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Calorific values and characteristics of boba pearls with partial formulation from Indonesian seaweed Gracilaria sp. agar powder

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Abstract

Tapioca-based boba pearls have a high calorific value, which can induce health risks. Seaweed materials are considered healthier alternatives to tapioca flour because of their low calorific value and their lipids, high fiber content, and bioactive compounds. This study evaluated the calorific value and quality parameters of boba pearls formulated using Indonesian seaweed Gracilaria sp. agar powder. Three seaweed-enhanced boba pearl variants were prepared by substituting seaweed agar for either 5 (F05), 10 (F10), or 15% w/w (F15) of tapioca flour and then compared to the control and commercial boba pearls. Duplicate sub-samples from each treatment were assessed for sensory quality, calorific value, proximate composition, pH, and microbial concentration. The results indicated that the F15 variant had a lower calorific value (9.09 kJ g−1) trend than the control and commercial samples. The F15 variant had a higher total protein (0.96% FW), ash (0.44% FW), and moisture content (45.51% FW), with lower total lipid (0.21% FW) and total carbohydrate (52.89% FW) trends compared to the control. The F15 variant also had a higher total protein and moisture content, with lower lipid, ash, and total carbohydrate contents than the commercial samples. The F15 variant had the same pH (5) as the control but was higher than the commercial samples. Furthermore, the F15 variant had a lower microbial concentration (6.9 × 104 CFU mL−1) than the control, but higher than the commercial samples. The overall sensory quality of the F15 variant (6) was comparable to that of control and commercial samples.

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All data generated or analyzed during this study are included in this published article and its supplementary information files.

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Acknowledgements

The authors acknowledge Karawang Polytechnic of Marine and Fisheries, the Ministry of Marine Affairs and Fisheries of the Republic of Indonesia for facilitating this study. The authors also acknowledge Koperasi Mina Agar Makmur (Karawang Regency, Indonesia) for providing seaweed agar powder used in this study.

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No funding was received to assist with the preparation of this manuscript.

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Authors and Affiliations

  1. Karawang Polytechnic of Marine and Fisheries, Ministry of Marine Affairs and Fisheries of the Republic of Indonesia, Karawang Regency, Indonesia

    Iqbal Salas & Catur Pramono Adi

  2. Bandung, Indonesia

    Muhammad Fadhlullah

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  1. Iqbal Salas
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  2. Muhammad Fadhlullah
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  3. Catur Pramono Adi
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Contributions

All authors contributed to study conceptualization, methodology, and resources. Iqbal Salas performed the investigation, while Iqbal Salas and Muhammad Fadhlullah conducted the formal analysis. Muhammad Fadhlullah and Catur Promono Adi did the supervision, while Iqbal Salas and Muhammad Fadhlullah wrote the first draft of the manuscript. All authors commented on the previous versions and read and approved the final manuscript.

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Correspondence to Catur Pramono Adi.

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Salas, I., Fadhlullah, M. & Adi, C.P. Calorific values and characteristics of boba pearls with partial formulation from Indonesian seaweed Gracilaria sp. agar powder. J Appl Phycol 36, 433–440 (2024). https://doi.org/10.1007/s10811-023-03139-0

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