The Effect of Blanching Time on Antioxidant Activity and Sensory Characteristic of Brown Seaweed Sargassum sp. Tea
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Published
31 December 2019
Abstract
Brown seaweed Sargassum sp. is known to contain bioactive compounds needed for human. Seaweed
can be brewed into antioxidant drinks. The purpose of this study was to determine antioxidant activity and
sensory properties of Sargassum sp. with variations in the duration of blanching 1, 3, and 5 minutes. The
tea was analysed for their water content, total phenols, antioxidant activity and sensory tests. The highest
antioxidant 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 the
seaweed tea.
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Sitorus, Erwin, Liddya IM, Dewa GK. 2013. Aktivitas antioksidan tumbuhan suruhan (Peperomia pellucida [L.] Kunth). Jurnal Ilmiah Sains. 13(2):80-85
Sulaiman S, Noor Z. 1982. Pengaruh asam cuka terhadap rasa amis dari daging ikan mujair yang dipanggang. Agritech. 3(3 dan 4):11-17.
Steel RGD, Torrie JH. 1993. Prinsip dan prosedur statistika. Diterjemahkan oleh Bambang Sumantri. Jakarta (ID): Gramedia Pustaka Utama.
Supirman, Hartati K, Kartini Z. 2012. Pengaruh perbedaan pH perendaman asam jeruk nipis (Citrus auratifolia) dengan pengeringan sinar matahari terhadap kualitas kimia teh alga cokelat (Sargassum fillipendula). Jurnal Mahasiswa Teknologi Hasil Perikanan. 1(1): 46-52.
Winarno FG. 2002. Kimia Pangan dan Gizi. Jakarta (ID): Gramedia.
Wicaksono, Gilang S, Elok Z. 2014. Pengaruh karagenan dan lama perendaman daun sirsak terhadap mutu dan karakteristik jelly drink daun sirsak. Jurnal Pangan dan Agroindustri. 3(1): 281-291.
Wang SK, Li Y, White WL, Lu J. 2014. Extracts from New Zealand Undaria pinnatifida containing fucoxanthin as potential functional biomaterials against cancer in vitro. Journal of Functional Biomaterials. 5: 29–42.
[BSN] Badan Standardisasi Nasional. 2014. Teh Celup Hitam 2014 SNI 3753:2014. Jakarta (ID): Badan Standardisasi Nasional.
Erna RI. 2015. Aktivitas antioksidan minuman herbal rambut jagung dengan variasi kondisi dan lama perendaman. [Skripsi] Surakarta (ID): Universitas Muhammadiyah Surakarta.
Fujimoto K, Kaneda T. 1985. Separation of antioxygenic (antioxidant) compounds from marine alga. Hydrobiologia 116(1): 111-113.
Gazali M, Nurjanah, Zamani NP. 2018. Eksplorasi senyawa bioaktif alga cokelat Sargassum sp. agardh sebagai antioksidan dari Pesisir Barat Aceh. Jurnal Pengolahan Hasil Perikanan Indonesia. 21(1): 167-178.
Hastuti, Ningrum D. 2012. Pembuatan minuman fungsional dari maru dan ekstrak rosella (Hibiscus sabdariffa Linn.). Jurnal Teknologi Pangan. 3(1):29-63
Halvorsen BL, Carlsen MH, Phillips KM, Bohn SK, Holte K, Jacobs DR Jr, Blomhoff R. 2006. Content of redox-active compounds (ie, antioxidants) in foods consumed in the United States. American Journal of Clinical Nutrition 84: 95-105.
Hai-ou W, Qing QF, Shou-jiang C, Zhi-chao H and Huan-xiong X. 2018. Effect of hot-water blanching pretreatment on drying characteristics and product qualities for the novel integrated freeze-drying of apple slices. Hindawi Journal of Food Quality. 2018(5): 1-12.
Kustina L. 2006. Studi kasus fisika pangan hasil pembuatan the rumput laut jenis Sargassum [Skripsi]. Bogor (ID): Institut Pertanian Bogor.
Mardawati EF, Filianty, Harta H. 2008. Kajian aktivitas antioksidan ekstrak kulit manggis (Garcinia mangostana L.) dalam rangka pemanfaatan limbah kulit manggis di Kecamatan Puspahiang Kabupaten Tasikmalaya. Jurnal Industri Teknologi Pertanian. 2(3).
Molyneux P. 2004. The use of the stable free radical diphenylpicrylhydrazyl (DPPH) for estimating antioxidant activity. Songklanakarin Journal of Science and Technology. 26(2): 214-215.
Muhammad A, Asif A, Anwaar A, Nauman K, Imran H And Iftikhar A. 2013. Chemical composition and sensory evaluation of tea (Camellia sinensis) Commercialized In Pakistan. Pakistan Journal of Botany. 45(3): 901-907
Nurjanah, Aprilia BE, Fransiskayana A, Rahmawati M, Nurhayati T. 2018. Senyawa bioaktif rumput laut dan ampas teh sebagai antibakteri dalam formula masker wajah. Jurnal Pengolahan Hasil Perikanan Indonesia. 20(2): 304-316.
Novaczek I, Athy A. 2001. Sea vegetable recipes for the pasific islands. Fiji Islands : Community Fisheries Training Pacific Series-3B.
Pratiwi A, Elfita, Riris A. 2012. Pengaruh waktu fermentasi terhadap sifat fisik dan kimia pada pembuatan minuman kombucha dari rumput laut Sargasssum sp. Maspari Journal. 4(1): 131-136
Prabhasankar P, Ganesan P, Bhaskar, Hirose A, Stephen N, Gowda LR, Hosokawa M, Miyashita K. 2009. Edible japanese seaweed, wakame (Undaria pinnatifida) as an ingredient in pasta: Chemical, functional and structural evaluation. Food Chemistry. 115: 501-508
Pujimulyani, Dwiyati, Sri R, Marsono, dan Umar S. 2010. Aktivitas antioksidan dan kadar senyawa fenolik pada kunir putih (Curcuma mangga Val.) segar dan setelah blanching. Agritech. 30 (2):68-74
Rohdiana D. 2001. Aktivitas penangkapan radikal polifenol dalam daun teh. Majalah Jurnal Indonesia. (1): 52-58.
Ramamoorthy P, Bono A. 2007. Antioxidant activity, total phenolic and flavonoid content of morinda citrifolia fruit extracts from various extraction processes. Journal of Engineering Science and Technology. 2(1): 70- 80.
Saragih R. 2014. Uji kesukaan panelis pada teh daun torbangun (Coleus amboinicus). Jurnal Kesehatan dan Lingkungan. 1(1): 46-52
Sari MA. 2015. Aktivitas antioksidan teh daun alpukat (Persea americana Mill) dengan variasi teknik dan lama pengeringan. [Skripsi]. Surakarta ID: Universitas Muhammadiyah Surakarta.
Seng JL, Wan AWM, Mohamad YM. 2017. Seaweed Tea: Fucoidan-Rich Functional Food Product Development from Malaysian Brown Seaweed, Sargassum binderi. Sains Malaysiana 46(9): 1573–1579.
Sembiring NV. 2009. Pengaruh kadar air dari bubuk teh hasil fermentasi terhadap kapasitas produksi pada stasiun pengeringan di pabrik teh PTPN IV Unit Kebun Bah Butong. [karya ilmiah]. Medan (ID): Universitas Sumatera Utara.
Sitorus, Erwin, Liddya IM, Dewa GK. 2013. Aktivitas antioksidan tumbuhan suruhan (Peperomia pellucida [L.] Kunth). Jurnal Ilmiah Sains. 13(2):80-85
Sulaiman S, Noor Z. 1982. Pengaruh asam cuka terhadap rasa amis dari daging ikan mujair yang dipanggang. Agritech. 3(3 dan 4):11-17.
Steel RGD, Torrie JH. 1993. Prinsip dan prosedur statistika. Diterjemahkan oleh Bambang Sumantri. Jakarta (ID): Gramedia Pustaka Utama.
Supirman, Hartati K, Kartini Z. 2012. Pengaruh perbedaan pH perendaman asam jeruk nipis (Citrus auratifolia) dengan pengeringan sinar matahari terhadap kualitas kimia teh alga cokelat (Sargassum fillipendula). Jurnal Mahasiswa Teknologi Hasil Perikanan. 1(1): 46-52.
Winarno FG. 2002. Kimia Pangan dan Gizi. Jakarta (ID): Gramedia.
Wicaksono, Gilang S, Elok Z. 2014. Pengaruh karagenan dan lama perendaman daun sirsak terhadap mutu dan karakteristik jelly drink daun sirsak. Jurnal Pangan dan Agroindustri. 3(1): 281-291.
Wang SK, Li Y, White WL, Lu J. 2014. Extracts from New Zealand Undaria pinnatifida containing fucoxanthin as potential functional biomaterials against cancer in vitro. Journal of Functional Biomaterials. 5: 29–42.
Authors
SinuratE., & SuryaningrumT. (2019). The Effect of Blanching Time on Antioxidant Activity and Sensory Characteristic of Brown Seaweed Sargassum sp. Tea. Jurnal Pengolahan Hasil Perikanan Indonesia, 22(3), 581-588. https://doi.org/10.17844/jphpi.v22i3.29228
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