Integration of Nutrition, Bioactive Compounds, Food Safety, and Potential for Sustainable Bioproduct Development of Caulerpa Seaweed in Indonesia
Integrasi Nutrisi, Senyawa Bioaktif, Keamanan Pangan, dan Potensi Pengembangan Bioproduk Berkelanjutan Pada Rumput Laut Caulerpa di Indonesia
Abstract
Caulerpa seaweed has the potential to be developed as a nutritious food source and a raw material for value-added bioproducts. However, its utilization in Indonesia is still dominated by fresh consumption, while information regarding its nutritional composition, bioactive compounds, food safety, and product development opportunities remains scattered across various studies. This article aims to synthesize information on the nutritional characteristics, biological activities of bioactive compounds, food safety risks, and prospects for the sustainable development of bioproducts from Caulerpa in Indonesia. This study employs a narrative review approach by examining relevant primary and secondary scientific literature obtained through searches on Scopus, Web of Science, PubMed, ScienceDirect, Google Scholar, and national literature sources. The review focuses on publications from 2015 to 2026 regarding Caulerpa lentillifera, Caulerpa racemosa, and Caulerpa taxifolia. The literature was synthesized using a descriptive-qualitative approach based on aspects of nutritional composition, the biological activity of bioactive compounds, food safety, and the prospects for the development of sustainable bioproducts. The results of the study indicate that the proximate composition of Caulerpa varies. In general, Caulerpa has a relatively low fat content as well as levels of carbohydrates, fiber, and minerals that have the potential to support the development of functional foods. Various bioactive compounds, including phenolics, flavonoids, alkaloids, terpenoids, sulfated polysaccharides, and pigments, have been reported to possess antioxidant and antibacterial activities, as well as potential antidiabetic and anti-obesity effects. Their utilization must take into account the risks of heavy metal accumulation, microbiological contamination, and the presence of natural defense metabolites. The development of Caulerpa as a functional food, nutraceutical, cosmeceutical ingredient, and aquaculture feed supplement requires standardization of raw materials, food safety monitoring, bioactivity validation, and sustainable cultivation and post-harvest systems. The integration of nutritional, bioactivity, and food safety aspects serves as a crucial foundation for the downstream processing of Caulerpa to support the blue economy and enhance the added value of coastal resources.
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