Optimization of sauce formulation from sea grape (Caulerpa racemosa) protein hydrolysate using response surface methodology

Amin, Muhamad Nur Ghoyatul; Rustyana, Cholifatun; Rohim, Fajar Nur; Distiawan, Rizky; Mawardani., Herlina; Alamsjah, Moch. Amin; Tjahjaningsih, Wahju; Subekti, Sri

doi:10.1007/s10811-020-02366-z

Cited by 6 publications

(4 citation statements)

References 31 publications

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“…e combination of compositions in the range of 60-70% flavored mushroom powder and 30-40% mandai cempedak powder is a balanced composition in terms of the umami quality of the seasoning products produced. e composition plays an essential role in determining the taste of the final product, especially in seasoning, as has been observed in similar products [16], sea grape protein hydrolysate sauce [17], and dried Suillus granulatus products [18].…”

Section: Resultsmentioning

confidence: 87%

Panelist Acceptance, Proximate Characteristics of Amino Acids and Volatile Compounds, and Color Profile of Fermented Cempedak (Artocarpus champeden) and Oyster Mushroom (Pleurotus ostreatus) Seasoning

Rohmah

Saragih

Amaliah

et al. 2022

Journal of Food Quality

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The potential of mandai cempedak (Artocarpus champeden) powder to be mixed with other abundant raw materials such as oyster mushroom (Pleurotus ostreatus) as a flavoring ingredient is an exciting thing to study as a unique flavor source for the archipelago. This study aims to observe panelist acceptance, proximate characteristics of amino acid, volatile compounds, and color profiles on five mixed formulas of fermented cempedak (Artocarpus champeden) and oyster mushroom (Pleurotus ostreatus) seasoning. The five seasoning formulas combine 30–70% flavored mushroom powder and 30–70% mandai cempedak powder with control of commercial mushroom powder and pure mandai powder. Hedonic quality assessment on seasoning samples of flavored mushroom powder and mandai cempedak powder played a more critical role in the acceptance of the final product, with a slightly reddish yellow color tendency with a paleness level of around 66–67%. Seasoning samples had a savory taste with dominant amino acid profiles of ileusine (1.46%, w/w), glutamate (1.37%), methionine (0.82%), and aspartic acid (0.72%). All seasoning formulations of flavored mushroom and mandai cempedak powder have a moisture content of 8.4–10.9%, total protein 7.0–9.0%, soluble protein 2.4–3.5%, ash content 4.5–19.2%, fat content 2.3–4.5%, carbohydrates 62.7–79.4%, and the solubility is 31.0–89.4%. The dominant volatile compounds in seasoning are heptanone, dodecoxyethanol, and etradecyloxyethanol with pleasant aroma profiles, pungent fruity, green, citrus, and herbal. In conclusion, mandai cempedak powder to be mixed with other abundant raw materials such as oyster mushroom (Pleurotus ostreatus) can be used as a typical Indonesian flavor ingredient with unique characteristics in terms of its amino acid content, volatile compounds, and essential oils.

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Section: Resultsmentioning

confidence: 87%

Panelist Acceptance, Proximate Characteristics of Amino Acids and Volatile Compounds, and Color Profile of Fermented Cempedak (Artocarpus champeden) and Oyster Mushroom (Pleurotus ostreatus) Seasoning

Rohmah

Saragih

Amaliah

et al. 2022

Journal of Food Quality

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“…Furthermore, cellulose-based biopolymers have garnered attention in recent years due to their strength, rigidity, high durability, and biodegradability. In conclusion, cellulose in sea grapes extract helped the concentration of bioplastic to get an equal ratio in tensile strength per concentration [2]. As shown in Table 2, the three types of bioplastic were immersed in different kinds of water (rainwater, seawater, and tap water) for forty-eight (48) hours.…”

Section: Resultsmentioning

confidence: 96%

“…Assessing the biodegradability of bioplastics allows us to understand their potential impact on ecosystems and waste management practices [20], [25]. Table 4 presents the soil biodegradation of the three samples in Clay for two (2) weeks. With the aid of ANOVA, it is revealed that the three concentrations do not differ (F=5.00, p-value=0.111) statistically from each other in terms of degradation under the clay soil.…”

Section: Resultsmentioning

confidence: 99%

Taro (Colocasia esculenta) and sea grapes (Caulerpa lentillifera) as potential materials for making bioplastic

Saray,

Fuentes,

Casinillo

2023

EJSMT

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Plastic pollution has become a global concern, and the country Philippines is one of the plastic waste generators worldwide. The accumulation of non-recyclable, single-use plastics threatens marine life and contributes to global warming. This study aimed to contribute to reducing plastic pollution and provide insights into sustainable alternatives to single-use plastics. Hence, this research explores the potential of bioplastics as an alternative to traditional plastics. Specifically, this study primarily focused on developing bioplastics using taro and sea grapes as raw materials to provide an eco-friendly alternative to traditional plastics. The researcher aimed to investigate three different concentrations of bioplastic made from taro and sea grapes and evaluate their tensile strength, water absorbency, and biodegradability. The findings revealed that the second sample, consisting of 20 grams of taro starch, 15 mL of sea grape extract, two tablespoons of vinegar, 7.5 mL of glycerine, and 40 mL of water, exhibits the best outcome regarding its tensile strength, water absorbency, and biodegradability. Based on the results, the researchers concluded that bioplastics derived from taro starch and sea grape extract possess promising properties. The study highlights the importance of optimizing the concentration of raw materials to achieve desired characteristics in bioplastic production.

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“…On the basis of single factor experimental results, the extraction of TFs from X. sorbifolia Bunge flower was optimized using the response surface methodology (RSM) [ 22 , 23 ]. In this study, the Box–Behnken design method provided by Design Expert 11 (Stat-Ease Inc., Minneapolis, MN, USA) was selected to guide the experimental design with four variables (extraction temperature, ethanol concentration, solid–liquid ratio, and extraction time) at three levels, whose response value was the extraction yield of the TFs (Y) [ 24 ].…”

Section: Methodsmentioning

confidence: 99%

Optimization of Flavonoid Extraction from Xanthoceras sorbifolia Bunge Flowers, and the Antioxidant and Antibacterial Capacity of the Extract

Zhang

Wang

et al. 2021

Molecules

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In the present work, the extraction process of total flavonoids (TFs) from X. sorbifolia flowers by ultrasound-assisted extraction was optimized under the response surface methodology (RSM) on the basis of single-factor experiments. The optimal extraction conditions were as follows: ethanol concentration of 80%, solid–liquid ratio of 1:37 (g/mL), temperature of 84 °C, and extraction time of 1 h. Under the optimized conditions, the extraction yield of the TFs was 3.956 ± 0.04%. The radical scavenging capacities of TFs against 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) were much greater than that of rutin. The results of antibacterial experiments indicated that the TFs displayed strong inhibitory activities on E. coli, S. aureus and Bacillus subtilis. Therefore, X. sorbifolia flowers can be used as a novel source of natural flavonoids, and the TFs have potential applications as natural antioxidants or antibacterial agents in the food and pharmaceutical industries.

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Optimization of sauce formulation from sea grape (Caulerpa racemosa) protein hydrolysate using response surface methodology

Cited by 6 publications

References 31 publications

Panelist Acceptance, Proximate Characteristics of Amino Acids and Volatile Compounds, and Color Profile of Fermented Cempedak (Artocarpus champeden) and Oyster Mushroom (Pleurotus ostreatus) Seasoning

Panelist Acceptance, Proximate Characteristics of Amino Acids and Volatile Compounds, and Color Profile of Fermented Cempedak (Artocarpus champeden) and Oyster Mushroom (Pleurotus ostreatus) Seasoning

Taro (Colocasia esculenta) and sea grapes (Caulerpa lentillifera) as potential materials for making bioplastic

Optimization of Flavonoid Extraction from Xanthoceras sorbifolia Bunge Flowers, and the Antioxidant and Antibacterial Capacity of the Extract

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