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

Nurjanah Nurjanah, Agoes Mardiono Jacoeb, Diah Asih Asmara, Taufik Hidayat

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.

Keywords


Caulerpa sp., phytochemicals, boiling, total phenol compounds

Full Text:

PDF

References


Adriani. 2015. Aktifitas antibakterial fungi endofit Caulerpa racemosa terhadap bakteri Escherichia coli dan Staphylococcus aureus. Jurnal Mikrobiologi Kesehatan dan Lingkungan 6(1): 11-15.

Ahdyanti S. 2009. Evaluasi aktivitas antioksidan dengan penentuan bilangan peroksida dan analisis fitokimia anggur laut (Caulerpa racemosa) [skripsi]. Bogor: Fakultas Perikanan dan Ilmu Kelautan, Institut Pertanian Bogor.

Aisyah Y, Radiansyah, Muhaimin. 2014. Pengaruh pemanasan terhadap aktivitas pada beberapa jenis sayuran. Jurnal Teknologi dan Industri Pertanian Indonesia 6(2): 1-6.

Andarwulan N. 2000. Phenolic synthesis in selected root cultures, shoot cultures and seeds: phenolic content in differentiated tissue cultures of untransformed and agrobacterium-transformed roots of anise (Pimpinella anisum) [disertation]. Bogor: Post-Graduate Program, Bogor Agricultural University.

Andayani R, Maimunah, Yovita L. 2008. Penentuan aktivitas antioksidan, kadar fenolat total dan likopen pada buah tomat (Solanum lycopersicum). Jurnal Sains dan Teknologi Farmasi 13(1): 31-37.

[AOAC] Association of Official Analytical Chemist. 2005. Official Method of Analysis of the Association of Official Analytical of Chemist. Arlington: The Association of Official Analytical Chemist, Inc.

Arnelia. 2006. Fitokimia Komponen Ajaib Cegah Kanker [artikel ilmiah]. www.kimia.lipi.go.id [Diakses 6 Juni 2015].

[BKPMD] Badan Koordinasi Penanaman Modal Daerah. 2012. Gambaran Umum Kota Tual. Maluku. www.bkpmd-maluku.com [Diakses 1 Juli 2015].

Chen CYO, Blumberg JB. 2007. Phytochemical composition of nuts. Asia Pasific Journal of Clinical Nutrition 17(1): 329-332.

Cho ML, Kang IJ, Won MH, Lee HS, You SG. 2010. Antioxidant activities of methanol extracts and their solvent partitioned fractions from various green seaweeds. Journal of Medicinal Food 13: 1232-1239.

Febriyanti. 2011. Daging nabati rumput laut Gracilaria sp. sumber protein dan vitamin B12 pada vegetarian. [artikel penelitian]. Semarang: Program Studi Ilmu Gizi, Fakultas Kedokteran, Universitas Diponegoro.

Fithriani D. 2009. Potensi antioksidan Caulerpa racemosa di perairan Teluk Hurun Lampung [tesis]. Bogor: Sekolah Pascasarjana, Institut Pertanian Bogor.

Harborne JB. 1987. Metode Fitokimia. Ed ke-2. Padmawinata K, Soediro I. Penerjemah; Niksolihin S, editor. Bandung (ID): ITB. Terjemahan dari: Phytochemical Methods.

Jimenez-Escrig A, Jimenez-Jimenez I, Pulido R, Saura-Calixto F. 2001. Antioxidant activity of fresh and processed edible seaweeds. Journal of the Science of Food and Agriculture 81: 530-534.

[KKP] Kementerian Kelautan dan Perikanan. 2015. Statistik Perikanan Tangkap Perairan Laut. www.kkp.go.id [Diakses 5 Mei 2015].

Koche D, Shirsat R, Imran S, Bhadange DG. 2010. Phytochemical screening of eight traditionally used ethnomedicinal plants from Akola district (MS) India. International Journal of Pharma and Bio Sciences 1(4): 253-256.

Kumar M, Vishal G, Puja K, Reddy CRK, Jha B. 2011. Assessment of nutrient composition and antioxidant potential of Caulerpaceae seaweeds. Journal of Food Composition and Analysis 24: 270-278.

Kusumawati R, Tazwir, Wawasto A. 2008. Pengaruh rendemen dalam asam klorida terhadap kualitas gelatin tulang kakap merah (Lutjanus sp.). Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan 3(1): 63-68.

Lusivera TK. 2002. Mempelajari pengaruh pemanasan terhadap kadar flavonoid [skripsi]. Bogor: Fakultas Teknologi Pertanian, Institut Pertanian Bogor.

Ma’ruf WF, Ratna I, Eko ND, Eko S, Ulfah A. 2013. Profil rumput laut Caulerpa racemosa dan Gracilaria verrucosa sebagai edible food. Jurnal Saintek Perikanan 9(1): 68-74.

Markham KR. 1988. Cara Mengidentifikasi Flavonoid. Bandung (ID): ITB

Matanjun P, Mohamed S, Mustapha NM, Muhammad K, Cheng HM. 2008. Antioxidant activities and phenolics content of eight species of seaweeds from north Borneo. J. Appl Phycol 20(1): 367-373.

Matanjun P, Mohamed S, Mustapha NM, Muhammad K. 2009. Nutrient content of tropical edible seaweeds, Eucheuma cottonii, Caulerpa lentillifera, and Sargassum polycystum, J. of Appl. Phycol. 21(1): 75–80.

Maulida R. 2007. Aktivitas antioksidan rumput laut Caulerpa lentillifera [skripsi]. Bogor: Fakultas Perikanan dan Ilmu Kelautan, Institut Pertanian Bogor.

McDermid KJ, Stuercke B. 2003. Nutritional Composition of Edible Hawaiian Seaweeds. Journal of Applied Phycology 15(6): 513-524.

Megayana Y, Subekti S, Alamsyah MA. 2012. Studi kandungan alginate dan klorofil rumput laut Sargassum sp. pada umur panen yang berbeda. Journal of Aquaculture and Fish Health 1(1): 120-127.

Nufus C. Nurjanah. Abdullah A. 2017. Karakteristik Rumput Laut Hijau Dari Perairan Kepulauan Seribu Dan Sekotong Nusa Tenggara Barat Sebagai Antioksidan. Jurnal Pengolahan Hasil Perikanan Indonesia.20(3): 620-632.

Nurjanah. Jacoeb AM. Hidayat T. Chrystiawan R. 2018. Perubahan Komponen Serat Rumput Laut Caulerpa sp (dari Tual Maluku) akibat proses perebusan. Jurnal Ilmu Teknologi Kelautan Tropis. 10(1): 35-48.

Nurjanah, Nurilmala M, Hidayat T, Sudirjo F. 2016. Characteristics of seaweed as raw materials for cosmetics. Aquatic Procedia. 7: 177-180.

Nurjanah, Hardjito L, Monintja DR, Bintang M, Agungpriyono DR. 2009. Lintah laut (Discodoris sp.) sebagai antikolesterolemia pada kelinci New Zealand white. Jurnal Kelautan Nasional 2: 31-42.

Nurjanah, Jacoeb AM, Nugraha R, Permatasari M, Sejati TKA. 2014a. Perubahan komposisi kimia, aktivitas antioksidan, vitamin C dan mineral tanaman genjer (Limnocharis flava) akibat pengukusan. Jurnal Inovasi dan Kewirausahaan 3(3): 185-195.

Nurjanah, Abdullah A, Sudirman S. 2014b. Aktivitas antioksidan dan komponen bioaktif kangkung air (Ipomoea aquatica Forsk.). Jurnal Inovasi dan Kewirausahaan 3(1): 68-75.

Pratt DE. 1992. Natural Antioxidant from Plant Material. Washington DC (US): Am. Chem. Society.

Prior RL, Wu X, Schaich K. 2005. Standardised methods for the determination of antioxidant capacity and phenolic in food and dietary suplements. J. Agric. Food Chemistry 53(10): 4290 – 4302.

Putera BA. 2015. Aktivitas antioksidan rumput laut Caulerpa sp. segar dan rebus [skripsi]. Bogor: Fakultas Perikanan dan Ilmu Kelautan, Institut Pertanian Bogor.

Ratana P, Chirapart A. 2006. Nutritional evaluation of tropical green seaweeds Caulerpa lentillifera and Ulva reticulate. Kasetsart Journal (Nat. Sci.) 40: 75-83.

Reyes LF, Luis CZ. 2003. Wounding stress increases the phenolic content and antioxidant capacity of purple-flesh potatoes (Solanum tuberosum L.). Journal Agric. Food Chem 51: 5296-5300.

Rosyidah K, Nurmuhaimina, Komari, Astuti. 2010. Aktivitas Antibakteri fraksi saponin dari kulit batang tumbuhan kasturi (Mangifera casturi). Bioscientiae 7(2): 25-31.

Ruiz C, Falcocchio S, Xoxi E, Villo L, Nicolosi G, Pastor FIJ, Diaz P, Saso L. 2005. Inhibition of Candida rugosa lipase by saponin, flavonoids and alkaloids. J. Biosci Biotechnol Biochem 63: 539-560




DOI: http://dx.doi.org/10.33512/fsj.v1i1.6244

Refbacks

  • There are currently no refbacks.


Editorial Office

Food ScienTech Journal

Department of Food Technology, Faculty of Agriculture

Universitas Sultan Ageng Tirtayasa

Jl Raya Jakarta Km 4 Pakupatan Serang, Indonesia 42124

Phone (0254) 280330 ext 126, Fax (0254) 281254

ISSN : 2685-4279

Flag Counter

View My Stats 

This journal is published under the terms of the licensed under a Creative Commons Attribution-ShareAlike 4.0 International License