Effect of the ratio Limnocharis sp. and Sargassum sp. on the characteristics of seaweed salt

Abstract

Seaweed salt is low sodium salt made from seaweed. Sargassum sp. is one of the brown seaweed that is utilized as raw material in the production of seaweed salt. The use of other raw materials to increase potassium from seaweed salt, one of is genjer (Limnocharis sp.). This study purpose to determine the characteristics of Sargassum sp. and Limnocharis sp. as raw material in the production of seaweed salt and to determine the characteristics of seaweed salt resulting from the combination of Sargassum sp. and Limnocharis sp. to Na:K ratio and antioxidant activity. Salt treatment was made from a combination of seaweed and genjer in the ratio of 1:1 and 2:1. The combination filtrate dried using an electric oven at 60°C for 30 hours. The observed data were analyzed using a variety of ANOVA analysis and Duncan’s test was carried out if the results showed a real effect. Seaweed flour from the combination of Sargassum sp. and genjer (Limnocharis sp.) contains high carbohydrate and ash with high crude fiber. Sargassum sp. flour contains flavonoids, steroids, and saponins, while Limnocharis sp. contains flavonoids, steroids, and triterpenoids. The combination of Sargassum sp. and Limnocharis sp. (1:1) reduced the Na:K ratio of seaweed salt. Seaweed salt from a combination of brown seaweed and genjer (1:1) produced 19.88% yield, Na:K ratio 0.34 mg/g, NaCl content 24.04%, and strong antioxidant activity of 73.85 ppm. NaCl content from the combination of Sargassum sp. and Limnocharis sp. (1: 1) was in accordance with the criteria for dietary salt.

Study of Actinotrichia fragilis Indonesian Red Seaweed as Raw Material for Healthy Salt

“…The Na/K ratio and %NaCl decreased with a high ratio of soaked. The results show Na/K ratio of A. fragilis salt is still high compared to S. polycystum salt (0.50) (Nurjanah et al, 2022a), T. conoides salt (0.81) (Nurjanah et al, 2020b) and U. lactuca salt (1.49) (Nurjanah et al, 2020a). The seaweed species affects the Na/K ratio.…”

“…Notowidjojo et al (2021) evaluated E. cottonii salt that was mixed with ordinary salt has high K content (42,091.56 mg/ kg), and Mg content (1,622.87 mg/kg). Sargassum polycystum salt and U. lactuca salt have high K content (200.33±0.13 mg/g; 56.21±1.44 mg/g) and low Fe content (0.07±0.00 mg/g; 0.04±0.01 mg/g) (Nurjanah et al, 2022a;Nurjanah et al, 2020a). The treatment with ratios of soaked 1:3, 1:5, and 1:10 affects (p<0.05) mineral content of seaweed salts.…”

“…This result indicated the high ratio of sample flour and purified water will increase the yield of seaweed salt. The yield of A. fragilis salt is relatively low compared to green seaweed (10-27%) (Nurjanah et al, 2018b;Kurniawan et al, 2019) and brown seaweed (20-26%) (Nurjanah et al, 2020b;Nurjanah et al, 2022a). Yield percentage may be influenced by several factors, such as different species, the chemical composition of raw material, and the mass lost during the filtering process (Manteu et al, 2021).…”

“…The mineral content in seaweed salt may be influenced by different environmental conditions of raw material, the age of raw material when harvested, and the absorption of minerals by seaweed in seawater (Misurcova, 2011). Furthermore, the treatment combination for producing seaweed salt such as mixing with ordinary salt (Notowidjojo et al 2021), mixing with the residue of seaweed salt (Nurjanah et al, 2021a), mixing with other natural material (Nurjanah et al, 2022a) is also influencing the mineral content of seaweed salt.…”

“…On the other hand, seaweed also contains macro minerals (Na, K, Ca, Mg) and micro minerals (Zn, Fe) to coordinate physiological functions for health maintenance (Manteu et al, 2018). Healthy seaweed salt study in Indonesia has been done using green seaweed (Nurjanah et al, 2018b;Nurjanah et al, 2020a;Kurniawan et al, 2019) and brown seaweed (Nurjanah et al, 2020b;Nurjanah et al, 2022a;Manteu et al, 2021;Nurjanah et al, 2021a;Nurjanah et al, 2021b;Nurjanah et al, 2022b).…”