Geenan Gel

Cooling better, better future!

Geenan Gel is a cooling gel pack to maintain the low temperature in fresh fish handling practices made from k-carrageenan as a gelling agent

Use Case

Indonesia is a country with the second longest coastline in the world. Being a maritime country, Indonesia produces abundant marine resources. However, the abundance of marine resources (e.g fish) is proportional to the risk of product degradation. The decrease of fish product quality is generally caused by enzymatic, chemical and microbiological activity. Such activity may be inhibited through the method of cooling or freezing. The cooling or freezing of fish commonly using ice cubes which are very costly. The presence of Geenan Gel is a solution that provides gel cooling or freezing which are cheap, easy to apply and durable. Geenan Gel is also utilizing k-carrageenan as thickening agents. Thus, we hope Geenan Gel can be a solution for fishermen to reach decent and sustainable living.

Potential

k-carrageenan’s ability to form thick solution or gels allows it to be used as a suitable ingredient to produce cooling gel pack. Cooling gel pack is a good solution to maintain a low and steady temperature through the entire cold chain way better than using ice cubes to ensure quality and shelf life of valuable, fresh fish. In the other hand, the production of the cooling gel pack using k-carrageenan extracted from Kappaphycus alvarezii will direct the farmers to better market opportunities. So, it will bring the positive impact in the coastal area, in case of community empowerment. Moreover, improving the good handling practices in fresh fish will improve the food availability and create zero hunger. So, the sustainability both the product and the positive impact can be reached.

Business Case

Fish and other sea products are very perishable. After the fish caught, it is not always delivered in the same day. Using an ice cube is totally expensive. To answer this problem, Geenan Gel is a bright solution. Geenan Gel can replace the use of ice cubes. This product is cheaper than ice cubes in yearly cost. Because Geenan Gel can reuse in a long time. Moreover, this product can increase an economic value of red algae. Indonesia has successfully grown Kappaphycus alvarezii in substantial quantities. Yet the high productivity has not followed with good utilization. It just processed into a dry form of product that the price is very cheap in the market. To answer that, our product can trigger Indonesian supplier to make a refined form product of red algae to increase the value.

Objectives:

  1. Develop solutions to improving the quality and shelf life of fresh fish or other marine product
  2. Improve the food availability by making more fresh fish feasible to consume
  3. Enhance community empowerment in the coastal area

Team Geenan Gel

Surakarta, Indonesia

Our Team

Expert Input / Published May 4, 2018 by Hayunda Lail Zahara

Expert Input

Thankyou food experts for the feedback!

1) "Great work! Geenan Gel which uses kappa-carrageenan as the main material could be one of the best solutions to maintain the quality of marine food products and to empower coastal community for sustainable development!"
-Danar Praseptiangga, Ph.D.
(Head of Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, Universitas Sebelas Maret (UNS), Indonesia)

2) “A Geenan Gel is really a smart idea that had been translated into a great work. It can be an effective solution to overcome the fisheries products deterioration problem in tropical countries due to warm temperature. Moreover, Geenan Gel might also enhance the safety and quality of fisheries products. Interestingly, this piece of work is also emphasized to utilize the natural resources which is abundant in the area, as well as to empower the coastal communities in improving their economic and social status.”
-Muhammad Zukhrufuz Zaman, Ph.D.
(Coordinator of Food Safety and Biotechnology Research Group, Department of Food Science and Technology, Universitas Sebelas Maret (UNS), Indonesia)

3) “Great job! It's so wonderful for producing Geenan Gel as Ice Gel from seaweed. It empowers natural and human resources in local coastal community. It would be very useful for fishermen to keep their fishery products fresh with low cost.”
-Dian Rachmawanti Affandi, S.TP., M.P.
(Lecturer, Department of Food Science and Technology, Universitas Sebelas Maret (UNS), Indonesia)

4) "There has to be an accompaniment to be realized in real terms, not stopping in papers or seminars. Doing the development of applications to end users is important. Because the economies scale up are more difficult."
-Ira Budi Astuti, S.Pt., M.P.
(R&D Manager of Rice Division PT. Tiga Pilar Sejahtera Food, Tbk.)

GG Fan Club / Published May 3, 2018 by Hayunda Lail Zahara

GG Fan Club

We got 100+ followers on twitter, have you? :)

Red Algae (Kappaphycus alvarezii) in Indonesia / Published May 3, 2018 by Nuha Mufida

Red Algae (Kappaphycus alvarezii) in Indonesia

Indonesia is the largest producer of seaweed in the world, especially the type of Kappaphycus alvarezii. From the FAO statistical data released in March 2015, the production of Indonesian seaweed species Kappaphycus alvarezii in 2013 ranks first in the world in total amount of 8.3 million tons. The Ministry of Marine and Fisheries will encourage seaweed type Kappaphycus alvarezii to become carrageenan to improve the added value. Carrageenan is a hydrocoloid compound extracted from the red seaweed type Kappaphycus alvarezii. Currently, about 80 percent of Indonesian seaweed is exported in dry form. As an illustration, the price of dried seaweed in the international market is only 2 US dollars per kilogram. While processed seaweed priced 20 dollars per kilogram.

Source:
https://swa.co.id/swa/trends/management/ri-produsen-rumput-laut-cottonii-terbesar-di-dunia
https://ekonomi.kompas.com/read/2013/08/28/0518596/Uni.Eropa.Lirik.Rumput.Laut.Indonesia.

Way To Go! / Published May 3, 2018 by Hayunda Lail Zahara

Way To Go!

GG Live Testing / Published May 3, 2018 by Hayunda Lail Zahara

GG Live Testing

https://www.youtube.com/watch?v=QoQna86BjUI

Our Mission

Poor handling practices by the fishermen make much of their fishes have poor quality. In the other side, Kappaphycus alvarezii, is the most important source of k-carrageenan in the world. It can be used as gelling agent to produce cooling gel pack for maintain the cold temperature in fresh fish handling practices. Therefore we want to develop solutions to improving the quality of fresh fish so that can improve the food availability and enhance community empowerment in the coastal area.

Our Background

Our team consist of Food Science and Technology students of Universitas Sebelas Maret, Indonesia. As a team from maritime country, we are concern about improving the life of local fishermen. By presenting Geenan Gel products, we hope that fishermen can save their handling costs instead of using ice cubes as cooling agent. We are also improving the utilization of k-carrageenan. Geenan Gel can be a cooling or freezing product with nature-friendly, durable, cheap and sustainable characteristics

Expert Input / Published May 4, 2018 by Hayunda Lail Zahara

Expert Input

Thankyou food experts for the feedback!

1) "Great work! Geenan Gel which uses kappa-carrageenan as the main material could be one of the best solutions to maintain the quality of marine food products and to empower coastal community for sustainable development!"
-Danar Praseptiangga, Ph.D.
(Head of Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, Universitas Sebelas Maret (UNS), Indonesia)

2) “A Geenan Gel is really a smart idea that had been translated into a great work. It can be an effective solution to overcome the fisheries products deterioration problem in tropical countries due to warm temperature. Moreover, Geenan Gel might also enhance the safety and quality of fisheries products. Interestingly, this piece of work is also emphasized to utilize the natural resources which is abundant in the area, as well as to empower the coastal communities in improving their economic and social status.”
-Muhammad Zukhrufuz Zaman, Ph.D.
(Coordinator of Food Safety and Biotechnology Research Group, Department of Food Science and Technology, Universitas Sebelas Maret (UNS), Indonesia)

3) “Great job! It's so wonderful for producing Geenan Gel as Ice Gel from seaweed. It empowers natural and human resources in local coastal community. It would be very useful for fishermen to keep their fishery products fresh with low cost.”
-Dian Rachmawanti Affandi, S.TP., M.P.
(Lecturer, Department of Food Science and Technology, Universitas Sebelas Maret (UNS), Indonesia)

4) "There has to be an accompaniment to be realized in real terms, not stopping in papers or seminars. Doing the development of applications to end users is important. Because the economies scale up are more difficult."
-Ira Budi Astuti, S.Pt., M.P.
(R&D Manager of Rice Division PT. Tiga Pilar Sejahtera Food, Tbk.)

GG Fan Club / Published May 3, 2018 by Hayunda Lail Zahara

GG Fan Club

We got 100+ followers on twitter, have you? :)

Red Algae (Kappaphycus alvarezii) in Indonesia / Published May 3, 2018 by Nuha Mufida

Red Algae (Kappaphycus alvarezii) in Indonesia

Indonesia is the largest producer of seaweed in the world, especially the type of Kappaphycus alvarezii. From the FAO statistical data released in March 2015, the production of Indonesian seaweed species Kappaphycus alvarezii in 2013 ranks first in the world in total amount of 8.3 million tons. The Ministry of Marine and Fisheries will encourage seaweed type Kappaphycus alvarezii to become carrageenan to improve the added value. Carrageenan is a hydrocoloid compound extracted from the red seaweed type Kappaphycus alvarezii. Currently, about 80 percent of Indonesian seaweed is exported in dry form. As an illustration, the price of dried seaweed in the international market is only 2 US dollars per kilogram. While processed seaweed priced 20 dollars per kilogram.

Source:
https://swa.co.id/swa/trends/management/ri-produsen-rumput-laut-cottonii-terbesar-di-dunia
https://ekonomi.kompas.com/read/2013/08/28/0518596/Uni.Eropa.Lirik.Rumput.Laut.Indonesia.

Way To Go! / Published May 3, 2018 by Hayunda Lail Zahara

Way To Go!

GG Live Testing / Published May 3, 2018 by Hayunda Lail Zahara

GG Live Testing

https://www.youtube.com/watch?v=QoQna86BjUI

Our Team

Our Mission

Poor handling practices by the fishermen make much of their fishes have poor quality. In the other side, Kappaphycus alvarezii, is the most important source of k-carrageenan in ...Read More

Our Background

Our team consist of Food Science and Technology students of Universitas Sebelas Maret, Indonesia. As a team from maritime country, we are concern about improving the life of ...Read More

Our Badges

  • Power Team
    Your team has at least three members
  • Design Lab Experts
    Attended at least one of the weekly TFF Design Lab “office hours” sessions.
  • We Famous
    Your project has been covered by your university or other media outlet
  • Get #Social
    Created team Facebook or Twitter page and attached to team page
  • Fan Club
    You have 100 likes or followers on your team Facebook or Twitter
  • Interior Architect
    Posted three pictures of your team workspace
  • Idea Parkers
    Shared a picture of your teams unique “idea parking”
  • Global Foodies
    Posted three facts about global food issues learned in the Explore mode
  • Insight + Insight + Insight
    Shared three new insights your team formulated in the Define mode
  • On Time, On Target
    Shared your Design Statement created during the Define mode
  • Post-it Fiends
    Shared pics of the chaos of the post-it filled Ideate work mode
  • Brain Food
    In the Ideate intro video, Richard shares an important tip while eating an apple. Share a team-apple-eating pic!
  • Expert Input
    Shared three pieces of expert feedback on your concept
  • GIF Masters
    Shared a GIF of the prototype building frenzy
  • Live Testing
    Shared a video of a user testing your concept
  • Way To Go
    Shared a picture of your plan for iterating your project
  • Etch-A-Sketch
    Shared your logo sketching session on your team blog
  • WE DID IT!!
    Submitted Final Pitch, including videos and concept details
  • Introduction
    Completed the Introduction section of the Design Lab
  • Explore
    Completed the Explore section of the Design Lab
  • Define
    Completed the Define section of the Design Lab
  • Ideate
    Completed the Ideate section of the Design Lab
  • Conceptualize
    Completed the Conceptualize section of the Design Lab
  • Prototype
    Completed the Prototype section of the Design Lab
  • Test
    Completed the Test section of the Design Lab
  • Iterate
    Completed the Iterate section of the Design Lab
  • Pitch
    Completed the Pitch section of the Design Lab
The information contained here represents student project ideas developed as the result of brainstorming activities during Round 1 of the TFF Challenge. It does not represent any final business plans or commercial products.