Research Center for Oceanography, Indonesian Institute of Sciences, Indonesia
BibTex Citation Data :
@article{IK.IJMS17062, author = {Abdullah Rasyid and Ardi Ardiansyah and Ratih Pangestuti}, title = {Nutrient Composition of Dried Seaweed Gracilaria gracilis}, journal = {ILMU KELAUTAN: Indonesian Journal of Marine Sciences}, volume = {24}, number = {1}, year = {2019}, keywords = {Barru waters; nutrition; healthy food; red seaweed}, abstract = { The nutrient composition of dried red seaweed Gracilaria gracilis collected from Barru waters, South Sulawesi including proximate, dietary fiber, minerals, fatty acid and amino acid profile has been investigated. The objective of this study was to evaluate the various nutritional parameters of G. gracilis for utilization in human nutrition. Results show that the content of moisture (19.045), protein (10.86%), ash (6.78%), fat (0.18%), carbohydrate (63.13%) and dietary fiber (27.48%) basis on the dry weight. The content of calcium (429.11 mg.100 g -1 ), sodium (290.89 mg.100 g -1 ), phosphor (57.01 mg.100 g -1 ), iron (15.20 mg.100 g -1 ) and potassium (1380.42 mg.100 g -1 ). Leucine was the major essential amino acid found to be 9374.22 mg.kg -1 , while glutamic acid was the major non-essential amino acid found to be 10848.98 mg.kg -1 . Palmitic acid was the major saturated fatty acid found to be 0.08%, while oleic acid was the major unsaturated fatty acid found to be 0.05%. The nutrient composition of G. gracilis was discussed in this study and suggested that the seaweed species have potentially be used as raw material or ingredient of a healthy food for human. }, issn = {2406-7598}, pages = {1--6} doi = {10.14710/ik.ijms.24.1.1-6}, url = {https://ejournal.undip.ac.id/index.php/ijms/article/view/17062} }
Refworks Citation Data :
The nutrient composition of dried red seaweed Gracilaria gracilis collected from Barru waters, South Sulawesi including proximate, dietary fiber, minerals, fatty acid and amino acid profile has been investigated. The objective of this study was to evaluate the various nutritional parameters of G. gracilis for utilization in human nutrition. Results show that the content of moisture (19.045), protein (10.86%), ash (6.78%), fat (0.18%), carbohydrate (63.13%) and dietary fiber (27.48%) basis on the dry weight. The content of calcium (429.11 mg.100 g-1), sodium (290.89 mg.100 g-1), phosphor (57.01 mg.100 g-1), iron (15.20 mg.100 g-1) and potassium (1380.42 mg.100 g-1). Leucine was the major essential amino acid found to be 9374.22 mg.kg-1, while glutamic acid was the major non-essential amino acid found to be 10848.98 mg.kg-1. Palmitic acid was the major saturated fatty acid found to be 0.08%, while oleic acid was the major unsaturated fatty acid found to be 0.05%. The nutrient composition of G. gracilis was discussed in this study and suggested that the seaweed species have potentially be used as raw material or ingredient of a healthy food for human.
Article Metrics:
Last update:
New Insights on the Sporulation, Germination, and Nutritional Profile of Gracilaria gracilis (Rhodophyta) Grown under Controlled Conditions
Proceedings of the 1st International Conference on Water Energy Food and Sustainability (ICoWEFS 2021)
Advanced Biofuel Technologies
Artificial rice from Gracillaria sp. as functional food to prevent diabetes
Assessment of Antioxidant Capacity and Phytochemical Composition of Brown and Red Seaweeds Sampled off Red Sea Coast
Processing of Gracilaria edulis and Ulva lactuca for bioethanol and bio-oil production: an integrated approach via fermentation and hydrothermal liquefaction
Optimization and characterization of Nori-like product made from Ulva lactuca and Gracilaria changii using mixture design
Effect of Different Drying Methods on the Nutritional, Functional, and Bioactive Properties of Gracilaria edulis and Ulva lactuca
Invasive Seaweed Rugulopteryx okamurae: A Potential Source of Bioactive Compounds with Antioxidant Activity
On the Health Benefits vs. Risks of Seaweeds and Their Constituents: The Curious Case of the Polymer Paradigm
Effects of pan- and air fryer-roasting on volatile and umami compounds and antioxidant activity of dried laver (Porphyra dentata)
Seasonal Nutritional Profile of Gelidium corneum (Rhodophyta, Gelidiaceae) from the Center of Portugal
Feasibility of United Arab Emirates Native Seaweed Ulva intestinalis as a Food Source: Study of Nutritional and Mineral Compositions
Chemical composition of sustainable Mediterranean macroalgae obtained from land-based and sea-based aquaculture systems
Macroalgae-enriched diet protects gilthead seabream (Sparus aurata) against erythrocyte population instability and chromosomal damage induced by aqua-medicines
Sustainable hybrid snack product: impact of dual fortification with Gracillaria seaweed and pressure‐cooked milkfish broth by‐products on nutritive, physical, texture, and sensory properties
Analysis of physicochemical, functional, and antioxidant properties of four different Indian seaweed species
Seasonal Changes in the Nutritional Composition of Agarophyton vermiculophyllum (Rhodophyta, Gracilariales) from the Center of Portugal
Sustainable Global Resources of Seaweeds Volume 2
Last update: 2024-11-20 02:14:12
Copy this form and after filling it, please send it to ijms@live.undip.ac.id:
COPYRIGHT TRANSFER STATEMENT
When this article is accepted for publication, its copyright is transferred to ILMU KELAUTAN Indonesian Journal of Marine Sciences, UNDIP. The copyright transfer covers the non exclusive right to reproduce and distribute the article, including reprints, translations, photographic reproductions, microform, electronic form (offline, online) or any other reproductions of similar nature.
The author warrants that this article is original and that the author has full power to publish. The author signs for and accepts responsibility for releasing this material on behalf of any and all co-authors. In regard to all kind of plagiarism in this manuscript, if any, only the author(s) will take full responsibility. If the article is based on or part of student’s skripsi, thesis or dissertation, the student needs to sign as his/her agreement that his/her works is going to be published.
Title of article :...........................................................................................................................Name of Author(s) :...........................................................................................................................Author’s signature :...........................................................................................................................Date :...........................................................................................................................
View My Stats
rajajp188
klikjp
https://klik4dx.id/
raffi88
mawar4d
bangbos
mpo1212
scatter hitam
22crown
slot server thailand
Raffi 888