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ISSN 2413-0877 Volume 1 (2015) The 1st International Symposium on Aquatic Product Processing 2013 PHYSIC AND CHEMICAL CHARACTERISTICS OF NATA DE SEAWEED FROM Eucheuma cottonii and Gracilaria sp. Max R. Wenno1)* Martha L. Wattimena1) Zulfikar A. Rumakey1) Johanna L. Thenu2) 1)Departement of Aquatic Product Technology, Faculty of Fishery and Marine Science, Pattimura University, Ambon. 2)Fishery Education and Trainning Center, Ambon ABSTRACT Seaweed (algae) is one of the potential export commodity to be developed. Kinds of seaweed that has a high economic value include: Rhodophyceae (red algae) as a produce of agar and carrageenan, Phaeophyceae (brown algae) as a produce of alginates. Seaweed potential of 1.2 million hectares, the potential production of dried seaweed on average 16 tons every year, however, seaweed explored just about two percent. This fact indicated that seaweed is one commodity that have the opportunity to developed, both in terms of aquaculture, biotechnology and processing. The aimed of this study was to determine the kinds of seaweed and the best ratio of filtrate and water, based on a physical test and determine the chemical composition of nata de seaweed. Keywords : Eucheuma cottonii, Gracilaria sp., nata de seaweed, physic and chemical characteristics INTRODUCTION Commercial seaweed that have high economic value in Indonesia are grouped into five there are Eucheuma, Hypnea, Gracilaria, Gelidium, and Sargassum (Anggadiredja et al. 2010). The large quantities in Moluccas is Eucheuma, Gracilaria and Hypnea usually used by local people for consumption as food, besides used for export commodity (Sutomo 2006 in Siahaya 2011). Low utilization of seaweed is one of the opportunities for the development of product diversification for example Nata de seaweed product. -
Updated As of 5 March 2016 Title: 15 Hour Food Frenzy Safari in Manila with WSFC16 World Street Food Congress 2016 by Makansutra
Title: 15 Hour Food Frenzy Safari in Manila with WSFC16 World Street Food Congress 2016 by Makansutra JK1407 Date of publication: Monday, 22 February 2016 Author: Tony, Johor Kaki Name of publication: http://johorkaki.blogspot.com/ http://johorkaki.blogspot.com/2016/02/15-hour-food-frenzy-safari-in-manila.html I just got home from the gruelling 15 Hour Food Frenzy Safari in Manila curated by KF Seeton of Makansutra and Anton Diaz of OurAwesomePlanet in conjunction with the World Street Food Congress WSFC 2016. I am so excited to share this crazy foodie adventure with you :-D The 15 Hour Food Frenzy Safari is a memorable introduction to delicious Philippines food, culture, places, history and people. Updated as of 5 March 2016 Over thirty of us, local and overseas media were put through the intensive 15 hour long initiation to Philippines food. Setting off from Seda Hotel in the buzzing Bonifacio Global City BGC, our first stop was Recovery Food just 5 minutes hop away. Recovery Food began as a small shop popular with party goers who popped by before and after Updated as of 5 March 2016 drinking at bars. It's a modern cafe now, though simply furnished. Recovery Food has kept to the original home style comfort food menu and round-the-clock operations that had earned it success. There were many Filipino home style dishes to try at Recovery Food. I enjoyed their signature Tapa de Morning which sounded like "top of the morning" (hint.. hint.. hangover food). I was happily chomping down on the home made tapa which tasted like a tender type of savoury sweet zingy tangy beef jerky and slurping up that gorgeous runny egg when KF Seetoh came over and warned me to take it easy. -
Caces-Borjap1977.Pdf (215.3Kb)
Reference Oren, O. H. & Ravid, Rosa. 1969. Phosphate in Lake Kinnereth. Verh. Intern. Verein. Limnol., 17, Basu, A. K. 1965. Observation on the Probable Effects of 334-341. Pollution on the Primary Productivity of the Hooghly Prowse, G. A. 1964. Some Limnological Problem in and Mutlah Estuaries Hydrobiologia, 25, 302—316. Tropical Fish Ponds. Verh. Intern. Limnol., 15, Beeton, A. M. & Edmondson, W. T. 1972. The Eutrophi 480-484. cation Problem. J. Fish. Res. Bd., Can., 29, 673—682. Slak, E. B. 1972. Sewage and Aquacultural Production. Chan, George L. 1972. The Use of Pollutants for 15th Session IPFC Wellington. FAO Bangkok. Aquaculture — Conditioning of Wastes for Aquacul Watts J. C. D. 1965. The Chemical Analysis of Muds from ture. 15th Session IPFC Wellington. FAO Bangkok. the Pond Systems of the Tropical Fish Culture Re Jhingran, V. G. 1972. A critical appraisal of the water search Institute. TECRI, Malacca. Investigational Re pollution problem in India in relation to Aquaculture. port No. 3 15th Session IPFC Wellington. FAO Bangkok. SEAFDEC/SCS.73: S-30 The Seaweed Industry of the Philippines by Priscilla Caces-Borja Bureau of Fisheries Department of Agriculture and Natural Resources Republic of the Philippines INTRODUCTION growing demand for Gracillaria. Hence, studies are now Until 1966 the seaweed industry in the Philippines was being initiated on the culture of Gracilaria in addition to a negligible item in the country’s economy. Seaweeds were Eucheuma. mainly used locally. Only a few species were exported. COMMERCIAL USEFUL SEAWEED One of these was Digenea simplex a vermifuge source, There are many species of seaweed found in Philippines which used to be exported years ago but is now no longer waters owing to its warm seas and shallow areas. -
Crisostomo-Main Menu.Pdf
APPETIZERS Protacio’s Pride 345 Baked New Zealand mussels with garlic and cheese Bagumbayan Lechon 295 Lechon kawali chips with liver sauce and spicy vinegar dip Kinilaw ni Custodio 295 Kinilaw na tuna with gata HOUSE SPECIAL KIDS LOVE IT! ALL PRICES ARE 12% VAT INCLUSIVE AND SUBJECTIVE TO 10% SERVICE CHARGE Tinapa ni Tiburcio 200 310 Smoked milkfish with salted egg Caracol Ginataang kuhol with kangkong wrapped in crispy lumpia wrapper Tarsilo Squid al Jillo 310 Sautéed baby squid in olive oil with chili and garlic HOUSE SPECIAL KIDS LOVE IT! ALL PRICES ARE 12% VAT INCLUSIVE AND SUBJECTIVE TO 10% SERVICE CHARGE Calamares ni Tales 325 Fried baby squid with garlic mayo dip and sweet chili sauce Mang Pablo 385 Crispy beef tapa Paulita 175 Mangga at singkamas with bagoong Macaraig 255 Bituka ng manok AVAILABLE IN CLASSIC OR SPICY Bolas de Fuego 255 Deep-fried fish and squid balls with garlic vinegar, sweet chili, and fish ball sauce HOUSE SPECIAL KIDS LOVE IT! ALL PRICES ARE 12% VAT INCLUSIVE AND SUBJECTIVE TO 10% SERVICE CHARGE Lourdes 275 Deep-fried baby crabs SEASONAL Sinuglaw Tarsilo 335 Kinilaw na tuna with grilled liempo Lucas 375 Chicharon bulaklak at balat ng baboy SIZZLING Joaquin 625 Tender beef bulalo with mushroom gravy Sisig Linares 250 Classic sizzling pork sisig WITH EGG 285 Victoria 450 Setas Salpicao 225 Sizzling salmon belly with sampalok sauce Sizzling button mushroom sautéed in garlic and olive oil KIDS LOVE IT! ALL PRICES ARE 12% VAT INCLUSIVE AND SUBJECTIVE TO 10% SERVICE CHARGE Carriedo 385 Sautéed shrimp gambas cooked -
Biologically Active Compounds in Seaweed Extracts Useful in Animal Diet
20 The Open Conference Proceedings Journal, 2012, 3, (Suppl 1-M4) 20-28 Open Access Biologically Active Compounds in Seaweed Extracts - the Prospects for the Application Katarzyna Chojnacka*, Agnieszka Saeid, Zuzanna Witkowska and Łukasz Tuhy Institute of Inorganic Technology and Mineral Fertilizers, Wroclaw University of Technology ul. Smoluchowskiego 25, 50-372 Wroclaw, Poland Abstract: The paper covers the latest developments in research on the utilitarian properties of algal extracts. Their appli- cation as the components of pharmaceuticals, feeds for animals and fertilizers was discussed. The classes of various bio- logically active compounds were characterized in terms of their role and the mechanism of action in an organism of hu- man, animal and plant. Recently, many papers have been published which discuss the methods of manufacture and the composition of algal ex- tracts. The general conclusion is that the composition of extracts strongly depends on the raw material (geographical loca- tion of harvested algae and algal species) as well as on the extraction method. The biologically active compounds which are transferred from the biomass of algae to the liquid phase include polysaccharides, proteins, polyunsaturated fatty ac- ids, pigments, polyphenols, minerals, plant growth hormones and other. They have well documented beneficial effect on humans, animals and plants, mainly by protection of an organism from biotic and abiotic stress (antibacterial activity, scavenging of free radicals, host defense activity etc.) and can be valuable components of pharmaceuticals, feed additives and fertilizers. Keywords: Algal extracts, feed additives, fertilizers, pharmaceuticals, biologically active compounds. 1. INTRODUCTION was paid to biologically active compounds, useful as the components of pharmaceuticals, feeds and fertilizers. -
Genetic Resources for Farmed Seaweeds Citationa: FAO
THEMATIC BACKGROUND STUDY Genetic Resources for Farmed Seaweeds Citationa: FAO. forthcoming. Genetic resources for farmed seaweeds. Rome. The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. The content of this document is entirely the responsibility of the author, and does not necessarily represent the views of the FAO or its Members. The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these have been endorsed or recommended by the Food and Agriculture Organization of the United Nations in preference to others of a similar nature that are not mentioned. Contents List of tables iii List of figures iii Abbreviations and acronyms iv Acknowledgements v Abstract vi Introduction 1 1. PRODUCTION, CULTIVATION TECHNIQUES AND UTILIZATION 2 1.1 Species, varieties and strains 2 1.2 Farming systems 7 1.2.1 Sea-based farming 7 1.2.2 Land-based farming 18 1.3 Major seaweed producing countries 19 1.4 Volume and value of farmed seaweeds 20 1.5 Utilization 24 1.6 Impact of climate change 26 1.7 Future prospects 27 2. GENETIC TECHNOLOGIES 27 2.1 Sporulation (tetraspores and carpospores) 28 2.2 Clonal propagation and strain selection 28 2.3 Somatic embryogenesis 28 2.4 Micropropagation 29 2.4.1 Tissue and callus culture 29 2.4.2 Protoplast isolation and fusion 30 2.5 Hybridization 32 2.6 Genetic transformation 33 3. -
Peoples Republic of China Announces Increases To
THIS REPORT CONTAINS ASSESSMENTS OF COMMODITY AND TRADE ISSUES MADE BY USDA STAFF AND NOT NECESSARILY STATEMENTS OF OFFICIAL U.S. GOVERNMENT POLICY. Voluntary - Public Date:9/19/2019 GAIN Report Number:CH19062 China - Peoples Republic of Post: Beijing China Announces Increases to Additional Tariffs on U.S. Agricultural Products Report Categories: Trade Policy Monitoring Approved By: Michael Ward Prepared By: OAA Staff Report Highlights: On August 23, 2019, the People’s Republic of China’s Ministry of Finance (MOF), State Council Tariff Commission (SCTC) announced new tariffs on certain U.S. products, valued at $75 billion USD. The announcement includes two lists; List 1 is to be implemented on September 1, 2019 and List 2 is to be implemented on December 15, 2019. Additional tariffs of 10 and 5 percent are applied to the harmonized schedule tariff lines on each list. Many of these products are also subject to earlier tariff increases by China.1 This brings the total number of U.S. agricultural and related products targeted by additional Chinese tariffs since April 2018 to over 1,000 products, valued at approximately $22.6 billion in 2017. The increased tariffs will be calculated in aggregate with earlier additional tariffs.2 1 See GAIN Report CH18034 China Responds to U.S. 301 Announcement with Revised Product List; GAIN Report CH18047, China Updates List of U.S. Products Subject to Additional Tariffs; and GAIN Report CH19030, China Raises Tariffs on U.S. Agricultural Products. 2 Note: This report replaces GAIN Report CH19051 and contains revisions to some MFN tariff rates listed in the Appendices. -
Jurnal Teknologi Dan Industri Pertanian Indonesia Open Access Journal
DOI: https://doi.org/10.17969/jtipi.v13i1.18349 http://Jurnal.Unsyiah.ac.id/TIPI Jurnal Teknologi dan Industri Pertanian Indonesia Open Access Journal PENGARUH PENAMBAHAN TEPUNG RUMPUT LAUT (Eucheuma sp.) TERHADAP MUTU DAN KARAKTERISTIK AMPLANG IKAN TONGKOL (Euthynnus affinis) THE EFFECT OF ADDITION OF SEAWEED FLOUR (Eucheuma sp.) ON THE QUALITY AND CHARACTERISTICS OF TUNA FISH (Euthynnus affinis) AMPLANG Weni Kurnia Sari, N Ira Sari, Tjipto Leksono I N F O A R T I K E L ABSTRACT Submit: 18-10-2020 Seaweed flour is a potential source of dietary fiber expected to improve the quality of fishery products. Perbaikan: 2 4-11-2020 The purpose of this study was to determine the effect of addition of seaweed flour (Eucheuma sp.) on the Diterima: 30-11-2020 quality and characteristics of tuna fish amplang. The research method was using a non-factorial completely randomized design (CRD) consisting of five treatments of varied amount of seaweed flour Keywords: added (0, 0.5%, 1%, 1.5%, and 2% from the total dough weight). The variables to assess the quality were Amplang, karakteristik, serat, the organoleptic quality and characteristics (appearance, aroma, taste and texture), swelling degree, and tepung rumput laut proximate content. The results showed that the addition of seaweed flour can improve the proximate composition of fish amplang, especially the increase in crude fiber content. The addition of seaweed flour has an optimum concentration point of 1% to produce the best tuna fish amplang with the characteristic of bright colors, clean, smooth surface, not cracked, savory taste and a crunchy and dense texture. -
KARAKTERISTIK NATA DE SEAWEED (Eucheuma Cottonii) DENGAN PERBEDAAN KONSENTRASI RUMPUT LAUT GULA AREN
KARAKTERISTIK NATA DE SEAWEED (Eucheuma cottonii) DENGAN PERBEDAAN KONSENTRASI RUMPUT LAUT GULA AREN [Characteristic of Nata de Seaweed (Eucheuma cottonii) with Different Concentration Assessment of Seaweed and Palm Sugar] Ikbal Syukroni, Kiki Yuliati, Ace Baehaki* Program Studi Teknologi Hasil Perikanan Fakultas Pertanian Universitas Sriwijaya Indralaya Ogan Ilir ABSTRACT The objective of this research was to determine the effect of concentration of seaweed and palm sugar to the quality of nata de seaweed. This research used factorial randomized block design with two treatments and 3 replications. The treatmens were different concentration of seaweed at 1%, 2%, and 3% and different amount of palm sugar at 7.5%, 10%, and 12.5%. The parameters observed were yield, thickness, elasticity, water content and insoluble dietary fiber of the nata. The treatment of seaweed and palm sugar with increased concentrate tended to decrease the water content of nata de seaweed, while the insoluble dietary fiber content of nata de seaweed tended to increase with treatment of seaweed and palm sugar with increased concentrate. The best treatment in this research was the treatment of 10% palm sugar and 3% seaweed (G2R3) resulting nata with insoluble dietary fiber of 1.89%. Keyword : nata de seaweed, palm sugar, seaweed I. PENDAHULUAN di dalam cairan). Bahan yang dapat digunakan sebagai media untuk pembuatan nata adalah air A. Latar Belakang kelapa sehingga produknya dikenal dengan nata de coco. Selain itu bahan lainnya adalah sari nanas Konsep konsumsi pangan telah berubah (nata de pina), kedelai (nata de soya) atau buah secara nyata dari penekananpada pemenuhan rasa lain yang mengandung glukosa. -
Report Name:Updated Guidance on China's Retaliatory Tariffs and Tariff
Voluntary Report – Voluntary - Public Distribution Date: August 05,2020 Report Number: CH2020-0106 Report Name: Updated Guidance on China's Retaliatory Tariffs and Tariff Exclusions Process for US Products Country: China - Peoples Republic of Post: Beijing Report Category: Trade Policy Monitoring Prepared By: Abraham Inouye Approved By: Michael Ward Report Highlights: This report consolidates China’s previous announcements of additional tariffs on U.S. agriculture, fish, and wood products and information concerning the Chinese government exclusion process for imports of U.S. products. It is meant to provide U.S. exporters a clear picture of the current status of China’s retaliatory tariffs and exclusion process. NOTE: THIS REPORT IS NOT THE RESULT OF NEW ACTIONS BY CHINA BUT ORGANIZES PREVIOUSLY REPORTED INFORMATION IN A SINGLE RESOURCE. The tariff tables include the latest applied import tariffs on U.S. agriculture, fish, and wood products and have notations for products that received a product-specific tariff exclusion or are included China’s more recent tariff exclusion process. Also included are links to all tariff and exclusion related reports published by the Foreign Agricultural Service’s Office of Agricultural Affairs in Beijing to date. THIS REPORT CONTAINS ASSESSMENTS OF COMMODITY AND TRADE ISSUES MADE BY USDA STAFF AND NOT NECESSARILY STATEMENTS OF OFFICIAL U.S. GOVERNMENT POLICY General information Since mid-2018, the Chinese Government has taken many steps to change the trading conditions on many U.S. products, including most U.S. agriculture, fish, and wood products. This report consolidates those actions to assist U.S. exporters in navigating the current state of the market. -
The Global Status of Seaweed Production, Trade and Utilization
GLOBEFISH RESEARCH PROGRAMME The global status of seaweed production, trade and utilization Volume 124 FAO GLOBEFISH RESEARCH PROGRAMME VOL. 124 The global status of seaweed production, trade and utilization by Fatima Ferdouse Susan Løvstad Holdt Rohan Smith Pedro Murúa Zhengyong Yang FAO Consultants Products, Trade and Marketing Branch Fisheries and Aquaculture Policy and Resources Division Rome, Italy FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS Rome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
JURNAL PENGGUNAAN RUMPUT LAUT (Eucheuma Cottonii)
0 JURNAL PENGGUNAAN RUMPUT LAUT (Eucheuma cottonii) DAN CAIRAN TAHU SEBAGAI BAHAN BAKU PEMBUATAN NATA OLEH SULASTRI NIM. 1504115557 FAKULTAS PERIKANAN DAN KELAUTAN UNIVERSITAS RIAU PEKANBARU 2019 1 PENGGUNAAN RUMPUT LAUT (Eucheuma cottonii) DAN CAIRAN TAHU SEBAGAI BAHAN BAKU PEMBUATAN NATA Oleh: Sulastri1), Tjipto Leksono2), Syahrul2) E-mail: [email protected] ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan bahan baku berbeda terhadap produk nata sehingga dapat diperoleh kualitas nata terbaik berdasarkan parameter organoleptik, analisis fisik, kimiawi dan mikrobiologi. Metode yang digunakan adalah metode eksperimen, dengan Rancangan Acak Lengkap (RAL) non faktorial, dengan 3 taraf perlakuan yaitu N1 menggunakan 100% (1 liter) filtrat rumput laut, N2 menggunakan 100% (1 liter) cairan tahu, dan N3 50% rumput laut dan 50% cairan tahu (menggunakan 0,5 liter filtrat rumput laut dan 0.5 liter cairan tahu). Parameter yang di ukur dalam penelitian ini adalah uji organoleptik (tekstur, rasa, warna, dan aroma), uji fisik (uji ketebalan dan randemen) dan uji lipat, analisis proksimat (kadar air, protein, dan kadar serat kasar) dan uji mikrobiologi (uji ALT). Hasil penelitian menunjukkan bahwa perlakuan N1 merupakan perlakuan terbaik dan memenuhi standar mutu nata (SNI 01-4317-1996) dengan ciri-ciri berwarna putih susu dan menarik, dan memiliki rasa nata yang sesuai dengan bahan baku yang digunakan, dan teksturnya sangat kenyal. Sedangkan nilai analisis kimia, kadar air 49,1%, kadar protein 7,4%, kadar serat kasar 37,0% dan