Ulva lactuca is one of the potential seaweed in the raw material for making functional salt. The obstaclein making seaweed functional salt is the fishy smell on the product. The purpose of this research was todetermine the concentration of activated charcoal that can reduce the fishy odor of seaweed salt withfunctional properties that are acceptable to consumers. The methods used include functional salt extractionusing activated charcoal at a concentration of 0.5; 0.75; 1; 1,25 and 1,5%, sensory test and functionalsalt characterization. Functional salt characterization includes mineral content (Na and K), Na: K ratio,NaCl level, total phenol and antioxidant activity. The optimum concentration of active charcoal is 1.5%which increases the receptivity of the functional salt aroma. Selected functional salts contain Na minerals91.00±1.28 g/kg; K 44.88±0.06 g/kg with a Na: K ratio of 2.03±0.03; levels of NaCl 9.08±0.42%; total phenolsof 13.72±0.19 mg GAE/g extract and antioxidant activity expressed by IC50 1681.27±3.80 mg / L.