Component Culture period
 Feb  Mar Apr  May  Jun  Jul
Moisture 10.55 ± 0.51a 10.67 ± 0.45a 10.25 ± 0.49a 10.31 ± 0.98a 10.45 ± 1.41a 10.41 ± 0.22a
Crude protein 9.39 ± 0.45a 8.54 ± 0.36b 7.61 ± 0.34c 7.27 ± 0.70cd 6.62 ± 0.51d 5.72 ± 0.51e
Crude lipid 1.69 ± 0.08a 1.43 ± 0.06b 1.35 ± 0.06bc 1.09 ± 0.12d 1.23 ± 0.14cd 1.17 ± 0.02d
Ash 15.11 ± 0.73b 17.88 ± 0.72ab 18.39 ± 0.75a 17.86 ± 2.58ab 17.35 ± 2.04ab 16.51 ± 0.34ab
Carbohydrateb 63.26 ± 3.02a 61.48 ± 2.59a 62.40 ± 2.61a 63.47 ± 6.78a 64.35 ± 5.62a 66.19 ± 1.23a
aValues represent means ± standard error (n=3). Mean values in the same row followed by different letters differ significantly (p<0.05).bCarbohydrate content (%)=100-(% moisture + % protein + % lipid + % ash).
Table 2: Seasonal variation of proximate composition (%) in the dried sea tangle (S. japonica) cultured at Kijang areaa
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