Effect of Concentration of Sargassum polycystum and Fermentation Time on thickness and Yield of Nata de Sargassum

Sargassum polycystum is one type of brown seaweeds that is abundant in Indonesian waters, including in Bone Bay, South Sulawesi. S. polycystum is an underutilized species and considered by coastal communities as trash that polluting the sea. Nevertheless, it contains carbohydrates which are essential in the nata making process. This research aimed to determine the concentration of S. polycystum and the fermentation time that produce the best thickness and yield of nata de sargassum. Th research was conducted at the laboratory of Fisheries High School (SUPM) Bone, South Sulawesi. Sample of S.polycyctum was collected from Tanjung Palette's water, Bone Bay. A completely randomized factorial design was used with 2 factors,namely concentration of S.polycystum and fermentation time, ang each factor consisted of four levels. The concentrations used were 2, 3, 4 and 5% (w/v) and the fermentation time were 7, 10, 13 and 16 days. Each treatment was carried out in three replicates. Results showed that the concentration of S. polycystum and fermentation time imparted a significant effect (p<0.05) on the thickness and yield of the nata de Sargassum. The thickness (5.6 mm) nata produced was at a concentration of 3% and a fermentation time of 16 days. While the largest yield (32.2%) was produced at a concentration of 5% with a fermentation time of 16 days.