Aktivitas Antioksidan dan Karakteristik Garam Kombinasi Ulva lactuca

Abstract

Rumput laut hijau Ulva lactuca dapat dimanfaatkan sebagai sumber bahan baku garam rumput laut yang memiliki aktivitas antioksidan. Penelitian ini bertujuan menentukan kombinasi filtrat dan residu terbaik garam rumput laut yang memiliki karakteristik sesuai dengan standar mutu garam konsumsi yang dianjurkan untuk pasien hipertensi. Garam rumput laut diperoleh dari filtrat ekstraksi tepung Ulva lactuca dengan pelarut akuades rasio 1:10. Garam dari filtrat murni (K) yang diperoleh ditambahkan residu dengan rasio garam filtrat dan residu 1:1 (A), 1:2 (B), dan 2:1 (C). Garam yang dihasilkan dilakukan uji komposisi mineral, kontaminan logam berat, rasio Na:K, kadar NaCl, kadar serat pangan, kadar iodium (KIO3), uji sensori garam, dan uji antioksidan. Garam K memiliki rasio Na:K 1,45, kadar NaCl 17,87%, dan residu logam berat di bawah standar maksimum SNI garam diet. Kadar serat pangan tertinggi dihasilkan pada garam B sebesar 35,63%. Aktivitas antioksidan menggunakan metode uji ABTS diperoleh nilai tertinggi pada garam C sebesar 55,07 ppm dan kapasitas antioksidan dengan metode uji CUPRAC diperoleh nilai tertinggi pada garam filtrat sebesar 21,57 μmol trolox/g.

Ulva lactuca green seaweed can be used as raw material source for seaweed salt which has antioxidant activity. This study aims determine the best combination of filtrate and residue of seaweed salt which has characteristics in accordance with the standard of consumption salt quality which recommended for hypertensive patients. Seaweed salt was obtained from the extraction filtrate of Ulva lactuca flour with a 1:10 ratio of distilled water as a solvent. The salt from the pure filtrate (K) obtained was added to the residue with the ratio of the filtrate salt to the residue of 1:1 (A), 1:2 (B), and 2:1 (C). The resulting salt was tested for mineral composition, heavy metal contaminants, Na: K ratio, NaCl content, dietary fiber content, iodine content (KIO3), salt sensory test, and antioxidant test. The salt K has a Na: K ratio of 1.45, NaCl content of 17.87%, and heavy metal residues below the SNI maximum standard for dietary salt. The highest content of dietary fiber was produced in salt B of 35.63%. The antioxidant activity using the ABTS test method obtained the highest value for the C salt of 55.07 ppm and the antioxidant capacity with the CUPRAC test method obtained the highest value for the filtrate salt of 21.57 μmol trolox/g.