Nutritional profile of Sargassum sp. from Pane Island, Tapanuli Tengah as a component of functional food

Abstract

Most of The Pane Island Coastal communities are not yet aware of the potential of Sargassum in their coastal area even though its benefits as a foodstuff is quite high, for this reason, it is necessary to have scientific information about the importance of the nutritional content of Sargassum sp. such as proximate chemical composition and crude fibers as a components of functional food product. The proximate chemical composition and crude fibers of Sargassum were studied to understand the nutritional profile. The results show that physical-chemical parameters of waters play an essential role in the nutrients composition of Sargassum. Among the two seaweeds, S. cristaefolium contained highest protein and carbohydrates content (8.54% and 7.25%, respectively) and S. crassifolium possessed highest ash, fat and crude fiber (41.52%, 0.30%, and 24.54%, respectively). Nutrient content and crude fiber in Sargassum cristaefolium and Sargassum crassifolium can be used as components of functional foods.