BRIN develops seaweed-based sensors to detect spoiled Free Nutritious Meal ingredients

The National Research and Innovation Agency (BRIN) is utilising derivatives of sargassum seaweed as the base material for smart sensors to monitor the quality and freshness of food products, specifically for the Free Nutritious Meal (MBG) programme.

Speaking during the Gender Equality Learning Program (GELP) Symposium in Jakarta on Tuesday, Athanasia Amanda Septevani, a researcher at BRIN’s Electronics Research Centre, explained that the combination of alginate cellulose—extracted from sargassum residue—with anthocyanin active compounds creates a highly sensitive colourimetric sensor. This sensor responds to changes in acidity (pH) levels through visible colour shifts.

Amanda explained that this technology for detecting quality degradation is projected to play a vital role in overseeing the supply chain management of the Free Nutritious Meal (MBG) programme.