Discussing Sea Grapes, UB Students Conduct Presentation in Japan

Sea Grapes

Besides being a food ingredient, sea grapes have the potential to become functional food ingredients. This research was conducted by a team from the Faculty of Medicine, Universitas Brawijaya, which consisted of three lecturers and nine students examining the benefits of sea grapes harvested from the waters of Mantehage, North Sulawesi.

According to Piko Satria Augusta, a member of the research team, sea grapes have a lot of potential. “Sea grapes can be processed like kombucha tea, which is a fermented tea that is rich in antioxidants and polyphenols. However, unfortunately it is still not widely known by the public, “he said.

Aside from being a functional food ingredient, added this Medical Education student, sea grapes can also be a therapy against cancer. “Sea grapes themselves are rich in anti-oxidants, and can be anticancer drugs. This research has also been tested using mice. Even though it is still in the research stage, there have been articles published in journals. In addition, our research has also received an Intellectual Property Rights certificate from the Directorate General of Intellectual Property, Ministry of Justice and Human Rights,” he explained.

The results of research on sea grapes have been published in the Journal of Cell and Health Research (JCHR). In this journal, it is stated that there is an increase in total cholesterol, triglycerides and HDL and low LDL, which plays a role in the process of carcinogenesis. The team concluded that there was a decrease in LDL and triglyceride levels and an increase in HDL after sea grape supplementation. From this research, sea grapes have the potential to become a functional food against breast cancer. Currently, research on sea grapes still needs further development. “Currently, research on sea grapes still needs further development,” said the 2019 batch student.

Through this research, Piko with Muhammad Yusuf and dr. Happy Kurnia Permatasari, Ph.D had the opportunity to speak at the International Union of Nutritional Sciences (IUNS), in early December. This event, added Piko, is an international agenda that is held every four years in Tokyo, Japan.

“This year, UB sent two delegates in the poster presentation branch,” he explained. In addition to the presentation, UB delegation also took part in the Luncheon Seminar, as the final part of the ICN series. “We also had a discussion about research between poster presenters,” he concluded. [Humas UB/ Trans. Iir]