Nutritional Evaluation of Ulva sp. from Sepanjang Coast, Gunungkidul, Indonesia

Abstract

Seaweed is a food ingredient that abundant availability and high nutritional content. The chemical composition of seaweed differs depending on geographical and seasons and the environmental factors. This present study aim is to evaluate the nutritional composition, including proximate and mineral analysis, of green algae Ulva sp. from Sepanjang coast for utilization in the future for functional food. The results of the nutritional analysis of Ulva sp. show that the dominant element in the proximate analysis of Ulva sp. was carbohydrate (49.09%). Moisture, ash, fat and protein content were 9.89%, 31.4%, 0.38%, and 9.24% respectively, while crude fiber was 3.68%. The sodium and magnesium were dominant minerals than other minerals in Ulva sp. According to the results of this study, Ulva sp. from Sepanjang coast, Gunungkidul has the potential as an alternative source of an ingredient food for health benefits in the future.