Innovation in Food Processing: Fermentation of Seagrape (Caulerpa Lentillifera)

This study aimed to develop fermented seagrape (Caulerpa lentillifera), locally known as lato in the Philippines, as a value-added product and a possible preservation method for a highly perishable marine alga. The product was developed through multiple formulation trials that varied ingredients and processing conditions. The final formulation used seagrape with carrots, radish, garlic, ginger, apple, spring onion, fish sauce, and mashed potato, with fermentation conducted at room temperature before refrigerated storage. Seventy consumer respondents and three experts evaluated the product using a five-point acceptability scale. The consumer sensory evaluation obtained a grand mean of 4.58, while the expert evaluation obtained 4.89; both were interpreted in the source thesis as highly acceptable. The product was also submitted for microbiological analysis. Reported results included a coliform count of less than 1 CFU/ml, Salmonella below 2.2 MPN, no detected Escherichia coli, and Staphylococcus aureus below 2.2 MPN. The findings indicate that the developed sample was well accepted by the evaluators and showed promising microbiological results. Further controlled shelf-life and process-validation studies are needed before making definitive claims about long-term stability or commercial readiness.

Caulerpa lentillifera, seagrape, lato, fermentation, product development, sensory evaluation, microbiological analysis

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