PROTEIN CONTENT AND COLOR OF GREEN MACROALGAE Ulva lactuca (L.) ON SOAKING TIME AND DRYING METHOD

<p>The green macroalgae <em>Ulva lactuca</em> (L.) is a potential alternative protein source. This study investigates the effect of soaking and different drying methods on color quality <em>U. lactuca</em>. Moisture ash content, color, i.e., crude protein, in vitro digestibility, solubility seaweed were determined. In its conduct, fresh was soaked water for various times (0, 1, 2, 3 h). Soaking with highest digestibility selected further method investigation, sun-drying, shade-drying, oven-drying at 40°C. The results reveal that treatment did not affect significantly, but there significant content Among method, sun oven resulted higher in-vitro compared to shade drying. </p>