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
Article Sidebar
Accepted
26 August 2022
Published
26 August 2022
Keywords:
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antioxidants, carbohydrates, dietary fiber, minerals, red ginger
Abstract
Sargassum sp. has the potential to be developed into powdered drink products, but the drawbacks are a fishy aroma and blackish color. The combination with purple sweet potato, seaweed salt, and red ginger was done to increase the acceptability and functional value. This study aims to characterize powder drinks based on Sargassum sp., purple sweet potato, and red ginger and analyze the effect of adding seaweed salt. The stages of this research are drying raw materials into powder, making formulations and analysis. Formulation 1 consists of Sargassum sp. 25%, purple sweet potato 45%, red ginger 15%, and low-calorie sugar 15%. Formulation 2 consists of Sargassum sp. 22.5%, purple sweet potato 42.5%, red ginger 15%, low-calorie sugar 15%, and brown seaweed salt 5%. The results of the water-soluble dietary fiber test were 5.06% (F1) and 5.14% (F2), while the insoluble dietary fiber reached 22.62% (F1) and 20.09% (F2). The minerals contained were calcium 6.53–7.35 mg/g, potassium 7.41–9.075 mg/g, magnesium 3.16–3.28 mg/g, sodium 1.95–6.32 mg/g, and 0.07 mg/g iron. The activity of powdered drink water was 0.29. The acid-insoluble ash content in the product was only 0.15-0.20% and the heavy metals content were still below the maximum limit. Alkaloid, flavonoid, triterpenoid, phenol, tannin, and glycoside were among the phytochemical compounds found. The antioxidant activity values were 86.708 mol trolox/g (F1) and 87.499 mol trolox/g (F2).
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Jabar, A. A., & Natasia, N. (2021). Potensi alga coklat (Sargassum polycystum C. Agardh) sebagai produk teh untuk meningkatkan imunitas tubuh. Berkala Ilmiah Mahasiswa Farmasi Indonesia. 8(1), 80–94.
Ji, H., Zhang, H., Li, H., & Li, Y. (2015). Analysis on the nutrition composition and antioxidant activity of different types of sweet potato cultivars. Food and Nutrition Sciences, 6(1), 161–166.
Karina, I. (2021). Evaluasi mutu dodol dengan penambahan rumput laut cokelat (Sargassum sp.) sebagai makanan olahan sehat. Teknologi Pangan: Media Informasi Dan Komunikasi Ilmiah Teknologi Pertanian, 12(2), 220-230.
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Laily, W. N., Izzati, M., & Haryanti, S. (2019). Kandungan mineral dan logam berat pada garam yang diekstrak dari rumput laut Sargassum sp. menggunakan metode dibilas dan direndam. Jurnal Pro-Life, 6(3), 274–285.
Larasati, P., & Husni, A. (2021). Perendaman dalam air 85oC meningkatkan aktivitas antioksidan, antidiabetes, dan tingkat penerimaan konsumen teh Sargassum crassifolium. Jurnal Pengolahan Hasil Perikanan Indonesia, 24(2), 200–208.
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Manteu, S. H., Nurjanah, & Nurhayati, T. (2018). Karakteristik rumput laut cokelat (Sargassum policystum dan Padina minor) dari perairan Pohuwato Provinsi Gorontalo. Jurnal Pengolahan Hasil Perikanan Indonesia, 21(3), 396–405.
Maryam, S. M., Pratama, R. Y., Effendi, N., & Naid, T. (2016). Analisis aktivitas antioksidan ekstrak etanolik daun yodium (Jatropha multifidi L.) dengan metode cuprac ion reducing antioxidant capacity (CUPRAC). Jurnal Fitofarmaka Indonesia, 2(1), 90–93.
Matanjun, P., Mohamed, S., Mustapha, N. M., & Muhammad, K. (2009). Nutrient content of tropical edible seaweeds, Eucheuma cottonii, Caulerpa lentillifera, and Sargassum polycystum. Journal of Applied Phycology, 21(1), 75–80.
Minarno, E. B. (2015). Skrining fitokimia dan kandungan total flavanoid pada buah Carica pubescens lenne & k. koch di kawasan Bromo, Cangar, dan dataran tinggi Dieng. El-Hayah: Jurnal Biologi, 5(2), 73–82.
Mohamed, S. (2014). Functional foods against metabolic syndrome (obesity, diabetes, hypertension and dyslipidemia) and cardiovasular disease. Trends Food Science Technology, 35, 114–128.
Mustafidah, C., & Widjanarko, S. B. (2015). Umur simpan minuman serbuk berserat dari tepung porang (Amorpophallus oncophillus) dan karagenan melalui pendekatan kadar air kritis. Jurnal pangan dan agroindustri, 3(2), 650–660.
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Authors
NurjanahN., ChandabaloC., AbdullahA., & SeulalaeA. V. (2022). 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. Jurnal Pengolahan Hasil Perikanan Indonesia, 25(2), 307-321. https://doi.org/10.17844/jphpi.v25i2.42068
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