Effect of the ratio Limnocharis sp. and Sargassum sp. on the characteristics of seaweed salt

Abstract

AbstractSeaweed salt is low sodium salt made from seaweed.Sargassumsp. is one of the brown seaweed that is utilized as raw material in the production of seaweed salt. The use of other raw materials to increase potassium from seaweed salt, one of is genjer (Limnocharissp.). This study purpose to determine the characteristics ofSargassumsp. andLimnocharissp. as raw material in the production of seaweed salt and to determine the characteristics of seaweed salt resulting from the combination ofSargassumsp. andLimnocharissp. to Na:K ratio and antioxidant activity. Salt treatment was made from a combination of seaweed and genjer in the ratio of 1:1 and 2:1. The combination filtrate dried using an electric oven at 60°C for 30 hours. The observed data were analyzed using a variety of ANOVA analysis and Duncan’s test was carried out if the results showed a real effect. Seaweed flour from the combination ofSargassumsp. and genjer (Limnocharissp.) contains high carbohydrate and ash with high crude fiber.Sargassumsp. flour contains flavonoids, steroids, and saponins, whileLimnocharissp. contains flavonoids, steroids, and triterpenoids. The combination ofSargassumsp. andLimnocharissp. (1:1) reduced the Na:K ratio of seaweed salt. Seaweed salt from a combination of brown seaweed and genjer (1:1) produced 19.88% yield, Na:K ratio 0.34 mg/g, NaCl content 24.04%, and strong antioxidant activity of 73.85 ppm. NaCl content from the combination ofSargassumsp. andLimnocharissp. (1: 1) was in accordance with the criteria for dietary salt.