Universitas Hasanuddin (Unhas) and Kalbe Corporate established a workshop on Producing High Protein Seaweed Nori for lecturers and students of the Faculty of Marine Sciences and Fisheries. The activity took place at GOR JK Arenatorium at 10.00 WITA on Monday (18/10). There were three speakers from Saga University invited. They are:
- Prof. Yoshio Kawamura (Professor at Laboratory of Phycology and Benthology, Graduate School of Agriculture, Saga University)
- Prof. Kei Kimura (Professor at Laboratory of Phycology and Benthology, Graduate School of Agriculture, Saga University)
- Kazuhiro Yoshida, Ph.D. (Postdoctoral Fellow)
Kasmiati, Ph.D., the Chairman of the Center of excellence on Science and Technology Development and Utilization of Seaweed (PUI-P2RL) Unhas, explained that this workshop was initiated by Rector Unhas together with Kalbe Corporate in 2020 to support Unhas in the development of alternative food resources, especially seaweed.
It is estimated that the world population will reach 10 billion by 2050. Consequently, the global demand for food will increase by about 60% to 70% of the current food needs.
“our main food source is from land, yet it still can not meet the long-term food needs. The availability of foods and freshwater is currently limited so that it can have an impact on the environment,” explained Kasmiati.
Furthermore, Kasmiati said that the experts started looking for alternative resources for food. One of which is the management of seaweed, which has various benefits to becoming a future food source.
Indonesia is blessed with potential territories for seaweed cultivation in all provinces and has become the second-largest seaweed producer after the Republic of China. Indonesia has good quality seaweed. It can be seen from the large export volume of Indonesian seaweed.
“However, Indonesia at the moment deals with new challenges regarding seaweed management. In the market, seaweed farmers have to deal with the low-selling price of seaweed but large export volume. The economic value is still low in which about 80% of export products is the raw material. Meanwhile, other countries manufacture intermediate (semi-finished) products, so the products have a high selling value,” added Kasmiati.
Kasmiati hoped that Indonesia could decrease the export of raw materials and enlarge the export volume of ready-to-eat products. Good post-harvest management can improve the quality and selling value of seaweed. Therefore, seaweed can become a diversified product for health, medicine and balanced nutritional needs.
Kalbe Corporate sees opportunity and potential in Unhas as a public university that has quality human resources. Thus, Unhas can be a great partner to collaborate in the study of seaweed.
Jamaluddin Fitrah Alam, Ph.D., the committee chairman, explained that the workshop was attended by 30 participants consisting of 22 lecturers and eight students. The topic was delivered by the three speakers presenting the eight stages in making Nori from seaweed.
Then, the activity continued with practice guided by an expert Nori maker from Japan, using tools and materials including Bamboo Sushi Rolling Mat, square wooden frames, knives and blenders to produce Nori traditionally. The seaweed used is the type of Ulva Lactuca and Gracilaria.
Kumara Tungga Dewa, S.S.
Editor: Ishaq Rahman, AMIPR
