Karakteristik fisikokimia dan sensori garam rumput laut Caulerpa sp. dengan fortifikasi kayu manis dan cengkeh Physicochemical and sensory characteristics of <i>Caulerpa</i> sp. seaweed salt fortified with cinnamon and cloves
Abstract
Caulerpa sp. is a green seaweed commonly found in Indonesian waters and has great potential as a functional food ingredient. However, its use as a raw material for seaweed salt remains limited, partly due to its fishy aroma, which reduces sensory quality. This study aimed to determine the best formula for Caulerpa sp. seaweed salt fortified with cinnamon and cloves based on its physicochemical characteristics and sensory profile. Caulerpa sp. flour was processed into seaweed salt fortified with cinnamon and cloves using four treatments: control (0%), treatment 1 (1% cinnamon, 0.2% clove), treatment 2 (1.5% cinnamon, 0.5% clove), and treatment 3 (2% cinnamon, 0.7% clove). Seaweed salt was analyzed for heavy metals, minerals, NaCl, antioxidants, RATA sensory profile, and hedonic properties. Data were analyzed using SPSS 27 with a completely randomized design and the XLSTAT 2025 software. The best treatment was P2 (1.5% cinnamon and 0.5% cloves), with a yield of 37.23±0.00%, sodium 252.44±0.23%, potassium 308.35±0.63%, Na/K ratio of 0.81±0.00, meeting the WHO (2012) recommendation of a ratio close to 1, NaCl content of 62.03±1.20%, mercury 0.028 mg/kg, lead ˂0.01 mg/kg, arsenic ˂0.005 mg/kg, cadmium ˂0.005 mg/kg, DPPH antioxidant activity (IC50) of 49.94±0.50 µg/mL (very strong), and a hedonic score of 4.64±1.15 (rather like). These results demonstrate that cinnamon and clove fortification can improve the physicochemical quality and potentially enhance the aroma and sensory properties of Caulerpa sp. seaweed salt.
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