Pemanfaatan Kombinasi Rumput Laut dan Ubi Jalar Ungu yang Ditambahkan Garam Rumput Laut sebagai Minuman Kaya Serat: Characterization of Powder Drink based on Sargassum Seaweed, Purple Sweet Potatoes, and Seaweed Salts

Rumput laut Sargassum sp. berpotensi dikembangkan menjadi produk minuman serbuk, namun memiliki kekurangan yaitu aroma yang amis dan warna kehitaman. Kombinasi dengan ubi jalar ungu, garam rumput laut, dan jahe merah dilakukan untuk meningkatkan daya terima dan nilai fungsional produk. Penelitian ini bertujuan menentukan karakterisasi minuman serbuk berbasis Sargassum sp., ubi jalar ungu, dan jahe merah serta penambahan garam rumput laut  terbaik. Tahapan penelitian ini yaitu pengeringan bahan baku menjadi serbuk, pembuatan formulasi, dan analisis. Formulasi 1 terdiri dari Sargassum sp. 25%, ubi jalar ungu 45%, jahe merah 15% dan gula rendah kalori 15%. Formulasi 2 terdiri dari Sargassum sp. 22,5%, ubi jalar ungu 42,5%, jahe merah 15%, gula rendah kalori 15%, dan garam rumput laut cokelat 5%. Hasil uji serat pangan larut air yaitu 5,06% (F1) dan 5,14% (F2), sedangkan serat pangan tidak larut airnya mencapai 22,62% (F1) dan 20,09% (F2). Mineral yang terkandung yaitu kalsium 6,53–7,35 mg/g, kalium 7,41–9,075 mg/g, magnesium 3,16–3,28 mg/g, natrium 1,95–6,32 mg/g, dan besi 0,07 mg/g. Minuman serbuk memiliki nilai aktivitas air sebesar 0,29. Kadar abu tidak larut asam pada produk hanya 0,15–0,20% dan kadar logam berat masih berada di bawah batas maksimum. Senyawa fitokimia yang terkandung yaitu alkaloid, flavonoid, triterpenoid, fenol, tanin dan glikosida. Nilai aktivitas antioksidannya sebesar 86,708 μmol troloks/g (F1) dan 87,499 μmol troloks/g (F2).Sargassum sp. has the potential to be developed into powdered drink products, but the drawbacks are a fishy aroma and blackish color. The combination with purple sweet potato, seaweed salt, and red ginger was done to increase the acceptability and functional value. This study aims to characterize powder drinks based on Sargassum sp., purple sweet potato, and red ginger and analyze the effect of adding seaweed salt. The stages of this research are drying raw materials into powder, making formulations and analysis. Formulation 1 consists of Sargassum sp. 25%, purple sweet potato 45%, red ginger 15%, and low-calorie sugar 15%. Formulation 2 consists of Sargassum sp. 22.5%, purple sweet potato 42.5%, red ginger 15%, low-calorie sugar 15%, and brown seaweed salt 5%. The results of the water-soluble dietary fiber test were 5.06% (F1) and 5.14% (F2), while the insoluble dietary fiber reached 22.62% (F1) and 20.09% (F2). The minerals contained were calcium 6.53–7.35 mg/g, potassium 7.41–9.075 mg/g, magnesium 3.16–3.28 mg/g, sodium 1.95–6.32 mg/g, and 0.07 mg/g iron. The activity of powdered drink water was 0.29. The acid-insoluble ash content in the product was only 0.15-0.20% and the heavy metals content were still below the maximum limit. Alkaloid, flavonoid, triterpenoid, phenol, tannin, and glycoside were among the phytochemical compounds found. The antioxidant activity values ​​were 86.708 mol trolox/g (F1) and 87.499 mol trolox/g (F2)