Mangrove is one of the coastal ecosystem which highly beneficial for human, several type of mangrove that were commonly used as food source for human were Bruguiera gymnorrhiza, Sonneratia casiolaris and Avicennia marina. With high carbohydrate content, these three mangrove has the potential to be processed into starch or flour. Characterization review of physical and chemical traits of starch from Bruguiera gymnorrhiza, Sonneratia casiolaris and Avicennia marina was done in Health Laboratory of Health Agency in Maluku Province and Community Health Study Laboratory in Health Faculty of Universitas Kristen Indonesia Maluku. Physical and chemical analysis done consist of coarse fiber, protein, fat, water content, ash content, sucrose content, white degrees, water absorbance, starch and amylose analysis. Result of this study showed that sucrose content of Bruguiera gymnorrhyza was 19,5%, of Sonneratia casiolaris was 42,1% and of Avicennia marina was 21,4%. For sucrose content of starch were 10,85%, 15,25% and 11,15%. White degree of flour were 39,45%, 45,17% and 40,45% respectively. White degree for starch were 57,72%, 66,39% and 60,8%. Coarse fiber content for flour of Bruguiera gymnorrhiza was 1,24 ml/gr, of Sonneratia casiolaris 0,97 ml/gr, and of Avicennia marina 1,05 ml/gr. Water absorbance for starch of Bruguiera gymnorrhize was the highest with 3,57 ml/gr, followed by Sonneratia casiolaris with 1,46 ml/gr and Avicennia marina with 2,33 ml/gr. Water content of Bruguiera gymnorrhiza starch was between 9,02%-10,77%. Water content of Sonneratia casiolaris starch was between 10,72%-11,90%. Water content of Avicennia marina starch was between 7,69%-9,61%. Ash content of Bruguiera gymnorrhiza starch was about 4,65%-5,65%. Ash content of Sonneratia casiolaris starch was about 4,10%-4,17% and ash content of Avicennia marina starch was about 3,87%-4,16%. Highest protein content for each type was Bruguiera ISSN 2157-6092 2016 www.macrothink.org/jee 43 gymnorrhiza with 3,31%, Sonneratia casiolaris with 1,69% and Avicennia marina with 2,20%. Fat content for each type was 0,89%, 0,58% and 0,94% respectively. Coarse fiber content for each type was 1,40%, 0,51% and 0,99%. Starch of Bruguiera gymnorrhiza was 73,19%, of Sonneratia casiolaris was 61,95% and of Avicennia marina was 70,71%. Amylose content for those three were 31,45%, 20,28% and 27,69%. This study contribution was to obtain starch sources as food material. Journal of Environment and Ecology
Hipocotyl Bruguiera gymnorrhiza High carbohydrate, but in Indonesia has not been exploited and developed, this is an alternative hypocotyl development for manufacturing starch as food ingredients industry. In addition to looking for new sources of starch for the modern food industry, also need to know the functional properties of starch. It aims to facilitate the diversification of the use of starch hypocotyl Bruguiera gymnorrhiza in various food industries. The purpose of this study was to determine the effect of sodium bisulfite solution concentration and temperature of heating and the interaction against best quality starch. In this study, the concentration of sodium bisulfite and heating temperature as a variable is changed, while the fixed variables are time and temperature of drying. The study was Journal of Applied BiotechnologyISSN 2327-0640 2014, Vol. 2, No. 2www.macrothink.org/jab 2 conducted using a completely randomized factorial design with three replications with 2 factors that NaHSO 3 concentration of 0.10%, 0.20%, 0.25% and 0.40% and heating temperature 40 °C, 50 °C and 6 °C. Verse data processing using SPSS 16.0. Test parameters namely amylose content, solubility, viscosity, reducing sugar and starch content. The best treatment was determined using the method of De Garmo. These results indicate that treatment factors temperature and concentration on the extraction of starch hipocotyl Bruguiera gymnorrhiza significant effect (P < 0.01) of the amylose content, starch content, viscosity, solubility and reduced sugar. Interaction heating temperature and concentration also had a significant effect on amylose content, starch content, viscosity, solubility and reduced sugar. Treatment with a heating temperature of 60 °C and the concentration of 0.25% for 5 minutes is the best treatment result was 19,58 % amylose content, starch content of 65.00%, 520.33 cP viscosity, solubility and reducing sugar 91.99% 0.27%.
Formulasi bahan olahan pangan dengan penambahan Sayuran kedalam salah satu produk akan menaikan nilai gizi dan penerimaan produk bagi konsumen. Wortel (Daucus carota L) termasuk kelompok sayuran yang memiliki umbi berwarna jingga, yang kaya akan kandungan gizi yaitu β-karoten sebagai sumber antioksidan alami, serat pangan, tokoferol, asam askorbat, dan α-tokoferol. Tepung Mangrove (Bruguiera gymnorrhiza) adalah sumber pangan lokal yang kandungan karbohidratnya tinggi. Ikan Cakalang (Katsuwonus pelamis) adalah ikan yang berpotensi cukup tinggi serta memiliki nilai ekonomis dan banyak disukai masyarakat. Difersifikasi olahan ikan, selain mempertahankan mutu dan memperpanjang masa penyimpanan juga sebagai bentuk penerimaan konsumsi bagi masyarakat. Penelitian ini bertujuan untuk mempelajari pengaruh formulasi tepung Mangrove (Bruguiera gymnorrhiza) dan tepung Wortel (Daucus carota) terhadap nilai gizi dan organoleptik nugget Ikan Cakalang (Katsuwonus pelamis). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL), yang terdiri atas lima perlakuan yaitu formulasi tepung Mangrove (Bruguiera gymnorrhiza) dan tepung Wortel (Daucus carota) (0%:50%; 15%:35%; 25%:25%; 35%:15%; 50%:0%). Setiap perlakuan diulang sebanyak tiga kali sehingga diperoleh 15 unit percobaan. Variabel pengamatan terdiri atas penilaian organoleptik dengan parameter uji meliputi warna, aroma, tekstur, rasa, dan analisis nilai gizi meliputi kadar air dan abu menggunakan metode gravimetri, kadar lemak menggunakan metode soxhlet, kadar protein menggunakan metode biuret dan kadar glukosa menggunakan metode aplikasi dari Sudarmadji tahun 2007. Data dianalisis menggunakan Analyses of Variances (ANOVA) dan apabila berpengaruh nyata terhadap variabel pengamatan, maka dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95%. Berdasarkan hasil penelitian, maka dapat disimpulkan bahwa perlakuan terbaik formulasi tepung mangrove dan tepung wortel dalam pembuatan nugget ikan cakalang yakni pada perlakuan perbandingan tepung mangrove 35% dan tepung wortel 15% dengan rerata penilaian organoleptik disukai panelis.
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