Nata de ceulerpa from sea grape fermentation (Caulerpa racemosa) by Acetobacter xylinum as a functional food rich in vitamin C

• Published in: Proceedings of the Nutrition Society 2021, Vol.80 (OCE3), Article E143
• Main Authors: Manoppo, J.I.C., Nurkolis, F., Batubara, S.C., Rompies, R., Mayulu, N., Assa, Y.A., Natanael, H., Wewengkang, D.S., Rotinsulu, H.
• Format: Article
• Language: English
• Subjects: Antioxidants; Ascorbic acid; Fermentation; Food; Free radicals; Functional foods & nutraceuticals; Minerals; Vitamin C; Vitamins
• ISSN: 0029-6651; 1475-2719
• DOI: 10.1017/S0029665121002664

[...]by looking at the potential of the Ceulerpa racemosa type of sea grape which has the potential to be used as Nata de ceulerpa which is rich in minerals and vitamins and antioxidants(1) and is still little use for food and health products. [...]this study aims to process or formulate and utilize sea grapes (Ceulerpa racemose) into nata de ceulerpa food products and determine the content of vitamin C in it. The amount of vitamin C obtained at S1 80.40±1.00 mg/100 g, S2 75.64±2.00 mg/100 g, S3 71.90±0.02 mg/100 g. The fermented drink sample formulation containing the highest vitamin C was S1. Furthermore, the average levels of vitamin C which is also an antioxidant in the three samples amounted to 75.98±4.26 mg/100 g, a value that is quite high compared to Nata De Coco which must be fortified with vitamin C(2). [...]nata de ceulerpa has the potential to be a functional food that can be used as a source of vitamin C or antioxidants, which antioxidants or vitamin C are useful in warding off free radicals, being an anti-inflammatory and anti-non-communicable diseases(3).