IPB student creates rice from seaweed

[Malaysia] Ahmad Fauzi, a student of Aquatic Product Technology Department of Faculty of Marine and Fisheries of Institut Pertanian Bogor (IPB) succeeded in creating rice from seaweed and agar-agar jelly.

Ahmad’s research was conducted under the guidance of Prof. Dr. Ir Sri Purwaningsih, MSi and Prof. drh Ekowati Handharyani, PhD APVet, entitled, “Characteristic of Artificial Rice with Seaweed Addition and Agar-agar,” stated the press release of IPB’s Public Relations, Wednesday (11/9/2017).

Ahmad created his artificial rice using extrusion technology, which is a process that involves mixing, cooking, and printing rice under high temperatures. He also formulated his artificial rice with a mixture of local foods such as corn flour, rice flour, and cassava flour.

“Gracilaria sp is the type of seaweed most widely used in agar-agar production. This type of seaweed contains crude fiber up to 20.48 percent. Tannin content is also high, which could potentially serve as functional food, “said Ahmad in his statement as quoted by IPB’s Public Relations.

That was what inspired Ahmad to create artificial rice made from seaweed and agar-agar jelly. The content of agar-agar, fiber and polyphenols in Gracilaria sp, seaweed is useful for maintaining health as it can lower blood sugar levels.

The results of Ahmad’s research shows that artificial rice with seaweed starch has higher water, fat, carbohydrate and coarse fiber contents when compared with added agar-agar flour.

“This is because there is an increase in water content due to the higher concentration of hydrocolloids that binds more water in hydrocolloid tissue,” he explained.

Overall artificial rice with seaweed starch concentration of 10 percent has the most favorable response in terms of color, odor, and texture. The content of tannin in artificial rice with the addition of seaweed starch concentration of 10 percent is also known as the highest with 0.19 percent.

 

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