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Efektivitas Karbon Aktif dalam Pembuatan Garam Rumput Laut Cokelat (Sargassum polycystum dan Padina minor): Effectiveness of Active Carbon in the Production of Brown Seaweed Salt (Sargassum polycystum and Padina minor) Shindy Hamidah Manteu; Nurjanah Nurjanah; Asadatun Abdullah; Tati Nurhayati; Anggrei Viona Seulalae
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 24 No 3 (2021): Jurnal Pengolahan Hasil Perikanan Indonesia 24(3)
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v24i3.26692

Brown seaweed has the potential to be developed as a source of salt for hypertension, but the distinctive aroma of seaweed is still an obstacle in the final product. Activated carbon is a non-toxic material that can be used to reduce the aroma of S. polycystum and P. minor salts . The purpose of this research is to determine the concentration of activated carbon in the process of making S. polycystum and P. minor salts to produce salt that is acceptable to the public. The method used with different concentrations of activated carbon (0%, 0.50%, 0.75%, 1%, 1.25%, 1.50% (w/v)) in the salt making process ,Sensory test of aroma and characterization of seaweed salt. Salt characteristics include mineral content (Mg, Fe, Ca, Na, K), Na:K ratio, NaCl content and antioxidant activity. The optimum activated carbon concentration of S. polycystum salt is 1.50% with Mg 29.24 mg/g; Fe 0.15 mg/g; Ca 27.66 mg/g; Na:K ratio 0.87 mg/g; NaCl 33.87%; antioxidant activity 201.0 mg/L. The optimum concentration of activated carbon of P. minor salt is 1% with Mg 39.05 mg/g; Fe 0.03 mg/g; Ca 32.28 mg/g; Na:K ratio 1.97 mg/g; NaCl 28.34% and antioxidant activity 111.39 mg/L.

Pemanfaatan Kombinasi Rumput Laut dan Ubi Jalar Ungu yang Ditambahkan Garam Rumput Laut sebagai Minuman Kaya Serat: Characterization of Powder Drink based on Sargassum Seaweed, Purple Sweet Potatoes, and Seaweed Salts Nurjanah Nurjanah; Chandabalo Chandabalo; Asadatun Abdullah; Anggrei Viona Seulalae
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 25 No 2 (2022): Jurnal Pengolahan Hasil Perikanan Indonesia 25(2)
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 | DOI: 10.17844/jphpi.v25i2.42068

Rumput laut Sargassum sp. berpotensi dikembangkan menjadi produk minuman serbuk, namun memiliki kekurangan yaitu aroma yang amis dan warna kehitaman. Kombinasi dengan ubi jalar ungu, garam rumput laut, dan jahe merah dilakukan untuk meningkatkan daya terima dan nilai fungsional produk. Penelitian ini bertujuan menentukan karakterisasi minuman serbuk berbasis Sargassum sp., ubi jalar ungu, dan jahe merah serta penambahan garam rumput laut terbaik. Tahapan penelitian ini yaitu pengeringan bahan baku menjadi serbuk, pembuatan formulasi, dan analisis. Formulasi 1 terdiri dari Sargassum sp. 25%, ubi jalar ungu 45%, jahe merah 15% dan gula rendah kalori 15%. Formulasi 2 terdiri dari Sargassum sp. 22,5%, ubi jalar ungu 42,5%, jahe merah 15%, gula rendah kalori 15%, dan garam rumput laut cokelat 5%. Hasil uji serat pangan larut air yaitu 5,06% (F1) dan 5,14% (F2), sedangkan serat pangan tidak larut airnya mencapai 22,62% (F1) dan 20,09% (F2). Mineral yang terkandung yaitu kalsium 6,53–7,35 mg/g, kalium 7,41–9,075 mg/g, magnesium 3,16–3,28 mg/g, natrium 1,95–6,32 mg/g, dan besi 0,07 mg/g. Minuman serbuk memiliki nilai aktivitas air sebesar 0,29. Kadar abu tidak larut asam pada produk hanya 0,15–0,20% dan kadar logam berat masih berada di bawah batas maksimum. Senyawa fitokimia yang terkandung yaitu alkaloid, flavonoid, triterpenoid, fenol, tanin dan glikosida. Nilai aktivitas antioksidannya sebesar 86,708 μmol troloks/g (F1) dan 87,499 μmol troloks/g (F2).

Komposisi kimia, mineral, dan vitamin crackers prebiotik dengan penambahan garam rumput laut: Chemical composition, mineral, and vitamin of prebiotic crackers with addition of seaweed salt Asadatun Abdullah; Nurjanah Nurjanah; Anggrei Viona Seulalae; Anita Nurul Firdaos
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 26 No 1 (2023): Jurnal Pengolahan Hasil Perikanan Indonesia 26(1)
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 | DOI: 10.17844/jphpi.v26i1.38526

Prebiotic food has become a food consumption trend because of its health benefits, especially for the prevention of stunting in toddlers and children. Mocaf flour combined with pea powder and seaweed salt can be processed into high-protein and high-mineral prebiotic crackers. This study aimed to determine the chemical composition, minerals, and vitamins of prebiotic crackers supplemented with Sargassum polycystum salt. This study consisted of making crackers without seaweed salt (F0) and with 2% seaweed salt (F1), followed by testing the chemical composition, minerals, and vitamins. The data were processed using Microsoft Office Excel 16 and descriptively analyzed. The results showed that prebiotic crackers with the addition of 2% S. polycystum salt increased the ash and lipid content but decreased the moisture, carbohydrate, and dietary fiber contents. Prebiotic crackers with and without the addition of S. polycystum salt had appropriate protein content appropriate SNI 2973:2018 about biscuit, namely 8.72% (F0) and 8.63% (F1). Prebiotic crackers with addition of S. polycystum salt has mineral content Na (389.72 mg/100 g), K (1,271.60 mg/100 g), Ca (224.61 mg/100 g), Mg (73.83 mg /100 g), Fe (4.22 mg/100 g), and vitamin B6 (7.02 mg/100 g). The addition of salt can increase the mineral and vitamin contents of prebiotic crackers.

Evaluasi tingkat keasinan relatif dan profil sensori garam rumput laut menggunakan metode magnitude estimation dan rate-all-that-apply (RATA): Evaluation of relative saltiness level and sensory profile of seaweed salt using magnitude estimation and Rate-All-That-Apply (RATA) Anggrei Viona Seulalae; Endang Prangdimurti; Dede Robiatul Adawiyah; Nurjanah Nurjanah
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 26 No 1 (2023): Jurnal Pengolahan Hasil Perikanan Indonesia 26(1)
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 | DOI: 10.17844/jphpi.v26i1.44466

Hypertension is a silent killer disease, with the highest mortality rate in Indonesia. The high risk of developing this disease is caused by an unhealthy lifestyle, one of which is excessive consumption of salt/sodium. Seaweed salt is an alternative to low-sodium salt that can be consumed by people with hypertension. Sensory parameters, especially the level of saltiness and sensory profiles, are important for the future development of seaweed salt. This study aimed to determine the relative saltiness level and sensory profile of seaweed salt by using a consumer-based method. This study consisted of seaweed preparation, seaweed salt Sargassum polycystum, and Ulva lactuca production and evaluation of relative saltiness using the magnitude estimation (ME) method and sensory profile using the rate-all-that-apply (RATA) method. Data were analyzed using an independent sample t-test with a 95% confidence level. The results showed that seaweed salt S. polycystum and U. lactuca had NaCl levels of 43.77±0.54% and 18.98±0.29%. The relative saltiness of the seaweed salt solution was lower than the NaCl 0.54% solution, a higher concentration was needed to provide the same stimulus as the 0.54% NaCl solution. The seaweed salt S. polycystum solution felt a salty taste stimulus equivalent to the 0.54% NaCl solution at a concentration of 0.85% and U. lactuca at a concentration of 0.89%. Seaweed salt has the dominant sensory attributes of being salty, umami, bitter, and eggy. S. polycystum salt has a more neutral and preferred sensory profile.

Study of Actinotrichia fragilis Indonesian Red Seaweed as Raw Material for Healthy Salt Nurjanah Nurjanah; Agoes Mardiono Jacoeb; Asadatun Abdullah; Joko Ahadi Priyanto; Naufal Muharam Nurdin; Anggrei Viona Seulalae
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 18, No 1 (2023): May 2023
Publisher : Research and Development Center for Marine and Fisheries Product Processing and Biotechnol

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/squalen.753

Healthy seaweed salt is low sodium salt from seaweed that offers health benefits for hypertension patients. Indonesian seaweed has the potential to produce healthy seaweed salt. Research to date still focuses on green and brown seaweed but there is still no report for red seaweed. Actinotrichia fragilis is one of red seaweed species that has been discovered in Indonesia’s seawater and has not yet been utilized. Thus, this study aimed to determine the chemical composition and antioxidant activity of A. fragilis flour and the optimum ratio for producing seaweed salt with a high yield, optimum %NaCl, Na/K ratio, and antioxidant activity. Seaweed salt production treatment was the ratio of seaweed flour and distilled water 1:3, 1:5, and 1:10 (w/v), extracted at 40°C for 10 minutes. The mixture was filtered, then dried at 60°C for 30 hours. Data analysis was performed by analysis of variance. The raw material for dried A. fragilis seaweed has a high ash and low-lipid content. Then the ethanol extract had a total phenolic content value of 84.34 mg GAE/g and an antioxidant activity value of 98.22 mg/L. Furthermore, the antioxidant capacity of the ethanol extract was 60.15 mmol ascorbic acid/g and 552.21 mmol Fe2+/g. The best treatment for producing A. fragilis salt is 1:10 with yield of 12.76±0.13%, %NaCl 47.22±1.38%, Na/K ratio 3.32±0.18, IC50 with DPPH and ABTS method 113 mg/L and 87.27 mg/L, total antioxidant capacity 38.21 mg/mL ascorbic acid/g, and 304.32 mmol Fe2+/g. Furthermore, A. fragilis can be used for the production of healthy seaweed salt.

Komposisi Kimia Tepung dan Aktivitas Antioksidan Ekstrak Ulva lactuca dan Genjer (Limnocharis flava) Sebagai Bahan Baku Pembuatan Garam Rumput Laut Nurjanah Nurjanah; Ramlan Ramlan; Agoes Mardiono Jacoeb; Anggrei Viona Seulalae
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 18, No 1 (2023): Juni 2023
Publisher : Politeknik - Ahli Usaha Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jpbkp.v18i1.931

Rumput laut hijau Ulva sp. dapat dimanfaatkan sebagai bahan baku pembuatan garam rendah natrium tinggi kalium dari rumput laut. Peningkatan kandungan kalium dari garam rumput laut dapat ditambahkan dengan bahan alami salah satunya tanaman genjer (Limnocharis flava). Tujuan penelitian ini adalah mendapatkan komposisi kimia tepung dan aktivitas antioksidan ekstrak rumput laut Ulva lactuca dan L. flava sebagai bahan baku pembuatan garam rumput laut. Penelitian terdiri dari beberapa tahapan meliputi preparasi bahan baku U. lactuca dan tanaman genjer, pembuatan tepung rumput laut dan genjer, dan ekstraksi tepung rumput laut dan genjer. Parameter yang dianalisis meliputi komposisi kimia, logam berat, mineral, fitokimia, dan aktivitas antioksidan. Hasil penelitian menunjukkan komposisi kimia tertinggi pada tepung U. lactuca dan L. flava yaitu karbohidrat dengan nilai sebesar 43,55±0,25% dan 53,11±0,23%. Komposisi kimia terendah pada kadar abu tidak larut asam sebesar 0,62±0,02% dan 0,54±0,01%. U. lactuca memiliki komposisi mineral Na 1,61 mg/g, K 18,95 mg/g, dan rasio mineral Na:K 0,08. L. flava memiliki komposisi mineral Na 1,09 mg/g, K 24,67 mg/g, dan rasio mineral Na:K 0,04. Ekstrak U. lactuca memiliki aktivitas antioksidan IC50sangat kuat (48,64±0,65 ppm), kapasitas antioksidan 246,92 µmol asam askorbat/g ekstrak, serta terdeteksi mengandung senyawa alkaloid, flavonoid, fenol hidrokuinon, tanin, dan streoid. Ekstrak L. flava mengandung aktivitas antioksidan IC50 sedang (138,86±0,40 ppm), kapasitas antioksidan 116,92 µmol asam askorbat/g ekstrak, serta terdeteksi mengandung senyawa alkaloid, flavonoid, fenol hidrokuinon, dan steroid. Rumput laut U. lactuca dan tanaman genjer (L. flava) berpotensi digunakan sebagai bahan baku pembuatan garam rendah natrium dari rumput laut. AbstractGreen seaweed Ulva sp. has potential as raw material for production low sodium high potassium salt from seaweed. The potassium content can be increased by adding natural material such as genjer (Limnocharis flava). The aimed of this study was to get the chemical composition of flour and antioxidant activity of extract U. lactuca seaweed and genjer (L. flava) as raw materials for production seaweed salt. The research consisted of several stages including preparation of raw materials, production of seaweed and genjer flour, and extraction of U. lactuca and genjer flour. The result showed that U. lactuca and L. flava have high carbohydrate (43.55±0.25% and 53.11±0.23%) and low acid soluble ash (0.62±0.02% and 0.54±0.01%). U. lactuca has a mineral composition of Na 1.61 mg/g, K 18.95 mg/g, and the ratio of minerals Na:K 0.08. L. flava has a mineral composition of Na 1.09 mg/g, K 24.67 mg/g, and the ratio of minerals Na:K 0.04. U. lactuca extract had very strong IC50 antioxidant activity (48.64±0.65 ppm), antioxidant capacity of 246.92 µmol ascorbic acid/g extract, and was detected to contain alkaloids, flavonoids, phenol hydroquinones, tannins and steroids. L. flava extract contained moderate IC50 antioxidant activity (138.86±0.40 ppm), antioxidant capacity of 116.92 µmol ascorbic acid/g extract, and was detected to contain alkaloids, flavonoids, phenol hydroquinones, and steroids. Seaweed U. lactuca and genjer (L. flava) have potential to be used as raw materials for production low sodium salt from seaweed salt.

Aplikasi perendaman bertingkat garam dan larutan serbuk biji atung terhadap kualitas ikan tuna asin kering: Application multilevel immersion salt and atung seed powder on the quality of dried salted tuna Fredy Pattipeilohy; Trijunianto Moniharapon; Anggrei Viona Seulalae
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 26 No 3 (2023): Jurnal Pengolahan Hasil Perikanan Indonesia 26 (3)
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 | DOI: 10.17844/jphpi.v26i3.48679

Ikan tuna asin kering merupakan salah satu bentuk hasil olahan ikan tuna undersize yang dibuat oleh masyarakat di sekitar Perairan Maluku. Pengolahan bahan baku menjadi ikan asin bertujuan untuk mengawetkan ikan agar tidak cepat busuk dan lebih tahan lama. Bahan pengawet yang biasanya digunakan produsen ikan asin, yaitu garam dan beberapa juga menambahkan bahan pengawet yang sudah dilarang penggunaannya karena berbahaya bagi tubuh. Atung (Atuna excelsa subsp. racemosa) merupakan tanaman endemik Maluku yang dapat digunakan sebagai bahan pengawet alami untuk produk pangan. Penelitian ini bertujuan untuk menentukan perlakuan terbaik perendaman bertingkat garam dan larutan biji atung dalam menghasilkan ikan tuna asin kering berdasarkan parameter kimia, mikrob, dan organoleptik. Ikan tuna sirip kuning difilet, direndam dengan larutan garam perlakuan 5% dan 10% lalu dilanjutkan direndam dengan perlakuan larutan atung 3%, 4%, dan 5%. Parameter yang diamati meliputi kadar air, protein, garam, Total Plate Count (TPC), dan organoleptik (ketampakan, bau, rasa, dan tekstur). Hasil penelitian menunjukkan bahwa perbedaan konsentrasi garam dan larutan atung memengaruhi kadar air, protein, garam, TPC, dan organoleptik ikan tuna asin kering. Perlakuan penambahan garam 10% dan larutan atung 4% merupakan perlakuan terbaik dengan kadar protein tertinggi 70,59±0,52%, air 27,27±0,14%, garam 4,30±0,05%, kandungan TPC 1,37x103 cfu/g, dan penilaian sensori secara keseluruhan disukai panelis.

AKTIVITAS ANTIOKSIDAN RUMPUT LAUT MERAH (Eucheuma cottonii) DARI PERAIRAN TANJUNGPINANG KEPULAUAN RIAU Manullang, Benny; Seulalae, Anggrei Viona; Prastari, Cindytia; Rahman , Fathul
Marinade Vol 7 No 2 (2024): Marinade
Publisher : Fisheries Product Technology Department, Faculty of Marine Science and Fisheries, Universitas Maritim Raja Ali Haji

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31629/marinade.v7i2.7441

Indonesia has abundant marine resource potential, including the spread of seaweed across various coastal areas. One area with a great potential is Tanjungpinang. Along the coastline, various types of seaweed have been found, including Eucheuma cottonii, known as red seaweed, which has high economic and ecological value. This study aimed to determine the best treatment for E. cottonii seaweed extract based on yield parameters and antioxidant activity. Samples were extracted using three types of solvents with different polarities, namely ethanol, ethyl acetate, and n-hexane, with a 1:3 (w/v) ratio for each sample. The parameters analyzed included yield, phytochemicals, and antioxidant activity of the DPPH method. The results showed that the yield of E. cottonii powder was 10.34±0.01%. The yield of E. cottonii seaweed extract produced in ethanol, n-hexane, and ethyl acetate was 4 %, 0.40%, and 0.60 %, respectively. E. cottoni extract with ethanol solvent was detected qualitatively to contain alkaloids, flavonoids, phenols, and saponins. The ethyl acetate extract contained alkaloids, phenols, and flavonoids. The n-hexane extract contains alkaloids, flavonoids, and saponins. The ethanol extract had the strongest antioxidant activith (IC50 value of 86.79 ppm, followed by n-hexane (100.76 ppm) and ethyl acetate (114.57 ppm). This study demonstrates the potential of E. cottonii as a source of natural antioxidants.

Characterization of Protein Hydrolysate from Dog Conch (Strombus sp) Using Bromelain Enzyme Rahman, R Fathul; Mannullang, Benny; Prastari, Cindyta; Seulalae, Anggrei Viona
Jurnal Perikanan Terpadu Vol 6, No 1 (2025): Jurnal Perikanan Terpadu Volume 6 Nomor 1
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jpterpadu.v6i1.12015

This study was conducted to determine the chemical characteristics of the dog conch protein hydrolyzate (Strombus sp). The research method consists of 2 stages, namely 1) preparation of dog conch flour and chemical composition analysis and 2) making dog conch protein hydrolyzate using 2% bromelain enzyme and chemical composition analysis. The flour parameters observed were water content, ash, protein, fat, and yield. Meanwhile, the protein hydrolyzate composition parameters observed were the degree of hydrolysis, dissolved protein, and amino acids. The research results show that the chemical composition of dog conch flour is water content 9.30% (ww), ash content 7.09% (dw), protein content 73.42% (dw), fat content 7.54% (dw), and the yield of dog conch flour is 87.5%. Meanwhile, the chemical composition of the dog conch protein hydrolyzate is 78.5% degree of hydrolysis, 69% soluble protein, and 27.998% total amino acids.

DPPH, IC50, Phytochemical, Red S Antioxidant Activity of Red Seaweed (Eucheuma cottonii) from Tanjungpinang Seawaters Kepulauan Riau Manullang, Benny; Seulalae, Anggrei Viona; Rahman, R. Fathul
Marinade Vol 7 No 02 (2024): Oktober, 2024
Publisher : Fisheries Product Technology Department, Faculty of Marine Science and Fisheries, Universitas Maritim Raja Ali Haji

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31629/s7bysn86

Indonesia memiliki potensi sumber daya kelautan yang melimpah, termasuk keberadaan rumput laut yang tersebar di berbagai wilayah pesisir. Salah satu daerah dengan potensi besar adalah Tanjungpinang. Di sepanjang garis pantai, ditemukan berbagai jenis rumput laut, termasuk Eucheuma cottonii, yang dikenal sebagai rumput laut merah dengan nilai ekonomis dan ekologis tinggi. Penelitian ini bertujuan untuk mengeksplorasi dan menentukan perlakuan ekstrak rumput laut E. cottonii terbaik berdasarkan parameter rendemen dan aktivitas antioksidan. Sampel diekstraksi menggunakan tiga jenis pelarut dengan polaritas berbeda, yaitu etanol, etil asetat, dan n-heksana dengan rasio masing-masing sampel dan pelarut 1:3 (b/v). Parameter yang dianalisis meliputi rendemen, fitokimia, dan aktivitas antioksidan metode DPPH. Hasil penelitian menunjukkan rendemen serbuk E. cottonii sebesar 10,34±0,01%. Rendemen ekstrak rumput laut E. cottonii yang dihasilkan untuk pelarut etanol sebesar 4%, n-heksana sebesar 0,40%, dan etil asetat sebesar 0,60%. Ekstrak E. cottoni dengan pelarut etanol terdeteksi secara kualitatif mengandung senyawa alkaloid, flavonoid, fenol, dan saponin. Ekstrak etil asetat terdeteksi mengandung senyawa alkaloid, fenol, dan flavonoid. Ekstrak n-heksana terdeteksi mengandung senyawa alkaloid, flavonoid, dan saponin. Ekstrak etanol memiliki aktivitas antioksidan paling kuat dengan nilai IC50 sebesar 86,79 ppm, diikuti oleh n-heksana sebesar 100,76 ppm dan etil asetat sebesar 114,57 ppm. Penelitian ini mengindikasikan potensi E. cottonii sebagai sumber bahan alami antioksidan.

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