Chemical Quality of Ulva lactuca Seaweed Fortified Noodles

Abstract

Ulva lactuca has a high nutrition, making its a potential source of alternative food. Noodles are a widely recognized products that made from flour, which is primarily high in carbohydrates. Fortification of Ulva lactuca seaweed is intended to enhance its nutritional value, improving the quality of the noodles. Therefore, research on the proxsimate analysis of noodles with fortification of Ulva lactuca seaweed needs to be conducted to provide information to the community. The aim of this research is to determine the nutiriton quality (nutritional content) such as moisture content, ash content, protein, fat, and carbohydrates. Noodles are produced form Ulva lactuca seaweed that was harvested from Taar village in Tual city, Wab village, and Wain village in Southeast Maluku district. They washed and soaked in lemon juice for 3 hours, washed again, blended into a puree, then filtered to obtain the filtrate, which is then added to the noodle dough. It is then shaped using a noodle mold. The produced noodles are then analyzed for their nutritional quality. Noodle samples are analyzed at the Basic Chemistry Laboratory of Pattimura University, Ambon. Data was analyzed using descriptive analysis. The results of the proximate analysis showed that the nutrient contents of seaweed fortified noodles is as follows: moisture content is 35.72%, ash content is 3.35%, protein content is 16.81%, fat content is 6.68%, and carbohydrate content is 37.44%. Thus, the noodles fortified Ulva lactuca meets the standard requirements SNI 2987 (2015).