Open AccessSeaweed Caulerpa sp position as functional food
Author(s) -
Alfonsina Marthina Tapotubun,
Theodora E. A. A. Matrutty,
Johan Riry,
Elizabeth Juleny Tapotubun,
Eirene G. Fransina,
Meigy Nelce Mailoa,
Welly Angela Riry,
Beni Setha,
Fredrik Rieuwpassa
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/517/1/012021
Subject(s) - ingredient , functional food , algae , habitat , botany , biology , food science , ecology
Green seaweed Caulerpa sp is found in several coastal waters in Indonesia and is used as fresh vegetables by people in the growing habitat area. This study aimed to conduct a review of the potential of Caulerpa sp as functional food. The development of this paper is a literature review of relevant writings to determine the position of sea grapes Caulerpa sp as functional food. Data and relevant information are displayed in the form of figures and tables. Caulerpa seaweed grows naturally and is available throughout the year. Caulerpa contains crude fiber and secondary metabolites which positions Caulerpa as a functional food ingredient. The components of superior nutrition in Caulerpa are minerals, proteins, fats, and carbohydrates. The superiority of Caulerpa as a food ingredient is its processing which is very simple and brief and does not require food additives in the form of dyes and essences.