Aplikasi bubuk Caulerpa racemosa sebagai pewarna alami pada cokelat putih batang : Application of Caulerpa racemosa Powder as natural colorant in white chocolate bars

Hakan Furqon Sukmana Putra; Lukita Purnamayati; Eko Nurcahya Dewi

doi:10.17844/jphpi.v28i4.62184

Authors

Hakan Furqon Sukmana Putra Program Studi Teknologi Hasil Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro
Lukita Purnamayati Program Studi Teknologi Hasil Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro https://orcid.org/0000-0001-9626-8498
Eko Nurcahya Dewi Program Studi Teknologi Hasil Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro https://orcid.org/0000-0002-3109-739X

DOI:

https://doi.org/10.17844/jphpi.v28i4.62184

Keywords:

antioxidant, cocoa butter, green extraction, sea grapes, sensory

Abstract

Caulerpa racemosa is a type of seaweed with high chlorophyll content. However, its use as a natural food coloring remains rare. Besides functioning as a natural dye, chlorophyll in C. racemosa has antioxidant properties. One of the potentials uses of C. racemosa is as a natural colorant in white chocolate bars, which typically have a pale, less attractive color. Incorporating C. racemosa into white chocolate bars is expected to produce green-colored chocolate bars rich in antioxidants. This study aimed to investigate the effect of adding C. racemosa powder to white chocolate bars and to determine the optimal addition level of C. racemosa powder. The seaweed powder was added to white chocolate bars at concentrations of 0%, 5%, 10%, and 15%. Results showed that adding C. racemosa powder had a big impact on the levels of chlorophyll, carotenoids, radical scavenging activity (RSA), IC₅₀, color, and taste of the white chocolate bars. The best white chocolate bar was the one with 15% C. racemosa powder, which had 38.05±4.70 µg/mL of chlorophyll, 3.25±0.12 µg/mL of carotenoids, 97.10±0.14% radical scavenging activity, and an IC₅₀ of 216.96±0.29 ppm. The white chocolate bar with 15% C. racemosa exhibited an L* value of 44.28±1.23, an a* value of -11.44±0.39, a b* value of 39.59±0.50, and a ΔE of 97.10±0.14. Adding C. racemosa powder resulted in white chocolate bars with an appealing green color; however, its addition did not produce strong antioxidant effects and created an undesirable aftertaste.

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