Effect of Cooking Methods on Nutritional Quality of Sea Lettuce (Ulva lactuca) Flakes

Sefrienda, Ardiba R. and Jasmadi, Jasmadi and Novianty, Hilda and Suryaningtyas, Indyaswan Tegar and Wikandari, Rachma (2023) Effect of Cooking Methods on Nutritional Quality of Sea Lettuce (Ulva lactuca) Flakes. Jurnal Ilmiah Perikanan dan Kelautan, 15 (1). 142 -151. ISSN ISSN

[thumbnail of document.pdf] Text
document.pdf - Published Version
Restricted to Registered users only

Download (845kB) | Request a copy

Abstract

Plant-based protein has been increasingly demanded as a sustainable protein source. Sea lettuce (Ulva lactuca) is one of the potential sources as plant protein due to its high protein content. During processing, the sea lettuce is exposed to heat which might affect its nutrition, particularly the protein quality. This study aimed to evaluate two different cooking processes on the nutritional quality of the sea lettuce based on the proximate and protein quality analyses. The samples were raw, roasted, and boiled-roasted sea lettuce. All treatment using temperature 100°C. The protein quality was assessed by in-vitro protein digestibility, solubility, and amino acid profiles. The result showed that boiling treatment followed by roasting treatment had significantly higher protein content, amino acid score and essential amino acid index, and predicted-protein efficiency ratio compared with the value of roasting treatment only. It resulted in protein content of 18.87 (dry basis), amino acid score of 37.96, essential amino acid index of 79.41 and predicted-protein efficiency ratio of 2.58. Therefore, boiling followed with roasting process is recommended to maintain the nutrition quality of sea lettuce.

Item Type: Article
Additional Information: Cited by: 1; All Open Access, Gold Open Access
Uncontrolled Keywords: Circular economy; Filamentous fungi; Food products; Food supplement; Myco-based
Subjects: T Technology > TP Chemical technology > Food processing and manufacture
T Technology > TX Home economics > Nutrition. Foods and food supply
Divisions: Faculty of Agricultural Technology > Master Program in Food and Science Technology
Depositing User: Siti Marfungah Marfungah
Date Deposited: 19 Aug 2024 05:56
Last Modified: 19 Aug 2024 05:56
URI: https://ir.lib.ugm.ac.id/id/eprint/3132

Actions (login required)

View Item
View Item