Hartati Kartikaningsih, Yahya, Sri Dayuti, Agus Tumulyadi, Rifqi Saiqul Umam
Seaweed tea Sargassum cristaefolium has been used by some people in Talongo, Madura, East Java. This tea is a leaf of Sargassum cristaefolium, soaked in CaCO3 and dried in the sun. This study compared the characteristics of Sargassum cristaefolium tea and the usually dried Sargassum cristaefolium. Observations were on brewing water conditions, contents of polyphenol reinforced IC50 and LCMS tests, proximate, fiber, contamination of metal and microbial, amino acid and fatty acid profiles. The results showed proximate, fiber, contamination of metal and microbial contamination, the profile of amino acid and fatty acid of brown seaweed tea Sargassum cristaefolium were lowered than the usual dry form but for polyphenol content. Both of these had a coral smell, although brewing drink tea resembles with tea from commercial tea leaves. It should be adding a flavouring agent to reduce the coral smell of this product. © 2019 Author(s).
Laboratory Food Safety Faculty of Fishery and Marine Science, Brawijaya University, Jl. Veteran, Malang, Indonesia; Halal Thoyyib Center, Central Laboratory Biological Science, Brawijaya University, Jl. Veteran, Malang, Indonesia; Marine Laboratory, Brawijaya University, Jl. Veteran, Malang, Indonesia
