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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia
Th.Dwi Suryaningrum
Pusat Penelitian dan Pengembangan Daya Saing Produk dan Bioteknologi Kelautan dan Perikanan Jalan KS. Tubun Petamburan VI, Jakarta Pusat 10260 Telepon (021) 53650157/ Faks (021) 53650158
Agriculture, Biological Sciences & Forestry

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The Effect of Blanching Time on Antioxidant Activity and Sensory Characteristic of Brown Seaweed Sargassum sp. Tea Ellya Sinurat; Th.Dwi Suryaningrum
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 22 No 3 (2019): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (247.993 KB) | DOI: 10.17844/jphpi.v22i3.29228

Abstract

Brown seaweed Sargassum sp. is known to contain bioactive compounds needed for human. Seaweedcan be brewed into antioxidant drinks. The purpose of this study was to determine antioxidant activity andsensory properties of Sargassum sp. with variations in the duration of blanching 1, 3, and 5 minutes. Thetea was analysed for their water content, total phenols, antioxidant activity and sensory tests. The highestantioxidant activity was obtained in blanching treatment for 5 minutes with phenol content of 2.22 mg GAE/g. However, the hedonic test suggested 3 minutes blanching treatment was the best treatment to obtain theseaweed tea.
Co-Authors Ellya Sinurat