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<p>This study evaluates the nutritional composition of <i>Sargassum polycystum</i>, a prevalent brown algae in Indonesian waters, with a focus on its potential as an alternative food raw material. The analysis includes proximate, mineral, amino acid, and fatty acid content. Proximate analysis reveals a protein content of 9.51%, contributing 14.69% of the total energy, which meets the European standard for a protein source. The ash content (28.07%) indicates a rich mineral profile, particularly in calcium, sodium, and phosphorus. Amino acid profiling identifies 21 types, with arginine, isoleucine, and leucine as dominant components. Fatty acid analysis reveals 20 types, with myristic acid as the major fatty acid. These findings suggest <i>Sargassum polycystum</i> could support specific health benefits, including amino acid supplementation and contributions to mineral intake, particularly calcium and iron. A comparative analysis with previous studies, provides additional geographic context, highlighting compositional similarities while emphasizing the potential for regional variations in nutrient profiles. These insights enhance the understanding of <i>Sargassum polycystum</i> as a versatile ingredient for functional food development.</p>

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Nutritional Composition of Sargassum polycystum C. Agardh 1824 from the Spermonde Archipelago, South Sulawesi, Indonesia

  • 期刊论文

  • 发表日期：

    2025年2月14日

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  • Santia Gardenia Widyaswari,
  • Metusalach Metusalach,
  • Kasmiati Kasmiati,
  • Nursinah Amir

摘要

This study evaluates the nutritional composition of Sargassum polycystum, a prevalent brown algae in Indonesian waters, with a focus on its potential as an alternative food raw material. The analysis includes proximate, mineral, amino acid, and fatty acid content. Proximate analysis reveals a protein content of 9.51%, contributing 14.69% of the total energy, which meets the European standard for a protein source. The ash content (28.07%) indicates a rich mineral profile, particularly in calcium, sodium, and phosphorus. Amino acid profiling identifies 21 types, with arginine, isoleucine, and leucine as dominant components. Fatty acid analysis reveals 20 types, with myristic acid as the major fatty acid. These findings suggest Sargassum polycystum could support specific health benefits, including amino acid supplementation and contributions to mineral intake, particularly calcium and iron. A comparative analysis with previous studies, provides additional geographic context, highlighting compositional similarities while emphasizing the potential for regional variations in nutrient profiles. These insights enhance the understanding of Sargassum polycystum as a versatile ingredient for functional food development.