Characterization of seaweed healthy salt from Indonesian Ulva lactuca and Chaetomorpha sp. flour

¹ Department of Aquatic Products Technology, Faculty of Fisheries and Marine Science, Bogor Agricultural University (IPB University), Bogor 16680, Indonesia
² Department of Fisheries Processing Technology, Faculty of Fishery and Marine Science, Padjadjaran University, Jatinangor, Indonesia
³ Research Center for Animal Husbandry National Research and Innovation Agency (BRIN), Bogor, Indonesia
⁴ Research Collaboration Center for Marine Biomaterials, Jl. Ir. Sukarno, Jatinangor, Sumedang, Indonesia
⁵ Study Program of Fisheries Products Technology, Faculty of Marine Sciences and Fisheries, Maritim Raja Ali Haji University, Jl. Politeknik, Senggarang - Tanjungpinang

^* Corresponding author: nurjanah@apps.ipb.ac.id

Abstract

Healthy salt can be produced from seaweed. Green seaweed Ulva lactuca and Chaetomorpha sp. have the potential to be used as low-sodium salt. The objective of this study was to determine the influence of green seaweed U. lactuca and Chaetomorpha sp. on the characteristics of seaweed salt based on %NaCl, Na/K ratio, and antioxidant activity. Seaweed salt was produced by soaking seaweed flour in distilled water (1:10), extracted at 40°C for 10 minutes, dried with dehydrator at 60°C for 48 hours, and the crystallized samples were ground into a seaweed salt. U. lactuca seaweed salt with yield of 23.67%, Na/K ratio of 1.74, %NaCl of 57.36%, total phenolic content of 466.13 mg GAE/g sample, IC50 value (ABTS) of 147.54 µg/mL, and antioxidant capacity (CUPRAC) of 40.04 μmol ascorbic acid/g seaweed salt. Chaetomorpha sp. salt with yield of 17.33%, Na/K ratio of 1.63, %NaCl of 61.45%, total phenolic content of 677.78 mg GAE/g sample, IC50 value of 95.40 µg/mL, and antioxidant capacity of 59.20 μmol ascorbic acid/g seaweed salt. U. lactuca has low %NaCl and moderate antioxidant activity. Chaetomorpha sp. has high %NaCl but strong antioxidant activity.