DEVELOPMENT AND QUALITY

EVALUATION
We Innovate. We Build. We Serve
OF SEA GRAPES (Caulerpa lentillifera) ICE
CREAM

Molito, Marissan.
Babon Geneva D.

(May , 2022)
 It is a good source of novel healthy food ingredients and
biological active compounds, thus it can be a good source of
functional food.

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 OBJECTIVES:
This study aims to develop a sea grapes (Caulerpa sp.) ice
cream and identify the quality characteristics of the best
product formulation.
Specifically, this study aims to:
Determine the sensorial quality and acceptability of the
products as to:
1.1 Color
1.2 Odor
1.3 Flavor
1.4 Texture

Evaluate the microbial quality (total plate count TPC) of

the products

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 SIGNIFICANCE OF THE STUDY

To the Processors/ Food Industry

To the Consumers

To the Teachers

To the Future Researchers

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 SCOPE AND DELIMITATION OF THE STUDY

Focus on the development of sea grapes ice cream

using Caulerpa species from Catbalogan City, Samar
The treatments will be subjected to laboratory scale
sensory evaluation
The chosen formulation will be tested for
microbiological evaluation
The study will not include consumer testing and shelf
life testing

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 Raw materials

Scientific name: Caulerpa sp.

English name: Sea grapes
Local name: Lato
Fig. 1. The species of seaweed that will be utilized for this
study.

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 Sample preparation
Table 1 The product formulation of sea grapes ice cream
Treatments
Control Treatment 1 Treatment 2 Treatment 3
Ingredients
       

Sea grapes 0% 5% 10% 15%

(% by total volume)

All-purpose cream 200 ml 200 ml 200 ml 200 ml

Condensed milk 150 ml 150 ml 150 ml 150 ml

Fresh milk 100 ml 100 ml 100 ml 100 ml
Grated cheese 30 g 30 g 30 g 30 g
White sugar 20 g 20 g 20 g 20 g
 Sea grapes

Washing

Blending

Weighing

Mixing with other

ingredients

Stirring

Packaging

Freezing

Fig. 2. The flow diagram for preparing sea grapes ice

cream.
 Sensory evaluation

coded with a
10 semi-trained three-digit
panelists Individual number
9-point
small plastic
hedonic scale
container 10-
15 g

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 MICROBIOLOGICAL DETERMINATION

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 STATISTICAL
ANALYSIS
 Data will be presented as mean ± SD of three replicates. The
analysis of variance (ANOVA) will be used to determine significant
difference between treatment and Holm-Sidak will be used for post
hoc analysis (P<0.05) using Sigma Plot version 11.0 software.

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 RESULTS AND DISCUSSION
10

9.5

9
Sensory score
(color)
8.5

7.5

7
Control (0%) T 1 (5%) T 2 (10%) T 3 (15%)
Sea grapes ice cream
Fig. 3. Mean score for color attribute of sea grapes ice cream, (C) control = 0% sea grapes; (T 1) Treatment 1 = 5% sea grapes; (T2)
treatment 2 = 10% sea grapes; (T 3) treatment 3 = 15% sea grapes. Acceptability ratings: 9=Like extremely; 5=neither like nor dislike;
1=dislike extremely.

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 10

9.5

9
Sensory score
(odor) 8.5

7.5

7
Control (0%) T 1 (5%) T 2 (10%) T 3 (15%)
Sea grapes ice cream
Fig. 4. Mean score for odor attribute of sea grapes ice cream, (C) control = 0% sea grapes; (T 1) Treatment 1 = 5% sea grapes; (T2)
treatment 2 = 10% sea grapes; (T 3) treatment 3 = 15% sea grapes. Acceptability ratings: 9=Like extremely; 5=neither like nor dislike;
1=dislike extremely.

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 10

9.5

Sensory score
(flavor)
8.5

7.5

7
Control (0%) T 1 (5%) T 2 (10%) T 3 (15%)
Sea grapes ice cream
Fig. 5. Mean score for flavor attribute of sea grapes ice cream, (C) control = 0% sea grapes; (T 1) Treatment 1 = 5% sea grapes; (T2)
treatment 2 = 10% sea grapes; (T 3) treatment 3 = 15% sea grapes. Acceptability ratings: 9=Like extremely; 5=neither like nor dislike;
1=dislike extremely.

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 10

9.5

9
Sensory score
(texture) 8.5

7.5

7
Control (0%) T 1 (5%) T 2 (10%) T 3 (15%)
Sea grapes ice cream
Fig. 6. Mean score for texture attribute of sea grapes ice cream, (C) control = 0% sea grapes; (T 1) Treatment 1 = 5% sea
grapes; (T2) treatment 2 = 10% sea grapes; (T 3) treatment 3 = 15% sea grapes. Acceptability ratings: 9=Like extremely;
5=neither like nor dislike; 1=dislike extremely.

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 10

9.5

(general acceptability)
9
Sensory score
8.5

7.5

7
Control (0%) T 1 (5%) T 2 (10%) T 3 (15%)
Sea grapes ice cream
Fig. 7. Mean score for general acceptability of sea grapes ice cream, © control = 0% sea grapes; (T 1) Treatment 1 = 5% sea grapes; (T2) treatment 2 =
10% sea grapes; (T 3) treatment 3 = 15% sea grapes. Acceptability ratings: 9=Like extremely; 5=neither like nor dislike; 1=dislike extremely.

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 Table 2. Mean values (mean±SD) for sensory attributes of sea grapes ice cream
Attributes Treatments

Control Treatment 1 Treatment 2 Treatment 3

(0%) (5%) (10%) (15%)

Color 8.17±0.71 8.30±0.58 8.43±0.59 8.40±0.52

Odor 8.23±0.55 8.47±0.45 8.53±0.28 8.37±0.40

Flavor 8.10±0.67 8.43±0.45 8.58±0.52 8.37±0.55

Texture 7.93±0.56 8.33±0.42 8.50±0.55 8.33±0.47

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 Table 3. Total microbial count of sea grapes ice cream (control & treatment 2)
Dilution Control Treatment 2

Microbial count Microbial count

10-2 59 54

10-3 43 40

10-4 30 30

10-5 20 18

10-6 3 2

CFU/g 57000 54000

log CFU/g 5 4.7

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 Summary of Findings
The following were the findings based on the results of the study:

Treatment 2 (10% sea

grapes puree)
Color- 8.43 “ like very much” The ice cream
formulation added
Odor- 8.53 “like very much” with 10% sea grapes
puree attained the
flavor- 8.57 “like very much” highest sensory score
of 8.60 with an
Texture- 8.50 “like very adjectival rating of
much” “like very much”.
The microbiological
evaluation result
attained 5 log CFU/g
result for control
(0% sea grapes
puree) and 4.7 log
CFU/g result for
treatment 2 (10%
sea grapes puree).

General acceptability of 8.60

rating “like very much”

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 Conclusions

Based on the findings of the study, the following conclusions

were made:
 Sea grapes (caulerpa lentillifera) is acceptable as raw material for
ice cream development.

 Ice cream with 10% puree sea grapes are generally acceptable to
consumers.

 Microbiological composition of Treatment 2 (10% sea grapes) is

4.7 log CFU/g which is considered safe for consumption.

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 Recommendations
From the observations gathered, as well as the findings
derived from this study, the following are the
recommendations:
 To reduce the measurements of other ingredients like
condensed and all-purposed cream.

 To enhance the color green of the treatment.

 Conduct shelf life testing of the sea grapes ice cream

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 RESEARCHERS

Molito Marissan
Babon Geneva D.
BT-VTED 4-A

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