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Research Paper | Biochemistry Science | Indonesia | Volume 6 Issue 1, January 2017 | Rating: 6.3 / 10
Type and Concentration of Sea Grass and Effect on Nutrition Content of Sago Cookies
Johanis Fritzgal Rehena, Zasendy Rehena
Abstract: Seaweed chemically composed of water (27.8 %), protein (5.4 %), carbohydrates (33.3 %), fat (8.6 %), crude fiber (3 %) and ash (22.25 %). Iodine is a very important element for the formation of thyroid hormones. This experimental study using a randomized block design is collated in a factorial design consisting of two independent variables which types of seaweed are Eucheumacottonii and Sargassumcrassifolium. The concentration of seaweed consisting of four levels, namely 10 %, 20 %, 30 %, 40 %. The dependent variable observed is carbohydrate, protein, and vitamin A and iodine cookies. The average content of carbohydrates in the treatment Sargassumcrassifolium higher by 58.51 % compared with 57.01 % of Eucheumacottonii. Protein sago cookies in the treatment of seaweed species Sargassumcrassifolium at a concentration of 10 % is equal to 10.41 %, a concentration of 20 % is equal to 7.65 %, the concentration of 30 % is equal to 5.59 %, and a concentration of 40 % was 3.63 %. The higher the concentration of seaweed is added, the higher the fiber content. There is an increasing amount of vitamin A sago cookies along with the addition of grass concentration of 10 %, 20 %, 30 % and 40 %. Average iodine content of sago cookies in treatment Eucheumacottonii at a concentration of 10 % is equal to 29.76 g, a concentration of 20 % is equal to 41.56 g, 30 % concentration of 60.22 g, and the concentration of 40 % amounting to 80.58g.
Keywords: type and concentration of seaweed, nutrition sago cookies
Edition: Volume 6 Issue 1, January 2017,
Pages: 670 - 676