Preliminary Study of Seaweed-Base Irradiated Food

Abstract Research has been carried out on seaweed-based irradiated functional food ingredients (carrageenan and alginate). This research aimed to determine analyze the effect of irradiation Physico-chemical microbiological quality ingredients. Sample preparation was by preparing carrageenan alginate flour, then packaged with gamma rays at doses 3, 5, 7 kGy (0 as control). Samples were stored room temperature immediately after tested for properties (moisture content, pH, water activity (aw), protein ash viscosity) (total aerobic microbes, total coliform, molds yeast). The results showed that radiation dose 3-7 effectively improved hygienic alginate) optimum a 5-7 kGy, without changing aw. Meanwhile, viscosity material increases increasing dose.