Characteristics of seaweed healthy salt from Indonesian Red Seaweed Grateloupia angusta
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Abstract
The results showed that differences in the ratio of flour to distilled water had a significant effect (p<0.05) on the yield, mineral content, Na/K ratio, %NaCl, total phenolic content, and antioxidant activity. G. angusta salt had the best treatment, namely a solvent ratio of 1:15 with the highest yield value of 20.9±2.30%, Na/K ratio 0.90, %NaCl 60.36±0.15%, total phenolic content 1,543.37±2.35 mg GAE/g sample, IC50 value of 150.6±8.81 μg/mL (moderate activity), and antioxidant capacity 37.30±1.43 μmol ascorbic acid/g sample. G. Angusta can serve as a raw material for producing healthy salt.
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References
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