The Effect of Blanching Time on The Healthy Salt Characteristics of Seablite (Suaeda Maritima)
Keywords:
healty salt, seablite, blanching timeAbstract
Sea salt has long been applied as food complement, but its use as ingredient receives serious health concern in last decade. Healthier salt containing NaCl no more than 60% is accepted as the promising option replacing the conventional one. The sealible plant (Suaeda maritima) can be procesesed into healthy salt. The plant grows well in muddy swamps of coastal areas, which make it have high salinity. The aim of this research was to determine the characteristics of healthy salt prepared from furrow plants using different levels of blanching time and activated charcoal. This research design followed a non-factorial completely randomized design (CRD) with different blanching time (no blanching, 3 min, 6 min, and 9 min) and the addition of activated charcoal (1.5%). The salt quality was checked for yield, water content, ash content, NaCl content, mineral content, salinity, vitamin A and phytochemicals. The results of the research showed that the furrow plant salt showed significant differences of salt characteristics in terms of yield, water content, ash content, NaCl content, minerals, salinity and vitamin A.
References
AOAC. (1995). Official Method of Analysis of the Association of Official Analytical of Chemist(16th ed.). Association of Official Analytical Chemists.Ardhanawinata, A., Irman, I. & Seftylia, D. (2020). Pemafaatan Daun Lindur (B. gymnorrhiza) Sebagai Sediaan GaramSehat. Jurnal Kelautan dan Perikanan Terapan, 3(2), 89–95.Badan Standardisasi Nasional. (2016). SNI 8208:2016. Garam Diet. Badan Standardisasi Nasional.Badan Standardisasi Nasional. (2016). SNI 3556:2016. Garam Konsumsi Beryodium. Badan Standardisasi Nasional.Damayanti, R. W. & Komang, S. (2018). Pengaruh Lama Blanching Uap Terhadap Kandungan Beta Karoten, Kadar Air, Daya Serap Air, Densitas Kamba Dan Rendemen Tepung Ubi Jalar Kuning (Ipomea batatas L.). Jurnal Agromix, 9(2), 99–110.Erni, N., Kadirman,I., & Ratnawaty, F. (2018). PengaruhSuhu Dan Lama Pengeringan Terhadap Sifat Kimia Dan Organoleptik TepungUmbi Talas (Colocasia esculenta). Jurnal Pendidikan Teknologi Pertanian, 6(3), 95–105.AOAC. (1995). Official Method of Analysis of the Association of Official Analytical of Chemist(16th ed.). Association of Official Analytical Chemists.Disperta Kab Mesuji. (2015). Pembuatan Garam Nipah. Dinas Pertanian Kabupaten Mesuji. http://pertanian-mesuji.id/pembuatan-garam-nipah/Hoiriyah, Y. U. (2019). Peningkatan Kualitas Produksi Garam Menggunakan Teknologi Geomembran. Jurnal Studi Manajemen Dan Bisnis, 6(2), 71–76. https://doi.org/10.21107/jsmb.v6i2.6684Ikalinus, R., Widyastuti, S., & Eka Setiasih, N. (2015). Skrining Fitokimia Ekstrak Etanol Kulit Batang Kelor (Moringa Oleifera). Indonesia Medicus Veterinus, 4(1), 77.Kurniawan, A., Jaziri, A. A., Prihanto, A. A., & Guntur, G. (2019). Studi Kualitas Garam Hasil Produksi Dengan Metode Prisma Rumah Kaca Di Desa Sedayulawas, Kabupaten Lamongan, Jawa Timur. Jurnal Kelautan Nasional, 14(2), 95–102. https://doi.org/10.15578/jkn.v14i2.7073Kurniawan, R., Jacoeb, A. M., Abdullah, A., & Pertiwi, R. M. (2019). KARAKTERISTIK GARAM FUNGSIONAL DARI RUMPUT LAUT HIJAU Ulva lactuca. Jurnal Pengolahan Hasil Perikanan Indonesia, 22 (3), 573–580.Manteu, S. H., Nurjanah, & Asadatun, A. (2021). EFEKTIVITAS KARBON AKTIF DALAM PEMBUATAN GARAM Effectiveness of Active Carbon in the Production of Brown Seaweed Salt ( Sargassum polycystum and Padina minor ). 24.Persulessy, E. R., Kondo Lembang, F., & Djidin, H. (2016). Penilaian Cara Mengajar Menggunakan Rancangan Acak Lengkap (Assessment of How to Teach Using Completely Randomized Design). BAREKENG: Jurnal Ilmu Matematika Dan Terapan, 10(1), 9–16. https://doi.org/10.30598/barekengvol10iss1pp9-16Putri, D. M., & Lubis, S. S. (2020). Skrining Fitokimia Ekstrak Daun Kalayu (Erioglossum rubiginosum (Roxb.) Blum). Amina, 2(3), 120–121.Redjeki, S., Muchtadi, D. F. A., & Putra, M. R. A. (2020).Garam Sehat Rendah Natrium Menggunakan Metode Basah. Jurnal Teknik Kimia, 14(2), 63–67. https://doi.org/10.33005/jurnal_tekkim.v14i2.2040.Syamsul, E. S., Anugerah, O., & Supriningrum, R. (2020). Penetapan Rendemen Ekstrak Daun Jambu Mawar (Syzygium Jambos L. Alston) Berdasarkan Variasi Konsentrasi Etanol Dengan Metode Maserasi. Jurnal Riset Kefarmasian Indonesia, 2(3), 147–157. https://doi.org/10.33759/jrki.v2i3.98Wulansari, I. R., Mazarina, D., & Laili, H. (2017). Pengaruh Blanching Terhadap Karakteristik Fisikokimia Dan Sensorik Jus Kecambah Kedelai Dan Wortel. Jurnal Teknologi Dan Kejuruan, 40(2), 157–168.
Downloads
Submitted
Published
How to Cite
Issue
Section
License
Copyright (c) 2024 Agroindustrial Technology Journal
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
The author whose published manuscript approved the following provisions:
1. The right of publication of all material published in the journal / published in the Agroindustrial Technology Journal is held by the editorial board with the knowledge of the author (moral rights remain the author of the script).
2. The formal legal provisions for access to digital articles of this electronic journal are subject to the terms of the Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License (CC BY-NC-SA 4.0), which means that Agroindustrial Technology Journal reserves the right to save, transmit media or format, Database), maintain, and publish articles without requesting permission from the Author as long as it keeps the Author's name as the owner of Copyright.
3. Printed and electronically published manuscripts are open access for educational, research and library purposes. In addition to these objectives, the editorial board shall not be liable for violations of copyright law.
