Valorization of mangrove leaves (Sonneratia alba) based on leaf age as a functional salt preparation

Mangrove leaves (Sonneratia alba) have bioactive components that have the potential as natural antioxidants, NaCl salts, macro and micro minerals, and gram-positive and gram-negative antibacterial activities. However, mangrove leaves are still not fully utilized, soit is necessary to valorize to increase the product's added value. This study aimed to characterize S. alba mangrove leaves as a functional salt preparation based on leaf age. Valorization of mangrove leaves was carried out through an extraction method using distilled water with test parameters consisting of yield, mineral analysis, Na:K ratio, NaCl analysis, antioxidant activity, and organoleptic tests. The salt characteristics of young S. alba mangrove leaves include a yield of 6.67%; tastes salty followed by a bitter taste; antioxidant activity IC50 of 14.34 g/mL; dominant minerals of 5.632% sodium and 4.542% potassium; ratio Na:K 1.24; and 22.88% NaCl levels. While the salt characteristics of the old S. alba mangrove leaves include a yield of 6.37%; tastes salty followed by a bitter taste; antioxidant activity IC50 of 21.12 g/mL; dominant minerals of 7.686% sodium and 3.294% potassium; ratio Na:K 2.33; and 27.01% NaCl content. Both young and old mangrove leaf salts fulfilled the dietary salt standards.