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All Journal HAYATI Journal of Biosciences Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Ilmu dan Teknologi Kelautan Tropis Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati Jurnal Kelautan Tropis Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Dinamika Maritim Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Food ScienTech Journal
Agoes Mardiono Jacoeb
Departemen Teknologi Hasil Perairan Fakultas Perikanan Dan Ilmu Kelautan, Institut Pertanian Bogor Jln. Lingkar Akademik, Kampus IPB Dramaga-Bogor 16680 Telp. +622518622915, Fax. +622518622916
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Environmental Science Immunology & microbiology Library & Information Science Other

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Journal : Food ScienTech Journal

 1 
PHENOL COMPONENT OF FRESH AND BOILED SEA GRAPES (CAULERPA SP.) FROM TUAL, MALUKU Nurjanah Nurjanah; Agoes Mardiono Jacoeb; Diah Asih Asmara; Taufik Hidayat
Food ScienTech Journal Vol 1, No 1 (2019)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (235.578 KB) | DOI: 10.33512/fsj.v1i1.6244

Abstract

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.
Co-Authors - - Nurjanah Agus Oman Sudrajat Ahmad Khoirudin Rizkon Aldina, Vatia Dwi Rizki Ramadhani Anggrei Viona Seulalae Anhar Rozi Aninta - Saraswati Ari Elisa Ratih Asadatun Abdullah Astriani, Aisyah Aulia Azka Aulia Sekar Sari Bagja Adhitia Putera Desie Rachmania Detti - Pujianti Detti - Pujianti Diah Asih Asmara Dudu Abdulatip Faiza A Dali Galih Wendi Pradana Ginanjar Pratama Ginanjar Pratama Hakimah, Siti Nur Hanani Putri Yocinta Hanifah, Nur Inda Annisa'ul isna kurniati afifudin Joko Ahadi Priyanto Kamini Kamini Lenny Asnita Br Lingga Luh Putu Ratna Sundari Mala Nurilmala Maya Sofia Miftakhul Arifin Mohammad Mukhlis Kamal N. Nurjanah N. Nurjanah N. Nurjanah Naufal Muharam Nurdin Nurjanah Nurjanah Nurjanah - - Nurjanah - Nurjanah Nurjanah Hasil Perikanan Nurjanah Nurjanah Nurjanah Nurjanah Nurjanah Nurjanah Nurjanah Nurjanah Nurjanah Nurjanah Nurjanah Nurjanah Nurokhmatunnisa - - Nurokhmatunnisa - - Pipih Suptijah Pipin Supinah Puji Rianti Ramlan Ramlan Ramlan Rezki Kamila Rianda Gita Fetrisia RIDWAN AFFANDI Rinto . Rita Marsuci Harmain Riyanda Perdiansyah Rizsa Mustika Pertiwi Rofi Ahmad Dzaky Roni Nugraha Ronny I. Wahju Ruddy Suwandi Rudy Chrystiawan Sabri Sudirman Selvanda Moreine Bunga Shabrina Aulia Siluh Putu Sri Dia siluh putu sri dia utari Sri Ayu Insani Sri Purwaningsih Stefanus Senoadi Kristiono Sugeng Heri Suseno Tatag Budiardi TATI NURHAYATI Taufik Hidayat Taufik Hidayat Taufik Hidayat Taufik Hidayat Uut Tri Utami Vickar Muhammad Widi Sulistiono Widyana Ayu Kristantina Yanti Sinaga Yuliana Syalviana Fatuni Yuniarti, Tatty Zahidah mawardi