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

Ellya Sinurat, Th.Dwi Suryaningrum

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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Authors

Ellya Sinurat
ellya_sinurat@yahoo.com (Primary Contact)
Th.Dwi Suryaningrum
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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