Soaking Time in Water 85°C Increased Antioxidant, Antidiabetic Activity and Consumer Acceptance of Sargassum crassifolium Seaweed Tea; PERENDAMAN DALAM AIR 85°C MENINGKATKAN AKTIVITAS ANTIOKSIDAN, ANTIDIABETES, DAN TINGKAT PENERIMAAN KONSUMEN TEH Sargassum crassifolium

Seaweed Sargassum crassifolium has high bioactivity so that it has the potential as a functional source, one of which was made into seaweed tea. Seaweed tea has a weakness that is less liked by consumers because of the fishy smell. One way to reduce the fishy smell was by soaking in water at ±85°C. The purpose of this research to know the effect of soaking time on the characteristics and level consumers acceptance of S. crassifolium seaweed tea. Completely randomized design was used in this study, with treatment in the form of variations in the length of soaking time. Seaweed tea was made by soaking in water at ±85°C for 0, 4, 8, 12, and 16 minutes then cut into pieces and then roasted. S. crassifolium seaweed tea analyzed includes: moisture content, total phenol, antioxidant activity of the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method and the Ferric Reducing Antioxidant Power (FRAP) method, α-glucosidase inhibitory activity and hedonic test. The result showed that the soaking time take effect on the water content, total phenol, antioxidant activity, α-glucosidase inhibition, and level of consumer acceptance. The best treatment was soaking for 16 minutes that had water content of 3.35±0.41, phenol content of 68.63±0.67 mg GAE/g, inhibition DPPH of 55.99±1.01, FRAP value of 116.97±1>89 μM/g, the inhibitory activity of the α-glucosidase 55.67±0.36, and the hedonic value of the parameters for aroma, taste, color, appearance, and overall successively was 4.29±1.18, 4.59±0.85, 4.18±0.98, 4.43±0.91, and 4.37±0.98. © 2021, IPB University Department of Aquatic Product Technology. All rights reserved.