Processing of Seaweed Taffi

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

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

Seaweed (Fig. 1) can be used as an industrial raw material, or as fast food products like taffi. Seaweed taffi (Fig. 2) 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 2 Seaweed Taffi

• 

  Table 1 Economic Analysis

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