Indonesia memiliki potensi besar dalam pemanfaatan sumber daya laut, termasuk rumput laut merah (Kappaphycus alvarezii). Penelitian ini bertujuan untuk menentukan karakteristik garam fungsional yang berasal dari rumput laut merah dari Sebatik, Kalimantan Utara. Parameter yang dianalisis meliputi rendemen, kadar natrium klorida (NaCl), kadar mineral natrium (Na) dan kalium (K), serta analisis organoleptik. Hasil penelitian menunjukkan rendemen garam sebesar 26,92%, kadar NaCl 24,37%, kadar Na 23,206 mg/g, dan kadar K 260,832 mg/g dengan rasio Na:K sebesar 0,089. Nilai organoleptik menunjukkan skor rata-rata agak suka pada keseluruhan atribut. Garam rumput laut ini memenuhi standar garam diet dengan kadar NaCl < 60% dan rasio Na:K rendah, sehingga berpotensi sebagai alternatif sehat bagi penderita hipertensi. Penelitian ini menyarankan penambahan arang aktif untuk mengurangi aroma amis serta pengujian kandungan mineral lain seperti kalsium dan magnesium.

Kata kunci: Kappaphycus alvarezii, garam fungsional, natrium, kalium, NaCl
 

Red seaweced (Kuppaphycus alvarezil) is one of the potentials Indonesian marine resources. The purpose of this study was to identify the propcrties of functional salt made from red scawced in the scas of Sebatik, North Kalimantan. Yicld, sodium chloride (NaCl) concentration, potassium (K) and sodium (Na) mincral content, and organoleptic analysis were among the factors that werc examincd. The results showcd a salt yield of 26.92%, NaCl content of 24.37%., Na contcnt of 23.206 mg/g and K content of 260.832 mg/g witha Na:k ratio of 0.089. The organoleptic valuc showed an average score of 6.53 (rather like) for all attributes, but the aroma received a ncutral scorc (5.37). This scawecd salt met the standards for dictary salt with a NaCl content of < 60% anda low Na:k ratio., so it has the potential to be a healthy alternative for people with hypertension. This study recommcnds checking the mincral level, including calcium and magnesium, and adding activated charcoal to lessen the fishy smell. Keywords: Kappaphycus alvarezi, Functional Salt, Yicld, Sodium Chloride, Organoleptic