Evaluation of Physicochemical Properties of a Hydrocolloid-Based Functional Food Fortified with Caulerpa lentillifera: A D-Optimal Design Approach

This study introduced a D-optimal design mixture to assess the physicochemical properties of hydrocolloid-based functional food fortified with C. lentillifera. The combination incorporated vital jelly constituents, including extract (10–15%), sweeteners (20–29%), gelling agents (k-carrageenan and locust bean gum (LBG)), preservatives (0–0.05%). dependent variables were pH, Total Soluble Solid (TSS) value, moisture content (MS). By employing approach, quadratic polynomial model was developed, demonstrating strong correlations experimental data coefficient determinations (R2) 0.9941, 0.9907, 0.9989 for TSS, MS, respectively. Based on design, identified optimum significant factors desirability 0.917, comprising 14.35% extract, 23.00% sucrose, 21.70% fructose, 26.00% k-carrageenan, 13.00% LBG, 1.95% CaCl2, 0% methylparaben. percentage residual standard error (RSE) less than 5%, indicating reliability developed model. Furthermore, color analysis revealed differences among jellies (p < 0.05). HPLC demonstrated that total sugar in 28% lower compared commercial jelly. Meanwhile, bitterness level according e-tongue showed reduction up 90.5% when extract. These findings provide valuable benchmark development products, ensuring their quality, safety, extended shelf-life.