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

Muhamad Nur Ghoyatul Amin, ,- and Cholifatun Rustyana, ,- and Fajar Nur Rohim, ,- and Rizky Distiawan, ,- and Herlina Mawardani, ,- and Mochammad Amin Alamsjah, ,- and Wahju Tjahjaningsih, ,- and Sri Subekti, ,- (2021) Optimization of sauce formulation from sea grape (Caulerpa racemosa) protein hydrolysate using response surface methodology. Journal of Applied Phycology, 33 (-). pp. 1217-1227. ISSN 1573-5176

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Official URL: https://link.springer.com/article/10.1007/s10811-0...


Sea grape (Caulerpa racemosa) is an edible green alga which contains a high amount of protein with a seafood flavor, which can be released via protein hydrolysis. Our present work was designed to determine the optimal concentration of palm sugar and carboxymethylcellulose (CMC) in sea grape protein hydrolysate sauce. The process optimization was performed to evaluate multiple parameters such as viscosity, color properties, and hedonic score. Five different levels of palm sugar and CMC were designed using a central composite design to yield sauce with a maximum hedonic score. We developed different mathematical models in this work, where viscosity, color properties (L*, a*, b*), and hedonic score were modeled using 2FI (two-factor interaction), quadratic, and linear models, respectively. The numerical optimization revealed that the predicted optimal solution was palm sugar and CMC concentration with generated viscosity, L*, a*, b*, and hedonic score of 0.893 poise, 23.296, 7.300, 19.565, and 3.522, respectively, and a desirability value of 0.839. GC-MS data associated with referred information represented that sea grape sauce had four compounds with a typical seafood flavor, namely, nonanal, hexanal, (E)-2-octenal, and octanoic acid; some native palm sugar flavors; and Maillard reaction products (MRP). Our study suggests that sauce is a potential valueadded product from sea grape protein hydrolysate.

Item Type: Article
Uncontrolled Keywords: Green algae sauce . Protein . Palmsugar .CMC . Central composite design
Subjects: S Agriculture > SH Aquaculture. Fisheries. Angling
S Agriculture > SH Aquaculture. Fisheries. Angling > SH328-329 Fishery management. Fishery policy
Divisions: 14. Fakultas Perikanan dan Kelautan > Kelautan
Muhamad Nur Ghoyatul Amin, ,-9907147747
Cholifatun Rustyana, ,-UNSPECIFIED
Fajar Nur Rohim, ,-UNSPECIFIED
Rizky Distiawan, ,-UNSPECIFIED
Herlina Mawardani, ,-UNSPECIFIED
Mochammad Amin Alamsjah, ,-0016017002
Wahju Tjahjaningsih, ,-0014095806
Sri Subekti, ,-8960750022
Depositing User: Eki Pristiyanto pristiyanto
Date Deposited: 06 Apr 2023 04:30
Last Modified: 06 Apr 2023 05:27
URI: http://repository.unair.ac.id/id/eprint/121790
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