By : Eka Trivanth Marddy Dimu Heo*
Mircoalgae are microscopic unicellular organisms that are able to convert solar energy into chemical energy through photosynthesis (Indira 2012). Microalgae itself is often known by the media as a harmful organism where one of them is the cause of, moss in ponds, algae blooms that produce toxins that are deadly to animals and humans and even seaweed, which is microalgae, is also said to be a pest. (Mario, 2017) .
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Mircoalgae itself, although often misunderstood as a pest, has various benefits for humans, both in the industrial and commercial fields, if used properly (Indira, 2012).
One of the uses of microalgae in the industrial sector is in the food industry, where microalgae is a rich source of carbohydrates, proteins, enzymes, and fiber. In addition, many vitamins and minerals such as vitamins A, C, B1, B2, B6, niacin, iodine, potassium, iron, magnesium, and calcium.(Angelica. 2017). There have been many food products that involve microalgae as their ingredients. And there has been an increase in food products on the market since 2015-2019, especially on the European continent. (Boukid, 2021). One of the most in-demand products found in the market is Diary products, such as milk and yogurt, which contain microalgae in them. Microalgae that are often used in products such as milk include Spirulina, this microalgae has physical characteristics, namely, it is blue-green in color, and is rich in Protein, Amino Acids, and Vitamins (A, E, K, B12, B6, and B2). , unsaturated fats, as well as anti-oxidants and minerals. (Abuzer, et.al 2018.; Laminen 2019).
The use of Microalgae in the production of Milk, as well as fermented milk products, is to get the effect of Probiotics, Probiotics themselves are microorganisms. Be it bacteria, Yeast, which has good benefits for the health of the body and can function as an additional supplement in food ingredients. The advantage of consuming food containing microalgae, especially Spirulina, is that it is believed to prevent kidney failure and the most important thing in its use in fermenting dairy products is that Spirulina itself can encourage the growth of Lactobacillus which is good for digestive health. The mechanism of action and the impact of adding Spirulina to dairy products is to give a better effect on acid production in fermentation due to the presence of conjugates of prebiotics such as starch, glucose, inulin, calcium fiber, and -glucan. Thus it can encourage prebiotic pregrowth and acid production during storage.
Thus it can be concluded that the use of micro algae in the food industry has a good effect, and provides many benefits, such as Spirulina, which is high in nutrients and has a relatively low price, it is very necessary to conduct further research to find other functions. microalgae in the food industry, or to find other types of microalgae, which can be used, and what effects and benefits can be taken from these microalgae and Restoring food conditions in NTT.
The author is Student of the Faculty of Biotechnology, Duta Wacana Christian University-Yogyakarta Email : [email protected]
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