Development of Seaweed Noodles Using Three Different Species (Kappaphycus alvarezii, Caulerpa lentillifera, K appaphycus striatum)

Edible seaweeds have historically been consumed by coastal populations across the globe. These edible seaweeds are rich in polysaccharides, proteins, minerals and vitamins but low in lipid with high amount of certain Jong chain polyunsaturated fatty. They also act as antioxidants and antimicrobial compounds. This study developed noodles out of seaweeds. After harvest, all noodles were washed thoroughly with running water, chopped into small pieces, oven dried for 150°C for 1 hour, powdered and sieved, mixed the ingredients, made a the dough then slit to form noodles. This study was conducted to compare the differences on the Total Plate Count, proximate composition, and sensory analysis of noodles developed from three different species namely Kappaphycus alvarezii, Caulerpa lentillifera, and Kappaphycus striatum. Based on the result, all treatments had highest score of acceptability of from panelists. Among all the treatments, Kappuphycus alvarezii got the highest score in acceptability in color, texture, and general acceptability. The total plate counts of all treatments were of acceptable levels. Kuppuphycis alvarezii is significantly among all treatments.