The Potential of Seaweed Resources on the Coastal of Ambon Island as Food Ingredient

Abstract

Seaweed is a marine resource that has diversity and is rich in nutrients. Seaweed is often used for various industrial purposes, both in food and non-food industries. This study was aimed to determine the potency of seaweed in the coastal waters of Ambon. This research method is a quadratic transect method. At every 10 m interval from the shoreline, macroalgae biomass sampling was carried out on a 50x50 m iron frame. The data were analyzed based on the ecological index, which consists of the species composition and the frequency of presence, and also the potency of seaweed as a food ingredient. The results identified as 23 species of seaweed belonging to the Rhodophyta, Phaeophyta, and Chlorophyta groups. Tawiri coastal waters have the highest type of seaweed at 39%. The highest composition of seaweed in Tawiri Beach is 14 species from 10 genera consisting of 6 species of Rhodophyceae, 4 species of Chlorophyceae, and 4 species of Phaeophyceae. The highest frequency of presence of seaweed in coastal waters is 12.5%. Types of seaweed that have the potency to be used as food are Rhodophyceae (Gracilaria, Hypnea), Phaeophyceae (Sargassum, Turbinaria, Padina), Chlorophyceae (Halimeda, Ulva). Seaweed is a resources for a commercial food source, as well as an industrial raw material.