Amino Acid and Fatty Acid Profiles of Green Seaweeds in Kepulauan Riau

Green seaweeds are crucial part of the aquatic ecosystem in Indonesia, especially in the Kepulauan Riau Province. This research aimed to analyze the amino acid and fatty acid profiles of green seaweeds from Natuna and Tanjungpinang waters to explore their potential as functional food ingredients. The study focused on species such as Caulerpa taxifolia, Caulerpa microphysa, Caulerpa racemosa, Caulerpa lentillifera, and Codium sp < em>. The seaweeds were collected, washed with seawater, sun-dried for three days, and ground into powder. The analysis revealed that species variations affect amino acid composition, identifying eight essential amino acids and seven non-essential amino acids, with glutamic acid being the most abundant. Additionally, 18 fatty acids were identified, with high levels of SPA, MUFA, PUFA, omega-3, and omega-6 fatty acids across all species. These green seaweeds showed significant potential as a raw material for functional food development.