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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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Department of Food Technology
2019-11-01
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| Series: | Food ScienTech Journal |
| Subjects: | |
| Online Access: | https://jurnal.untirta.ac.id/index.php/fsj/article/view/6244 |
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| Summary: | <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. |
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| ISSN: | 2685-4279 2715-422X |