Effects of Long Blanching Time on Nutritional Composition of Seablite (Suaeda Maritima) Flour

Abstract Seablite ( Suaeda Maritima ) can be used as raw material for functional salt. This study aims to determine the effect of blanching time on the nutritional composition of seablite: moisture, ash, protein, fat, carbohydrate, salinity, and vitamin A. The research design used a wholly randomized non-factorial design with variations in blanching time (0, 3, 6, and 9 minutes). Making saeblite flour begins with cleaning the Seablite, blanching according to the time specified in the research design, draining, and flouring to make it into Seablite flour. Based on the results of blanching time analysis on the nutritional composition of seablite, there was an interaction between the length of blanching time on the moisture content, ash content, carbohydrate content, vitamin A, and salinity of seablite plant flour. Still, there was no reaction between the length of blanching time on the protein and fat content of seablite plant flour.