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All Journal Food Scientia: Journal of Food Science and Technology
Reyhan Aryatikta
Universitas Diponegoro
Biochemistry, Genetics & Molecular Biology Chemistry Decision Sciences, Operations Research & Management Energy

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Journal : Food Scientia: Journal of Food Science and Technology

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Kajian Pustaka Potensi Sargassum Sp. Sebagai Nutrasetikal Reyhan Aryatikta; Sri Winarni; Susatyo Nugroho Widyo Pramono
Food Scientia : Journal of Food Science and Technology Vol 2 No 2 (2022): Juli - Desember
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/fsj.v2i2.3083.2022

Abstract

Sargassum sp. is a type of seaweed commonly found in Indonesia. Chemical analysis and experimental studies have demonstrated the potential of Sargassum sp. as a nutraceutical, with findings of bioactive compounds with health effects and benefits. This review aims to compile literature about Sargassum sp. to investigate its chemical and bioactive composition, and its effects on health. Based on the current literature results, Sargassum sp. is a source of various bioactive compounds such as fucoidan, laminarin, alginate, fucosterol, phlorotannin, Sargachromenol and fucoxanthin. These compounds has various roles including as antioxidant, antiinflammatory, antidiabetic, antiobesity, antimicrobial, immunomodulator, cytoprotective, gastroprotective, and neuroprotective agent. For that reason, Sargassum sp. has potential for further developments as a nutraceutical.
Co-Authors Sri Winarni Susatyo Nugroho Widyo Pramono