Characterization flour of two seaweeds (Gracilaria spp. and Kappaphycus alvarezii) for reducing consumption of wheat flour in Indonesia

Abstract

Dependence on wheat flour in Indonesia can be reduced by looking for substitute ingredients which had high nutritional value, one of which was seaweeds. The objective of this research was to determine the characteristics of flour of two seaweeds (Gracilaria spp. and Kappaphycus alvarezii). Seaweed flours have produced using a hammer mill. The comparative of characteristics on two seaweed flours with proximate composition, crude fiber, and L* parameter. The proximate content of seaweed flours from Gracilaria spp. and K. alvarezii were moisture 11,83% and 17,56%, ash 15,08% and 16,90%, fat 0,32% and 0,13%, and protein 8,77% and 4,07%, respectively. The value of crude fiber and L* parameter in seaweed flour K. alvarezii (5,43% and 80,50%) were higher than Gracilaria spp. (4,77% and 49,90%). The best of seaweed flour was Gracilaria spp. flour, because of the content almost similar to wheat flour.