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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia
Agoes M.Jacoeb
Departemen Teknologi Hasil Perairan, Fakultas Perikanan dan Ilmu Kelautan, Institut Pertanian Bogor
Agriculture, Biological Sciences & Forestry

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Characteristics of Functional Salt from Green Seaweed Ulva lactuca Raudhi Kurniawan; Nurjanah; Agoes M.Jacoeb; Asadatun Abdullah; Rizsa Pertiwi
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 (160.195 KB) | DOI: 10.17844/jphpi.v22i3.29320

Abstract

Ulva lactuca is a potential source of functional salt. The production of the functional salt is limited by the fishy smell of the product. The purpose of this research was to determine the concentration of activated charcoal that can reduce the fishy odor of seaweed salt. The functional salt was extracted using activated charcoal at 0.5; 0.75; 1; 1.25 and 1.5%. The sensory and functional properties of the salt including mineral content, Na: K ratio, NaCl levels, total phenol and antioxidant activity were characterized. The sensory tests showed that 1.5% activated charcoal improved salt's consumer acceptance. The selected functional salt contained Na 91.00±1.28 g/kg; K 44.88±0.06 g/kg with a Na: K ratio of 2.03±0.03. This salt also contained NaCl 9.08±0.42%; total phenols of 13.72±0.19 mg GAE/g extract and antioxidant activity expressed by IC50 1681.27±3.80 mg / L.
Co-Authors Asadatun Abdullah Nurjanah Raudhi Kurniawan Rizsa Pertiwi