CHEMICAL COMPOSITION IN SEAWEED GRACILARIA SP., SARGASSUM SP., AND ULVA LACTUCA AT SAYANG HEULANG COAST
Protein, fat, carbohydrates and mineral salts are the main ingredients of seaweed besides water. The composition of each seaweed is very dependent on the type and analysis method used. In this study, the determination of mineral salt content, fat content, polyshaccarides content, and protein content...
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| Format: | Final Project |
| Language: | Indonesia |
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| Online Access: | https://digilib.itb.ac.id/gdl/view/62039 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |
| Summary: | Protein, fat, carbohydrates and mineral salts are the main ingredients of seaweed besides water. The composition of each seaweed is very dependent on the type and analysis method used. In this study, the determination of mineral salt content, fat content, polyshaccarides content, and protein content of three types of seaweed found at Sayang Heulang Beach was carried out, namely Gracilaria sp., Sargassum sp., dan Ulva lactuca. The methods for fat analysis are Soxhlet extraction, carbohydrate analysis using the Luff Schoorl method, and protein analysis using the Kjeldahl-Nessler method. Red seaweed Gracilaria sp. has ash content of 26.9% w/w, fat 0.29% w/w, polysaccharides 12.97% w/w, and protein 4.6% w/w. Green seaweed Ulva lactuca has ash content of 32.5% w/w, fat 1.08% w/w, polysaccharides 25.19% w/w, and protein 5.2% w/w. Sargassum sp. brown seaweed has ash content of 23.6% w/w, fat 1.65% w/w, polysaccharides 17.65% w/w, and protein 4.9% w/w. These results indicate that different types of seaweed provide different chemical compositions. |
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