STUDI KARAKTERISTIK KIMIAWI GARAM DARI DAUN TUA TANAMAN MANGROVE (Sonneratia alba)

Abstract

The use of high sodium table salt (NaCl) in every daily food processing can lead to uncontrolled sodium consumption so that it can cause hypertension. One effort to maintain or control the amount of sodium consumed is to consume functional salt. Sonneratia alba is a type of mangrove leaf that will store excess salt in the leaf area, especially the older leaves. So that the old leaf age of the S. alba mangrove plant has the potential to be used as functional salt. The method used in this study is an experiment with 3 replications and through 4 stages, namely 1) raw material extraction and preparation, 2) manufacture of mangrove leaf flour, 3) extraction and manufacture of mangrove leaf salt, and 4) characterization of the resulting salt. The characterization includes analysis of yield, concentration and concentration of NaCl. The purpose of this study was to determine the potential of the old leaves of the S.alba mangrove plant as a functional salt preparation and to determine the chemical characteristics of the leaf salts produced. The results obtained from this study are the old leaves of the S. alba mangrove plant have the potential to be used as functional salt preparations with a yield value of 6.96%, and an average NaCl value of 24.43%.