Impact of initial drying techniques and fermentation duration on the microbiological and chemical properties of fermented Sargassum sp. Pengaruh metode pengeringan awal dan lama fermentasi terhadap karakteristik mikrobiologis dan kimia rumput laut <i>Sargassum</i> sp. terfermentasi
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bioactive compounds, herbal drinks, lactic acid bacteria, phenol, tannin
Abstract
Sargassum sp. is seaweed as source of phenolic compounds with antioxidant properties and has potential as a raw material for herbal tea production. This study aimed to determine the effect of drying methods and fermentation duration on the microbiological and chemical characteristics of Sargassum sp. during fermentation, and to assess changes in total phenol and tannin contents after fermentation. The study employed a completely randomized factorial design with two factors: drying method (sun-dried, air-dried, and oven-dried) and fermentation duration (0, 1, 2, 3, and 4 days), each with three replications. Data were analysed using factorial ANOVA followed by Duncan's multiple range test. The results showed that the sun-drying method produced the best raw material characteristics, with a moisture content of 7.38%, total phenol content of 32.15 mg GAE/g, total tannin of 0.27%, and pH of 4.90. During fermentation, the air-dried treatment for two days yielded higher values of pH, total titratable acidity (TTA), total lactic acid bacteria (LAB), total phenol, and total tannin compared to the sun-dried and oven-dried treatments (p<0.05), with values of 4.75, 0.32%, 7.6 log₁₀ CFU/g, 39.16 mg GAE/g, and 0.12%, respectively. These findings indicate that air-drying is a promising method for processing Sargassum sp. herbal tea as a functional beverage with high bioactive potential.
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