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Characteristics of Functional Salt from Green Seaweed Ulva lactuca

Jurnal Pengolahan Hasil Perikanan Indonesia · Vol. 22 No. 3 (2019) · hlm. 573–580

DOI
10.17844/jphpi.v22i3.29320
ISSN
2354-886X, 2303-2111
Terbit
2019-12-31
Penerbit
Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)
Bahasa
ind

Abstrak

Ulva lactuca is a potential source of functional salt. The production of the functional salt is limited by the fishy smell of the product. The purpose of this research was to determine the concentration of activated charcoal that can reduce the fishy odor of seaweed salt. The functional salt was extracted using activated charcoal at 0.5; 0.75; 1; 1.25 and 1.5%. The sensory and functional properties of the salt including mineral content, Na: K ratio, NaCl levels, total phenol and antioxidant activity were characterized. The sensory tests showed that 1.5% activated charcoal improved salt's consumer acceptance. The selected functional salt contained Na 91.00±1.28 g/kg; K 44.88±0.06 g/kg with a Na: K ratio of 2.03±0.03. This salt also contained NaCl 9.08±0.42%; total phenols of 13.72±0.19 mg GAE/g extract and antioxidant activity expressed by IC50 1681.27±3.80 mg / L.

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  • IPB University
  • Badan Pengkajian dan Penerapan Teknologi
  • Universitas Halu Oleo
  • Universitas Pasir Pangaraian
  • IAIN Syekh Nurjati Cirebon
  • Indonesia University of Education
  • Sultan Ageng Tirtayasa University
  • Afiliasi tidak diketahui
  • Organisasi berbeda
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  • Afiliasi tidak diketahui
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Rekan penulisOrganisasiArtikel bersama
Mala NurilmalaIPB University19
Asadatun AbdullahIPB University14
Nurjanah NurjanahIPB University13
Ruddy SuwandiIPB University12
‪Tati NurhayatiIPB University11
Roni NugrahaIPB University11
Sugeng Heri SusenoIPB University8
Pipih SuptijahIPB University8
Rizsa Mustika PertiwiAfiliasi tidak diketahui6
Tati NurhayatiIPB University6
Puji RiantiIPB University5
Taufik HidayatBadan Pengkajian dan Penerapan Teknologi5
Mala NurilmalaAfiliasi tidak diketahui5
Roni NugrahaAfiliasi tidak diketahui5
NurokhmatunnisaIPB University4
Detti - PujiantiIPB University4
Anggrei Viona SeulalaeIPB University3
Puji RiantiAfiliasi tidak diketahui3
RamlanAfiliasi tidak diketahui3
Nurjanah - NurjanahIPB University3
Wini TrilaksaniIPB University2
Vatia Dwi Rizki Ramadhani AldinaIPB University2
Muchamad HamdaniAfiliasi tidak diketahui2
Ratri IsharyadiUniversitas Pasir Pangaraian1
Nanang PriatnaIndonesia University of Education1
Arif MuchyidinIAIN Syekh Nurjati Cirebon1
Am Azbas TaurusmanIPB University1
Ninda RamadiaIPB University1
Budy WiryawanIPB University1
Aris MunandarSultan Ageng Tirtayasa University1
Rahadian Hardja UtamaAfiliasi tidak diketahui1
Linawati HardjitoIPB University1
Muhammad NurdinUniversitas Halu Oleo1
ZuriatAfiliasi tidak diketahui1
Rosella SilabanIPB University1

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Sumber metadata: OAI-PMH (metadata jurnal) http://journal.ipb.ac.id/index.php/jphpi/oai, pertama di-harvest 9 Nov 2026, terakhir terlihat 9 Nov 2026.
Metadata asli (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="id">Characteristics of Functional Salt from Green Seaweed Ulva lactuca</dc:title>
	<dc:creator xml:lang="id">Kurniawan, Raudhi</dc:creator>
	<dc:creator xml:lang="id">Nurjanah</dc:creator>
	<dc:creator xml:lang="id">M.Jacoeb, Agoes</dc:creator>
	<dc:creator xml:lang="id">Abdullah, Asadatun</dc:creator>
	<dc:creator xml:lang="id">Pertiwi, Rizsa</dc:creator>
	<dc:subject xml:lang="id">antioxidants</dc:subject>
	<dc:subject xml:lang="id">minerals</dc:subject>
	<dc:subject xml:lang="id">NaCl</dc:subject>
	<dc:subject xml:lang="id">phenols</dc:subject>
	<dc:subject xml:lang="id">sensory</dc:subject>
	<dc:description xml:lang="id">Ulva lactuca is a potential source of functional salt. The production of the functional salt is limited by the fishy smell of the product. The purpose of this research was to determine the concentration of activated charcoal that can reduce the fishy odor of seaweed salt. The functional salt was extracted using activated charcoal at 0.5; 0.75; 1; 1.25 and 1.5%. The sensory and functional properties of the salt including mineral content, Na: K ratio, NaCl levels, total phenol and antioxidant activity were characterized. The sensory tests showed that 1.5% activated charcoal improved salt's consumer acceptance. The selected functional salt contained Na 91.00±1.28 g/kg; K 44.88±0.06 g/kg with a Na: K ratio of 2.03±0.03. This salt also contained NaCl 9.08±0.42%; total phenols of 13.72±0.19 mg GAE/g extract and antioxidant activity expressed by IC50 1681.27±3.80 mg / L.</dc:description>
	<dc:publisher xml:lang="en">Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)</dc:publisher>
	<dc:date>2019-12-31</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.ipb.ac.id/jphpi/article/view/29320</dc:identifier>
	<dc:identifier>10.17844/jphpi.v22i3.29320</dc:identifier>
	<dc:source xml:lang="id">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol 22 No 3 (2019): Jurnal Pengolahan Hasil Perikanan Indonesia; 573-580</dc:source>
	<dc:source xml:lang="en">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol. 22 No. 3 (2019): Jurnal Pengolahan Hasil Perikanan Indonesia; 573-580</dc:source>
	<dc:source>2354-886X</dc:source>
	<dc:source>2303-2111</dc:source>
	<dc:language>ind</dc:language>
	<dc:relation>https://journal.ipb.ac.id/jphpi/article/view/29320/19129</dc:relation>
</oai_dc:dc>