Name: PowerPoint Presentation
Uploaded: 2022-06-16
Duration: 5 min 55 s
Description: PRESENT STATUS RESEACRH INCREASING ADDED VALUE OF SEAWEED AND ITS EXTRACT BY JAMAL BASMAL.

PRESENT STATUS RESEACRH INCREASING ADDED VALUE OF SEAWEED AND ITS EXTRACT BY JAMAL BASMAL. 

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PRESENT STATUS RESEACRH INCREASING ADDED VALUE  OF SEAWEED  AND ITS EXTRACT BY JAMAL BASMAL

RESEARCH CENTER FOR MARINE AND LDN BIOINDUSTRY NATIONAL INNOVATION RESEARCH AGENCY 2022

TYPES OF SEAWEED THAT HAVE ECONOMIC VALUE. Euchema sp source of carragennan E. spinosium E. cottonii Gracilaria sp source of Agar/ agaropectin Sargassum sp Source of alginate Caulerpa sp Ulva sp /sea lettuce. 

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TYPES OF SEAWEED THAT HAVE ECONOMIC VALUE

Euchema   sp  source of  carragennan E.  spinosium E.  cottonii Gracilaria   sp  source of Agar/ agaropectin Sargassum   sp Source of alginate Caulerpa   sp Ulva  sp /sea lettuce

FRESH SEAWEED HANDLING PRACTICES/CONVENTIONAL METHOD. 

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FRESH SEAWEED HANDLING PRACTICES/CONVENTIONAL METHOD

SORTATION METHOD TO REDUCE IMPURITY and MICROBIAL COMMUNITY. 

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SORTATION METHOD TO REDUCE IMPURITY and MICROBIAL COMMUNITY

Washing (sea  weter / breakhiswater Drying (sun drying or mechanical drying) Sortation Packeging Storage in warehouse

QUALITY STANDARD OF SEAWEED Moisture content max. 16% - 38%   Impurity max.  3  %   odor  spesific  seaweed

SEAWEED UTILISATION. https://tse3.mm.bing.net/th?id=OIP.WFVtkzT3SW0RMhFiOS-8kQHaF0&pid=15.1&P=0&w=214&h=169. 

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https://tse3.mm.bing.net/th?id=OIP.WFVtkzT3SW0RMhFiOS-8kQHaF0&pid=15.1&P=0&w=214&h=169

Ulva  lactuca    and  Caulerpa  are  commonly used  as a sea vegetable in  salads  It is also served cooked, in soups, and along with meats and fish

As a source of kappa and iota carrageenan

1. Natural bacteria from the culture site. 2. Cross contamination 3. Unsanitary equipment 4.  Emplyee

Vibrio   sp Salmonella E.coli Staphyloccocus Fungi/mold

Solution to reduce microbial content Sterilization process Ultra high temperature High Pressure Processing

GENERALLY FRESH SEAWEED CONTENT Protein (amino acids) Polyunsaturated fatty acids Polyphenol Enzyme Vitamin Carbohydrate (agar, alginate, carrageenan, rhamose ) Cellulose Micro and macro nutrients. 

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GENERALLY FRESH SEAWEED CONTENT Protein (amino acids) Polyunsaturated fatty acids Polyphenol Enzyme Vitamin Carbohydrate (agar, alginate, carrageenan,  rhamose ) Cellulose Micro and macro nutrients

High-pressure processing (HPP )  > 400 MPa  is a “ nonthermal ” food preservation technique that inactivates harmful pathogens and vegetative spoilage microorganisms by using pressure rather than heat to effect  pasteurization.  The advantages of HPP using  L.  ochroleuca  reduce the number of microbial communities and extend the shelf life of fresh seaweed for up to 180 days. Disadvantages of HPP discoloration and soft texture of fresh seaweed. During storage occurs degradation of active substances (polyphenols & antioxidants) and enzyme activities ( Olmo , 2019 ).

Sterilization  is the extermination or elimination of all microorganisms, including bacterial spores, which are highly resistant to using high temperatures in a given time. However, there are several disadvantages, namely the destruction of vitamins, enzymes and protein denaturation as well as melting fresh seaweed

400  Mpa   setara   dengan   ke   dalam   laut  39.627 m

bar Js@s. https://www.thyssenkrupp-industrial-solutions.com/high-pressure-processing/en/what-is-hpp. 

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https://www.thyssenkrupp-industrial-solutions.com/high-pressure-processing/en/what-is-hpp

HPP in the process uses liquid media as a product to be carried out, therefore it is necessary to  carry out  research on whether HPP is effective against fresh seaweed such as  ulva   sp ,  E.  cottonii   and    Gracilaria . As for extraction products such as agar, carrageenan and alginate salts, it is necessary to find HPP application techniques because HPP in reducing microbial communities requires a liquid medium.

HOW APLICATION HPP IN: FRESH SEAWEED ULVA SP E. COTTONII GRACILARIA CAULERPA REFINED SEAWEED AGAR SALT ALGINAT CARRAGEENAN

Pressure, time and capacity need to evaluation

Fresh E. cottonii. Dried seaweed in ware house 1. Moisture contentair 36 – 38%, 2. Impurity maxs . 3%.. 

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Dried seaweed in ware house 1. Moisture  contentair  36 – 38%,  2. Impurity  maxs . 3%.

Separation sap liquid from chip  K.alvarezeii

Organic seaweed  powder/OSP Yield 3 – 4%

Combination  biostimulan  and  Chemcal  fertilizer the yield did not  significant  With chemical fertilizer

Chemical process: yield of ATC 39.47% and a gel strength of 595.32 g/cm .  Fateha  et al (2019)

The 10-minute vacuum treatment was then given a pressure of 1 kg/cm2 for 15 minutes resulting in a composition of tilapia fillets with a hardness value of 3874.88 gf/cm 2 ; and phenol levels of 16.40 mg/kg (Sari et al, 2013). 

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The 10-minute vacuum treatment was then given a pressure of 1 kg/cm2 for 15 minutes resulting in a composition of tilapia fillets with a hardness value of 3874.88 gf/cm 2 ; and phenol levels of 16.40  mg/kg  (Sari et al, 2013)

The findings of the equipment's performance test on fish fillets at a pressure of 8 Bar revealed that osmotic pressure in the form of salt solution and liquid smoke can be delivered into fish fillets, and that this method is more efficient than the conventional  method (Hakim et al 2014)

Impregnation   Machine   (VACCUM AND PRESSURE)

APLICATION IMPREGNATION MACHINE TO THE FISH FILLET

High-pressure processing applications could be used to minimize the microbial community on fish  fillets need to continue this research

RL SMB. Drying using plastic tarpaulin High impurity High microbial community. 

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Drying using plastic tarpaulin High impurity High microbial community

Drying using para  para A little bit of impurity Slight salt content on the surface of the thallus The drying process is faster than the drying on the ground

Hanging method  A little bit of  impuritu Slight salt content on the surface of the  thallus

Drying using mechanical dryer Dried seaweed more clean. Weight loss during drying process 68.72% for 12 hours at 60 o  C

How to apply the HPP ?? To reduce microbial community

Sterilisation process at 121 o C for 15 minutes ATC chip pack in heat resistant of plastic bag TPC content < 10 2 Moisture content 10 – 12%. 

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Sterilisation  process at 121 o C for 15 minutes ATC chip pack in heat resistant of plastic bag TPC content < 10 2 Moisture content 10 – 12%

Application of HPP ?? To reduce microbial community

Shelf life at chilling for 5 bulan Initial TPC: < 25 cFu /ml & mold < 10 colonies/ml End of storage TPC 8.3 x 10 2 & mold 1.5 x 10 4 colonies/ml Blend: Na-alginate powder Fructose Essence Hot water Heat at 100 o C for 15 minutes Cool at room temperature before storing at chilling temperature. 

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Shelf life at chilling for 5  bulan Initial TPC: < 25  cFu /ml & mold < 10 colonies/ml End of storage TPC 8.3 x 10  2 & mold 1.5 x 10 4  colonies/ml Blend: Na-alginate powder Fructose Essence Hot water Heat at 100 o C for 15 minutes Cool at room temperature before storing at chilling temperature

Application of HPP ?? To extend shelf life

INCREASING ADDED VALUE WASTE OF SEAWEED PROCESSING. 

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INCREASING ADDED VALUE WASTE OF SEAWEED PROCESSING

The composition of  biofertilizer : Growth hormone Micro & macro nutrients Silica

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