Abstract

The high prevalence of type 2 diabetes mellitus and dependence on imported nori in Indonesia have driven efforts to identify sustainable, locally sourced alternatives for nori-like functional foods. This study developed and characterized a nori-like sheets using underutilized local resources: sea grapes (Caulerpa racemosa) and luhu leaves (Ormocarpum cochinchinense). The formulation combined sea grape and luhu leaves pulp with garlic, shallots, candlenuts, sugar, salt, ground pepper, powdered chicken broth, and carboxymethyl cellulose as a binder. It was then baked in a microwave (140 Watts for 18–24 minutes). Analyses included proximate composition and dietary fiber content. Sensory evaluation used a nine-point hedonic scale with 30 semi-trained panelists. In vitro assays assessed α-glucosidase inhibitory activity and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity. The resulting nori-like sheets product exhibits a promising nutritional profile, with a protein content of 38.78% ± 1.14%, a very high total dietary fiber content of 49.64% ± 1.24%, and a low fat content (0.98% ± 0.03%). From a sensory perspective, the product was well received by panelists, scoring above 7.0 across all tested parameters. In vitro evaluations demonstrated that this product exhibits significant α-glucosidase inhibitory activity (IC?? 71.18 ± 0.11 mg/L). Meanwhile, its antioxidant capacity, as determined by the DPPH assay, showed an IC?? value of 113.76 ± 4.39 mg/L. These findings reinforce the potential of the combination of sea grapes and luhu leaves as a local raw material for developing functional foods with anti-diabetic and antioxidant properties. Further in vivo studies are necessary to confirm these health benefits.

Key words: Edible seaweed, Functional snack, Marine macroalgae, α-glucosidase inhibition, Traditional food