ANALYSIS OF BIOACTIVE COMPOUNDS OF Caulerpa recemosa, Sargassum sp. AND Gracillaria verrucosa USING DIFFERENT SOLVENTS

Abstract

This study aimed to analyze the bioactive compounds of Caulerpa recemosa, Sargassum sp., and Gracillaria verrucosa from Makssar Strait using three different solvents i.e. acetone, ethanol , and methanol. Samples of the seaweed C. recemosa collected from marine waters of Takalar regency, while Sargassum sp. and G. verrucosa were collected from marine waters of Pangkep regency which is part of the Makassar Strait. Seaweed crude extract qualitatively analyzed using Thin Layer Chromatography (TLC). The treatment applied in this studi is Sargassum sp. with acetone solvent, Sargassum sp. with ethanol solvent, Sargassum sp. with methanol solvent, C. recemosa with acetone solvent, C. recemosa with ethanol solvent, C. recemosa with methanol solvent, G. verrucosa with acetone solvent, G. verrucosa with ethanol solvent, and G. verrucosa with methanol solvent. Parameters measure were the total extract yield, total phenolic content and phytochemical compound of seaweed crude extrac. The result showed that the content of bioactive compounds crude extract of seaweed is affected by the species of seaweed and solvents used in extraction process. The crude extract of C. recemosa produces better bioactive compounds than the crude extract of G. verrucosa and Sargassum sp. as shown by the yield and total phenolic content of crude extract. The best solvent used in extracting bioactive compounds of C. recemosa is methanol. Identified phytochemical compounds from the crude extract of C. recemosa, are flavonoids, terpenoids, alkaloids, and phenols.

Changes in the Biological Activities of Gracilaria verrucosa Extracted Using Different Extraction Solvents

“…GVM and GVE had the highest total polyphenol and flavonoid contents, respectively, whereas GVW had the lowest. Rusli et al [49] observed that methanol extracts of GV, Sargassum sp., and Caulerpa recemosa had the highest polyphenol content, followed by ethanol and acetone extracts. Similarly, Farbin et al [50] indicated that organic solvents are more efficacious than water for polyphenol extraction.…”

PENGARUH JENIS PATI DAN KONSENTRASI KARAGENAN ‎TERHADAP KARAKTERISTIK FISIKOKIMIA BAKSO IKAN PATIN ‎‎(Pangasius hypophthalmus)‎

“…Analysis of fat content of catfish meatballs. The same notation shows a value that is not significantly different at the 5% significance level with the Duncan test Jurnal Kelautan dan Perikanan Terapan, 5 (1), 2022, 11-16 DOI: http://dx.doi.org/10.15578/jkpt.v5i1.10951 protein dalam bakso juga semakin banyak (Rusli et al, 2017). Menurut Trisnawati & Nisa (2015), karagenan mempunyai sifat mengikat atau memerangkap air dalam matriks gel sehingga dapat mencegah kehilangan protein larut dalam air.…”

Analisis Penambahan Carboxymethyl Cellulose terhadap Edible Film Pati Umbi Garut sebagai Pengemas Buah Strawberry

“…Penurunan daya larut film cenderung berbanding terbalik dengan peningkatan konsentrasi CMC. Hal ini karena padatan terlarut yang berasal dari bahan dasar pembuatan edible film dan meningkatnya jumlah molekul dalam larutan (Rusli, Metusalach, Salengke, & Tahir, 2017). Nilai kelarutan tertinggi 48% pada CMC 5% mengindikasikan film mudah terurai dan digunakan untuk produk siap makan seperti sosis sapi, kelarutan tinggi menunjukkan ketahanan terhadap air lebih rendah namun lebih mudah larut (Fardhyanti & Julianur, 2015).…”