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SUMBERDAYA RUMPUT LAUT INDONESIA

• Ekspedisi Siboga, 1899-1900 : 782 jenis (196 alga hijau, 452 alga merah, dan 134
alga coklat (Weber van Bosse, 1913, 1921, 1923, 1926, 1926)
• 23 jenis dikonsumsi sebagai makanan (Heyne, 1922)
• 56 jenis dikonsumsi sebagai makanan dan obat herbal (Zaneveld 1955, Aprilani et.all
1978)
• Studi Etnobotani & etnofarmakologi, (1988-1991): 61 jenis (38 merah, 15 hijau, 8
coklat), dikonsumsi sebagai makanan, termasuk 21 jenis dikonsumsi sebagai obat herbal
(Anggadiredja JT, 1992)
• Buginesia-III Poject (Spermonde Islands, South West Sulawesi), 1988-1990 : 199
jenis (Verhey E. & Prud’homme WF, 1991)
• Studi Etnobotani & etnofarmakologi (Pantai Warambadi, P. Sumba), 1998 : 79 jenis (37
hijau, 22 merah, 20 coklat brown), termasuk 54 jenis dikonsumsi sebagai makanan dan
38 jenis dikonsumsi sebagai obat herbal (traditional cosmetics, antipyretic, antiseptic,
vermifuges, and treatment for cough, asthma, hemorrhoid, nosebleeding, boils, goiter,
scrofula, stomach ailments, and urinary diseases) (Anggadiredja JT, 1998)

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 IntegrattingTablet
Bahan Gigi Buatan
Obat, Salep
Shampoo Lotion
Kapsul
Pasta Gigi Tablet
Ice Cream
Sabun
Susu Coklat
Permen
Saus Roti, Waper
Sirup, Beer
Yoghurt
Pakan Ternak,
Soft drink
Ikan
Jeli
Pengeboran Jam
Salad Dressing
Printing Tekstil Film
Saus Makanan Dlm
Kaleng
Kertas
Cat
Keramik

Gracilaria sp. Sargassum sp.

Gelidium sp. Laminaria sp.
Eucheuma sp., Chondrus sp.
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SEAWEED TREE
 Rumput Laut Komersial
Penghasil Hidrokoloid di Indonesia
• Penghasil hidrokoloid karaginan (refine dan semirefine)
• Yang dibudidayakan E. cottonii, E. spinosum dan Sacol
• Penghasil karaginan lainnya Hypnea sp & Eucheuma sp
diperoleh melalui panen alam (wild crop)

Eucheuma sp

• Penghasil hidrokoloid agar-agar

• Yang dibudidayakan G. gigas, G. verucosa, G. lichenoides,
• Penghasil agar-agar lainnya Gelidium sp, Pterocladia sp,
Gelidiela sp diperoleh melalui panen alam (wild crop)

Gracilaria sp
• Penghasil hidrokoloid alginat
• Diperoleh melalui panen alam (wild crop)
• Penghasil alginat lainnyaTurbinaria sp
diperoleh melalui panen alam
Sargassum sp
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Eucheuma cottonii dibudidaya diperairan pantai
Budidaya Eucheuma cottonii dengan metoda lepas dasar
Gracilaria gigas, dibudidaya dalam tambak
 Caulerpa Gracilaria

Economic Seaweeds
Halymenia

Turbinaria Laurencia Sargassum

Seaweeds

…for the future

 SEAWEED ROAD MAP
MARKET Local Industries Local Industries Local Industries
& Export & Export & Export

PRODUCTS Raw matterial Base Product Applications/End Products

(hydrocolloid)

Agarophyte : food/dairy, pharmacy,

Agarophyte : Gracilaria sp Agar cosmetics, tissue culture,
Gelidium sp others.
Pterocladia sp
Gelidiela sp
Karaginan food/dairy,
Carrageenophyte : (kappa- and dressing, meat products,
Eucheuma sp Iota-) sauce, feed, pharmacy,
others

Alginophyte :
Sargassum sp & Alginate food/dairy, bread,
Turbinaria sp sauce, textile, cosmetics,
pharmacy, others
TECHNOLOGY

Agronomic charact, Gen. Manipulation, Proccessing tech. Formulating Tech.,

cultivation tech. Tissue culture Standardize Standardize
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Rumput laut dalam
makanan tradisional Indonesia

Salad Pudding Soup Cendol (boiled Seaweed

with coconut milk)

Dessert

Manisan Dessert Dodol Snack

(sweetened jellies) (Seaweed, coconut milk
& sugar)
Pemanfaatan rumput laut dan hidrokoloid
dala mberbagai makanan
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 Agar type

 High gel stregth agar

 Low gel stregth agar
 Low gel stregth agar for care food
 Super-low gel stregth agar
 Low temperature soluble agar
 High melting point agar
 High elastic agar
 Quick soluble agar

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 The Application of Agar
- 90 % of the agar produced is for food applications
- Classified as GRAS (Generally Recognized as Safe).
- Tasteless  it does not interfere with flavor of foodstuffs

Application in Food Industries:

- Stabilizer and thickener for bake goods, confectionery, and jellies.
- Gelled meat and fish products (better than gelatin)
- Improves the texture of dairy products (cheese, yoghurt)
- Clarify wine
 The Application of Agar
 Dairy : (Chocolate Milk, Frozen Desserts, UHT Milks, Flans,
Puddings) - Provides suspension, milk stability, emulsion stability,
milk gelling.
 Cold Milk Powders : (Diet powder mixes, Nutritional beverage
mixes) - Provides body and mouthfeel, suspends solids
 Water gel Desserts : Provides wide range of textures and flavor
release, all without the need for refrigeration.
 Food : Agar for noodle, tablet agar, powdered agar, square agar,
cubic agar
 Pharmaceutical : Agarose, bacteriological grade agar, tissue culture
 Confectionary : powdered agar, square agar, cubic agar

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 Carrageenan type
 Kappa : form rigid, thermally reversible, high strength
gels e.g. dessert gels, pet-food gels, air freshener gels

 Kappa : forms weak gels, highly milk reactive e.g. UHT

chocolate milk

 Iota : forms elastic, thermally reversible gels and

thixotropic dispersions e.g. toothpastes, burger patties,
soft jellies

 Lambda : non-gelling, high viscosity and cold-soluble

e.g. instant whipped creams, milk shakes

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The Application of Carrageenan
 Dairy Products
- Only very small additions are necessary (0.01-0.05%)
- Prevent separation of whey (cottage cheese, ice cream)

 Water-based Foods
- Suitable substitutes for gelatin (because of mad cow
disease, foot and mouth disease).
- Suitable for replacing pectin in making
low- or non-calorie jellies
- Good clarifying agent for beer

 Meat Products
Injection of brine salt, phosphate and carrageenan in to the
muscle of meat :
- Improve texture, tenderness, and juiciness
- increase the eating quality
 The Application of Carrageenan
 Processed Meat, Poultry & Seafood : Water binding, increased
product yields, improved texture, fat replacement, meat/seafood
analog binding, tolerant to high level of salt
 Dairy : (Chocolate Milk, Frozen Desserts, UHT Milks, Flans,
Puddings, Low Fat Cheese, Cheese Analogs) - Provides cocoa
suspension, milk stability, emulsion stability, milk gelling.
 Cold Milk Powders : (Diet powder mixes, Nutritional beverage mixes)
- Provides body and mouthfeel, suspends solids
 Water gel Desserts : Provides wide range of textures and flavor
release, all without the need for refrigeration.
 Toothpaste : Provides structure without masking flavors, resistant
to enzymatic breakdown.
 Pharmaceutical : provides animal-free capsules (soft and hard).
 Petfoods : Binds water, provides structure and prevents fat
separation in canned retorted products, excellent binding.
 Air Freshener Gels : Provides structure and controlled release of
active ingredients such as perfume in a water gel base.
 Beer Fining : acts as a process aid in beer manufacture to produce
good clarity.

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 The Application of Alginate
 Thickener (sauces, syrups, topping for ice cream).
 Emulsifier (mayonnaise, salad dressing).
 Stabilizers (ice cream).
 Clarifier (wine).
 Prevent sedimentation of the pulp in fruit drinks.
 Re-formed food products (restructured meat,
nugget, steak).
 Improves the texture, body and sheen of yoghurt.
Seaweed as a Functional Foods
You are
what you
eat
&
Let foods
to be your
medicine
Fig. Food Guide Pyramid
Functional Food

Function of food :
1. Nutritional function (Primary function)
2. Sensory function (Secondary function)
3. Physiological function (Tertiary function)

Functional food is defined as food either natural

or processed food which contains one or more
substances known to have certain physiological
function which is beneficial for health based on
scientific assessment.
Functional Food
Reasons for the development:
- Increasing cost of healthcare
- Increasing of aging population
- Increasing the role of foods and food
components for self-medication
- Increasing consumer awareness for health
- New commercial opportunities for industries
- Increasing scientific evidence of health
benefits of certain food components
- Improvements in food technology
 Functional Food
A group of substances considered to have
certain physiological function in functional food:

1. Dietary fiber
2. Oligosaccharides (prebiotics)
3. Sugar alcohols
4. Unsaturated fatty acids (mono- & polyunsaturated)
5. Certain peptides and protein
6. Glycosides and isoprenoides
7. Polyphenols and isoflavones
8. Choline, Lecithin & Carnitine
9. Lactic acid bacteria (probiotics)
10. Phytosterols and phytostanols
11. Certain vitamin & mineral
12. Etc (to be determine later)
 Seaweed : Source of Dietary Fiber

% of population who consume Fruit and Vegetables  5

portion/day, based on area and age group

90 83.8 84.4 84.2

84 84.1 86.3 88.3
80 83.6 83.1
70
60
50
Area Age
40
30
16.2 15.2 15.8 16.4 16.9 16 15.9 13.7
group
20 11.7
10
0
15-24 25-34 35-44 45-54 55-64 > 65
Urban Rural National
< 5 portion > 5 portion
< 5 portion > 5 portion

Source: Susenas (2004)

Seaweed  Potential Alternative Source for Dietary Fiber

 Seaweed : Source of Dietary Fiber

Consumption:
 National average : 10.5 g/day

 Recommend : 25 - 30 g/day

Source of dietary fiber:

1.Fruits and vegetables
2.Cereal grains
3.Legumes
4.Seaweed

Seaweed  Soluble DF & Insoluble DF

 Seaweed : Source of Dietary Fiber
SOLUBLE FIBERS INSOLUBLE FIBERS

 Characteristics: viscous &  Characteristics:

more fermentable nonviscous & less
 Action in the body: fermentable
- Lower blood  Action in the body:
cholesterol.
- Increase fecal weight
- Slow glucose
absorption. and speed fecal
- Hold moisture in passage through
stools  softening colon.
them. - Provide bulk and
feelings of fullness.
 Dietary Fiber Contents of Indonesian Seaweeds

Seaweeds Total Insoluble Soluble

(% db) (% db) (% db)
Green Algae
Caulerpa racemosa 64,9 64,1 0,9
Caulerpa sertularoides 61,8 60,1 1,8
Cladophorosis vauchaeriaeformis 47,0 42,8 4,2
Brown Algae
Padina australisa 56,6 51,7 4,9
Sargassum polycystuma 65,7 63,5 2,3
Turbinaria conoidesa 63,7 61,0 2,6
Red Algae
Kappaphycus alvareziia 69,3 58,6 10,7

Source: Santoso (2003

 The Role of Dietary Fiber
1. Reduce obesity
2. Reduce diabetes mellitus
3. Reduce hypertension
4. Reduce colon cancer
5. Reduce diverticulosis
6. Reduce coronary heart disease
& stroke
7. Reduce gallstone
 Effect of different diets containing algal polysaccharides
as the only fiber source on cholesterol
Active
No. Seaweeds species Taxonomy Activity References
compounds/fraction
1 - Na-alginat Hypocholesterolemic Ito & Tsuchiya (1972)
2 - Funoran Hypocholesterolemic in Jimenez-Escrig and
3 - Carrageenan Hypocholesterolemic Sanchez-Muniz (2000)
Enhanced cholesterol
Na-alginate natural, MW
Laminaria angustata excretion into feces and
4 Brown algae 2700 kDa and MW 10 Kimura et al. (1996)
var longissima reduced blood glucose and
kDa
insulin levels
Laminaria angustata Enhanced cholesterol
5 Brown algae Na-alginate, MW 50 kDa Kimura et al. (1996)
var longissima excretion into faeces
Suzuki et al. (1993) in
Na-alginate (rich gluronic Lowered the serum
6 - Jimenez-Escrig and
acids) cholesterol levels
Sanchez-Muniz (2000)

Lowered total and LDL

7 Ulva pertusa Green algae Ulvan, MW 151,6 kDa Pengzhan et al. (2003)
serum cholestero

Increased serum HDL

Ulvan,MW 64,5 kDa and
8 Ulva pertusa Green algae cholesterol, decreased Pengzhan et al. (2003)
28,2 kDa
triglycerides
 Effect of different diets containing algal polysaccharides as
the only fiber source on glucose and blood pressure
No. Seaweeds species Taxonomy Active Activity References
compounds/fraction
1 Fucus vesiculosus Brown algae Ethanol extracts Lowered blood glucose Lamela et al. (1989)
2 Laminaria ochroleuca Brown algae Ethanol extracts Lowered blood triglycerides Lamela et al. (1989)
Himanthalia Brown algae Lowered blood glucose in
3 Protein extracts Lamela et al. (1989)
elongata diabetes rabbit
Himanthalia Brown algae Polysaccharide crude Decreased blood glucose in
4 Lamela et al. (1989)
elongata extracts (water) diabetes rabbits
Nori(Porphyra Red algae Decreased response glycemic Goni et al.(2000)
5 Nori powder
tenera) in white bread
Active Fibre 10% Yamori et al. (1986)
6 - Brown algae Reduced blood pressure
(brown algae powder)
Ren et al.(1994) in
Decreased Systolic blood
7 - Funoran Jimenez-Escrig and
pressure (SBP)
Sanchez-Muniz (2000)
Ren et al.(1994) in
Decreased Systolic blood
8 - Fucoidan Jimenez-Escrig and
pressure (SBP)
Sanchez-Muniz (2000)
Ren et al.(1994) in
Decreased Systolic blood
9 - Alginate Jimenez-Escrig and
pressure (SBP)
Sanchez-Muniz (2000)
Krotkiewski & Aurell
10 Ascophyllum nodosum Brown algae - Decreased SBP (1997) ) in Jimenez-Escrig
and Sanchez-Muniz (2000)
Dietary Fiber & Cancer

Source: WHO Global Info Base

Dietary Fiber & Cancer
 Antitumor/cancer Activity of seaweeds
No. Seaweeds species Taxonomy Active Activity References
compounds/fraction
1 Sargassum fulvellum Brown algae Na-alginat BM. 33.400/ Antitumor Pujihara et al.(1984)
Hot water extract
2 Laminaria angustata Brown algae Hot water extract, Anticancer Yamamoto & Maruyama
powder (1985)
3 Porphyra tenera Red algae Powder Anticancer Yamamoto & Maruyama
(1985)
4 Laminaria japonica. Brown algae Crude Fucoidan Antitumor Yamamoto et al.(1986)
5 Undaria pinnatifida Brown algae - Antileukimia Furusawa et al.(1991)
6 Cystoseira usneoides Brown algae Usneoidone E and Z Antitumor Urones et al. (1992)
7 Hijiki fusiformis Brown algae Fucoxantin Anticarsinogenesis Okuzumi et al.(1993)
8 Enteromorpha Green algae Carotenoid, chlorophyll Antimutagenic & Okai et a. (1994) & Okai
prolifera a, lutein/ methanol antipromotion et al. (1996)
extract
9 Porphyra tenera Red algae Carotenoid, chlorophyll Antimutagenic & Okai et al. (1994) & Okai
a, lutein/ methanol antipromotion et al. (1996)
extract
10 Enteromorpha Green algae Feofitin-a Antitumorigenesis Hiqashi-Okaj et al.(1999)
prolifera
11 Sargassum Brown algae Fucoidan BM. 19.000 & Antitumor Zhung et al.(1995)
thunbergii 13.500
12 Fucus vesiculosus Brown algae Oversulfated fucoidan Antitumor (anti- Koyanagi et al.(2003)
angiogenesis)
13 Undaria pinnatifida Brown algae Fucoxanthin Chemopreventive Hosokawa et al.(2004)
 Antioxidant Active Compound
in Seaweeds

No. Seaweeds species Taxonomy Active compound/fraction References

1 Hiziki fusiformis
2 Hiziki fusiformis
3 Undaria pinnatifida
4 Laminaria japonica
5 Fucus vesiculosus
6 Sargassum siliquatrum
7 Porphyra haitanensis
8 Scytosiphon lomentaria
9 Scytosiphon lomentaria
10 Scytosiphon lomentaria
11 Caulerpa sertularoides
12 Ecklonia stolonifera
Brown algae Fucoxanthin/ aceton extracts Yan et al. (1999)
Brown algae Polyphenol / methanol extracts Santoso et al.(2004)b
Brown algae Polyphenol / methanol extracts Santoso et al.(2004)b
Brown algae Fucoidan Xue et al.(2001)
Brown algae Fucoidan Ruperez et al. (2002)
Brown algae Phenolic Lim et al.(2002)
Red algae Sulfated Galactan Zhang et al.(2004)
Brown algae Phenol/water extracts Kuda et al.(2005)
Brown algae Crude Fucoidan Kuda et al.(2005)
Brown algae Crude Alginate Kuda et al.(2005)
Green algae Polyphenol/ methanol extracts Santoso et al.(2004)a
Brown algae Phlorotannin/ methanol extracts Kang et al.(2004)
 Dietary Fiber & Low GI Foods
 The Glycemic Index (GI) is a ranking of carbohydrate
containing foods on a scale from 0 to 100 according to
the extent to which they raise blood sugar levels after
eating
 Carbohydrates that breakdown
quickly during digestion have the
highest glycemic indexes. The blood
glucose response is fast and high.

 Carbohydrates that break down slowly, releasing

glucose gradually into the blood stream, have low
glycemic indexes.
 Blood Glucose Response to Starch With and Without
Soluble Dietary Fiber (SDF)
200
Blood glucose (mg/dL)

180 Standard
160 Starch
140 Starch & SDF

120
100
80
60
0 15 30 45 90 120 150 180
Minutes
 Effect of Nori on starch hydrolysis
and Blood Glucose

Fig. Percentage of hydrolysable Fig. Blood glucose response of

starch in white bread and volunteer after consuming white bread
nori + white bread and nori + white bread
(Goni et al, 2000) (Goni et al, 2000)
The Significance of GI
• Low GI means a smaller rise in blood
glucose levels after meals
• Low GI diets can help people
lose weight
• Low GI diets can improve the
body's sensitivity to insulin
• Low GI can improve diabetes control
• Low GI foods keep stomach fuller for longer
• Low GI can prolong physical endurance
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