composition (%) in the dried sea tangle

Component	Culture period
Component	Feb	Mar	Apr	May	Jun	Jul
Moisture	10.55 ± 0.51^a	10.67 ± 0.45^a	10.25 ± 0.49^a	10.31 ± 0.98^a	10.45 ± 1.41^a	10.41 ± 0.22^a
Crude protein	9.39 ± 0.45^a	8.54 ± 0.36^b	7.61 ± 0.34^c	7.27 ± 0.70^cd	6.62 ± 0.51^d	5.72 ± 0.51e
Crude lipid	1.69 ± 0.08^a	1.43 ± 0.06^b	1.35 ± 0.06^bc	1.09 ± 0.12^d	1.23 ± 0.14^cd	1.17 ± 0.02^d
Ash	15.11 ± 0.73^b	17.88 ± 0.72^ab	18.39 ± 0.75^a	17.86 ± 2.58^ab	17.35 ± 2.04^ab	16.51 ± 0.34^ab
Carbohydrateb	63.26 ± 3.02^a	61.48 ± 2.59^a	62.40 ± 2.61^a	63.47 ± 6.78^a	64.35 ± 5.62^a	66.19 ± 1.23^a

^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 area^a

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