Antioxidant and Antibacterial Activity of Caulerpa Flour (Caulerpa lentifera) as Functional Food Raw Material
Fifi Arfini *
Agricultural Science Study Program, Graduate School Hasanuddin University, Makassar - 90245, South Sulawesi, Indonesia and Department of Aquatic Product Processing and Storage, Pangkep State Polytechnic of Agriculture, Pangkajene and Islands Regency, South Sulawesi - 90655, Indonesia.
Meta Mahendradatta
Department of Food Science and Tecnology, Hasanuddin University, Makassar - 90245, South Sulawesi, Indonesia.
. Metusalach
Department of Fisheries, Hasanuddin University, Makassar - 90245, South Sulawesi, Indonesia.
. Zainal
Department of Food Science and Tecnology, Hasanuddin University, Makassar - 90245, South Sulawesi, Indonesia.
Sriwatti Malle
Department of Agroindustry, Pangkep State Polytechnic of Agriculture, Pangkajene and Islands Regency, South Sulawesi - 90655, Indonesia.
*Author to whom correspondence should be addressed.
Abstract
Aims: This research aims to study the process of making Caulerpa seaweed flour and extract; analyzed the antioxidant activity and inhibitory antibacterial activity of Caulerpa flour.
Study Design: The experimental design used in the first stage is the T-test by comparing the two washing treatments (3 times and 5 times), and in the second stage using a Completely Randomized Design.
Place and Duration of Study: The present study was conducted in Department of Aquatic Product Processing and Storage, Pangkep State Polytechnic of Agriculture. The duration of research is 6 month i.e from April, 2022 – September, 2022.
Methodology: The drying method is carried out by weighing fresh Caulerpa lentifera. samples and spread them on a baking sheet and in an oven to dry at 50°C. Caulerpa lentifera, which has been in powder form, will be analyzed for its antioxidant and antimicrobial properties. The extraction process will also be carried out on Caulerpa lentifera flour and analyzed for its antioxidant and antimicrobial properties.
Results: The results of the first phase of the study showed that the 5 times washing process on Caulerpa seaweed resulted in better quality than 3 times washing with an antioxidant value of 115.36 ppm, the water content of 9.9%; ash content of 23.65%; Ca levels of 152.4 mg/100 g; fiber 41.24%; Iodine 31.08 g/g and 4.16% yield. Caulerpa flour had the highest antioxidant and antibacterial activity compared to ethyl acetate and methanol with a value of 109.40 mg/L and an inhibitory diameter of 6.88 mm against Escherichia coli.
Conclusion: The antioxidant activity of seaweed flour is in the medium category and has an inhibitory power against pathogenic bacteria E.coli, so it has the potential as a functional food.
Keywords: Antibacterial, antioxidant, caulerpa, flour, sea grape