Sustainable Blue Food Innovation: Optimization of Gluten-Free Bakery Products Enriched with Red Seaweed (Gracilaria Spp)

Abstract

Indonesia relies on imported wheat and faces nutritional issues with local gluten-free Modified Cassava Flour (Mocaf), which has low crude protein (1.0%–3.0%) and dietary fiber (1.9%–3.4%). This study aimed to enhance bakery products by adding sustainable red seaweed (Gracilaria spp.), naturally rich in protein (10%–47%) and dietary fiber (10%–31%). Gluten-free bread was made with red seaweed powder at five substitution levels: 0% (control), 2%, 4%, 6%, and 8% (w/w). Analyses measured fiber and moisture through AOAC methods, and sensory evaluation with 20 participants assessed consumer acceptance. Results showed that higher substitution increased water content (3.6% to 6.4%) and crude fiber (18.9% to 22.3%) significantly (p < 0.05). Sensory traits, such as color, taste, and texture, were also affected (p < 0.05). High levels, such as 8%, reduced sensory appeal due to dark color (score 2.5) and poor taste (score 2.9), even though fiber content was maximized. Using the Composite Performance Index (CPI), 4% substitution (P2) was identified as the best option (CPI 38.48), offering high fiber (21.58%) and acceptable sensory qualities, showing that Gracilaria-enriched Mocaf can support local sustainable food innovations. This optimized formulation demonstrates that Gracilaria spp enriched Mocaf can support local sustainable food innovations and offer a pratical path to developing higly nutrious, acceptable gluten free alternatives.