PHENOL COMPONENT OF FRESH AND BOILED SEA GRAPES (CAULERPA SP.) FROM TUAL, MALUKU

Food ScienTech Journal

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Field Value
 
Title PHENOL COMPONENT OF FRESH AND BOILED SEA GRAPES (CAULERPA SP.) FROM TUAL, MALUKU
 
Creator Nurjanah, Nurjanah; Department of Aquatic Product Technology, Faculty of Fisheries and Marine Science, Bogor Institute of Agriculture, Indonesia 16680
Jacoeb, Agoes Mardiono; Department of Aquatic Product Technology, Faculty of Fisheries and Marine Science, Bogor Institute of Agriculture, Indonesia 16680
Asmara, Diah Asih; Department of Aquatic Product Technology, Faculty of Fisheries and Marine Science, Bogor Institute of Agriculture, Indonesia 16680
Hidayat, Taufik; Agency for Assesment and Aplication of Technology, Center of Technology for Agroindustry
 
Subject
Caulerpa sp., phytochemicals, boiling, total phenol compounds
 
Description Caulerpa sp. commonly found in Tual, Southeast Maluku waters. Caulerpa sp. is generally consumed by coastal communities in it is raw form as salads or boiled. Nutrient information and total phenol compounds of Caulerpa sp. during boiling has not been reported. The aim of this study is to determine bioactive components and the levels of total phenol compounds Caulerpa 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 Caulerpa sp. Total phenol compounds after boiling decreased by 11.76 mg GAE/g extract. Total phenolic of fresh Caulerpa sp. has better results than by boiling process.
 
Publisher University of Sultan Ageng Tirtayasa
 
Contributor
 
Date 2019-11-22
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
 
Format application/pdf
 
Identifier http://jurnal.untirta.ac.id/index.php/fsj/article/view/6244
10.33512/fsj.v1i1.6244
 
Source Food ScienTech Journal; Vol 1, No 1 (2019); 31-39
2715-422X
2685-4279
10.33512/fsj.v1i1
 
Language eng
 
Relation http://jurnal.untirta.ac.id/index.php/fsj/article/view/6244/pdf_4
 
Rights Copyright (c) 2019 Food ScienTech Journal
 

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