Nutritional values of Sargassum sp., Ulva sp., and Padina Sp. From South East Molluca Island Waters Jasmadi (1), Agus Kusnadi (2)*, Bayu Kumayanjati (1), Teddy Triandiza (2) Rosmi Nuslah Pesilette (3), Ahmad Ainarwowan (3), Abdul Kadir Yamko (3), Bikri Rahman Pary (4),Dedy Kurnianto (1)
1Research Center For Food Technology and Processing (PRTPP), National Research and Innovation Agency (BRIN), Yogyakarta, Indonesia
Jln. Yogya - Wonosari km 31,5 Gading, Playen, Gunungkidul, DIY
2 Research center for Oceanography, National Research and Innovation Agency (BRIN), Jakarta, Indonesia
Jl. Pasir Putih I, Ancol Timur, Jakarta 11048
3. Research center for Deep Sea, National Research and Innovation Agency,
Jl. Y.Syaranamual, Poka, Kec. Tlk. Ambon, Kota Ambon, Maluku
4. Ambon Marine Cultivation Fisheries Center, Ministry of Marine Affairs and Fisheries.
Jln. Laksda Leo Wattimena Desa Waiheru Kecamatan Baguala Kota Ambon, Maluku 97232
Abstract
Seaweed is a type of food that comes from the sea. Seaweed has many nutrients that are important to humans. Indonesia has a large number of seaweed species, but only a few are used industrially. Most of these items come from red seaweeds of the genera Gracilaria, Gelidium, and Eucheuma. This study aimed to study the potential of brown and green seaweed as food ingredients. Three kinds of seaweed samples were taken from different locations in Southeast Maluku waters. The samples tested were Sargasum and Padina, which are types of brown algae, and Ulva, which is a type of green algae. The parameters tested were the amino acid content and proximat content of each sample. The seaweed samples tested had a range of crude fiber content, from 46.62 to 64.23%. It was the highest value of the raw fiber content of the Ulva 64 species.2%. The protein content in the Sargassum sample ranged from 3.48% to 13.08%. Carbohydrate content has a value range of 24.42 - 39.63%. Padina is a type of seaweed that has the highest carbohydrate content. Sargasum has a more complete amino acid content than the other two types of macroalgae. The amino acid content in Sargassum is Phenylalanine, Tyrosine, Valine, Leucine, Isoleucine, Threonine methionine, cysteine, Tryptophan, Lysine, Histidine. The conclusion from this research is that the three types of seaweed have the potential to be developed as food ingredients based on proximate analysis and amino acid content. Sargassum is the most potential seaweed for further development into food.
