et al., M. (2024). The Potency of Ulva reticulata as Natural Flavoring to Prevent Hypertension. Egyptian Journal of Aquatic Biology and Fisheries, 28(5), 1679-1697. doi: 10.21608/ejabf.2024.387006
Meiyasa et al.. "The Potency of Ulva reticulata as Natural Flavoring to Prevent Hypertension". Egyptian Journal of Aquatic Biology and Fisheries, 28, 5, 2024, 1679-1697. doi: 10.21608/ejabf.2024.387006
et al., M. (2024). 'The Potency of Ulva reticulata as Natural Flavoring to Prevent Hypertension', Egyptian Journal of Aquatic Biology and Fisheries, 28(5), pp. 1679-1697. doi: 10.21608/ejabf.2024.387006
et al., M. The Potency of Ulva reticulata as Natural Flavoring to Prevent Hypertension. Egyptian Journal of Aquatic Biology and Fisheries, 2024; 28(5): 1679-1697. doi: 10.21608/ejabf.2024.387006
The Potency of Ulva reticulata as Natural Flavoring to Prevent Hypertension
Ulva reticulata is a widespread species of green algae found in the waters of Sumba, Indonesia. However, its utilization remains limited. U. reticulata has shown a promise as a flavoring powder for individuals with hypertension. This study involved two treatments: one without maltodextrin (treatment A) and one with maltodextrin (treatment B). The resulting flavored powders were analyzed for proximate characteristics, water activity, amino acids, minerals, sodium chloride content, yield, and heavy metal concentration. The results showed that the moisture content for treatments A and B was 12.69 and 9.13%, respectively. The ash content was 62.17% for treatment A and 7.19% for treatment B. Both treatments contained 0.02% fat, while protein content was 3.87% for treatment A and 0.85% for treatment B. Carbohydrate content was 1.26% in treatment A and 82.83% in treatment B. Water activity was measured at 0.46 for treatment A and 0.48 for treatment B, with yields of 6% and 10%, respectively. The amino acid profile detected in treatment A included 15 amino acids: alanine, arginine, aspartic acid, glycine, glutamic acid, histidine, isoleucine, leucine, lysine, valine, phenylalanine, proline, serine, threonine, and tyrosine. In treatment B, only alanine, arginine, aspartic acid, glycine, and glutamic acid were detected. The amino acids with the highest concentrations in both treatments were aspartic acid (2512.98ppm in treatment A and 613.65ppm in treatment B) and glutamate (3369.06ppm in treatment A and 1074.38ppm in treatment B). Furthermore, the highest mineral levels in both treatments were found for chloride, magnesium, potassium, and sodium, with Na/K ratios of 1.38 and 1.42. The flavoring powder derived from U. reticulata had sodium chloride levels below 60%, confirming the absence of heavy metals. The findings of this study suggest that U. reticulata flavoring powder has the potential to be a healthy substitute for salt, which may help prevent hypertension.
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