KnE Life Sciences
ISSN: 2413-0877
The latest conference proceedings on life sciences, medicine and pharmacology.
SEAWEED AS MICRONUTRIENTS INGREDIENT FOR FOOD SUPPLEMENT
Published date: Feb 01 2015
Journal Title: KnE Life Sciences
Issue title: International Symposium on Aquatic Product Processing (ISAPPROSH) 2013
Pages: 19-25
DOI: 10.18502/kls.v1i0.79
Authors:
Abstract:
In some part of Indonesia seaweed has been used as vegetables dish. The most important component of seaweed isiodine and iron. Gracillariasp is one species of seaweed that can be used as a source of the mikronutrients such as iron, iodine and calcium. Iron Deficiency Anemia and Iodine Deficiency Disorder can cause several diseases also known low haemoglobin level and iodine level in the blood. This preparation of Gracillariasp could supplement micro-nutrients in the diet. This study was to develop appropriate local technology of Gracillariaspcontainedas an ingredient in the making of food supplement for imorovement of micronutrients intake.The experimental study uses optimum formulated comosition from seaweed.Based on the practical in the area (Bali), the formula of seaweed compose of seaweed of Gracillaria with additional of 20 % salty fish extract, 5 % dextrin. The seaweeds contains high of carbohydrate, iodine, calcium and iron but low in protein and lipid. Appropriate technology of dried seaweed supplement could be prepared at home. Theseseaweed supplements could be advocated in rural arealevel or posyandufor combating under nutrition status of the children.The formula of direct seaweed inclusion inthe supplement is preferred due to green colour and acceptable taste compared to dried seaweed. The serving sice of 25 g of this product could be cover children’s need about 23 % in iodine, 100 % in iron and 22- 35 % in calcium.
Keywords: seaweed, Gracillariasp, iodine, iron, food supplement
References:
Hidayati L, Hadi H, Kumara A. 2010. Kekurangan Energi Dan Zat Gizi Merupakan Faktor Risoko Kejadian Stunted Pada Anak Usia 1-3 Tahun Yang Tinggal Di Wilayah Kumuh Perkotaan Surakarta.Jurnal Kesehatan, ISSN 1979-7621, Vol. 3(1): 89-104
National Institution for Health Researches & Development (NIHRD), Basic Research on Health, 2008
Rasyid A. 2004. BeberapaCatatanTentang gar.Oseana.VolXXIX(2):1-7
Komari, Lamid A, Yuniati H, Hermana. 1997. Bioteknologirumputlautuntukproduksi anti-aterogenesis. Pros. Sem. Tek. Pangan 1997: 88-94.
Lamid A, Yuniati H, Affandi E. 1999. Stabilitation of Seaweed Bioactive Components. Report’s Research of Health Department in Indonesia.
ASEANFOODS. 2011. The Asean Manual of Food Analysis. Institute of Nutrition, Mahidol University.
Burri S, Tato I, Leonor M, Morais R. 2011. Functional Vegetable Based Sausages For Consumption By Children. Food And Nutritional Sciences. (2): 494-501.
Burtin P. 2006, Nutritional Value of Seaweed.Electronic Journal Environment Agriculture Food. 5(3):6
Dawezsky C, Schubert R, Jahreis G. 2007. Amino Acids, Fatty Acids and Dietary Fiberin Edible Seaweed Product. Food Chemistry. (103):891-899
Handayani T. 1996. Protein pada Rumput Laut. Oseana Journal. 31(4):23-30.
Horwitz W. 2005. Official Methods of Analysis of AOAC International.Maryland:AOAC International, 2005
Ortiz J, Romero N, Robert P, Araya J, Lopez-Hernandez J, Bozzo CE, Navarrete CE, Rios A. 2006. Dietary fiber, Amino Acids, Fatty Acids and Tocopherol Contents Of The Edible Seaweed UlvaLactulaAndDurvillaeaAntartica. Food Chemistry. (99):98-104
Siddique, MAM, Aktar M, MohdKhatib MA. 2013. Proximate chemical composition and amino acid profile of two red seaweeds (Hypneapannosa and Hypneamusciformis) collected from St. Martin’s Island, Bangladesh. Journal of Fisheries Sciences.com 7(2): 178-186.
Teas J, Pino S, Chritchley A, Lewis E, Braverman. 2004. Variability of iodine content in Common Commercially Available Edible Seaweeds. Thyroid Journal, 2004.Vol.14(10):836-841.
