Food ScienTech Journal
Vol 1, No 1 (2019)

PHENOL COMPONENT OF FRESH AND BOILED SEA GRAPES (CAULERPA SP.) FROM TUAL, MALUKU

Nurjanah Nurjanah (Department of Aquatic Product Technology, Faculty of Fisheries and Marine Science, Bogor Institute of Agriculture, Indonesia 16680)
Agoes Mardiono Jacoeb (Department of Aquatic Product Technology, Faculty of Fisheries and Marine Science, Bogor Institute of Agriculture, Indonesia 16680)
Diah Asih Asmara (Department of Aquatic Product Technology, Faculty of Fisheries and Marine Science, Bogor Institute of Agriculture, Indonesia 16680)
Taufik Hidayat (Agency for Assesment and Aplication of Technology, Center of Technology for Agroindustry)

Article Info

Publish Date
22 Nov 2019

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.

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Journal Info
Food ScienTech Journal
Website

Abbrev

fsj

Publisher

Universitas Sultan Ageng Tirtayasa

Subject

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Immunology & microbiology

Description

FSJ is an open access, peer-reviewed, multidisciplinary journal dedicated to the publication of novel research in all aspects of Food Technology, with particular attention paid to the exploration and development of natural products derived from tropical—and especially Indonesian—biodiversity. ...