The Change in Fiber Components of Caulerpa SP. Seaweeds (From Tual of Maluku) Due to Boiling Process

Nurjanah Nurjanah • Agoes Mardiono Jacoeb • Taufik Hidayat • Rudy Chrystiawan
Journal article Jurnal Ilmu dan Teknologi Kelautan Tropis • 2018 Indonesia

Abstrak

Caulerpasp. seaweeds are known as a source of fiber. The seaweeds are found on the coasts of Indonesia, such as Tual, Southeast Maluku. Caulerpa sp. is often consumed at fresh or boiled first by coastal communities. Boiling aim to inactivate the enzymes and to reduce the number of microbes, however the treatment it is feared could affect the components of fiber contained in seaweed. The purpose of this study was to determine changes in levels of dietary fiber (soluble and insoluble dietary fiber), crude fiber, and fiber components (cellulose, hemicellulose, lignin) as a result of the boiling process at a temperature of 90°C for 5 minutes. Analytical tests performed, including proximate analysis, carbohydrates method Luff schoorl, dietary fiber method of enzymatically, crude fiber, and fiber components (cellulose, hemicellulose, lignin).The results showed that boiling did not affect the lignin content. In addition, boiling increased the levels of insoluble dietary fiber 1.25%, cellulose 13.91%, hemicellulose 11.4% and, decreased the levels of total dietary fiber 3.8%, soluble dietary fiber 5.05%, and crude fiber 0.85%. Keywords: Caulerpa sp., fiber components, Tual cityABSTRACTCaulerpasp. seaweeds are known as a source of fiber. The seaweeds are found on the coasts of Indonesia, such as Tual, Southeast Maluku. Caulerpa sp. is often consumed at fresh or boiled first by coastal communities. Boiling aim to inactivate the enzymes and to reduce the number of microbes, however the treatment it is feared could affect the components of fiber contained in seaweed. The purpose of this study was to determine changes in levels of dietary fiber (soluble and insoluble dietary fiber), crude fiber, and fiber components (cellulose, hemicellulose, lignin) as a result of the boiling process at a temperature of 90°C for 5 minutes. Analytical tests performed, including proximate analysis, carbohydrates method Luff schoorl, dietary fiber method of enzymatically, crude fiber, and fiber components (cellulose, hemicellulose, lignin).The results showed that boiling did not affect the lignin content. In addition, boiling increased the levels of insoluble dietary fiber 1.25%, cellulose 13.91%, hemicellulose 11.4% and, decreased the levels of total dietary fiber 3.8%, soluble dietary fiber 5.05%, and crude fiber 0.85%.

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Jurnal Ilmu dan Teknologi Kelautan Tropis

Jurnal Ilmu dan Teknologi Kelautan Tropis merupakan jurnal ilmiah dibidang ilmu dan teknologi kel... tampilkan semua