Application of Caulerpa racemosa extract as a natural colourant in raw noodles

Sholicha F., . and Dewi E.N., . and Purnamayati L., . (2021) Application of Caulerpa racemosa extract as a natural colourant in raw noodles. Food Research (Malaysia), 5 (S3). pp. 62-69. ISSN 2550-2166

Caulerpa racemosa is a green macroalga that contains chlorophyll, a natural colorant, which has anti-inflammatory, antibacterial, antiparasitic, and antioxidant properties. This study aimed to determine the effect different concentrations of C. racemosa mixed with distilled 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 was then added to the dough for making noodles, the latter of which were tested in triplicate for colour, total phenol, total chlorophyll, protein, tensile strength, and consumer preference. The C. racemosa extracts had a significant effect (P<0.05) on colour, total phenol, total chlorophyll, protein, and consumer preference, but did not significantly influence tensile strength. Noodles with a 75% C. racemosa concentration were preferred for their attractive green colour.

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Abstract

Caulerpa racemosa is a green macroalga that contains chlorophyll, a natural colorant, which has anti-inflammatory, antibacterial, antiparasitic, and antioxidant properties. This study aimed to determine the effect different concentrations of C. racemosa mixed with distilled 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 was then added to the dough for making noodles, the latter of which were tested in triplicate for colour, total phenol, total chlorophyll, protein, tensile strength, and consumer preference. The C. racemosa extracts had a significant effect (P<0.05) on colour, total phenol, total chlorophyll, protein, and consumer preference, but did not significantly influence tensile strength. Noodles with a 75% C. racemosa concentration were preferred for their attractive green colour.

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Item Type:	Article
Additional Information:	The 6th International Conference on Tropical and Coastal Region Eco-Development (ICTCRED) 2020
AGROVOC Term:	Caulerpa racemosa
AGROVOC Term:	seaweeds
AGROVOC Term:	noodles
AGROVOC Term:	food processing
AGROVOC Term:	chlorophylls
AGROVOC Term:	plant extracts
AGROVOC Term:	Antioxidants
AGROVOC Term:	consumer behaviour
Geographical Term:	Indonesia
Depositing User:	Mr. Khoirul Asrimi Md Nor
Date Deposited:	29 Jan 2026 01:07
Last Modified:	29 Jan 2026 01:07
URI:	http://webagris.upm.edu.my/id/eprint/3303

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