Chemical Characteristics of Sea Grape (Caulerpa, sp.) Jam
DOI:
https://doi.org/10.52046/agrikan.v15i2.1363Keywords:
Lat, Anggur Laut, Selai, DiversifikasiAbstract
Sea grape “lat†(Caulerpa, sp.) is a local food from Kei Island which used daily in the from of salads and has not been processed diversification. Example of diversification processed is a jam. The aim of this study was to indentify chemical characteristics of Caulerpa jam. The research method used is descriptive and proximate test. The result showed that the ratio of “lat†is very influential on chemical characteristics of Caulerpa jam with ratio of “lat†3 : pineapple 1 has a better chemical composition to wit 30,39% water content, 3,12% ash content, 14,55% fat content, 1,39% protein contente and the carbohydrate contet by difference is 50,54%.
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Copyright (c) 2022 Anggeline Lioni Amahorseja, Nally Y.G.F. Erbabley, Dominggas M. Kelabora, Jane L. Dangeubun, Simon M. Picaulima, Cenny Putnarubun, Arnolda V. Rahawarin, Fitria R. Erwin, Magdalena Warawarin, Nurhama Hasan, Nabila Selajar
This work is licensed under a Creative Commons Attribution 4.0 International License.
This work is licensed under a Creative Commons Attribution 4.0 International License.
