Effect of coconut (Cocos nucifera) water, and aqueous extract of Mung bean (Vigna radiata) sprouts and Moringa (Moringa oleifera) leaf on the growth and nutrition of Caulerpa racemosa

Abstract

Caulerpa racemosa, or sea grape, has a high nutritional content and offers many health benefits to humans. The problem faced in cultivating sea grapes is growth, which affects production. This study aimed to determine the effect of different times of soaking C. racemosa in (Cocosnucifera) water, and aqueous extract of Mung bean (Vigna radiata) sprouts and Moringa (Moringaoleifera) leaf on its morphology and growth performance. Fifty grams of C. racemosa was soaked in coconut water and an aqueous extract of moringa leaves and mung bean sprouts at different times and was cultivated for 30 days. This study used a complete randomized design (CRD) with four treatments and three replicates: A (without soaking), B (extracts of Mung bean sprouts and Moringa leaves soaked for 2 hours), C (crude extracts of Mung bean sprouts and Moringa leaves soaked for 4 hours), D (coconut water soaked for 40 minutes), and E (coconut water soaked for 50 minutes). The results showed that the soaking process of C. racemosa in coconut water and aqueous extract of moringa and mung bean sprouts significantly affected the growth and nutrition of C. racemosa. Caulerpa racemosa soaked in coconut water for 40 minutes showed the highest absolute growth (206.66±7.96 g), specific growth (5.45±0.10 %/day), protein (9.11±0.29%), and fiber (1.02±0.20). The morphology of C. racemosa showed that the ramulli, rhizoid, fronds, and stolon were fresh, healthy, and clean. Soaking sea grape seeds in natural PGRs can increase the growth, production, and nutritional content. Further research can be conducted, such as identifying the bioactive substance and its amount in coconut water.