Karakteristik fisikokimia dan antioksidan garam mandi (bath salt) yang diperkaya tepung Sargassum sp. : Physicochemical and antioxidant characteristics of bath salt enriched with Sargassum sp. flour

Abstract

Garam krosok dan rumput laut memiliki beragam manfaat di bidang pangan dan non-pangan. Fungsi penting dari garam krosok terhadap kulit, yaitu menjaga keseimbangan elektrolit, detoksifikasi, eksfoliasi, menyeimbangkan pH, dan antibakteri (menyembuhkan jerawat kulit). Penelitian ini bertujuan untuk menentukan konsentrasi terbaik tepung Sargassum sp. pada garam mandi berdasarkan aktivitas antioksidan dan standar mutu sabun mandi padat dan cair serta perhitungan nilai ekonomisnya. Garam mandi diolah dengan mencampurkan garam krosok, tepung rumput laut Sargassum sp., dan minyak asiri. Perlakuan penambahan tepung Sargassum sp., yaitu 0 (kontrol), 2, 4, dan 6%. Parameter yang dianalisis meliputi kadar air, pH, tinggi busa, waktu larut, aktivitas antioksidan metode DPPH, profil atribut sensori dengan Quantitative Descriptive Analysis (QDA) dan perhitungan nilai ekonomi. Rendemen tepung Sargassum sp. (12,5%), kadar air (10,39%), dan aktivitas antioksidan (33,16%). Rerata nilai kadar air garam mandi (4,10-4,37%); pH (6,31-7,05); tinggi busa (0,13-0,43 cm); waktu larut (1,32-1,44 menit); serta rerata nilai IC50 sebesar 100,9214±0,411-261,8415±0,147 ppm. Atribut sensori garam mandi, yaitu aroma minyak esensial lavender, aroma minyak kayu putih, aroma mint, aroma rumput laut kering, warna putih garam, kilap gula batu, cokelat momogi, tekstur keras, garam kasar, butiran pasir, licin, dan kesat. Nilai ekonomi garam mandi adalah Rp 92.520/pcs (75 mL). Penambahan tepung Sargasum sp. 6% menghasilkan karakteristik garam mandi terbaik berdasarkan standar mutu sabun mandi padat (SNI 3532:2021) dan sabun mandi cair (SNI 06-4085-1996). Coarse salt and seaweed have various benefits in both food and non-food sectors. The important functions of coarse salt for the skin are maintaining electrolyte balance, detoxification, exfoliation, balancing skin pH, and antibacterial (curing acne) properties. This study aimed to determine the optimal concentration of Sargassum sp. flour in bath salts based on antioxidant activity and solid and liquid bath soap quality standards, and to calculate its economic value. Bath salts were processed by mixing coarse salt, Sargassum sp. seaweed flour, and essential oils. The treatment of adding Sargassum sp. flour was 0 (control), 2, 4, and 6%. The parameters analyzed included moisture content, pH, foam height, dissolution time, antioxidant activity using the DPPH method, sensory attribute profiles using Quantitative Descriptive Analysis (QDA), and economic value. The yield of Sargassum sp. flour (12.5%), and the moisture content (10.39%), and antioxidant activity (33.16%). The average values of the water content of the bath salts (4.10-4.37%); pH (6.31-7.05); foam height (0.13-0.43 cm); dissolving time (1.32-1.44 minutes); and IC50 (100,9214±0,411-261,8415±0,147 ppm). The sensory attributes were as follows: lavender essential oil aroma, eucalyptus oil aroma, mint aroma, dried seaweed aroma, white salt color, rock sugar shine, momogi chocolate, hard texture, coarse salt, sand grains, slippery, and rough. The economic value of bath salts was IDR 92,520 per item. The addition of 6% Sargassum sp. flour produces the best bath salt characteristics based on the quality standards of solid bath soap (SNI 3532: 2021) and liquid bath soap (SNI 06-4085-1996)