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The research investigates the development and nutritional assessment of dehydrated dumplings made with sea grapes seaweed and other ingredients.

June 12, 2026Open Access

Dehydrated Dumpling with Sea Grapes (Caulerpa Lentillifera) Seaweeds

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The research investigates the development and nutritional assessment of dehydrated dumplings made with sea grapes seaweed and other ingredients.
Formulated three variations of dumplings using sea grapes, sweet purple potato, blue ternate, and Indian oil sardines.
Assessed nutritional content including protein, carbohydrate, and fat across different formulations.
Evaluated sensory appeal and marketability of the final product based on ingredient combinations.
Formulation with 50% sweet purple potato and 75% sea grapes yielded the lowest carbohydrate and fat levels.
No significant differences in protein, carbohydrate, or fat among the formulations were found.
Enhanced color and sensory appeal were observed with the inclusion of sweet purple potato and blue ternate.

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Randomized trial evaluates nutrition in dehydrated dumplings with seaweeds, indicating potential for healthy snacks.

Tarrosa et al. (2026) studied this question.

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