Abstract
Brown seaweed Sargassum sp. is known to contain bioactive compounds needed for human. Seaweedcan be brewed into antioxidant drinks. The purpose of this study was to determine antioxidant activity andsensory properties of Sargassum sp. with variations in the duration of blanching 1, 3, and 5 minutes. Thetea was analysed for their water content, total phenols, antioxidant activity and sensory tests. The highestantioxidant activity was obtained in blanching treatment for 5 minutes with phenol content of 2.22 mg GAE/g. However, the hedonic test suggested 3 minutes blanching treatment was the best treatment to obtain theseaweed tea.
Highlights
Brown seaweed Sargassum sp. is known to contain bioactive compounds needed for human
Seaweed can be brewed into antioxidant drinks
The tea was analysed for their water content, total phenols, antioxidant activity and sensory tests
Summary
Sampel rumput laut basah dibersihkan dari kotoran dan garam dengan menggunakan perendaman air panas mendidih dengan variasi waktu 1 menit (A1), 3 menit (A3), 5 menit (A5), dan sebagai pembanding digunakan teh tanpa perendaman (A0). Semua rumput laut dikeringkan dengan sangrai selama 15-20 menit. Selanjutnya dipotongpotong dengan pisau bersih sampai menjadi serpihan 0,5±0,1 cm. Sampel disimpan pada suhu 4°C sebelum digunakan. Masing-masing sampel diuji kadar airnya (AOAC 2012)
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