Effectiveness of Active Carbon in the Production of Brown Seaweed Salt (Sargassum polycystum and Padina minor)

Abstract

Brown seaweed has the potential to developed as a source of salt for hypertension, but the distinctive aroma of seaweed is still an obstacle in the final product. One way that can be done in minimizing these problems is the addition of natural material that play a role in eliminating odors. Activated carbon is a natural and non-toxic material that can be used to reduce the aroma and act as adsorbent. The purpose of this research is to determine the concentration of activated carbon in the process of making S. polycystum and P. minor salts to produce salt that is acceptable to the public. The method used with different concentrations of activated carbon (0%, 0.50%, 0.75%, 1%, 1.25%, 1.50% (w/v)) in the salt making process, sensory test of aroma and characterization of seaweed salt. Salt characteristics include mineral content (Mg, Fe, Ca, Na, K), Na:K ratio, NaCl content and antioxidant activity. The optimum activated carbon concentration of S. polycystum salt is 1.50% with Mg 29.24 mg/g; Fe 0.15 mg/g; Ca 27.66 mg/g; Na:K ratio 0.87; NaCl 33.87%; IC50 value 201.0 mg/L. The optimum concentration of activated carbon of P. minor salt is 1% with Mg 39.05 mg/g; Fe 0.03 mg/g; Ca 32.28 mg/g; Na:K ratio 1.97; NaCl 28.34% and IC50 value 111.39 mg/L.