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Egyptian Journal of Aquatic Biology and Fisheries
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Volume Volume 29 (2025)
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et al., I. (2025). Amino Acid and Fatty Acid Profiles of Green Seaweeds in Kepulauan Riau. Egyptian Journal of Aquatic Biology and Fisheries, 29(3), 1495-1508. doi: 10.21608/ejabf.2025.430126
Ilhamdy et al.. "Amino Acid and Fatty Acid Profiles of Green Seaweeds in Kepulauan Riau". Egyptian Journal of Aquatic Biology and Fisheries, 29, 3, 2025, 1495-1508. doi: 10.21608/ejabf.2025.430126
et al., I. (2025). 'Amino Acid and Fatty Acid Profiles of Green Seaweeds in Kepulauan Riau', Egyptian Journal of Aquatic Biology and Fisheries, 29(3), pp. 1495-1508. doi: 10.21608/ejabf.2025.430126
et al., I. Amino Acid and Fatty Acid Profiles of Green Seaweeds in Kepulauan Riau. Egyptian Journal of Aquatic Biology and Fisheries, 2025; 29(3): 1495-1508. doi: 10.21608/ejabf.2025.430126

Amino Acid and Fatty Acid Profiles of Green Seaweeds in Kepulauan Riau

Article 87, Volume 29, Issue 3, May and June 2025, Page 1495-1508  XML PDF (397.07 K)
DOI: 10.21608/ejabf.2025.430126
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Author
Ilhamdy et al.
Abstract
Green seaweeds are crucial part of the aquatic ecosystem in Indonesia, especially in the Kepulauan Riau Province. This research aimed to analyze the amino acid and fatty acid profiles of green seaweeds from Natuna and Tanjungpinang waters to explore their potential as functional food ingredients. The study focused on species such as Caulerpa taxifolia, Caulerpa microphysa, Caulerpa racemosa, Caulerpa lentillifera, and Codium sp < em>. The seaweeds were collected, washed with seawater, sun-dried for three days, and ground into powder. The analysis revealed that species variations affect amino acid composition, identifying eight essential amino acids and seven non-essential amino acids, with glutamic acid being the most abundant. Additionally, 18 fatty acids were identified, with high levels of SPA, MUFA, PUFA, omega-3, and omega-6 fatty acids across all species. These green seaweeds showed significant potential as a raw material for functional food development.
Keywords
Amino acid; Fatty acid; Green seaweed
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