Alga merupakan organisme autotrof yang ditemukan dalam dua jenis lingkungan, yaitu air tawar dan air laut. Caluerpa sp dan Ulva lactuca mengandung alginat dan yodium, dua zat yang banyak digunakan dalam industri makanan, farmasi, kosmetik, dan juga industri tekstil. Potensi manfaat nilai gizi tinggi seperti protein dan serat yang terkandung dalam alga laut jenis Caluerpa sp dan Ulva lactuca belum dimanfaatkan secara maksimal oleh masyarakat pesisir pulau mamburit kangean. Hal ini dikarenakan minimnya kajian ilmiah yang memadai mengenai manfaatnya. Alga laut Caluerpa sp dan Ulva lactuca hanya dijual dalam kondisi kering dan hanya dijadikan lauk atau urap di daerah pesisir kangean. Guna meningkatkan pemanfaatannya diperlukan penelitian tentang kandungan gizi mengetahui senyawa kimia yang terkandung pada Caluerpa sp. dan Ulca lactuca. untuk mengetahui nilai gizi yang terkandung di dalamnya sehingga dapat dimanfaatkan dengan maksimal. Kandungan gizi alga laut dengan jenis caluerpa sp mendapatkan nilai kandungan gizi kadar air dengan nilai kadar air 4,10% kadar abu 15,30%, kadar protein 8,60%, kadar lemak o,29% dan kadar karbohidrat mendapatkan nilai kadar 71,50%. Pada jenis Ulva lactuca mendapatkan nilai kadar air 4,30%. Kadar abu 14,30%. Kadar protein 7,40%. Kadar lemak 0,42% dan kadar karbohidrat mendapatkan hasil 73,69%.


Deskripsi Lain

Algae are autotrophic organisms that are found in two types of environments, namely fresh water and sea water. Caulerpa sp. and Ulva lactuca contain alginate and iodine, two substances widely used in the food, pharmaceutical, cosmetic, and textile industries. The potential benefits of the high nutritional value, such protein and fiber, contained in marine algae Caulerpa sp. and Ulva lactuca have not been optimally utilized by the coastal communities of Mamburit Kangean Island. This is due to the lack of adequate scientific studies regarding their benefits. The marine algae Caulerpa sp. and Ulva lactuca are only sold dried and are used solely a side dish seasoning in the Kangean coastal area. In order to increase their utilization, research is needed on the nutritional content to determine the chemical compounds contained in Caulerpa sp. and Ulva lactuca and to find out their nutritional value so that they can be utilized optimally. The nutritional content of marine algae of the Caulerpa sp. type has been found to include a water content of 4.10%, ash content of 15.30%, protein content of 8.60%, fat content of 0.29%, and carbohydrate content of 71.50%. The Ulva lactuca type has been found to include a water content of 4.30%, ash content of 14.30%, protein content of 7.40%, fat content of 0.42%, and carbohydrate content of 73.69%.