The Effect of Blanching Time on Antioxidant Activity and Sensory Characteristic of Brown Seaweed Sargassum sp. Tea

Ellya Sinurat (Pusat Penelitian dan Pengembangan Daya Saing Produk dan Bioteknologi Kelautan dan Perikanan Jalan KS. Tubun Petamburan VI, Jakarta Pusat 10260 Telepon [phone]/ Faks [phone])
Th.Dwi Suryaningrum (Pusat Penelitian dan Pengembangan Daya Saing Produk dan Bioteknologi Kelautan dan Perikanan Jalan KS. Tubun Petamburan VI, Jakarta Pusat 10260 Telepon [phone]/ Faks [phone])

Jurnal Pengolahan Hasil Perikanan Indonesia
Vol 22 No 3 (2019): Jurnal Pengolahan Hasil Perikanan Indonesia

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.