Iron-Rich Salt and Antioxidants from Sea Sponge with Added Moringa Leaves as Potential Food Ingredients in Efforts to Alleviate Anemia

Abstract

Based on the high prevalence of anemia of more than 24% population affected, the natural potential of Indonesia such as Sponge and Moringa leaves to be a salt product high in iron, and interconnection between this theoretical science and Islamic studies related to the utilization of natural materials, we want to explore how potential be a product that can be one of the efforts to alleviate anemia. Initial data collection to explore sponge types and types of plants rich in iron was done using data search portal NCBI (National Center for Biotechnology Information, USA) in the last five years starting from 2016/03/30 to 2021/03/28. Samples were formulated based on the comparison of seawater, sponge (Spongia sp), and moringa leaves in a composition as follows: Sample A (1:1:0.05),\xa0 sample B (1:1:0.25), sample C (1:1:0.5) and control that did not use the addition of Moringa leaves (1:1). The analysis included testing antioxidant activity using DPPH, moisture content, NaCl, impurities sulfate, magnesium, calcium, and iron levels which were all done in three repetitions of each sample or triplicates and using analytical methods from the Association of Official Analytical Chemists (AOAC).Sponge sp is a type of sea sponge that is easy to find in the Indonesian country and can be combined with moringa leaves whose availability is also abundant in Indonesia, as a potential salt high in iron. This study obtained salt granules as much as 0.92 ± 0.22 kg. There was no difference in the results of salt granules from each sample, and there was no difference in the level of fineness of salt granules, namely 20-35 mesh or equivalent to crude salt. However, there were differences in the level of chemical it contains. Samples B, C, and control correspond to SNI 3556:2016 based on percentage of\xa0 moisture content, Fe, calcium impurities, sulfate impurities, and magnesium impurities in all three samples. However, it is known that sample C is the one that has the highest iron levels compared to B and control samples, which means that sample C is the best sample and has antioxidant activity that is in line with the purpose of this study, which is an effort to alleviate iron deficiency anemia. This salt is also a salt that is Halal Tayyiban, which means not only halal but also good and healthy if consumed.