Characteristic of Freshness Ulva lactuca Under Different Temperatures at Short-term Storage

Ulva sp. is green macroalgae that very potential for producing food with high nutrients content. This species found on a coastline in intertidal zone of Indonesia’s waters. There have been several research to this start from post-harvest handling, nutrition, probiotic, and its ulvaran, however the information effect temperature storage lactuca freshness still lack. study was undergone evaluate quality by sensory changes different temperatures short-term storage. In order circumstances, fresh U. collected natural habitat (intertidal Sepanjang Coast, Yogyakarta Indonesia). It rinsed debris epiphyte, stored transparent polyethylene bag, were 4 °C, 15-20 °C room five days. Color, pH, ash, moisture, crude protein, chlorophyl, Total Plate Count, analysis along period. The evaluation score more than 6, better other storages. protein (U. °C) decreased significantly day 5.53%, it lower others. TPC all samples varied 147x103in 0 days 2,462.5x103 CFU/ml last summaries, scores are constant higher storages, despite minor nutrient content deterioration.