The Processing of Seaweed Products (Kappapycus Alvarezii) Based

on a Quality of Nata De Seaweed

Harizatul Jannah and Jemri

Fishery Technology, Politeknik Negeri Nunukan, Jl. Ujang Dewa, Nunukan, Indonesia

Keywords: Product, Seaweed, Nata.

Abstract: Seaweed is directly consumed in Asia, parts of South America, and the Pacific Islands, where there is

increasing interest in supporting human health as a dietary supplement and functional food, used as a

thickening agent. Gelling agent for the pharmaceutical and food industries. Indonesia is a major contributor

to global algae production, particularly the red algae Kappaphycus alvarezii and Eucheuma denticulatum,

which are used to produce carrageenan, and the Gracilaria species, which are used to produce agar. This

study aimed to test and analyze the content of seaweed products, namely Nata de seaweed from different

harvest ages. This research consists of two stages, namely the first stage of seaweed cultivation, the second

stage is the process of making seaweed Nata de seaweed. This study is designed using a completely

randomized design (CRD) with three treatments and three replications at each stage. The results of testing

Nata de seaweed from Kappaphycus alvarezii seaweed obtained the results of a maintenance period of 40-

50 days which is a reasonable length of maintenance because the results of the analysis of the thickness and

elasticity of Nata de seaweed are obtained at a maintenance period of 40 and 50 days.

1 INTRODUCTION

Seaweed is directly consumed in Asia, parts of

South America, and the Pacific Islands, where there

is increasing interest in supporting human health as a

dietary supplement and functional food, used as a

thickening agent. Gelling agent for the

pharmaceutical and food industries. Indonesia is a

major contributor to global algae production,

particularly the red algae Kappaphycus alvarezii and

Eucheuma denticulatum, which are used to produce

carrageenan, and the Gracilaria species, which are

used to produce agar. In 2015, Indonesia produced

65% of the world's Kappaficus and 56% of the

world's Euchuma. At the national political level,

aquaculture is expected to play a key role in

supporting the economy and supporting the country's

food and nutrition security (Atmanisa et al., 2020).

Data from the Ministry of Maritime Affairs and

Fisheries (KKP) shows that Indonesia's seaweed

production will reach 9.12 million tons in 2021. That

number decreased by 5.87% compared to 9.68

million tons in the previous year. Meanwhile, the

value of seaweed production was Rp. 28.48 trillion

last year. This value increased 6.89% compared to

2020 which amounted to Rp26.65 trillion. Looking

at the trend, the volume of seaweed production tends

to decrease from 2016-2021. However, the

production value fluctuated throughout the period. In

detail, seaweed production from cultivation was

recorded at 9.06 million tons with a value of Rp.

28.45 trillion last year. Meanwhile, seaweed

production from marine catches is 56,356.86 tons

with a value of IDR 34.19 billion. (KKP, 2021)

Generally, the maintenance time for seaweed for

seed is 25-30 days, for consumption 25-35 days, and

industry 25-45 days (Runtuboy, 2014). Study five

different harvest periods of seaweed were used to

test the quality of the carrageenan produced. The

harvest time tested was 35, 40, 45, 50, and 55 days,

with the experimental parameters for growth, water

quality, yield, and organoleptic. The optimum yield

obtained from harvesting seaweed is harvesting at

the age of 45 days.

Quality processed food continues to be pursued

to develop nutritional improvements in Indonesia.

One of the natural resources that have the potential

to be developed from the fisheries sector is seaweed.

Seaweed can be processed in various forms of food

processing, such as nata de seaweed, by utilizing the

natural nutrients contained in it because the

nutritional composition is complete. Chemically,

Jannah, H. and Jemri, .

The Processing of Seaweed Products (Kappapycus Alvarezii) Based on a Quality of Nata De Seaweed.

DOI: 10.5220/0011729400003575

In Proceedings of the 5th International Conference on Applied Science and Technology on Engineering Science (iCAST-ES 2022), pages 137-141

ISBN: 978-989-758-619-4; ISSN: 2975-8246

137

seaweed consists of water (27.8%), protein (5.4%),

carbohydrates (33.3%), fat (8.6%), crude fiber (3%),

and ash (22%). In addition to carbohydrates, protein,

fat, and fiber, seaweed also contains enzymes,

nucleic acids, amino acids, vitamins (A, B, C, D, E,

and K), and macro minerals such as nitrogen,

oxygen, calcium, and selenium. as micro minerals

such as iron, magnesium, and sodium. The content

of amino acids, vitamins, and minerals in seaweed

reaches 10 -20 times that of land plants

(Sudariastuty, 2011).

Nata is a fermented product that uses

Acetobacter xylinum as a starter. Acetobacter

xylinum produces acetic acid and a white layer on

the surface of liquid media when cultured in sugar-

containing liquid media. This white layer is known

as nata (Sumiya, 2009). An advantage of Nata de

Algae over other Natas is the abundant availability

of algal feedstock of 6,067,000 tons per year. Nata

de coco has a better nutritional profile than nata de

coco because it contains more fat, fiber, and protein

than nata de coco. In nata, seaweed fat content

reaches 0.23%, protein 0.57% and fiber 4.5%

(Adhistiana, 2005).

2 LITERATURE REVIEWS

2.1 Kappaphycusalvarezii Seaweed

Kappaphycus alvarezii (Doty) seaweed is a type of

red algae (Rhodophyta) which is estimated to have

6,200 species that live in the sea as a producer of

kappa carrageenan. A lot of kappa carrageenan

hydrocolloids used in various industries such as food

and beverage, pharmaceutical, cosmetic,and others.

The need for carrageenan products and K.alvarezii

raw materials is predicted increase in the future.

2.2 The Development of

Kappaphycusalvarezii Seaweed

Seaweed contains algae, protein, low fat, good ash

mostly contain sodium and potassium salts, and can

be a good source of food. In addition, seaweed also

contains Vitamins A, B1,B2, B6, B12, C, beta-

carotene, Minerals such as potassium, calcium,

phosphorus, Sodium, iron, iodine and content

carbohydrate (Sya Ghaya, 2020)

The main biological factors that limit seaweed

productivity are competition and predators from

herbivores. Besides that, it can also be inhibited by

seaweed's morbidity and mortality factors.

Morbidity can be caused by diseases caused by

infection with microorganisms, poor environmental

pressures (physics and chemistry of waters), and the

growth of attached plants (parasites). Meanwhile,

mortality can be caused by the predation of

herbivorous animals (Anggadiredja et al., 2010).

Seaweed is a nutritious food, and the fiber content

(dytarifiber) in seaweed is very high. The fiber in

food, or dietary fiber, generally comes from fruit and

vegetable fiber or seeds and cereals. Dietary fiber

consists of crude fiber and dietary fiber. The crude

fiber in the laboratory can withstand strong acids

(acids) or strong bases (alkalis).

In contrast, dietary fiber is part of food that

digestive enzymes cannot digest. There are two

types of fiber: insoluble in water and soluble in

water. The insoluble fibers are setuiose,

hemicellulose, and lignin. Water-soluble fiber is

pectin, gum, mucitage, glycan, and algae.

Lemongrass contained in carrageenan is a part, and

lemongrass gum is a type of lemongrass soluble in

water (Wisnu, 2010).

2.3 Seaweed Culture

Kappaphycusalvarezii culture was carried out using

a long line system through which the seeds were tied

to a point rope 25-30 cm apart and weighed 10

grams, each point tied with a ribbon knot and

slightly loose. If the binding process is complete, the

next stage is controlling the development of the

condition of the planted seeds from pests and

diseases. It is done to determine whether it is

necessary to do embroidery in the first week if seeds

fall out or are released (SNI, 2010).

2.4 Post Harvest Seaweed

Post-harvest handling of seaweed is carried out to

clean or remove sand, salt, or other adhering

impurities by washing with fresh water.

Kappaphycusalvarezii seaweed was harvested in five

different periods, namely 35, 40, 45, 50, and 55

days. The seaweed harvesting process is carried out

by releasing the span release rope from the main

rope; then, the seaweed is released from the ris rope

by removing the ties before or after total drying. The

minimum harvest size is 500 g/clump (SNI, 2010).

3 RESEARCH METHOD

This research consists of two stages, namely the first

stage of seaweed cultivation, the second stage is the

iCAST-ES 2022 - International Conference on Applied Science and Technology on Engineering Science

138

manufacture of Nata de seaweed. This study will be

designed using a completely randomized design

(CRD) with three treatments and three replications at

each stage. The cultivation method is based on the

habits and experiences of the people in Nunukan

Regency with the long line or surface rope system.

The second stage is making Nata de seaweed.

4 RESULT AND DISCUSSION

4.1 Insoluble Fiber Content

The average water-insoluble fiber content of Nata de

seaweed obtained from this study is 1.24% to 1.95%.

The highest fiber content was obtained at 50 days of

harvest, and the lowest was obtained at ten days. The

longer the harvest age of seaweed, the higher the

fiber content obtained, namely 1.95%. The results of

the Tukey test showed that the ash content of

carrageenan flour in the 10-day treatment was not

different from the 30, 40, and 50day treatments but

was different from the 20-day harvest age treatment.

Based on the figure, it can be seen that the older the

harvest, the ash content of carrageenan flour will

decrease, and the salt and mineral content influence

the ash content of carrageenan flour in water.

Figure 1: Nata de seaweed fiber content chart.

The analysis of variance showed that different

harvesting age treatments significantly affected the

fiber content of Kappaphycus alvarezii nata

(P<0.05). The results of Duncan's further test

showed that the fiber content of nata in the 10-day

harvest treatment was not significantly different

from the 20-day harvest treatment but was

significantly different from the other harvesting age

treatments (P<0.01). The 30-day harvest treatment

differed significantly from other treatments

(P<0.01).

It is influenced by the high sucrose content of

palm sugar resulting in a reasonably high water

insoluble fiber because the sucrose will be

transformed into cellulose by Acetobacter xylinum.

One of the functions of sucrose is as a source of

nutrition for the activity of nata-forming bacteria, so

the higher the sucrose concentration, the higher the

water insoluble fiber content (Syukroni

Ikbal,

2013).

4.2 Elasticity of Nata De Seaweed

The elasticity of Nata de seaweed in this study

ranged from 445.45 gf – 591.78 gf (Figure 2). The

treatment with the highest average value was

obtained at the 50-day harvest age treatment, and

the treatment with the lowest average value was

obtained at the 10-day harvest age treatment.

Figure 2: Grafik nilai rata-rata kekenyalan nata rumput

laut.

The results of the analysis of variance showed

that the treatment at harvest had a very significant

effect on the elasticity of Nata de seaweed (P<0.05).

The results of Duncan's follow-up test showed that

the elasticity of Nata at the 10-day harvest treatment

was significantly different from other treatments

(P<0.01), and the 30-day harvest treatment was not

significantly different from the 40-day-harvest

treatment (P<0.01).

Nata de seaweed produced (Figure 16) shows

that the higher the harvest age of seaweed, the

higher the elasticity of the Nata produced, this is due

to the long harvesting age and the high concentration

of palm sugar added. It is suspected that the ratio of

palm sugar and seaweed to which 1500 ml of water

is added affects the number of polysaccharides in the

Nata media, so it also affects the elasticity of the

Nata.

445,45

490,11

540,96

539,22

591,78

200

400

600

800

ABCDE

Elasticity

Harvest Age (Days)

The Processing of Seaweed Products (Kappapycus Alvarezii) Based on a Quality of Nata De Seaweed

139

4.3 Elasticity of Nata De Seaweed

4.3.1 Color Hedonic

The average assessment of the panelists on the color

of Nata de seaweed got a score of 4.00 (like it very

much). The highest color parameter values were

produced in all harvest age treatments. The analysis

of variance showed that the treatment at harvest

significantly affected the color of Nata de seaweed

(P<0.05). The results of Duncan's follow-up test

showed that the elasticity of Nata at the 10-day

harvest treatment was significantly different from

other treatments (P<0.01), and the 30-day harvest

treatment was not significantly different from the

40-day-harvest treatment (P<0.01).

4.3.2 Scent

The average assessment of the panelists on the color

of Nata de seaweed got a score of 4.00 (like it very

much). The highest color parameter values were

produced in all harvest age treatments. The analysis

of variance showed that the treatment at harvest

significantly affected the color of Nata de seaweed

(P<0.05). The results of Duncan's follow-up test

showed that the elasticity of Nata at the 10-day

harvest treatment was significantly different from

other treatments (P<0.01), and the 30-day harvest

treatment was not significantly different from the

40-day-harvest treatment (P<0.01).

4.3.3 Texture

The average assessment of the panelists on the color

of Nata de seaweed got a score of 4.00 (like it very

much). The highest color parameter values were

produced in all harvest age treatments. The analysis

of variance showed that the treatment at harvest

significantly affected the color of Nata de seaweed

(P<0.05). The results of Duncan's follow-up test

showed that the elasticity of Nata at the 10-day

harvest treatment was significantly different from

other treatments (P<0.01), and the 30-day harvest

treatment was not significantly different from the

40-day-harvest treatment (P<0.01).

5 CONCLUSION

Nata de seaweed, preferred by the panelists, had the

following characteristics: 1.26 cm thick, 591.78

g/mm elasticity, 1.95% fiber, 4.0 color (liked very

much), aroma 3.0 (liked), texture 4.0 (like it very

much). Based on these results, Nata de seaweed can

be used as a food source of fiber according to the

quality standard of Nata in packaging, which is a

maximum of 4.5%.

ACKNOWLEDGEMENTS

This research was supported/partially supported by

Politeknik Negeri Nunukan. We thank our

colleagues the director of Politeknik Negeri

Nunukan who supported assisted our team in

accomplishing this research.

We would also to show our gratitude to:

1. Arkas Viddy, Ph.D as Director of Politeknik

Negeri Nunukan who contributed in stimulated

this research.

2. Dr. Besse Asniwaty, SE, MSi, as Vice Director 1

of Politeknik Negeri Nunukan who contributed

in stimulated this research.

3. Dr. Rafiqoh, SE, MM as Vice Director 2 of

Politeknik Negeri Nunukan who allocated the

budget for this research.

We also immensely grateful to all reviewers of

ICAST especially for all of their insights.

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