Seaweed as novel food for prevention and therapy for life style related disease

Seaweed has long been known and consumed as a functional food and folk medicine, especially in people who live in coastal areas. Research on seaweed has recently increased with the surge need for alternative sources of functional food to deal with health problems related to lifestyle, such as obesity, diabetes, hypertension and cardiovascular disease. Epidemiology studies have found that population consumed seaweed is on a regular basis have significantly less diet-related diseases.1,2 Even the largest population of old age is in Japan, which consumes the most seaweed in the world.1,3 In countries such as Japan, China, and Korea, approximately 66% of algae species have been used as a daily ingredient in their dishes for many years

The Potential of Seaweed Salt as an Alternative Low Natrium Salt: Safety and Sensory Test

Indonesia is one of the largest producers of red seaweed in the world, but there is very little research done on the role of red seaweed in the health sector. This study is about red seaweed type Euchema cottoni and it’s potential as seaweed salt that has lower natrium and rich in other minerals.This research was divided into two phases and conducted from December 2016 to March 2017. The first phase is a safety analysis in terms of metal, mold and bacteria contamination of seaweed from three different places of Indonesia: Saumlaki, Maluku; Nusa Dua, Bali and Flores, Nusa Tenggara Barat. After the seaweed safety was selected, the seaweed was made into powder at Industrial Research and Development Agency (BPPT), Tangerang. The seaweed powder mixed with ordinary salt with four type of concentrations were subjected to a salty sensory test by nine panellists who have been working at the food production at Hospital for at least one year. The second phase was to do acceptance sensory test of the seaweed salt product taste against a concentration that was selected in first phase to first-degree hypertensive subjects aged 25–59 years by using soup as the meal-media. Chi-square test was used to analyse the difference.Seaweed from Saumlaki, Maluku was selected as the safest seaweed due to it’s lowest content of metal, mold and bacterial contaminations. The ratio of seaweed powder to ordinary salt powder 1:1 was selected by nine panellists in salty sensory test. Analysis of minerals from the seaweed salt product found that besides the lower sodium and Iodium content, it’s potassium and magnesium content were much higher than ordinary salt. Salty taste test by 62 respondents with first degree hypertension with age 25-59 years showed no significant difference in saltiness between seaweed salt and ordinary salt.In conclusion, the seaweed salt product with a 1:1 ratio to ordinary salt powder is safe and acceptable to be used as an alternative low Na salt

Seaweed as novel food for prevention and therapy for life style related disease

Seaweed has long been known and consumed as a functional food and folk medicine, especially in people who live in coastal areas. Research on seaweed has recently increased with the surge need for alternative sources of functional food to deal with health problems related to lifestyle, such as obesity, diabetes, hypertension and cardiovascular disease. Epidemiology studies have found that population consumed seaweed is on a regular basis have significantly less diet-related diseases.1,2 Even the largest population of old age is in Japan, which consumes the most seaweed in the world.1,3 In countries such as Japan, China, and Korea, approximately 66% of algae species have been used as a daily ingredient in their dishes for many years.</jats:p

Depression and loneliness in overseas students

This paper compared the effect of life change in adjustment of overseas students with those of Australian students. 342 students were divided into 4 experimental groups. These were: Overseas students with residence of less than one year (OV1 group, N = 44), overseas students with residence of more than one year (OV2 group, N = 81), Australian students raised in Brisbane (A3, N = 105) and Australian students raised outside Brisbane (A4, N = 112). The result of discriminate analysis showed that overseas students (OV2) were significantly more likely to experience moderate to severe clinical depression and loneliness than the Australian students. Age and expectation of difficulty in study were the best predictors for depression in overseas students

The Potential of Seaweed Salt as an Alternative Low Natrium Salt: Safety and Sensory Test

Indonesia is one of the largest producers of red seaweed in the world, but there is very little research done on the role of red seaweed in the health sector. This study is about red seaweed type Euchema cottoni and it’s potential as seaweed salt that has lower natrium and rich in other minerals.This research was divided into two phases and conducted from December 2016 to March 2017. The first phase is a safety analysis in terms of metal, mold and bacteria contamination of seaweed from three different places of Indonesia: Saumlaki, Maluku; Nusa Dua, Bali and Flores, Nusa Tenggara Barat. After the seaweed safety was selected, the seaweed was made into powder at Industrial Research and Development Agency (BPPT), Tangerang. The seaweed powder mixed with ordinary salt with four type of concentrations were subjected to a salty sensory test by nine panellists who have been working at the food production at Hospital for at least one year. The second phase was to do acceptance sensory test of the seaweed salt product taste against a concentration that was selected in first phase to first-degree hypertensive subjects aged 25–59 years by using soup as the meal-media. Chi-square test was used to analyse the difference.Seaweed from Saumlaki, Maluku was selected as the safest seaweed due to it’s lowest content of metal, mold and bacterial contaminations. The ratio of seaweed powder to ordinary salt powder 1:1 was selected by nine panellists in salty sensory test. Analysis of minerals from the seaweed salt product found that besides the lower sodium and Iodium content, it’s potassium and magnesium content were much higher than ordinary salt. Salty taste test by 62 respondents with first degree hypertension with age 25-59 years showed no significant difference in saltiness between seaweed salt and ordinary salt.In conclusion, the seaweed salt product with a 1:1 ratio to ordinary salt powder is safe and acceptable to be used as an alternative low Na salt.</jats:p

EFEK FARMAKOLOGIS DAUN MENIRAN (PHYLLANTHUS NIRURI LINN.) TERHADAP OTOT POLOS USUS HALUS SECARA TERPISAH PADA KELINCI

Kandungan meniran yang telah banyak diketahui adalah zat pahit (phillantine) yang telah dapat diisolasi, tergolong alkaloid, sebagaimana kandungan alkaloid pada spesies phyllanthus yang lain. Selain itu masih terdapat sejumlah zat inorganik serta beberapa zat lain yang belum diketahui. yang dibuktikan dengan adanya kadar abu yang sebagian larut dan sebagian tidak larut dalam asam.Penelitian ini bcrtujuan untuk mengetahui efek farmakologis daun meniran (Phyllanthus niruri Linn.) terhadap otot polos usus halus terpisah pada kelinci, dan dari hasil penelitian ini diharapkan dapat memberikan informasi kepada masyarakat tentang penggunaan daun meniran sebagai obat antidiare