Inovasi Industri dan Pengolahan Rumput Laut Gracilaria sp. Menjadi Produk Tepung Agar-Agar Moki Jelly

Industrial innovation and processing of Gracilaria sp. becoming a moki jelly gelatin flour product

Abstract

Seaweed is a low-level plant whose morphological characteristics cannot be distinguished between the roots, stems, and leaves, and all parts of the seaweed are referred to as thallus. Red algae of the type Gracilaria sp. is one type of seaweed that has economic potential because it contains hydrocolloids that produce agar (agarophyte). In order to function as a stabilizer, emulsifier, thickener, and clarifier as well as a gelling agent in various processed foodstuffs. This activity aims to increase the added value of Gracilaria sp seaweed into processed innovation products in the form of agar-agar flour. The process of implementing innovation activities is carried out in several stages until the results are obtained in the form of gelatin powder which is neatly packaged and ready to be used by the community.