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Characteristics  Of Arabica Ground Coffee (Coffea arabica L) Fermented by Saccharomyces cerevisiae Coffee is one of the plantation commodities that have higher economic value among other plantation crops. Arabica coffee has superior quality and taste compared to others. Coffee has been widely processed into grounded coffee products. The quality of ground coffee is influenced by many factors; one of them is processing. In the processing of coffee fruit into coffee beans the process that is certain to occur is fermentation. Fermentation affects ground coffee quality products. This study focused on observing the quality of arabica ground coffee fermented by Saccharomyces cerevisiae. The quality parameters of the ground coffee observed include water content, coffee extract and caffeine content. Other qualities supporting parameters are pH of ground coffee and phytochemical test. In addition, the fermentation pH was also observed in the fermentation process, reducing sugar content and qualitative testing of ethanol. Saccharomyces cerevisiae concentration was varied 0% (K0), 1% (K1), 2% (K2), 3% (K3) and 4% (K4) with duration of fermentation is  for 24 hours. The quality of arabica ground coffee products is in accordance with SNI Ground Coffee 01-3542-2004 with the following values: Water content 2,3-1,6% b/b. Coffee extract 30,7-30,3% b/b. Caffeine content 1,18-1,01% b/b. The pH of brewed ground coffee is 6,5-5,1. Alkaloids, saponins and tannins were detected in all different treatments of ground coffee samples. Flavonoids were only detected in the treatment of K0 ground coffee samples. The fermentation pH at the initial state was 5,61 and after fermentation was 4,91-3,89. Reducing sugar content at the initial state was 32,35% b/b and after fermentation 21,2-4,3% b/b. Ethanol was detected in all samples before and after fermentation.Keywords: Coffea Arabica L, Ground Coffee Quality, Fermentation, Saccharomyces cerevisiae ABSTRAK Kopi merupakan salah satu komoditi pe

Test of Physical and chemical Properties and Identification of Phenyl Ethyl Alcohol of Essential Oil Roses from Solvent ExtractionThe technology of extraction of roses oil currently is developed in small scale industries through distillation. However, this technology has many disadvantages. To overcome these obstacles, it is necessary to do research by using solvent extraction vapor (solvent extraction).This study was conducted to determine the type of solvent and the right ratio of solvent to obtain the highest "concrete" and "absolute" yields on the extraction of roses. The solvents chosen in this study were n-hexane, petroleum ether and ethanol with a ratio of 1: 3, 1: 4 and 1: 5 w / v. The 1: 5 w / v n-hexane solvent was the right solvent for extracting roses with the highest "concrete" and "absolute" yield levels for the perfume making of 0.85% and 0.07%. The main chemical component of rose essential oil detected by KGSM is phenyl ethyl alcohol with the highest phenyl ethyl alcohol content found in "absolute" of 1: 4 w / v n-hexane extraction of 6.53%.Keywords: Rose Flower, Essential Oil, Ekstraksi pelarutABSTRAK Teknologi ekstraksi minyak bunga mawar saat ini yang berkembang pada industri skala kecil yaitu penyulingan. Namun, teknologi ini memiliki banyak kelemahan. Untuk mengatasi kendala tersebut, maka perlu dilakukan penelitian dengan menggunakan ekstraksi pelarut mudah menguap (solvent extraction). Penelitian ini dilakukan untuk mengetahui jenis pelarut dan perbandingan pelarut yang tepat untuk memperoleh rendemen “concrete” dan “absolut” tertinggi pada hasil ekstraksi bunga mawar. Pelarut yang dipilih pada penelitian ini adalah  n-heksana, petroleum eter dan etanol dengan perbandingan 1:3, 1:4 dan 1:5 b/v. Pelarut n-heksana 1:5 b/v adalah pelarut yang tepat untuk mengekstraksi bunga mawar dengan kadar rendemen “concrete” dan “absolut” tertinggi untuk pembuatan parfum sebesar 0,85 % dan 0,07%. Komponen kimia utama minyak atsiri

Extraction of Seaweed Grass Gelidium Sp. Become A Bakto For A Microbic Growth Media Competition   Red seaweed is seaweed that produces gelatin one example is Gelidium sp. The product that has high economic value is bakto agar which is widely used in the field of microbiology, namely as a microbial culture media compactor. The use of bacto so that it will increase domestically, so as to meet the needs of bakto so that in the country with the expected quality classification with bakto so that the commercial is carried out this research. Agar yield value of seaweed type Gelidium sp. produced an average of 26.69%. The proximate test results for the parameters of water content, levels of ash, insoluble ash and sulfate in bakto so that the research is 6.89%, 1.67%, 0.0235%, and 1.31% respectively. The results of testing the levels of protein, fat, carbohydrate and gel strength at bacto so that respectively are 1.72%, 0.05%, 32.87% and 214.45 (g / cm2). The results of testing the mineral metal levels of calcium, magnesium and potassium were obtained at bakto so that they were 1806.06 mg / kg, 680 mg / kg and 338.22 mg / kg respectively. The results of testing the levels of trace elements of iron and copper were obtained at 8.75 mg / kg and 2.10 mg / kg. The results of microbiological testing using the total plate number method using Bacillus subtilis and Eschericia coli bacteria were found to be 8.6 x 106 colonies / mL and 2.81 x 107 colonies / mL. Based on the observation of bacterial morphology by comparing it with bakto so that the commercial standard in general is not much different. So based on the results of proximate and microbiological testing, bakto so that this research can be used as a medium for bacterial growth.Keywords: Gelidium sp., Agar, media and bacteriaABSTRAK   Rumput laut merah merupakan rumput laut yang menghasilkan agar-agar salah satu contohnya adalah Gelidium sp. Produk agar yang memiliki nilai ekonomis tinggi adalah bakto agar yang ban

Levels of Arabica (Coffea Arabica L.) Coffee Materials in Producing Caffein Coffee is a plantation crop that has long been cultivated in Indonesia. One type of coffee grown in Indonesia, namely arabica coffee. Arabica coffee is coffee that has superior quality compared to other types of coffee. Testing of caffeine content in Sukamakmur village arabica coffee is differentiated into three types of coffee berries based on the maturity level of the coffee fruit. The level of maturity of coffee fruit is marked by the color of coffee fruit skin. The collection of young coffee fruit is characterized by green fruit rind, half-aged coffee, orange rind and old coffee, dark red rind. Arabica coffee fruit is processed from drying, drying, and roasting and grinding into arabica ground coffee. Powder coffee samples are used for water content testing, phytochemical identification, and caffeine level testing. Caffeine content testing using UV-Vis spectrophotometry. The results of water content testing showed that the highest water content was found in coffee with a maturity level of half old, the lowest moisture content found in old coffee. Phytochemical identification testing performed showed powdered coffee samples containing active compounds of saponins, flavonoids, and alkaloids, as well as tannins. The highest caffeine content is found in ground coffee with the maturity level of coffee half old at 1.56% and the lowest caffeine level in ground coffee with a young coffee level of 0.93%.Keywords : Coffea arabica L., Level of maturity, Level of caffeine. ABSTRAKKopi adalah tanaman perkebunan yang sudah lama dibudidayakan di Indonesia. Salah satu jenis kopi yang ditanam di Indonesia, yaitu kopi arabika. Kopi arabika merupakan kopi yang memiliki kualitas superior dibanding jenis kopi lainnya. Pengujian kadar kafein pada kopi arabika desa Sukamakmur dibedakan menjadi tiga jenis pengambilan buah kopi berdasarkan tingkat kematangan buah kopi. Tingkat kematangan buah kopi ditandai den

Comparison Hydrolisis of Enzymatic and Acid of  Sweet Corn Starch (Zea mays L.) in Liquid Sugar ProductionSweet corn starch (Zea mays L.) contains high carbohydrate that can be used for food and industrial purposes. Sweet corn starch can be used for liquid sugar as alternative sweetener by enzymatic or acid hydrolysis. The enzymatic hydrolysis was performed by treating the starch with alpha amylase for liquefaction and glucoamylase for saccharification, while acid hydrolysis was performed by mixing the starch with 1,0 N hydrochloric acid. According to the results, the yield of enzymatic hydrolysis is higher than acid hydrolysis. The highest yield of liquid sugar is 91,73% produced by enzymatic hydrolysis using alpha amylase 42µL and glucoamylase 42µL and 59,40% of reducing sugar. The yield of liquid sugar produced by acid hydrolysis using HCl 1,0 N is 78,55% and 31,48% of reducing sugar.Key words: Zea mays, starch, liquid sugar, hydrolisis of hydrochloric acid, hydrolisis of alpha amylase, hydrolisis of glucoamylaseABSTRAKPati jagung manis (Zea mays L.) mengandung karbohidrat cukup tinggi yang dapat dimanfaatkan untuk bahan pangan dan industri. Pati jagung manis dapat diolah menjadi gula cair dan digunakan sebagai pemanis alternatif melalui hidrolisis pati baik secara enzimatis atau asam. Hidrolisis enzimatis melalui tahap likuifikasi menggunakan alfa amilase dan tahap sakarifikasi menggunakan glukoamilase. Hidrolisis asam dilakukan menggunakan asam klorida 0,1 N. Hasil penelitian menunjukkan bahwa gula cair hasil hidrolisis enzimatis menghasilkan rendemen lebih tinggi dibandingkan hidrolisis asam. Rendemen gula cair paling tinggi dihasilkan pada proses hidrolisis enzimatis menggunakan alfa amilase 42µL dan glukoamilase 42µL sebesar 91,73% dengan nilai gula pereduksi sebesar 59,40%. Rendemen gula cair hidrolisis asam menggunakan HCl 1,0 N sebesar 78,55% dengan nilai gula pereduksi sebesar 31,48%.Kata kunci: Zea mays, pati, gula cair, hidrolisis HCl, hidrolisi

Potential Of Phosphate and Nitrogen Compounds in Pollution of The Upper Ciliwung River in Bogor River is a habitat for various types of aquatic organisms that can provide an overview of the state of the river, such as the quality and quantity of ecological relationships that occur within it. Ciliwung is one of the rivers that flow to Jakarta via Puncak, Bogor Regency, Bogor City, Depok City and empties into the Bay of Jakarta. In 2015, the quality status of the upstream Ciliwung river had moderate polluted status. One parameter for reviewing water quality is nutrient content (phosphate and nitrogen). The presence of high nutrients can stimulate the growth of algae in waters that can harm the aquatic ecosystem. This study shows that there is a relations and positive relations with a correlation coefficient of 0.508 on the nitrogen and phosphate compounds in the upstream Ciliwung river water pollution. The concentration of nitrogen compounds is higher than that of phosphate.Keywords: Ciliwung, Nitrogen, Phosphates, River, Relations. ABSTRAK Sungai merupakan suatu habitat bagi berbagai jenis organisme akuatik yang dapat memberikan gambaran mengenai keadaan sungai, seperti kualitas dan kuantitas dari hubungan ekologis yang terjadi didalamnya. Sungai Ciliwung merupakan salah satu sungai yang mengalir kearah Jakarta melalui Puncak, Kabupaten Bogor, Kota Bogor, Kota Depok dan bermuara ke Teluk Jakarta. Pada tahun 2015, status mutu sungai Ciliwung bagian hulu memiliki status tercemar sedang. Salah satu parameter peninjauan kualitas air adalah kandungan zat hara (fosfat dan nitrogen). Keberadaan zat hara yang tinggi dapat menstimulasi ledakkan pertumbuhan algae di perairan yang dapat merugikan ekosistem perairan. Penelitian ini menunjukkan bahwa adanya hubungan yang sedang dan positif dengan koefisien korelasi sebesar 0,508 terhadap senyawaan nitrogen dan fosfat pada pencemaran air sungai Ciliwung bagian hulu. Konsentrasi senyawaan nitrogen lebih tinggi dibandingkan denga

Fermentation of Belitung Taro (Xanthosoma sagittifolium (L.) Schott) with variation of Yeast and Adding Nutrition to Produce Ethanol Plants that are potential to produce bioethanol are plants that have sugar or carbohydrate levels one of which is Belitung taro (Xanthosoma sagittifolium). This research aims to make bioethanol with simple fermentation process with variation on yeast type (bread yeast and tape yeast) and with the addition of nutrients (NPK fertilizer) to obtain maximum bioethanol content. This research was begun by making taro pulp with four treatments and each treatment repeated 3 times. The four treatments consist of taro belt with yeast bread, yeast bread and NPK, yeast tape, yeast tape and NPK. Observations were performed on days 2, 4, 6, 7, 14 which included observation of pH and ethanol content. In addition, proximate test is also done. The results showed that the highest ethanol content in the fermentation process with yeast yeast occurred on the 7th day of 3.64% while in the yeast tape the highest level occurred on the 4th day of 3.07%. Addition of NPK can not produce maximum ethanol content. For proximate test, the result showed that the content of ash is high enough that is 4.57% while for carbohydrate, protein, fat, coarse fiber, and moisture content obtained results equivalent to the literature.Keywords: Ethanol, Fermentation, Belitung Taro, Bioethanol ABSTRAKTumbuhan yang potensial untuk menghasilkan bioetanol adalah tanaman yang memiliki kadar gula atau karbohidrat salah satunya yaitu talas belitung (Xanthosoma sagittifolium). Penelitian ini bertujuan untuk membuat bioetanol dengan proses fermentasi sederhana dengan variasi pada jenis ragi (ragi roti dan ragi tape) serta dengan penambahan nutrisi (pupuk NPK) sehingga didapatkan kadar bioetanol yang maksimal. Diawali dengan membuat bubur talas belitung dengan empat perlakuan dan setiap perlakuan diulang 3 kali. Empat perlakuan terdiri atas talas belitung dengan ragi roti, ragi roti dan N

Acid Hydrolysis on The Starch Flour of white sweet potato (Ipomoea batatas L.) in Making of Liquid SugarNational sugar needs for both direct consumption and for industrial needs will continue to increase as the population increases. According to Dirjenbun, in 2014 the national sugar demand reaches 5.7 million tons. Consisting of 2.8 million tons of white crystalline sugar for direct community consumption and 2.9 million tons of refined crystal sugar to meet industrial needs. White sweet potato can be used as raw material for making liquid glucose through hydrolysis process with acid (HCl). The preparation of liquid glucose consists of two stages: gelatinization stage and hydrolysis stage. Optimum hydrolysis was determined by variations in HCl concentration of 0.25; 0.5; and 0.75 N and time variations of 30, 60, and 90 minutes. The yield of sweet potato starch was 28.82% and the highest yield of hydrolysis result of white sweet potato starch was 94.07% at acid concentration 0.75 N with hydrolysis time 90 minutes.Keywords: white sweet potato, Flour of white sweet potato, liquid sugar, acid hydrolysisABSTRAKKebutuhan gula nasional baik untuk konsumsi langsung maupun untuk kebutuhan industri akan terus meningkat sejalan dengan meningkatnya jumlah penduduk. Menurut Dirjenbun, pada tahun 2014 kebutuhan gula nasional mencapai 5,7 juta ton yang terdiri dari 2,8 juta ton gula kristal putih untuk konsumsi masyarakat langsung dan 2,9 juta ton gula kristal rafinasi untuk memenuhi kebutuhan industri. Ubi jalar putih dapat dijadikan bahan baku pembuatan glukosa cair melalui proses hidrolisis dengan asam (HCl). Pembuatan glukosa cair terdiri dari dua tahap yaitu tahap gelatinisasi dan tahap hidrolisis. Hidrolisis optimum ditentukan dengan variasi konsentrasi HCl yaitu 0,25; 0,5; dan 0,75 N dan variasi waktu 30, 60, dan 90 menit. Rendemen pati ubi jalar didapatkan sebesar 28,82% dan rendemen glukosa tertinggi hasil hidrolisis pati ubi jalar putih sebesar 94,07% pada konsentrasi asa

Washing Effects of Chloride Content in Process of Making Carrageenan of Seaweed, Eucheuma cottoniiThis study was conducted experimentally using Completely Randomized Design (CRD) with three (3) of standard treatments and three (3) replications. Stages of treatments included: Extraction of seaweed with three stages: extraction of seaweed with normal washing process, the twice extraction of the seaweed with laundering at the beginning, and four times extraction of the seaweed with the washing at the end. Drying of seaweed extraction, milling of dried seaweed to be come carrageenan, and filtering. Carrageenan screening results conducted to determine the yield, test physical parameters such as viscosity, pH, water content, the gel strength, and ash content. And also test the chemical parameters such as levels of sulphate and chloride levels (as cleaning KCl based). The results showed that the washing process four times in the end give chloride levels (as KCl based cleaning) was lowest with an average of 0,16%, compared to the treatment washing process twice in the beginning with an average of 0,33%. And the manual process of KCl based cleaning with an average of 0,49% therefore the normal process of providing value levels of chloride as KCl based cleaning was the highest. The results of the study concluded that the washing process at the beginning and at the end, affect the chloride levels based cleaning obtained at below 2%. The washing process that can be used for the manufacture of carrageenan of the seaweed (Eucheuma cottonii) were the best in the washing process four times at the end.Keywords: Eucheuma cottonii, leaching, chloride, carrageenan  ABSTRAK Penelitian ini dilaksanakan secara eksperimen dengan menggunakan metode Rancangan Acak Lengkap (RAL) dengan 3 (tiga) taraf perlakuan masing-masing 3 (tiga) kali ulangan. Tahapan kerja meliputi: Ekstraksi rumput laut dengan tiga tahapan yaitu ekstraksi rumput laut dengan proses pencucian normal, ekstraksi rumput laut

Optimization of Drying Temperature Using Oven on Quality of Black Pepper and White Pepper Powder      Pepper (Piper Nigrum L) is an Indonesian spice plant widely used for export and import activity. The post-harvest process of pepper affected the quality, especially on the drying process. One of secondary metabolite compound is piperin. Piperin is an active substance of alkaloid group giving a distinctive spicy flavor to the pepper. Drying process by using the oven could improve the quality of pepper. The results showed that the optimum temperature for white pepper was 85° C for 20 minutes with the water content of 10.65%, total mold/yeast was 1 x 104 colony/g, and piperin content of 4.58%. For Black pepper, the optimum temperature was at 105° C for 20 minutes with the moisture content of 7.84%, total mold/yeast was 1.3 x 104 colony/g and piperin 5,01%.Keywords: White Pepper, Black Pepper, Piperin Content.ABSTRAK      Lada (Piper Nigrum L) adalah tanaman rempah Indonesia yang banyak digunakan untuk ekspor dan impor. Proses pasca panen lada yang tidak maksimal menyebabkan kualitas menurun. Lada memiliki senyawa metabolit sekunder berupa piperin. Piperin adalah zat aktif golongan alkoloid yang memberikan cita rasa pedas khas pada lada. Pengeringan dengan menggunakan oven mampu meningkatkan mutu lada. Hasil penelitian menunjukan suhu optimum untuk pengovenan lada putih adalah 85°C selama 20 menit dengan kadar air sebesar 10,65 %, AKK 1 x 104 koloni/ g, dan kadar piperin 4,58 %. Lada hitam efektif pada suhu optimum 105°C selama 20 menit dengan kadar air sebesar 7,84 %, AKK 1,3 x 104 koloni / g dan kadar piperin 5,01 %.Kata kunci : Lada Putih, Lada Hitam, Kadar Piperin

Phytochemical Content and Katinon Coumpound in Red Khat (Catha edulis) Leaves     Khat Plant (Catha edulis) belongs to the Celastraceae family that originated in East Africa and the Arabian plateau. Khat plant has green leaves with finely toothed oval shape resembling betel leaves and fragrant. The active component Khat leaves was cathinone which is an alkaloids group. Cathinone which has the chemical formula of 2-amino-1-phenyl propanone is often referred to as a natural amphetamine because it produced effects like amphetamine that could penetrate the nervous system , adrenaline and as stimulant. The purpose of this study was to identify phytochemical compounds in red khat leaves (Catha edulis) using gas chromatography-mass spectra. The results showed that extracts of red leaf khat (Catha edulis) contained of secondary metabolites, they were alkaloids, phenolics, glycosides, steroids / triterpenoids, flavonoids, tannins and saponins. Based on the identification of khat leaf extract (Catha edulis) at pH 8, 9 and 10 showed the presence of katin compounds at different concentrations, while the cathinone compounds were not identified at all three types of the extract.Keywords : Catha edulis, phytochemical ,metabolite secondary, gas chromatography-mass spectra ABSTRAK     Tanaman Khat (Catha edulis) termasuk dalam famili Celastraceae yang berasal dari Afrika Timur dan dataran Arab. Tanaman Khat memiliki daun berwarna hijau bergerigi halus dengan bentuk oval menyerupai daun sirih, dan berbau harum. Komponen aktif daun Khat yaitu katinona merupakan senyawa kimia golongan alkaloid. Katinona dengan rumus kimia 2-amino-1-fenil propanon sering disebut sebagai amfetamin alami karena menghasilkan efek seperti amfetamin yang bisa menembus susunan saraf pusat, memacu adrenalin dan stimulansia. Tujuan penelitian ini untuk mengidentifikasi kandungan senyawa fitokimia dan katinon dalam daun khat merah (Catha edulis) menggunakan kromatografi gas spektra ma

Study of Dynamics of Phosphate in the Water Quality in Bogor of Upstream Ciliwung RiverCiliwung River has existed and become an important part of the community since ancient period. Since 2009, the Ciliwung River has been polluted condition from upstream. One of the pollutant that could decrease the quality of river water was phosphate. Excessive phosphate level in water bodies caused nutrient enrichment conditions (eutrophication). The presence of nitrate supporting phosphate also caused algae blooming, one of the environmental problem. The research was conducted to determine the dynamics of the phosphate compound of Ciliwung River whether the pollution was reduced, same, or worse. The research included sampling of river water at three points of Katulampa, Pasar Bogor, and Warung Jambu River with sampling time interval of 8 hours in a day for 3 weeks in a row. The data of phosphate and nitrate concentration were measured and compared to the results in PP No.82 year 2001. The total of phosphate in Ciliwung river water has exceeded threshold level in accordance with the environmental quality standard of PP. 82 year 2001, and has been indicated to be in eutrophication condition.Keywords: Ciliwung River, Water Quality, Water Pollution, Phosphate.ABSTRAKSungai Ciliwung telah ada dan menjadi bagian penting masyarakat sejak zaman purba. Namun seiring dengan berlalunya waktu dan perkembangan pesat, sejak tahun 2009 Sungai Ciliwung telah tercemar dari hulu. Salah satu polutan yang bisa menurunkan kualitas air sungai adalah fosfat. Keberadaan fosfat yang berlebihan di badan air dapat menyebabkan kondisi pengayaan nutrisi (eutrofikasi), dan dengan dukungan nitrat dapat menyebabkan algae blooming yang menjadi salah satu masalah lingkungan. Penelitian ini dilakukan untuk mengetahui dinamika senyawa fosfat Sungai Ciliwung apakah pencemarannya berkurang, sama, atau lebih buruk. Ruang lingkup penelitian meliputi pengambilan sampel air sungai pada tiga titik Katulampa, Pasar Bogor

Proximate and Gel Strenght Analysis of Agar from Dry Seaweed in some Traditional Markets Seaweeds are good material in processing to intermedite and finish product like agar – agars in Indonesia still in a semi-modern and traditional methods. This led Indonesia still make import the agar gelatin from other countries. The purpose of the study was to increas use the dried seaweed in traditional markets for the products of gelatin and to provide the nutrition information, like water content, ash content, crude fat, protein, carbohydrates, crude fiber, the levels of sulfate and gel strength of processed gelatin from dry seaweed. Dried seaweed used in this study, obtained from a traditional market in Bogor, Bekasi and Jakarta. Proximate result and the gel strength from extracted agar powder samples would compared with commercial flour agar. Research results obtained extracted agar – agar powder samples had lower chemical content and gel strength than the commercial agar, but it still could be used as food, although in very small amounts.Keywords : dry seaweeds, proximate analysis, gel strength, agar – agar ABSTRAK Pengolahan rumput laut menjadi bahan olahan seperti agar – agar di Indonesia masih secara tradisional dan semi modern. Hal ini menyebabkan Indonesia masih mengimpor agar – agar dari negara lain. Manfaat dan tujuan penelitian ini adalah memanfaatkan rumput laut kering yang banyak terdapat di pasar – pasar tradisional menjadi produk agar – agar dan memberikan informasi kandungan nutrisi yang berupa air, abu, lemak kasar, protein, karbohidrat, serat kasar, kadar sulfat serta kekuatan gel dari agar –agar hasil olahan rumput laut kering. Rumput laut kering yang digunakan pada penelitian ini, diperoleh dari pasar tradisional di Bogor, Bekasi dan Jakarta. Hasil proksimat dan kekutan gel dari sampel tepung agar – agar hasil ekstrak kemudian dibandingkan dengan tepung agar – agar komersial berdasarkan hasil penelitian diperoleh sampel tepung agar –

Proximate and Gel Strenght Analysis of Agar from Dry Seaweed in some Traditional Markets         Seaweeds are good material in processing to intermedite and finish product like agar – agars  in Indonesia still in a semi-modern and traditional methods. This led Indonesia still make import the agar gelatin from other countries. The purpose of the study was to increas use the dried seaweed in traditional markets for the products of gelatin and to provide the nutrition information, like water content, ash content, crude fat, protein, carbohydrates, crude fiber, the levels of sulfate and gel strength of processed gelatin from dry seaweed. Dried seaweed used in this study, obtained from a traditional market in Bogor, Bekasi and Jakarta. Proximate result and the gel strength from extracted agar powder samples would compared with commercial flour agar. Research results obtained extracted agar – agar powder samples had lower chemical content and gel strength than the commercial agar, but it still could be used as food, although in very small amounts.Keywords : dry seaweeds, proximate analysis, gel strength, agar – agar  ABSTRAK         Pengolahan rumput laut menjadi bahan olahan seperti agar – agar di Indonesia masih secara tradisional dan semi modern. Hal ini menyebabkan Indonesia masih mengimpor agar – agar dari negara lain. Manfaat dan tujuan penelitian ini adalah memanfaatkan rumput laut kering yang banyak terdapat di pasar – pasar tradisional menjadi produk agar – agar dan memberikan informasi kandungan nutrisi yang berupa air, abu, lemak kasar, protein, karbohidrat, serat kasar, kadar sulfat serta kekuatan gel dari agar –agar hasil olahan rumput laut kering. Rumput laut kering yang digunakan pada penelitian ini, diperoleh dari pasar tradisional di Bogor, Bekasi dan Jakarta. Hasil proksimat dan kekutan gel dari sampel tepung agar – agar hasil ekstrak kemudian dibandingkan dengan tepung agar – agar komersial berdasarkan hasil p