Seaweed is one of the most important fisheries products of Indonesia, either as a source of fish farmers’ income or for foreign exchange.

Processing of Seaweed Taffi 1

Seaweed ( Fig. 1(560)) can be used as an industrial raw material, or as fast food products like taffi. Seaweed taffi ( Fig. 2(484)) is a preserved food which can last longer than pudding and candy. Processing of seaweed taffi is ideal as a household or home industry.

Materials and Equipment

Materials

  • Seaweed (50-55 days old), dried up to 20% moisture content
  • Sugar
  • Coconut milk
  • Calamondin
  • Salt
  • Ginger
  • Vanilla
  • Chemical substances: CaCo for washing, and KCl for boiling.

Equipment

  • Thermometer
  • Crude scale
  • Analytical scale
  • Baking pan
  • Spatula
  • Dry cloth
  • Blender
  • Stove
  • Wok pan
  • Oven

Traditional Method

The traditional seaweed taffi processing by the Seribu Island (Indonesia) people is as follows:

  • Soak dry seaweed for 2-3 days to reduce putrid smell.
  • Wash seaweed by using clean water.
  • Slice, then boil with a ratio of 1: 10 water an seaweed until dissolved and cooked.
  • Filter.
  • Heat the dough, add 8-10 parts of sugar to seaweed.
  • Add ginger or Pandanus leaves extracts.
  • Slice seaweed taffi aprox. 1 cm x 2 cm x 1.5 cm
  • Dry for as long as 4-5 days. Seaweed taffi lasts up to 1 month.

Improved Technology Assessed by the BPTP Jakarta (Table 1)

  • Wash the dry seaweed repeatedly.
  • Soak for 10 minutes in the water containing 20 g quicklime.
  • Wash using fresh water.
  • Soak for 2 days, then dry and mill.
  • Extract/boil at a temperature of 90°C for 5 hours with a ratio of 1: 5 water and seaweed.
  • Filter to separate filtrate from wastes.
  • Cook filtrate and add white sugar with a ratio of 4:1, then add salt and vanilla according to taste.
  • Stir the dough until it becomes unsticky.
  • Pour the dough into a baking pan.
  • Cool down for as long as 24 hours.
  • Slice at 3 cm x 2 cm x 1 cm.
  • Sun dry for 1-2 days.
  • Bake in an oven at a temperature of 40°C for 6 hours.
  • Package the seaweed taffi in a plastic box and then label.

Index of Images

Figure 1 DRY Seaweed

Figure 1 DRY Seaweed

Figure 2 Seaweed Taffi

Figure 2 Seaweed Taffi

Table 1 Economic Analysis

Table 1 Economic Analysis

Cooperating agency for this topic:
Jakarta Assessment Institute for Agricultural Technology
Jakarta, Indonesia, 2005-12-01

Source: agnet.org