Project Title: DEVELOPMENT OF RED SEAWEEDS (EUCHEUMA) SPICY

ICE CREAM
Project Category:
Proponent: Joel Miguel P. Binay
Grade Level: 7
Project Adviser: John Carlo Upao Mejico
School: Bansud National High School – Regional Science High
School for MIMAROPA
School Address: Pag-asa, Bansud, Oriental Mindoro

I. RATIONALE
II. STATEMENT OF THE PROBLEM
III. HYPOTHESIS
IV. METHODOLOGY
V. RISK AND SAFETY
 A. Rationale
Seaweeds are excellent sources of high-quality protein in addition to being
abundant in polyphenols, minerals, and carbs like carrageenan and alginate. Seaweeds
has the potential for developing nutrient-dense components and food items. There are
also rich in vitamins such as C and B12 (Holdt and Kraan, 2011; McHugh, 2003;
Watanabe et al., 1999) and contain lipids that are high in long-chain n-3 polyunsaturated
fatty acids (LC n-3 PUFAs) (Harrysson et al., 2018). The seaweeds contain the potential
health aspects which are important to the consumer (Birch et al., 2019). Seaweeds do not
need a fresh water supply, nor do they require arable land to grow (Murty and Banerjee,
2012). Furthermore, they can remediate nitrogen and phosphorus from coastal waters.
Technically, it has the substance that is used to thicken the ice cream and is called “agar”
or “agar-agar.” The name comes from the Japanese word for “red algae.” Agar is used in
a variety of processed foods as an emulsifier or binding agent. Not every country or
company uses it; some use carrageenans instead, which is made from certain red
seaweeds.
In the Philippines most of the fisher folks are engaged in seaweeds farming. Thus
it helps them financially. The farmers culture the seaweeds within 45 days, harvested,
dried and sell to the market. There are times the farmers stocked the seaweeds because of
price drop. And because one of the favorite snacks of Filipinos is the ice cream and most
it are made of fruits and vegetables. Hence, the development of red seaweeds
(eucheuma) spicy ice cream is conceptualized. A new flavor that will shake and cool the
feelings once you eat it.

Statement of the problem

This study aims to analyze the feasibility of red seaweeds (Eucheuma) as a spicy ice
cream.
Specifically, this study seeks to answer the following questions:
1. What are the active components of Eucheuma that can be used in developing spicy
seaweed ice cream?
2. How can the experimental spicy seaweed ice cream and commercial seaweed ice
cream be described in terms of:
2.1 taste;
2.2 texture;
2.3 color; and
2.4 smell?
3. Which is more acceptable between the experimental spicy seaweed ice cream and
commercial ice cream in terms of:
3.1 taste;
3.2 texture;
3.3 color; and
 3.4 smell?
Hypothesis
1. There are active components in Eucheuma that can be used to develop spicy seaweed
ice cream.
2. The experimental spicy seaweed ice cream and commercial ice cream differ in terms
of:
2.1 taste;
2.2 texture;
2.3 color; and
2.4 smell.
3. The experimental spicy seaweed ice cream is more acceptable than commercial ice
cream in terms of:
3.1 taste;
3.2 texture;
3.3 color; and
3.4 smell.
Methodology
A. Preparation of Materials
All the needed materials will be prepared. Seaweeds will be gathered at San Jose,
Occidental Mindoro. It will be washed thoroughly to clean it. To avoid discoloration,
seaweeds will be bleached in 24 hours. It will then dry to avoid molds. The general
ingredients will be milk, all purpose cream, coconut milk, sugar, and chili powder.
B. Procedures in making Ice cream
The dried seaweeds will be washed and boiled until it melts. Straining process
will be included to filter the jelly. After the melting and straining process, the jelly will be
put in a clean bowl until it cools down. Other ingredients will be prepared to blend into
the jelly and refrigerate.
Risk and Safety Management
Safety is related to the physical condition at the worksite and applies to a state where
the risk of harm and damage has been removed or reduced to a tolerable level. The internal
environment at the workplace and the overall condition of it will be checked first. As well as
the condition of external environment outside the workplace. All the substances needed will
be put to a clean and safe place.
REFERENCE
Wendin, K., & Undeland, I. (2020). Seaweed as food–Attitudes and preferences among
Swedish consumers. A pilot study. International Journal of Gastronomy and Food
Science, 22, 100265.
Holdt, S.L., Kraan, S., 2011. Bioactive compounds in seaweed: functional food
applications and legislation. J. Appl. Phycol. 23 (3), 543–597. https://doi.org/
10.1007/s10811-010-9632-5.
McHugh, D.J., 2003. A Guide to the Seaweed Industry FAO Fisheries Technical Paper
441, Rome. Food and Agriculture Organization of the United Nations
Watanabe, F., Takenaka, S., Katsura, H., Masumder, S.Z.H., Abe, K., Tamura, Y.,
Nakano, Y., 1999. Dried green and purple lavers (Nori) contain substantial amounts
of biologically active vitamin B12 but less of dietary iodine relative to other edible
seaweeds. J. Agric. Food Chem. 47 (6), 2341–2343. https://doi.org/10.1021/
jf981065c.
Birch, D., Skallerud, K., Paul, N.A., 2019. Who are the future seaweed consumers in a
Western society? Insights from Australia. Br. Food J. 121 (2), 603–615. https://doi.
org/10.1108/BFJ-03-2018-0189
Harrysson, H., Hayes, M., Eimer, F., Carlsson, N.G., Toth, G.B., Undeland, I., 2018.
Production of protein extracts from Swedish red, green, and brown seaweeds,
Porphyra umbilicalis Kützing, Ulva lactuca Linnaeus, and Saccharina latissima
(Linnaeus) JV Lamouroux using three different methods. J. Appl. Phycol. 30 (6),
3565–3580. https://doi.org/10.1007/s10811-018-1481-7
Murty, U.S., Banerjee, A.K., 2012. Seaweeds: the wealth of oceans. Handbook of Marine
Macroalgae. Wiley Online Library, pp. 36–44.