Seaweed Fortification on Crispy Enbal as Local Food of Kei Islands

2nd International Conference on Applied Marine Science and Fisheries Technology 2017

地球科学;农业科学

Marasabessy, Ismael^1 ; Sudirjo, Fien^1

Fisheries Processing Technology Study Program, Tual State Fisheries Polytechnic, Langgur-Sathean Road Km.6, Maluku

97611, Indonesia^1

关键词: Bad habits;    Degenerative disease;    Eucheuma cottonii;    Fiber contents;    Indonesia;    Indonesians;    Local foods;    Two-stage;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/89/1/012012/pdf
DOI  :  10.1088/1755-1315/89/1/012012

学科分类：农业科学（综合）

来源: IOP

【 摘 要 】

One of health problems phenomenon in Indonesian and the world is increasing the degenerative disease because human's bad habits of eating that having less fiber. Source of fiber which is relatively abundant in eastern Indonesia is seaweed that is very precise to fortified on local food that aims to be more nutritious and economically valuable. The purpose of this study is to got appropriate seaweed fortification technique to produce Seaweed Crispy Enbal (SCE) as typical food from Kei islands that rich in fiber and preferred by consumers. The research was done in two stages. The first stage is to analyze quality of fiber and HCN content of seaweed and enbal flour as SCE raw material, and the two-stage is fortified fiber to enbal lempeng using two types of raw materials, namely pulp seaweed and flour seaweed. The results showed that the fiber content of seaweed Eucheuma cottonii and flour enbal respectively 7.01% and 4%, while HCN content less than 3 mg/kg. Fortification techniques using pulp seaweed better than others. It is because pulp seaweed produces seaweed crispy enbal with high value of sensory (really like) with having fiber content is 7.48%.