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.
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
Traditional dried anchovy processing from the Kei archipelago is very simple that is only through the process of drying by spreading the fish on the net or tarpaulins on the side of the road under direct sunlight. The purpose of this study was to profile the traditional dried anchovy product from Selayar Village, Southeast Maluku, including processors, businesses, and constraints faced. This study used a descriptive method to describe the profile of dried anchovy, processing, business, and constraints faced. The business profile is done through questionnaires and interviews. Data were processed using Microsoft Office Excel. The quality of dry anchovy products was considered good with the advantages of protein and mineral content. The dry anchovy production business from Selayar village is a home industry business and is an ancestral heritage and involves processors who graduated from Elementary School and High School. Marketing at the producer level is classified smoothly and conducted in the village by consumers, especially collecting merchants. Processing was done in the catch season without special treatment that is only by drying the fish with the sun so it takes a long time and very much depends on the weather.
The aim of the research is to know the impact of using production instruments that fulfil the sanitation and hygiene standard, the application of vacuum packing to the quality and preservation of smoked skipjack as well as the variation of shape. The research is done by using a participatory method which means that those processors and smoked fish seller were urged to participate actively in this research. Participate actively means that both processors, as well as smoked fish sellers, apply sanitation and hygiene aspects in the whole production process. not only when the research was performed but will continue in the production process based on their awareness and willingness. The shelf life of smoked skipjack is 4 (four) days at room temperature (27 – 300C) with organoleptic 6, TPC 1.0 x 105 and TVB 160 mgN%. Meanwhile, in chilling temperature (50C), the shelf life of the product is 10 (ten) days with organoleptic 6 and TPC 2.1 x 105. Compared to the research before undertaken by Savitri and Apituley (2006), the shelf life of smoked skipjack produced by the producers in Hative was 2 (two) days in room temperature (27 – 300C) with organoleptic 6 and TPC 2.6 x 105.
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