Seaweeds of Panay
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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. -
Cakes Desserts
Ube Yema Mocha, Vanilla, Cakes Special Double Flavour (sponge cake, Chocolate, Ube** Regular (ube in Combination custard coated Pandan* (ube icing in centre) centre) w/ cheese) $25 $28 $30 - $30 8” Round (feeds 10) 12” Round (feeds 20) $45 $50 $55 - $55 9” x 13” Rec (feeds 20) $45 $50 $55 - $55 12” x 18” Rec (feeds 40) $85 $90 $98 $85-$98 $98 Edible images and additional décor add $10. For fondant cakes please inquire at our Latimer location (905) 567-8878. *add $2-$7 for macapuno (shredded coconut) **Taro Brampton Menu Desserts (905) 457-0500 Boat tarts $7.50/ Inipit $8/12pc custard filled pastry w/ vanilla chiffon cake sandwich w/ custard centre 7916 Hurontario St Brampton, ON meringue icing 10pcs Brazo de mercedes (reg or ube) $12/half $24/whole Leche flan $7 [email protected] baked fluffy meringue roll w $14/ube $27/ube whole crème caramel custard centre half Buko pandan $6 Pichi pichi $4.00/10pc $40/100pc gelatin, string coconut fruit salad sticky steamed cassava balls rolled in shredded Business Hours: coconut Cassava cake $8.5/sm $25/ Pionono $4.5/half $9/whole Monday 11:00-7:00 baked sticky cassava with party tray chiffon cake roll with margarine and sugar coconut topping Tuesday 10:00-8:00 Crema de fruita $10/sm $35/ Puto multicoloured $5.30/14pc $38/100pc vanilla cake layered with fruit party tray sweet steamed rice cakes Wednesday 10:00-8:00 cocktail Empanada $1.30/pc $12/10pc Silvanas $10/doz Thursday 10:00-8:00 baked chicken patties w/ sweet Crunchy meringue disks rolled in icing, cake dough crumbs,cashews Friday 10:00-8:00 -
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. -
Filipinismos En Lengua Española
ÍNDICE Páginas I. Una mirada restrospectiya 1 II. Vocablos filipinos en el Diccionario .....;. 5 III. La lógica de Retana /,... 9 IV. De nuestra Flora tropical .., 13 V. De la nombres de raza, lengua y lugar .... 17 VI. De nuestra rica Flora... una flor 20 VIL Miscelánea de utilidades y "sabrosidades" 4. 24 VIII. Menudencias botánicas y sus derivados ... - 29 IX. Fuerzas y flaquezas de Rctaña 33 X. De pesas y medidas 37 XI. Del reino animal 41 XII. Abramos un paréntesis " 44 XIII. Miscelánea: cero... y va una » 47 XIV. Miscelánea: cero... y van dos 51 XV. Miscelánea: cero... y va todo '55 XVI. Retana y Veyra: Letras a la vista 58 J2ÍVII. Retana y Veyra: Letras a la vista (2* porción) . 63 Filipinismos en la Lengua Española —«»— I. — Una mirada retrospectiva ¿Qué esjilipinismo?—será lo primero que pregunte el curioso lector. W. E. Retana, a quien no se puede regatear el título liien ganado de "filipinista," nos ha dejado entre sus últimas producciones—si no la postrera—un Diccionario de filipi- nismos, en uno de cuyos artículos encontramos: "FILIPINISMO. m. Vocablo o giro propio de los que en Filipinas hablan la lengua española. Amor y apego a las personas o cosas de Filipinas." Más claro, agua. Este Diccionario de Retana que se publicó en Revue- tlisjHudqite, se ha editado en forma de libro en 8? mayor de 174 páginas. Su colofón declara que "escribióse este trabajo con motivo del cuarto centenario del descubrimien- to de las Islas Filipinas", habiéndose acabado de imprimir el día 30 de Enero de 1921. -
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. -
Appetizers – Pulutan
APPETIZERS – PULUTAN • LUMPIA SHANGHAI – Your choice of PORK OR CHICKEN, . Served with Spicy Sweet & Sour sauce or Cane Vinegar Garlic dipping sauce. 9.95 • SEAFOOD GINATAANG KUHOL - (REAL ESCARGOT / CULTURED SNAILS) Sauteed in garlic, onions, ginger and coconut milk. Served on a wonderful coconut base broth with chili leaves and fresh baby spinach. 13. 5 SEASONAL (Gluten Free) • SEAFOOD CALAMARES – BREADED SQUID SERVED WIT H COCKTAIL OR TARTAR SAUCE 13.50 SEASONAL • ONE MEDIUM CRISPY PATA/ PORK HOCK - deep fried pork hock / PIGS FEET Crispilicious skin outside and tender and juicy on the inside. - 18.75 ( GF) • PORK TOKWA AT LECHON –Fried tofu & Lechon kawali (Crispy pork belly) topped with soy sauce and Cane Vinegar. 13.95 (Gluten Free) • PORK TOKWA AT TENGA – Fried tofu & steamed pigs ears ) topped with soy sauce and Cane Vinegar. 14.95 (Gluten Free) • PORK SIZZLING PORK SISIG – A traditional Filipino method of preparing sizzling pork. Marinated with ginger, onions, soy sauce, vinegar, lemon, and jalapeno. Twice cooked, griddled then, chopped and griddled again. Topped with a touch of mayonnaise. 13. 95 Add two eggs for 2.5 Specify if you want mild, medium or spicy (We only use quality lean pork meat) (Excellent as a main entrée also) • SIZZLING CHICKEN SISIG – Sisig has been one of the best creations in Filipino cuisine. Marinated with ginger, onions, soy sauce, vinegar, lemon, and jalapeno. Twice cooked, griddled then, chopped and griddled again. Topped with a touch of mayonnaise. 13. 95 Add two eggs for 2.5 Specify if you want mild, medium or spicy • PORK SIZZLING SISIG PIG EARS – Cooked SISIG style. -
Goldilocks Website Menu
Appete Cerritos / 562-865-11 Calamari - Crispy-friend squid, served with our garlic and vinegar sauce. Lumpiang Shanghai - Crispy mini springrolls filled with diced pork, shrimp and spices. Complemented with our signature sweet and sour sauce. Crispy Chicken Wings - Marinated and seasoned, crispy fried Lumpia Shanghai chicken wings. Available in Plain, Garlic, Sweet & Spicy, or Salt & Pepper. Tokwa’t Baboy - Fried tofu mixed with cirspy lechon bits and served with a garlic vingar sauce. Soups Bulalo Bangus Belly Sinigang - Sour soup made with boneless milkfish and tamarind. Pork Spare Ribs Sinigang - Sour soup made with pork spare ribs and tamarind. Bulalo Soup - A hearty beef shank soup with green beans, napa cabbage, potatoes, and sliced carrots. Dinuguan Pok Dinuguan - A unique combination of pork meat and entrails cooked in pork blood, vinegar, and spices. Crispy Binagoongan Crispy Dinuguan - A twist on an old favorite! Crispy pork meat and entrails, cooked in prok blood, vinegar, and spices. Lechon Kawali - Crispy-fried marinated pork belly served with our special liver sauce. Lechon Paksiw - Sliced pork belly deep-fried in liver broth and seasoned with vinegar and black pepper. Crispy Binagoongan - A scrumptious combination of bagoong, sauteed lechon kawali, diced fresh mangoes, and tomatoes. TociWOWsilog Available with eggplant. Crispy Lechon Kare-Kare Crispy Pata - Crispy-fried marinated pork hocks served with a garlic vinegar sauce. Beakfast Tapsilog Pinoy Breakfast Sampler - Fried boneless bangus (milkfish), stir-fried beef (tapa), stir-fried pork sausages (longanisa) with garlic fried rice, salted eggs, and diced tomatoes. Serves -4. Tapsilog - Beef tapa, garlic fried rice, and egg. Tocilog - Pork marinated and cured in vinegar, sugar, and Longsilog special spices Served with two eggs any style; garlic fried rice TociWOWsilog Longsilog - Sweet sausage served with eggs any style, garlic fried rice or Pan de Sal. -
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. -
MANILA Filipino Restaurant
MANILA Filipino Restaurant Hours: Tuesday-Saturday 11 AM – 8 PM Sunday-Monday Closed Contact Us MANILA Filipino Restaurant 7849 Rockford Road Millington, TN 38053 (901)873-1063 [email protected] Visit us on the web: www.manila-restaurant.com www.mkt.com/manilarestaurant We offer 10% military/ uniformed service discount All Day Specials MANILA FILIPINO RESTAURANT Chef Specials WWW.MANILA-RESTAURANT.COM (Tuesday – Saturday, served with steamed rice) 1. PANCIT and LUMPIA 6.38 (OPEN TUE to SAT; 11am to 8pm) 51. Pork SISIG (TUESDAY ONLY) 9.89 (Stir fried rice noodles with (901)-873-1063 Citrus marinated pork tossed with vegetables and Manila lumpia 7849 ROCKFORD ROAD scallions, onions, jalapeno pepper 2. ADOBO and RICE 6.38 MILLINGTON, TN 38053 topped with egg 2A Chicken 52. Beef CALDERETA (WEDNESDAY ONLY) 9.89 2B Pork Beef stew in tomato sauce with Daily Combo 2C MIXED CHICKEN AND PORK potatoes, carrots, and bell pepper (Served with fried rice and fried egg) 3. LUMPIA and FRIED RICE 6.38 31. TOCILOG 7.88 53. Pork IGADO (THURSDAY ONLY) 9.89 (Manila lumpia and garlic rice) Strips of pork meat, cooked with Sliced Pork (cured meat) soy sauce and vinegar prepared the classic Filipino way. 4. FRIED CHICKEN with PANCIT 6.38 54. MUNGGO GUISADO (FRIDAY ONLY) 5. Fried Chicken with French Fries 6.38 32. LONGSILOG 7.88 Filipino sausage Mung bean simmered in pork 9.89 broth served with fried milk fish 6. Fried Chicken with Fried Rice 6.38 33. BANGSILOG 7.88 Pan-fried split marinated milkfish. 55. Pork DINUGUAN (SATURDAY ONLY) Stewed pork in vinegar, pepper, 9.89 Appetizers 34. -
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.