Seaweed Farm in Geger Beach, Bali
One of the famous seaweed farms in Bali are at Geger Beach, Nusa Dua. Geger’s farmers are cultivated seaweed using Tie off the bottom Method, in which way this is done by attaching seed seaweed on rope - the rope is pegged in a row - row in the area of marine waters with depths between 30-60 cm. Seaweed is planted in the under waters.
Now this seaweed in Indonesia has been developed on the coast of Bali and Nusa Tenggara. Given the lengthy coastline of Indonesia (81,000 km), then the chances are very promising for seaweed cultivation. If you view the market demand for the world to Indonesia which annually reach - average 21.8% of the world needs now is the fulfillment to supply the demand is still very less, which is only around 13.1%. The low supply from Indonesia due to unfavorable farming activities and the lack of information about the potential of seaweed to farmers.
As food, seaweed has be known first by the Japanese and Chinese since thousands of years ago. Seaweeds are marine plants, algae species. This plant is a multicellular thallophyta algae class divisions. Not like the perfect plants in general, seaweed has no roots, stems and leaves. Round, flat, tube or like twigs branches ramify. Seaweeds are usually living on the ocean floor that can be pierced by sunlight. In general, an edible seaweed is a type of blue algae (cyanophyceae), green algae (chlorophyceae), red algae (rodophyceae) or brown algae (phaeophyceae).
Diverse though the results of seaweed can be found in the market, ranging from the dry, powdered or fresh. Here are a few : Nori, Nori is made from pulverized seaweed. Seaweed pulp is then spread with a very thin thickness. The process then dried so that its shape resembles a sheet of paper. Nori is used in Japanese cuisine, from sushi wrappers, shrimp rolls or fried rollade. Select a supple nori, dry and shiny black color.
Kombu and Wakame, A type of dried seaweed. Kombu is a basic ingredient in Japanese cooking to make gravy. After boiling broth to broth and used to fill kombunya soup, salad or stir. Meanwhile, wakame, kombu almost resembles the shape, normally used to mix salad, or mix the contents of noodle soup.Wakame do not boil more than a minute to get the maximum flavor.
Seaweed Candy, Retrieved from fresh seaweed, then washed, boiled and mixed with sugar solution as preserved.Refreshing flavor and crunchy texture is too chewy, very suitable for a mixture of ice, pudding and various desserts.
Gelatin, The process of making gelatin is very long. The first stage of the selection of seaweed species that will be used, the type gracilaria gelidium sp or sp. And next cell wall-solving process, ripening (extraction) to the drying. We can found gelatin in various forms, both bars and powders.
Seaweeds are widely used is the type of red algae (Rhodophyceae) because it contains , Keraginan, porpiran, or pigment furcelaran fikobilin (consisting of fikoeretrin and fikosianin) which is a provision for foods high in carbohydrates. But there is also the use of brown algae species (Phaeophyceae).Brown algae contains many pigment chlorophyll a and c, beta carotene, violasantin and fukosantin, pirenoid, and sheets of photosynthesis (filakoid). In addition, brown algae also contain food reserves in the form of laminarin, cellulose, and algin. In addition to the material - the material earlier, red and brown algae contains jodium.
Many studies have shown that seaweed is a nutritious food, here are a few of them :
Anticancer, Research Harvard School of Public Health in America reveals, premenopausal women in Japan are three times less likely to develop breast cancer than American women. This is due to the diet of Japanese women who are always adding seaweed in their menu.
Antioxidants, Chlorophyll in green sea algae can function as an antioxidant. This substance helps rid the body from free radical reactions are very harmful to the body.
Preventing Cardiovascular Disease, Japanese Scientists uncover, seaweed extract can lower blood pressure in patients with hypertension. For people with stroke, consuming sea grass is also highly recommended because it can absorb excess salt in the body.
Dietary fiber, Content of foods (dietary fiber) of seaweed is very high.This fiber is filling and smooth the body's metabolic processes, so it is best eaten the obese.Carbohydrate is also difficult to digest so you will feel full longer without fear of obesity.
Now this seaweed in Indonesia has been developed on the coast of Bali and Nusa Tenggara. Given the lengthy coastline of Indonesia (81,000 km), then the chances are very promising for seaweed cultivation. If you view the market demand for the world to Indonesia which annually reach - average 21.8% of the world needs now is the fulfillment to supply the demand is still very less, which is only around 13.1%. The low supply from Indonesia due to unfavorable farming activities and the lack of information about the potential of seaweed to farmers.
As food, seaweed has be known first by the Japanese and Chinese since thousands of years ago. Seaweeds are marine plants, algae species. This plant is a multicellular thallophyta algae class divisions. Not like the perfect plants in general, seaweed has no roots, stems and leaves. Round, flat, tube or like twigs branches ramify. Seaweeds are usually living on the ocean floor that can be pierced by sunlight. In general, an edible seaweed is a type of blue algae (cyanophyceae), green algae (chlorophyceae), red algae (rodophyceae) or brown algae (phaeophyceae).
Diverse though the results of seaweed can be found in the market, ranging from the dry, powdered or fresh. Here are a few : Nori, Nori is made from pulverized seaweed. Seaweed pulp is then spread with a very thin thickness. The process then dried so that its shape resembles a sheet of paper. Nori is used in Japanese cuisine, from sushi wrappers, shrimp rolls or fried rollade. Select a supple nori, dry and shiny black color.
Kombu and Wakame, A type of dried seaweed. Kombu is a basic ingredient in Japanese cooking to make gravy. After boiling broth to broth and used to fill kombunya soup, salad or stir. Meanwhile, wakame, kombu almost resembles the shape, normally used to mix salad, or mix the contents of noodle soup.Wakame do not boil more than a minute to get the maximum flavor.
Seaweed Candy, Retrieved from fresh seaweed, then washed, boiled and mixed with sugar solution as preserved.Refreshing flavor and crunchy texture is too chewy, very suitable for a mixture of ice, pudding and various desserts.
Gelatin, The process of making gelatin is very long. The first stage of the selection of seaweed species that will be used, the type gracilaria gelidium sp or sp. And next cell wall-solving process, ripening (extraction) to the drying. We can found gelatin in various forms, both bars and powders.
Seaweeds are widely used is the type of red algae (Rhodophyceae) because it contains , Keraginan, porpiran, or pigment furcelaran fikobilin (consisting of fikoeretrin and fikosianin) which is a provision for foods high in carbohydrates. But there is also the use of brown algae species (Phaeophyceae).Brown algae contains many pigment chlorophyll a and c, beta carotene, violasantin and fukosantin, pirenoid, and sheets of photosynthesis (filakoid). In addition, brown algae also contain food reserves in the form of laminarin, cellulose, and algin. In addition to the material - the material earlier, red and brown algae contains jodium.
Many studies have shown that seaweed is a nutritious food, here are a few of them :
Anticancer, Research Harvard School of Public Health in America reveals, premenopausal women in Japan are three times less likely to develop breast cancer than American women. This is due to the diet of Japanese women who are always adding seaweed in their menu.
Antioxidants, Chlorophyll in green sea algae can function as an antioxidant. This substance helps rid the body from free radical reactions are very harmful to the body.
Preventing Cardiovascular Disease, Japanese Scientists uncover, seaweed extract can lower blood pressure in patients with hypertension. For people with stroke, consuming sea grass is also highly recommended because it can absorb excess salt in the body.
Dietary fiber, Content of foods (dietary fiber) of seaweed is very high.This fiber is filling and smooth the body's metabolic processes, so it is best eaten the obese.Carbohydrate is also difficult to digest so you will feel full longer without fear of obesity.