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Diah Asih Asmara
Department of Aquatic Product Technology, Faculty of Fisheries and Marine Science, Bogor Institute of Agriculture, Indonesia 16680
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Immunology & microbiology

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PHENOL COMPONENT OF FRESH AND BOILED SEA GRAPES (CAULERPA SP.) FROM TUAL, MALUKU Nurjanah Nurjanah; Agoes Mardiono Jacoeb; Diah Asih Asmara; Taufik Hidayat
Food ScienTech Journal Vol 1, No 1 (2019)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (235.578 KB) | DOI: 10.33512/fsj.v1i1.6244

Abstract

Caulerpa sp. commonly found in Tual, Southeast Maluku waters. Caulerpa sp. is generally consumed by coastal communities in it is raw form as salads or boiled. Nutrient information and total phenol compounds of Caulerpa sp. during boiling has not been reported. The aim of this study is to determine bioactive components and the levels of total phenol compounds Caulerpa sp. as a result of the boiling process. The boiling process is carried out for 5 minutes at 90 . Boiling process causes loss of flavonoids in Caulerpa sp. Total phenol compounds after boiling decreased by 11.76 mg GAE/g extract. Total phenolic of fresh Caulerpa sp. has better results than by boiling process.
Co-Authors Agoes Mardiono Jacoeb Nurjanah Nurjanah Taufik Hidayat