Mustofa Kamil¹, Tri Winarni Agustini¹, Eko Susanto^1,, Putut Har Riyadi¹, Lukita Purnamayati¹, Aryanti Indah Setyastuti², Noor Yuslida Hazahari³

Chinese steam buns (CSB) are traditional steamed buns with nutritional limitations due to primarily consisting of carbohydrates. We explored the potential of Chlorella vulgaris, rich in essential nutrients and bioactive compounds, as functional ingredients for CSB. However, C. vulgaris has an intensely fishy aroma; therefore, we extracted bioactive compounds of C. vulgaris with coconut oils and applied them in CSB. Our study investigated the effect of chlorella-enriched coconut oil (CECO) on CSB characteristics with varying concentrations (0%, 2.5%, 3.5%, 4.5%, and 5.5%). CECO has 46.83% antioxidant activity, 9.81 µmol/g of carotenoids, and 22.32 mg/g of chlorophylls. The 5.5% concentration of CECO in CSB was found to have high quantities of carotenoids (2.36 µmol/g) and chlorophylls (10.45 mg/g), as well as impressive antioxidant activity (85.50%). At this concentration, the physical attributes include a pleasing chewy texture, distinct scent, unusual sweet flavor, and light green appearance. According to our research, CSB bread may out to be an inexpensive and functional foods.

Chlorella vulgaris, Functional food, Green extraction, CSB bread, Pigments