Iodine content and acceptability of seaweed flour from various types of seaweed, drying methods, and types of fishy odor removal

Abstract

This study aimed to develop seaweed flour from various types of seaweed (Euchemma cottonii, Gracillaria verrucosa) with various drying methods (sun, vacuum oven, cabinet drying, drum drying) and types of fishy odor removal [solution of Ca(OH)2 and lime each 5%, 0.25% star anise, 0.33% clove powder], analyze iodine content and acceptability. Iodine content and acceptability were analyzed by ICP-OES and multiple comparison test, respectively. The results showed that the types of fishy odor removal significantly affected the organoleptic acceptance of seaweed flour with the best acceptance being 5% Ca(OH)2 solution (p<0.05). Iodine content between drying methods and types of seaweed was significantly different (p<0,05). Seaweed flour with drum drying significantly had the highest iodine content, 89.96 (Euchemma cottonii) and 564.15 mg/kg dw (Gracillaria verrucose). Seaweed flour from Gracillaria verrucosa had significantly higher iodine content than Euchemma cottonii, 205.26 and 41.58 mg/kg dw, respectively (p<0.05). The study concluded that types of fishy odor removal with the best panelist acceptance, types of seaweed, and drying methods that produce seaweed flour with the highest iodine are 5% Ca(OH)2 solution, Gracillaria verrucosa and drum drying, respectively. Seaweed flour had the potential as an ingredient in the development of nutrient-rich products, especially iodine.