Postharvest processing of Sargassum duplicatum for tea products

Postharvest processing is crucial to success in utilizing Sargassum sp. as a raw material tea production. pre-treatment and drying processes can cause fishy flavor nutrition loss; therefore, these effects need be understood managed. In this study, we evaluated the effect of deodorization technique method on final quality dried algal samples. duplicatum harvested from Talango Island, Sumenep, was used study. Algal samples were immersed water suspension Tectona grandis charcoal at concentrations 5, 10, 15 %w/v for 6, 12, 18 h, then using three different methods: oven drying, sun air drying. The study showed that immersion 15% w/v h best deodorize reducing amount phenols, flavones, flavor; however, future work optimization brown algae by suggested. Different methods generated sample characteristics such antioxidant activity, profile volatile compounds. Air found retaining total phenolic content flavonoid content, followed Overall, T. grandis, demonstrated set traditional approaches successful postharvest seaweed use material.