A student team from Universitas Gadjah Mada (UGM) has developed an innovation in microalgae-based microgreens to support the government’s Free Nutritious Meal (MBG) program. In addition to enhancing nutritional value, the research also aims to address food safety concerns following several recurring cases of food poisoning linked to the program in various regions.
The Student Creativity Program (PKM) team consists of Les’Aullian Achmad Argito, Achmad Tijani, M. Fajar Ridho Ilham, Nisrina Rahma Ardihapsari, and Dina Eka Apriliawati. Team leader Les’Aullian Achmad Argito explained that the microalgae-based microgreens developed by the team offer advantages in terms of safety and efficiency.
These microgreens can be harvested within just 10 to 14 days and have a short distribution chain, allowing them to be cultivated close to consumers, such as in schools.
“Combining them with microalgae not only increases nutritional content but also helps suppress the growth of harmful bacteria since the cultivation process is conducted in a more controlled environment,” said Argito on Friday (Oct. 17).
Research results showed that combining 10% live Spirulina with AB Mix produced the highest wet weight of 1.94 grams, significantly higher than the control group, which reached only 0.51 grams.
Meanwhile, treatment with dead Chlorella mixed with AB Mix recorded a protein content of up to 10.29 percent, nearly double that of the control. This suggests that microgreens supplemented with microalgae, such as Spirulina and Chlorella, can enhance the photosynthesis process in plants.
“These findings demonstrate that combining microgreens and microalgae has the potential to produce nutrient-rich, fast-growing, and safe-to-consume food products,” he explained.
The team’s supervisor, Ardan Wiratmoko, emphasized that this research comes at a timely moment, as the food poisoning cases associated with the MBG program serve as a critical warning about the quality of food.
“Our students’ innovation not only focuses on nutritional value but also has the potential to reduce bacterial contamination risks since its production process is simple, hygienic, and close to the point of consumption,” he said.
The student team hopes that the findings of this research can serve as a foundation for strengthening food safety standards within the MBG program. With microalgae-based microgreens, the program is expected not only to meet students’ nutritional needs but also to offer a safer solution against foodborne bacteria.
Author: Ika Agustine
Editor: Gusti Grehenson
Post-editor: Salma
Photographs: PKM team on microalgae-based microgreens