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On the development of carotenoids bioactive compounds from brown seaweed Turbinaria decurrens as nutraceuticals or functional food products, the temporal content variation and the physical and chemical stability of its compound are important to know. This study aimed to explain the temporal content variation and its physical and chemical stability of carotenoid from T. decurrens. The raw material was taken from Binuangeun Beach, Banten. Quantification of carotenoids content in the sample was performed on the crude ethanol extract of the sample using UV-Vis spectrophotometry techniques. Temporal variation of carotenoid content was measured on the sample taken in the rainy season (February), transitional season (April and October), and the dry season (June and August), in the year of 2012. Water analysis (DO, pH, temperature, salinity, phosphate, and dissolved inorganic nitrogen) from the point of sampling were conducted to determine the main factors affecting the production of these compounds naturally. The compound stability analysis was done by treating the extract with acid, base, oxidator and temperatures. The results showed that temporal carotenoid content of T. decurrens ranged from 0.002 to 0.063 mg/g (fresh weight). Correlation analysis on the water parameters showed that carotenoid content were influenced by seasonal factors, and not dependent on local water variables. Related to functional probability in photosynthesis, the highest content of these compounds were in the rainy season. The carotenoid could decayed by 84% in the acid treatment, 15% in alkaline treatment, 28% in the oxidation treatment, and 15% at high temperature (70 °C). Therefore, for further development as a functional food or nutraceutical, the microencapsulation techniques should be applied to maintain physical and chemical stability.

Variasi Temporal dan Stabilitas Fisik dan Kimia Senyawa Bioaktif Karotenoid Rumput Laut Coklat Turbinaria decurrens