Komposisi Kimia Rumput Laut (Caulerpa lentillifera) dari Perairan Kei Maluku dengan Metode Pengeringan Berbeda

Tapotubun, Alfonsina Marthina

doi:10.17844/jphpi.v21i1.21257

Cited by 32 publications

(35 citation statements)

References 5 publications

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“…The seaweed K. alvarezii possesses starch higher than other seaweeds. This is supported by previous studies that Caulerpa lentillifera and Ulva Ohnoi contained starch of 29.82% and 21.4% (Tapotubun, 2018;Prabhu et al, 2019).…”

Section: Analysis Of Carbohydrate Content Of Seaweed K Alvareziisupporting

confidence: 88%

Biosugar Production from Kappaphycus alvarezii by Hydrolysis Method Using Fungi Trichoderma harzianum

Zaenab¹,

Kasmiati²,

Sulfahri³

et al. 2020

IJEAB

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Kappaphycus alvarezii is one of the natural resources containing high carbohydrate, and it has potential as an alternative raw material for sugar industry. This study aims to analyze the optimum conditions of the fungi Trichoderma harzianum in degradating polysaccharides from K. alvarezii into sugar. The seaweed was collected in Takalar Sea, South Sulawesi, Indonesia. The fungi was previously activated at 30°C for three days in 2% of seaweed substrate. The efficiency of the T. harzianum in producing biosugar was evaluated under various concentrations of inoculum (5%, 10%, 15% and 20%) and hydrolysis time (0 h, 24 h, 48 h, and 72 h). The result implied that K. alvarezii contain 55,58% of carbohydrate which was dominated by starch 35.83% and cellulose 12.21%. Furthermore, the highest content of sugar indicated by 12,27 g/L of reducing sugar was obtained at the combination of 20% of the fungi and 24h incubation. In conclusion, the fungi T. harzianum has ability to convert carbohydrate of K.alvarezii to sugar through hydrolysis process.

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Section: Analysis Of Carbohydrate Content Of Seaweed K Alvareziisupporting

confidence: 88%

Biosugar Production from Kappaphycus alvarezii by Hydrolysis Method Using Fungi Trichoderma harzianum

Zaenab¹,

Kasmiati²,

Sulfahri³

et al. 2020

IJEAB

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“…Penelitian yang mengkaji potensi fukoidan dari rumput laut cokelat, khususnya S. polycystum dan T. conoides, khususnya sebagai antidiabetes, belum banyak dilaporkan. Perbedaan jenis rumput laut, dan lokasi pertumbuhannya dapat memengaruhi kandungan dan aktivitas fukoidan sebagai antidiabetes (Matanjun et al 2009;Tapotubun 2018). Berat molekul dan gugus sulfat dari ekstrak fukoidan dari kedua rumput laut cokelat tersebut yang berkontribusi terhadap bioaktivitas antidiabetes juga belum banyak dilaporkan.…”

Section: Pendahuluanunclassified

“…Tepung S. polycystum mengandung protein dan karbohidrat yang lebih tinggi dibandingkan T. conoides, namun mengandung abu yang lebih rendah. Perbedaan jenis, lokasi tumbuh dan umur panen dari rumput laut dapat mempengaruhi komposisi kimia rumput laut (Matanjun et al 2009;Tapotubun 2018). (Hardoko et al 2014).…”

Section: Hasil Dan Pembahasan Karakterisik Tepung Rumput Lautunclassified

Penghambatan fraksi fukoidan rumput laut cokelat (Sargassum polycystum dan Turbinaria conoides) terhadap α-amilase dan α-glukosidase

et al. 2020

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Fukoidan merupakan polisakarida tersulfat dalam rumput laut cokelat yang memiliki aktivitas biologis, di antaranya sebagai antidiabetes. Penelitian ini bertujuan untuk menentukan kemampuan fukoidan dari rumput laut cokelat (Sargassum polycystum dan Turbinaria conoides) sebagai antidiabetes, yaitu dalam menghambat aktivitas α-amilase dan α-glukosidase secara in vitro. Kemampuan penghambatan enzim dievaluasi dari ekstrak kasar fukoidan, hasil fraksinasi dengan membran ultrafiltrasi (10 dan 30 kDa), dan kromatografi filtrasi gel. Ekstrak kasar fukoidan (1 mg/mL) dari S. polycystum hasil ekstraksi asam, dan dari T. conoides hasil ekstraksi air menunjukkan aktivitas penghambatan terhadap α-amilase dan α-glukosidase yang tertinggi. Fraksi dengan berat molekul >30 kDa hasil ultrafiltrasi ekstrak fukoidan dari S. polycystum dan T. conoides (pada konsentrasi 50 mg ekstrak/3,0 mL akuabides) menunjukkan aktivitas penghambatan yang rendah terhadap α-amilase (16,88% dan 9,67%), tetapi tinggi terhadap α-glukosidase (99,06% dan 65,97%). Fraksinasi dengan kromatografi filtrasi gel menunjukkan adanya senyawa aktif dalam fraksi fukoidan yang memiliki aktivitas penghambatan yang tinggi terhadap α-glukosidase, yaitu fraksi dengan berat molekul 30-70 kDa untuk S. polycystum dan >70 kDa untuk T. conoides. Penelitian ini menunjukkan bahwa fraksi fukoidan dari S. polycystum dan T. conoides memiliki kemampuan penghambatan terutama terhadap α-amilase dan α-glukosidase, dan berpotensi sebagai antidiabetes.

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“…Seaweed is one of endemic species in Maluku which known as "Caulerpa sp". Caulerpa sp grows in seaboard area of Kei Islands (Maluku Tenggara Regency) and can be found all year around [1][2][3][4]. Couple names of this The Sensory Characteristic of Caulerpa Jelly Candy Based on The Consumers Acceptance Caulerpa sp are rumput laut or Caulerpa sp (Indonesia), umi budo (Japan), green caviar (Europe), ar-arosep or lato (Philippine) and sea grape as its international name [5].…”

Section: Introductionmentioning

confidence: 99%

“…Santoso[17] reported that ash content of jelly candy increased as much as seaweed added. Component of ash is minerals Caulerpa from Kei Island for macro minerals is Mg, K, Ca, Na, and micro minerals is Zn, Mn and Fe[4].…”

mentioning

confidence: 99%

The Sensory Characteristic of Caulerpa Jelly Candy Based on The Consumers Acceptance

Nature¹

2018

sciencenature

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To know sensory characteristic of jelly candy based on consumers acceptances. This research used trial method, with ratio between Caulerpa sp and sugar were 1:0.5, 1:1 and 1:1.5. Result of consumer acceptances tests toward color, taste, texture and odor of Caulerpa jelly candy was collected using hedonic range. Caulerpa seaweed could be processed to be jelly candy with consumer acceptance level in range “neutral” to “like”. The highest level of consumer acceptance was on the Caulerpa ratio 1:1.5 with acceptance level for color, odor and texture were “not much like”, meanwhile acceptance level for taste was “like”.

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Komposisi Kimia Rumput Laut (Caulerpa lentillifera) dari Perairan Kei Maluku dengan Metode Pengeringan Berbeda

Cited by 32 publications

References 5 publications

Biosugar Production from Kappaphycus alvarezii by Hydrolysis Method Using Fungi Trichoderma harzianum

Biosugar Production from Kappaphycus alvarezii by Hydrolysis Method Using Fungi Trichoderma harzianum

Penghambatan fraksi fukoidan rumput laut cokelat (Sargassum polycystum dan Turbinaria conoides) terhadap α-amilase dan α-glukosidase

The Sensory Characteristic of Caulerpa Jelly Candy Based on The Consumers Acceptance

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