Profil asam amino Turbinaria ornata dan Ulva reticulata dari Perairan Moudolung Sumba Timur Amino acid profile of Turbinaria ornata and Ulva reticulata from Moudolung Waters East Sumba
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Accepted
2 December 2023
Published
22 December 2023
Keywords:
-
aspartate, condiment, glutamate, proximate, seaweed
Abstract
Seaweed is a living organism that can be utilized in the food industry, particularly as a food supplement. Further investigation is warranted concerning the chemical makeup and amino acid content of seaweeds. This study aimed to assess the chemical makeup and amino acid profile of seaweed with the ultimate goal of determining its suitability for use as a condiment or seasoning. The specimens examined in this study comprised Turbinaria ornata, a brown alga, and Ulva reticulata, a green alga, collected from coastal waters in Moudolung, East Sumba. The samples were subsequently dried in the sun for 2-3 days, followed by flouring, and then subjected to chemical analysis to determine their composition, including moisture content, ash content, fat content, protein content, crude fiber content, carbohydrate content (calculated by difference), and amino acid profile. The findings of the analysis revealed that the two varieties of seaweed powder contained varying percentages of moisture, ranging from 13.34% to 15.40%, ash, which ranged from 19.20% to 36.76%; fat, which was present in amounts of 2.28% to 5.83%, protein, which was present in amounts of 5.08% to 5.57%, carbohydrates, which ranged from 42.54% to 54.00%, and crude fiber, which ranged from 25.00% to 27.75%. Two of the 15 amino acid profiles were identified: essential amino acids (phenylalanine, isoleucine, valine, arginine, lysine, leucine, threonine, and histidine) and non-essential amino acids (serine, glutamic acid, alanine, glycine, aspartic acid, tyrosine, and proline). Glutamic acid and aspartic acid were the most prevalent amino acids, surpassing the other amino acids. The samples collected from T. ornata and U. reticulata, sourced from East Sumba, were suitable for use as condiments or seasonings.
References
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Nurjanah, Jacoeb, A. M., Ramlan., & Abdullah, A. (2020). Penambahan genjer (Limnocharis flava) pada pembuatan garam rumput laut hijau untuk penderita hipertensi. Jurnal Pengolahan Hasil Perikanan Indonesia, 23(3), 459-469. https://doi.org/10.17844/jphpi.v23i3.32462
Nurjanah., Abdullah, A., & Nufus, C. (2018). Karakteristik sediaan garam Ulva lactuca dari perairan sekotong Nusa Tenggara Barat bagi pasien hipertensi. Jurnal Pengolahan Hasil Perikanan Indonesia, 21(1), 109-117. https://doi.org/10.17844/jphpi.v21i1.21455
Osório, C., Machado, S., Peixoto, J., Bessada, S., Pimentel, F. B., C Alves, R., & Oliveira, M. (2020). Pigments content (Chlorophylls, Fucoxanthin and Phycobiliproteins) of different commercial dried algae. Separations, 7(2), 1-14. https://doi.org/10.3390/separations7020033
Pangestuti, R., & Kim, S. K. (2015). Seaweed proteins, peptides, and amino acids. In Seaweed sustainability (pp. 125-140). Academic Press. https://doi.org/10.1016/B978-0-12-418697-2.00006-4
Pratiwi, A. R., Fadlilah, I., Ananingsih, V. K., & Meiliana, M. (2021). Protein dan asam amino pada edible Sargassum aquifolium, Ulva lactuca, dan Gracilariopsis longissima. Jurnal Pengolahan Hasil Perikanan Indonesia, 24(3), 337-346. https://doi.org/10.17844/jphpi.v24i3.37085
Raja, R., Hemaiswarya, S., Sridhar, S., Alagarsamy, A., Ganesan, V., Elumalai, S., & Carvalho, I. S. (2020). Evaluation of proximate composition, antioxidant properties, and phylogenetic analysis of two edible seaweeds. Smart Science, 8(3), 95-100. https://doi.org/10.1080/23080477.2020.1795338
Ratana-Arporn, P., & Chirapart, A. (2006). Nutritional evaluation of tropical green seaweeds Caulerpa lentillifera and Ulva reticulata. Agriculture and Natural Resources, 40(6), 75-83.
Remya, R. R., Rajasree, S. R., Suman, T. Y., Aranganathan, L., Gayathri, S., Gobalakrishnan, M., & Karthih, M. G. (2019). Studies on proximate composition and phytochemical profiling of Turbinaria ornata and its antiproliferative effect on Y79 cell lines. Thalassas: An International Journal of Marine Sciences, 35, 495-502. https://doi.org/10.1007/s41208-019-00159-x
Rodrigues, D., Freitas, A. C., Pereira, L., Rocha-Santos, T. A., Vasconcelos, M. W., Roriz, M., & Duarte, A. C. (2015). Chemical composition of red, brown and green macroalgae from Buarcos bay in Central West Coast of Portugal. Food chemistry, 183(2015), 197-207. https://doi.org/10.1016/j.foodchem.2015.03.057
Santi, A., & Triwisari, A. (2012). Komposisi kimia dan profil polisakarida rumput laut hijau. Jurnal akuatika, 3(2), 105-114.
Serviere-Zaragoza, E., Gómez-López, D., & Ponce-Díaz, G. (2002). Gross chemical composition of three common macroalgae and a sea grass on The Pacific coast of Baja California, Mexico. Hidrobiológica, 12(2), 113-118.
Suwal, S., Perreault, V., Marciniak, A., Tamigneaux, É., Deslandes, É., Bazinet, L., & Doyen, A. (2019). Effects of high hydrostatic pressure and polysaccharidases on the extraction of antioxidant compounds from red macroalgae, Palmaria palmata and Solieria chordalis. Journal of Food Engineering, 252(2019), 53-59. https://doi.org/10.1016/j.jfoodeng.2019.02.014
Tabarsa, M., Rezaei, M., Ramezanpour, Z., Robert Waaland, J., & Rabiei, R. (2012). Fatty acids, amino acids, mineral contents, and proximate composition of some brown seaweeds. Journal of phycology, 48(2), 285-292. https://doi.org/10.1111/j.1529-8817.2012.01122.x
Tapotubun, A. M. (2018). Komposisi kimia rumput laut (Caulerpa lentillifera) dari Perairan Kei Maluku dengan metode pengeringan berbeda. Jurnal Pengolahan Hasil Perikanan Indonesia, 21(1), 13-23. https://doi.org/10.17844/jphpi.v21i1.21257
Tarigan, N. (2020). Eksplorasi keanekaragaman makroalga di Perairan Londalima Kabupaten Sumba Timur. BIOSFER: Jurnal Biologi dan Pendidikan Biologi, 5(1), 37-43. https://doi.org/10.23969/biosfer.v5i1.2547
Vinoj, K. V., & Kaladharan, P. (2007). Amino acids in the seaweeds as an alternate source of protein for animal feed. Journal of the Marine Biological Association of India, 49(1), 35-40.
Water. (2012). Acquity UPLC H-Class and H-Class Bio Amino Acid Analysis System Guide. Waters Corporation, Revision B, System Guide. https://www.waters.com/webassets/cms/support/docs/acq_uplc_h-class_aaa_sysgd_rev_b.pdf.
Wei, N., Quarterman, J., & Jin, Y. S. (2013). Marine macroalgae: an untapped resource for producing fuels and chemicals. Trends in biotechnology, 31(2), 70-77. https://doi.org/10.1016/j.tibtech.2012.10.009
Denis, C., Morançais, M., Li, M., Deniaud, E., Gaudin, P., Wielgosz-Collin, G., Bernathan, G., Jaouen, P., & Fleurence, J. (2010). Study of the chemical composition of edible red macroalgae Grateloupia turuturu from Brittany (France). Food Chemistry, 119(3), 913-917. https://doi.org/10.1016/j.foodchem.2009.07.047
Diharmi, A., Fardiaz, D., & Andarwulan, N. (2011). Karakteristik komposisi kimia rumput laut merah (Rhodophycea) Eucheuma spinosum yang dibudidayakan dari Perairan Nusa Penida, Takalar, dan Sumenep. Berkala Perikanan Terubuk, 39(2), 61-66. http://dx.doi.org/10.31258/terubuk.39.2.%25p
Ficheux, A. S., Pierre, O., Le Garrec, R., & Roudot, A. C. (2022). Seaweed consumption in france: key data for exposure and risk assessment. Food and Chemical Toxicology, 159, 1-12. https://doi.org/10.1016/j.fct.2021.112757
Kasmiati, K., Syahrul, S., Badraeni, B., & Rahmi, M. H. (2022, Juni 3-5). Proximate and mineral compositions of the green seaweeds Caulerpa lentilifera and Caulerpa racemosa from South Sulawesi Coast, Indonesia. The 5th International Marine and Fisheries Symposium (ISMF 2022). IOP Conference Series: Earth and Environmental Science. https://doi.org/10.1088/1755-1315/1119/1/012049
Kumar, Y., Tarafdar, A., & Badgujar, P. C. (2021). Seaweed as a source of natural antioxidants: Therapeutic activity and food applications. Journal of Food Quality, 2021, 1-17. https://doi.org/10.1155/2021/5753391
Kurniawan, R., Nurjanah., Abdullah, A., & Pertiwi, R. M. (2019). Karakteristik garam fungsional dari rumput laut hijau Ulva lactuca. Jurnal Pengolahan Hasil Perikanan Indonesia, 22(3), 573-580. https://doi.org/10.17844/jphpi.v22i3.29320
Lumbessy, S. Y., Andayani, S., Nursyam, H., & Firdaus, M. (2019). Biochemical study of amino acid profile of Kappaphycus alvarezii and Gracilaria salicornia seaweeds from Gerupuk Waters, West Nusa Tenggara (NTB). EurAsian Journal of BioSciences, 13(1), 303-307.
Ma’ruf, W. F., Ibrahim, R., Dewi, E. N., Susanto, E., & Amalia, U. (2013). Profil rumput laut Caulerpa racemosa dan Gracilaria verrucosa sebagai edible food. Jurnal Saintek Perikanan, 9(1), 68-74. https://doi.org/10.14710/ijfst.9.1.68-74.
Machado, M., Machado, S., Pimentel, F. B., Freitas, V., Alves, R. C., & Oliveira, M. B. P. (2020). Amino acid profile and protein quality assessment of macroalgae produced in an integrated multi-trophic aquaculture system. Foods, 9(10), 1382. https://doi.org/10.3390/foods9101382
Meiyasa, F., & Tarigan, N. (2021). Keanekaragaman jenis makroalga yang ditemukan di Perairan Wula-Waijelu Kabupaten Sumba Timur. Quagga: Jurnal Pendidikan dan Biologi, 13(2), 60-67. https://doi.org/10.25134/quagga.v13i2.3749
Meiyasa, F., Tega, Y. R., Henggu, K. U., Tarigan, N., & Ndahawali, S. (2020). Identifikasi Makroalga di Perairan Moudolung Kabupaten Sumba Timur. Quagga: Jurnal Pendidikan dan Biologi, 12(2), 202-210. https://doi.org/10.25134/quagga.v12i2.2751.
Mouritsen, O. G., Rhatigan, P., & Pérez-Lloréns, J. L. (2018). The rise of seaweed gastronomy: phycogastronomy. Botanica Marina, 62(3), 195-209. https://doi.org/10.1515/bot-2018-0041.
Nite, R. M., Meiyasa, F., & Ndahawali, S. (2022). Monograf: Komposisi Kimia Makroalga yang Berasal dari Perairan Moudolung Kabupaten Sumba Timur. CV. SARNU UNTUNG.
Nome, W., Salosso, Y., & Eoh, C. B. (2019). Analisis metabolit sekunder dan kandungan nutrisi dari makroalga hijau (Chlorophyceae) di Perairan Teluk Kupang. Jurnal Aquatik, 2(1), 100-112.
Nurjanah, Jacoeb, A. M., Ramlan., & Abdullah, A. (2020). Penambahan genjer (Limnocharis flava) pada pembuatan garam rumput laut hijau untuk penderita hipertensi. Jurnal Pengolahan Hasil Perikanan Indonesia, 23(3), 459-469. https://doi.org/10.17844/jphpi.v23i3.32462
Nurjanah., Abdullah, A., & Nufus, C. (2018). Karakteristik sediaan garam Ulva lactuca dari perairan sekotong Nusa Tenggara Barat bagi pasien hipertensi. Jurnal Pengolahan Hasil Perikanan Indonesia, 21(1), 109-117. https://doi.org/10.17844/jphpi.v21i1.21455
Osório, C., Machado, S., Peixoto, J., Bessada, S., Pimentel, F. B., C Alves, R., & Oliveira, M. (2020). Pigments content (Chlorophylls, Fucoxanthin and Phycobiliproteins) of different commercial dried algae. Separations, 7(2), 1-14. https://doi.org/10.3390/separations7020033
Pangestuti, R., & Kim, S. K. (2015). Seaweed proteins, peptides, and amino acids. In Seaweed sustainability (pp. 125-140). Academic Press. https://doi.org/10.1016/B978-0-12-418697-2.00006-4
Pratiwi, A. R., Fadlilah, I., Ananingsih, V. K., & Meiliana, M. (2021). Protein dan asam amino pada edible Sargassum aquifolium, Ulva lactuca, dan Gracilariopsis longissima. Jurnal Pengolahan Hasil Perikanan Indonesia, 24(3), 337-346. https://doi.org/10.17844/jphpi.v24i3.37085
Raja, R., Hemaiswarya, S., Sridhar, S., Alagarsamy, A., Ganesan, V., Elumalai, S., & Carvalho, I. S. (2020). Evaluation of proximate composition, antioxidant properties, and phylogenetic analysis of two edible seaweeds. Smart Science, 8(3), 95-100. https://doi.org/10.1080/23080477.2020.1795338
Ratana-Arporn, P., & Chirapart, A. (2006). Nutritional evaluation of tropical green seaweeds Caulerpa lentillifera and Ulva reticulata. Agriculture and Natural Resources, 40(6), 75-83.
Remya, R. R., Rajasree, S. R., Suman, T. Y., Aranganathan, L., Gayathri, S., Gobalakrishnan, M., & Karthih, M. G. (2019). Studies on proximate composition and phytochemical profiling of Turbinaria ornata and its antiproliferative effect on Y79 cell lines. Thalassas: An International Journal of Marine Sciences, 35, 495-502. https://doi.org/10.1007/s41208-019-00159-x
Rodrigues, D., Freitas, A. C., Pereira, L., Rocha-Santos, T. A., Vasconcelos, M. W., Roriz, M., & Duarte, A. C. (2015). Chemical composition of red, brown and green macroalgae from Buarcos bay in Central West Coast of Portugal. Food chemistry, 183(2015), 197-207. https://doi.org/10.1016/j.foodchem.2015.03.057
Santi, A., & Triwisari, A. (2012). Komposisi kimia dan profil polisakarida rumput laut hijau. Jurnal akuatika, 3(2), 105-114.
Serviere-Zaragoza, E., Gómez-López, D., & Ponce-Díaz, G. (2002). Gross chemical composition of three common macroalgae and a sea grass on The Pacific coast of Baja California, Mexico. Hidrobiológica, 12(2), 113-118.
Suwal, S., Perreault, V., Marciniak, A., Tamigneaux, É., Deslandes, É., Bazinet, L., & Doyen, A. (2019). Effects of high hydrostatic pressure and polysaccharidases on the extraction of antioxidant compounds from red macroalgae, Palmaria palmata and Solieria chordalis. Journal of Food Engineering, 252(2019), 53-59. https://doi.org/10.1016/j.jfoodeng.2019.02.014
Tabarsa, M., Rezaei, M., Ramezanpour, Z., Robert Waaland, J., & Rabiei, R. (2012). Fatty acids, amino acids, mineral contents, and proximate composition of some brown seaweeds. Journal of phycology, 48(2), 285-292. https://doi.org/10.1111/j.1529-8817.2012.01122.x
Tapotubun, A. M. (2018). Komposisi kimia rumput laut (Caulerpa lentillifera) dari Perairan Kei Maluku dengan metode pengeringan berbeda. Jurnal Pengolahan Hasil Perikanan Indonesia, 21(1), 13-23. https://doi.org/10.17844/jphpi.v21i1.21257
Tarigan, N. (2020). Eksplorasi keanekaragaman makroalga di Perairan Londalima Kabupaten Sumba Timur. BIOSFER: Jurnal Biologi dan Pendidikan Biologi, 5(1), 37-43. https://doi.org/10.23969/biosfer.v5i1.2547
Vinoj, K. V., & Kaladharan, P. (2007). Amino acids in the seaweeds as an alternate source of protein for animal feed. Journal of the Marine Biological Association of India, 49(1), 35-40.
Water. (2012). Acquity UPLC H-Class and H-Class Bio Amino Acid Analysis System Guide. Waters Corporation, Revision B, System Guide. https://www.waters.com/webassets/cms/support/docs/acq_uplc_h-class_aaa_sysgd_rev_b.pdf.
Wei, N., Quarterman, J., & Jin, Y. S. (2013). Marine macroalgae: an untapped resource for producing fuels and chemicals. Trends in biotechnology, 31(2), 70-77. https://doi.org/10.1016/j.tibtech.2012.10.009
Authors
MeiyasaF., RanjawaliE., TuaritaM. Z., & TariganN. (2023). Profil asam amino Turbinaria ornata dan Ulva reticulata dari Perairan Moudolung Sumba Timur: Amino acid profile of Turbinaria ornata and Ulva reticulata from Moudolung Waters East Sumba. Jurnal Pengolahan Hasil Perikanan Indonesia, 26(3), 425-432. https://doi.org/10.17844/jphpi.v26i3.45699
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