Proximate and Gel Strenght Analysis of Agar from Dry Seaweed in some Traditional Markets Seaweeds are good material in processing to intermedite and finish product like agar – agars in Indonesia still in a semi-modern and traditional methods. This led Indonesia still make import the agar gelatin from other countries. The purpose of the study was to increas use the dried seaweed in traditional markets for the products of gelatin and to provide the nutrition information, like water content, ash content, crude fat, protein, carbohydrates, crude fiber, the levels of sulfate and gel strength of processed gelatin from dry seaweed. Dried seaweed used in this study, obtained from a traditional market in Bogor, Bekasi and Jakarta. Proximate result and the gel strength from extracted agar powder samples would compared with commercial flour agar. Research results obtained extracted agar – agar powder samples had lower chemical content and gel strength than the commercial agar, but it still could be used as food, although in very small amounts.Keywords : dry seaweeds, proximate analysis, gel strength, agar – agar ABSTRAK Pengolahan rumput laut menjadi bahan olahan seperti agar – agar di Indonesia masih secara tradisional dan semi modern. Hal ini menyebabkan Indonesia masih mengimpor agar – agar dari negara lain. Manfaat dan tujuan penelitian ini adalah memanfaatkan rumput laut kering yang banyak terdapat di pasar – pasar tradisional menjadi produk agar – agar dan memberikan informasi kandungan nutrisi yang berupa air, abu, lemak kasar, protein, karbohidrat, serat kasar, kadar sulfat serta kekuatan gel dari agar –agar hasil olahan rumput laut kering. Rumput laut kering yang digunakan pada penelitian ini, diperoleh dari pasar tradisional di Bogor, Bekasi dan Jakarta. Hasil proksimat dan kekutan gel dari sampel tepung agar – agar hasil ekstrak kemudian dibandingkan dengan tepung agar – agar komersial berdasarkan hasil penelitian diperoleh sampel tepung agar – agar hasil ekstraksi dengan kandungan kimia dan kekuatan gel yang lebih rendah dari agar – agar komersial, tetapi masih dapat dimanfaatkan sebagai bahan pangan walaupun dalam jumlah yang sedikit.Kata kunci : rumput laut kering, analisis proksimat, kekuatan gel, agar – agar
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