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<p>Sea grapes, edible seaweed varieties belonging to the genus Caulerpa, have been consumed for centuries in several coastal regions of Indonesia. Their distinctive flavour and texture make them a sought-after ingredient in coastal Indonesian cuisines. Many traditional sea grape-based foods have endured to the present day, including <i>urap latoh</i>, <i>jukut bulung boni, urap lawi-lawi, urap lat</i>, <i>pecel latoh, rujak bulung, plecing ranten,</i> and <i>lalapan lawi-lawi</i>. Several studies have reported the bioactive compounds derived from sea grapes and their associated health benefits. However, despite their rich potential, the full scope of sea grapes in Indonesia remains underexplored. Moreover, many traditional sea grape-based foods are gradually disappearing, underscoring the need for conservation and promotion. This study aims to examine various aspects of sea grapes as part of Indonesia’s tropical coastal culinary heritage. To achieve this, a range of literature sources—including journal articles, books, theses, ancient archives, and other relevant materials—were analysed. The ethnological significance of seaweed and sea grapes, including their cultural history and value, is explored. The study also discusses diverse traditional foods derived from sea grapes, along with their biochemical and nutritional characteristics. Furthermore, the functional properties, health benefits, safety considerations, and future prospects of sea grapes are addressed. By fostering a renewed appreciation for these culinary traditions, this study not only contributes to the preservation of a vital aspect of tropical coastal cuisine and culture, but also supports a more sustainable food system.</p>

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“Sea grape”-based traditional foods in Indonesia: a glimpse into the tropical coastal culinary heritage

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2025年5月22日

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  • Ratih Pangestuti,
  • Puji Rahmadi,
  • Evi Amelia Siahaan,
  • Khoirun Nisa,
  • Crescentiana Dewi Poeloengasih,
  • Dedy Kurnianto,
  • Lideman

摘要

Sea grapes, edible seaweed varieties belonging to the genus Caulerpa, have been consumed for centuries in several coastal regions of Indonesia. Their distinctive flavour and texture make them a sought-after ingredient in coastal Indonesian cuisines. Many traditional sea grape-based foods have endured to the present day, including urap latoh, jukut bulung boni, urap lawi-lawi, urap lat, pecel latoh, rujak bulung, plecing ranten, and lalapan lawi-lawi. Several studies have reported the bioactive compounds derived from sea grapes and their associated health benefits. However, despite their rich potential, the full scope of sea grapes in Indonesia remains underexplored. Moreover, many traditional sea grape-based foods are gradually disappearing, underscoring the need for conservation and promotion. This study aims to examine various aspects of sea grapes as part of Indonesia’s tropical coastal culinary heritage. To achieve this, a range of literature sources—including journal articles, books, theses, ancient archives, and other relevant materials—were analysed. The ethnological significance of seaweed and sea grapes, including their cultural history and value, is explored. The study also discusses diverse traditional foods derived from sea grapes, along with their biochemical and nutritional characteristics. Furthermore, the functional properties, health benefits, safety considerations, and future prospects of sea grapes are addressed. By fostering a renewed appreciation for these culinary traditions, this study not only contributes to the preservation of a vital aspect of tropical coastal cuisine and culture, but also supports a more sustainable food system.