seaweeds (P>0.05). Â A combination of Seaweed types and depth variation did not give a significant effect on daily growth rate and production of Seaweeds (P>0.05). The highest carrageenan content was found in Local Seaweed (42.15%). Â Brown Seaweed produced 40.59% of carrageenan content while Bali Seaweed produced 35.80%.
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