摘要：Caulerpa sp. seaweeds are known as a source of fiber. The seaweeds are found on the coasts of Indonesia, such as Tual, Southeast Maluku. Caulerpa sp. is often consumed at fresh or boiled first by coastal communities. Boiling aim to inactivate the enzymes and to reduce the number of microbes, however the treatment it is feared could affect the components of fiber contained in seaweed. The purpose of this study was to determine changes in levels of dietary fiber (soluble and insoluble dietary fiber), crude fiber, and fiber components (cellulose, hemicellulose, lignin) as a result of the boiling process at a temperature of 90°C for 5 minutes. Analytical tests performed, including proximate analysis, carbohydrates method Luff schoorl, dietary fiber method of enzymatically, crude fiber, and fiber components (cellulose, hemicellulose, lignin). The results showed that boiling did not affect the lignin content. In addition, boiling increased the levels of insoluble dietary fiber 1.25%, cellulose 13.91%, hemicellulose 11.4% and, decreased the levels of total dietary fiber 3.8%, soluble dietary fiber 5.05%, and crude fiber 0.85%.
其他摘要：Rumput laut Caulerpa sp. dikenal sebagai sumber serat. Rumput laut Caulerpa sp. banyak ditemukan di pesisir pantai Indonesia, salah satunya di perairan Tual, Maluku Tenggara. Rumput laut ini sering dikonsumsi segar oleh masyarakat pesisir ataupun direbus
