Open AccessApplication of Caulerpa racemosa extract as a natural colourant in raw noodles
Author(s) -
F. Sholicha,
Eko Nurcahya Dewi,
Lukita Purnamayati
Publication year - 2021
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.5(s3).009
Subject(s) - distilled water , food science , chemistry , raw material , chromatography , organic chemistry
Caulerpa racemosa is a green macroalga that contains chlorophyll, a natural colorant,which has anti-inflammatory, antibacterial, antiparasitic, and antioxidant properties. Thisstudy aimed to determine the effect different concentrations of C. racemosa mixed withdistilled water have on raw noodles and to discover the optimal concentration. Fresh C.racemosa was mixed with distilled water into 25%, 50%, and 75% w/v solutions. It wasthen added to the dough for making noodles, the latter of which were tested in triplicatefor colour, total phenol, total chlorophyll, protein, tensile strength, and consumerpreference. The C. racemosa extracts had a significant effect (P<0.05) on colour, totalphenol, total chlorophyll, protein, and consumer preference, but did not significantlyinfluence tensile strength. Noodles with a 75% C. racemosa concentration were preferredfor their attractive green colour.