This research aims to determine the amount of addition of locust bean gum to produce the best characteristics of alginate grains. The research was conducted in January - February 2018 at the Fisheries Product Processing Laboratory of the Faculty of Fisheries and Marine Sciences, Padjadjaran University. The method that was used in this research is the experimental method with Completely Randomized Design with four treatments and three repititions. The parameters observed in this research include viscosity, gel strength, syneresis, stability, pH, water content, and ash content. The results of the research showed that the addition of locust bean gum in the alginate gel increases viscosity, gel strength, and decreases syneresis. The addition of 30% locust bean gum produced alginate grains with the best characteristics which had a viscosity of 337 cP, gel strength (), syneresis 3.10%, pH 3.10, moisture content 93.70%, and ash content 0.4%.
 D. Poncelet, B. Poncelet De Smet, C. Beaulieu, M. L. Huguet, A. Fournier, R. J. Neufeld. Production of alginate beads by emulsification/internal gelation. II. Physicochemistry. Applied Microbiology and Biotechnology September 1995, Volume 43, Issue 4, pp 644–65
 Kierstan M, Bucke C (1977) The immobilization of microbial cells, subcellular organelles, and enzymes in calcium alginate gels. Biotechnol Bioeng 19: 387–397
 Martinsen A, Skjak-Braek G, Smidsrod O (1989) Alginate as immobilization material. 1. Correlation between chemical and physical properties of alginate gel beads. Biotechnol Bioeng 33: 79–89
Financed by the National Centre for Research and Development under grant No. SP/I/1/77065/10 by the strategic scientific research and experimental development program:
SYNAT - “Interdisciplinary System for Interactive Scientific and Scientific-Technical Information”.