PHENOL COMPONENT OF FRESH AND BOILED SEA GRAPES (CAULERPA SP.) FROM TUAL, MALUKU
<em>Caulerpa </em>sp. commonly found in Tual, Southeast Maluku waters. <em>Caulerpa </em>sp. is generally consumed by coastal communities in it is raw form as salads or boiled. Nutrient information and total phenol compounds of <em>Caulerpa </em>sp. during boiling...
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| Format: | Article |
| Language: | English |
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Department of Food Technology
2019-11-01
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| Series: | Food ScienTech Journal |
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| Online Access: | https://jurnal.untirta.ac.id/index.php/fsj/article/view/6244 |
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| author | Nurjanah Nurjanah Agoes Mardiono Jacoeb Diah Asih Asmara Taufik Hidayat |
| author_facet | Nurjanah Nurjanah Agoes Mardiono Jacoeb Diah Asih Asmara Taufik Hidayat |
| author_sort | Nurjanah Nurjanah |
| collection | DOAJ |
| description | <em>Caulerpa </em>sp. commonly found in Tual, Southeast Maluku waters. <em>Caulerpa </em>sp. is generally consumed by coastal communities in it is raw form as salads or boiled. Nutrient information and total phenol compounds of <em>Caulerpa </em>sp. during boiling has not been reported. The aim of this study is to determine bioactive components and the levels of total phenol compounds <em>Caulerpa </em>sp. as a result of the boiling process. The boiling process is carried out for 5 minutes at 90 . Boiling process causes loss of flavonoids in <em>Caulerpa </em>sp. Total phenol compounds after boiling decreased by 11.76 mg GAE/g extract. Total phenolic of fresh <em>Caulerpa </em>sp. has better results than by boiling process. |
| format | Article |
| id | doaj-art-94ee53b644c74f8d9be54b4840f89fb3 |
| institution | Kabale University |
| issn | 2685-4279 2715-422X |
| language | English |
| publishDate | 2019-11-01 |
| publisher | Department of Food Technology |
| record_format | Article |
| series | Food ScienTech Journal |
| spelling | doaj-art-94ee53b644c74f8d9be54b4840f89fb32025-01-08T00:28:10ZengDepartment of Food TechnologyFood ScienTech Journal2685-42792715-422X2019-11-0111313910.33512/fsj.v1i1.62444743PHENOL COMPONENT OF FRESH AND BOILED SEA GRAPES (CAULERPA SP.) FROM TUAL, MALUKUNurjanah Nurjanah0Agoes Mardiono Jacoeb1Diah Asih Asmara2Taufik Hidayat3Department of Aquatic Product Technology, Faculty of Fisheries and Marine Science, Bogor Institute of Agriculture, Indonesia 16680Department of Aquatic Product Technology, Faculty of Fisheries and Marine Science, Bogor Institute of Agriculture, Indonesia 16680Department of Aquatic Product Technology, Faculty of Fisheries and Marine Science, Bogor Institute of Agriculture, Indonesia 16680Agency for Assesment and Aplication of Technology, Center of Technology for Agroindustry<em>Caulerpa </em>sp. commonly found in Tual, Southeast Maluku waters. <em>Caulerpa </em>sp. is generally consumed by coastal communities in it is raw form as salads or boiled. Nutrient information and total phenol compounds of <em>Caulerpa </em>sp. during boiling has not been reported. The aim of this study is to determine bioactive components and the levels of total phenol compounds <em>Caulerpa </em>sp. as a result of the boiling process. The boiling process is carried out for 5 minutes at 90 . Boiling process causes loss of flavonoids in <em>Caulerpa </em>sp. Total phenol compounds after boiling decreased by 11.76 mg GAE/g extract. Total phenolic of fresh <em>Caulerpa </em>sp. has better results than by boiling process.https://jurnal.untirta.ac.id/index.php/fsj/article/view/6244caulerpa sp., phytochemicals, boiling, total phenol compounds |
| spellingShingle | Nurjanah Nurjanah Agoes Mardiono Jacoeb Diah Asih Asmara Taufik Hidayat PHENOL COMPONENT OF FRESH AND BOILED SEA GRAPES (CAULERPA SP.) FROM TUAL, MALUKU Food ScienTech Journal caulerpa sp., phytochemicals, boiling, total phenol compounds |
| title | PHENOL COMPONENT OF FRESH AND BOILED SEA GRAPES (CAULERPA SP.) FROM TUAL, MALUKU |
| title_full | PHENOL COMPONENT OF FRESH AND BOILED SEA GRAPES (CAULERPA SP.) FROM TUAL, MALUKU |
| title_fullStr | PHENOL COMPONENT OF FRESH AND BOILED SEA GRAPES (CAULERPA SP.) FROM TUAL, MALUKU |
| title_full_unstemmed | PHENOL COMPONENT OF FRESH AND BOILED SEA GRAPES (CAULERPA SP.) FROM TUAL, MALUKU |
| title_short | PHENOL COMPONENT OF FRESH AND BOILED SEA GRAPES (CAULERPA SP.) FROM TUAL, MALUKU |
| title_sort | phenol component of fresh and boiled sea grapes caulerpa sp from tual maluku |
| topic | caulerpa sp., phytochemicals, boiling, total phenol compounds |
| url | https://jurnal.untirta.ac.id/index.php/fsj/article/view/6244 |
| work_keys_str_mv | AT nurjanahnurjanah phenolcomponentoffreshandboiledseagrapescaulerpaspfromtualmaluku AT agoesmardionojacoeb phenolcomponentoffreshandboiledseagrapescaulerpaspfromtualmaluku AT diahasihasmara phenolcomponentoffreshandboiledseagrapescaulerpaspfromtualmaluku AT taufikhidayat phenolcomponentoffreshandboiledseagrapescaulerpaspfromtualmaluku |