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All Journal MARINA CHIMICA ACTA
Akbar Reza
Departement of Fishery, University of Gajah Mada
Biochemistry, Genetics & Molecular Biology

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EVALUATION OF THE BRINE PRESERVATION METHOD OF SEA GRAPES (Caulerpa lentillifera) AS A COMMERCIAL PRODUCT Imran Lapong; Nicholas Paul; Akbar Reza
Marina Chimica Acta Vol. 20 No. 2 (2019): Volume 20, No. 2 (2019)
Publisher : Hasanuddin University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (320.05 KB) | DOI: 10.20956/mca.v20i2.9269

Abstract

The aim of this study is to evaluate this commercial product in relation to the preservation materials, the preserved product biomass, individual weight and length of the fronds, and the effect of soaking time and water temperatures on the frond “crispiness”. There was no significant difference between different soaking times (from 30s to 2 minutes) on the weight and the length of the fronds ANOVA (p=0.88) and (p=0.81) after the initial period. Furthermore, tap water and ice water treatments during rehydration process had no significant effect on the fronds crispiness (ANOVA p=0.560). These results show that the preserved product using high concentration of brine produces a product with consistent biomass, size, and amount of the fronds. However, the temperature of the freshwater used in rehydration has no effect on the quality of the product, in contrast to the claims made by the company on the packaging instructions
CHARACTERIZATION OF SEA GRAPES (Caulerpa lentillifera) FROM VIETNAMESE COMPANY’S PRODUCTS Imran Lapong; Nicholas Paul; Akbar Reza
Marina Chimica Acta Vol. 20 No. 2 (2019): Volume 20, No. 2 (2019)
Publisher : Hasanuddin University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (298.936 KB) | DOI: 10.20956/mca.v20i2.9270

Abstract

Species of sea grapes (Caulerpa spp.) are consumed broadly in many regions such as in Southeast Asia and Pacific areas. However, it damages easily if packed incorrectly and may only last for couple of days. A company in Vietnam (Tritin Pty Ltd) has developed a preservation technique for sea grapes that enables export to many countries. The aim of this study is to characterization of the Vietnamese company’s product of Caulerpa. The study found that the product based on a 10% brine concentration (114.33 g/L ±2.30 SD). The average weight of each sachet package is 22.47 g ±0.37 containing 65 fronds of Caulerpa lentillifera. The average weight and length of the fronds is 0.73 g ±2.30 SD and 7.27 cm ±1.59 SD. There was a significant relationship between the weight and the length of the fronds during the rehydration process in freshwater (R2=0.35, p<0.01), with rehydration of weight and length complete after x seconds
Co-Authors Imran Lapong Nicholas Paul Nicholas Paul