Caulerpa lentillifera merupakan salah satu rumput laut khas Maluku khususnya Kepulauan Kei, yang disediakan langsung oleh alam dengan populasi yang cukup padat dan dapat ditemukan sepanjang tahun. Penelitian ini bertujuan untuk menentukan komposisi kimia anggur laut Caulerpa lentillifera dari Perairan Kepulauan Kei Maluku dengan metode pengeringan yang berbeda. C. lentillifera dikeringkan dengan metode pengeringan sinar matahari langsung selama 3 hari dan pengeringan tidak langsung (keringangin) selama 7 hari. Penelitian menggunakan analisis deskriptif, meliputi analisis komposisi kimia dan total mineral. Kadar air C. lentillifera berkisar 8,82-19,22%, protein 5,63-7,55%, abu 40,66-41,83%, lemak 0,88-0,99%, karbohidrat 29,82-37,76% dan serat kasar 23,02-24,14%. Pengeringan tidak langsung (keringangin) menghasilkan C. lentillifera kering dengan komposisi kimia dan serat yang cenderung lebih tinggi, dibandingkan pengeringan sinar matahari langsung. Keunggulan komposisi kimia C. lentillifera kering dari perairan Kei Maluku adalah kandungan mineral, protein, karbohidrat dan serat kasar yang tinggi, tetapi<br />kadar lemak rendah sehingga dapat dikembangkan sebagai makanan fungsional.
Green seaweed Caulerpa sp is found in several coastal waters in Indonesia and is used as fresh vegetables by people in the growing habitat area. This study aimed to conduct a review of the potential of Caulerpa sp as functional food. The development of this paper is a literature review of relevant writings to determine the position of sea grapes Caulerpa sp as functional food. Data and relevant information are displayed in the form of figures and tables. Caulerpa seaweed grows naturally and is available throughout the year. Caulerpa contains crude fiber and secondary metabolites which positions Caulerpa as a functional food ingredient. The components of superior nutrition in Caulerpa are minerals, proteins, fats, and carbohydrates. The superiority of Caulerpa as a food ingredient is its processing which is very simple and brief and does not require food additives in the form of dyes and essences.
Seagrapes (Caulerpa sp) thrive in the waters of the Kei Islands of Maluku and can be found throughout the year. However, they are hitherto only used as fresh vegetables. It turns out that sea grapes can be processed into various food and non-food products. The results of a field survey in Ohoi Village, Southeast Maluku, reveal that the community only uses lat as a vegetable and has not used lat as a processed food product. One reason is that the people in Ohoi Village are not aware of its health benefits. This indicates that lat in Ohoi Village has not been used optimally as a rawmaterial for the food and beverage industry despite its high nutritional and economic value. It will be beneficial for the coastal women's group in Ohoi Village to receive training on processing and producing lat-based food items. They can increase their knowledge and skills, thereby improving the welfare of coastal communities and their families. This community service aims to take advantage of the potential of lat sea grapes in Ohoi Village, Southeast Maluku, through the application of lat-based jelly candy processing technology, encouraging the coastal women in Southeast Maluku to become lat-based jelly candy entrepreneurs and resultantly increasing their productivity in the long run.
Seaweed, Caulerpa sp., is one of the natural materials that contain many kinds of
bioactive compounds depending on species and habitat. The aim of this study was to know the
effect of sun drying method on the phytochemical content of C. lentillifera from Kei Islands
waters, Southeast Moluccas. The study consisted of several steps,C. lentillifera sample
collection using sampling purposive method, direct sun drying and indirect wind drying
methods, methanol extraction, and phytochemical test using Harborne method. Crude extract
of C. lentillifera in indirect wind drying method was higher than that in direct sun drying.
Alkaloid, terpenoid and steroid were found in C. lentillifera from Kei Islands on both drying
methods. Saponin was only found in indirect wind drying method. Phenolic compounds were
not found in C. lentillifera samples from both drying methods
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