International Journal of Science and Research (IJSR)

International Journal of Science and Research (IJSR)
Open Access | Fully Refereed | Peer Reviewed

ISSN: 2319-7064


Downloads: 153

Research Paper | Biochemistry Science | Indonesia | Volume 6 Issue 1, January 2017


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


How to Cite this Article?

Johanis Fritzgal Rehena, Zasendy Rehena, "Type and Concentration of Sea Grass and Effect on Nutrition Content of Sago Cookies", International Journal of Science and Research (IJSR), https://www.ijsr.net/get_abstract.php?paper_id=ART20164044, Volume 6 Issue 1, January 2017, 670 - 676

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