Mangrove leaves are green plants that have high antioxidant potential and bioactive compounds such as flavonoids, alkaloids/tannins, phenols, catechins, saponins, triterpenoids, and many other compounds. The growing’s place and environment, mangrove leaf species, and mangrove leaf age. Based on the many properties of the two types of mangroves, mangrove leaves have the potential to be used as raw materials for making alternative drinks such as tea. The research method used is an experimental design with a completely randomized design (CRD) with a factorial pattern with 2 factors (Rhizophora sp. leaves & extracts). Sonneratia sp.) and 2 test levels (old and young leaves). The results showed that mangrove leaf tea has the potential to be used as an alternative drink with high antioxidant activity (strong-very strong) with an IC50 value in the range of 49.76-50.12 with the highest antioxidant activity value obtained by leaves. Rhizophora mucronata (RM2) tea with old leaves as raw material.
Seaweed is considered high class marine and fisheries sector in international demand for its derivative products. One of traditional use of seaweed as food is stick snack which is widely consumed due to its crunchiness and deliciousness. The objective of this study was to characterize the proximate analysis, hardness, and sensory perception of stick snack derived from seaweed. Seaweed stick were prepared with varying food additives such as sodium acid phyorposphate (SAPP), steaoryl lactylate (SSL), sodium bicarbonate (NaHCO3), and control (without addition of food additives). The results confirmed that the use of food additives induce change in proximate, hardness, and sensory perception. Seaweed stick with addition NaHCO3 has the highest fat content while seaweed stick with addition of SAPP has the highest crispness. In addition, sensory test showed that seaweed stick with addition with NaHCO3 provide the highest acceptance in texture and flavour.
Mangrove leaves consist of antioxidants to covert the nutritional value during storage, to the handling of radical scavenging and lipid oxidation. Many kinds of mangrove species such as Avicennia officinalis (AO), Avicennia marina (AM), and Rhizophora apiculata (RA) with contains an antioxidant such as flavonoids, tannins, and saponin. The study was aimed to determine FFA Value, Peroxide Value (PV), vitamin C, and antioxidant activity of chocolate by adding mangrove leaves powder (A. officinalis, A. marina, and R. apiculata) during storage 14 days at ambient temperature. The design used in this research was Randomized Block Design (RBD) using three different treatments for variety mangrove leaves powder. The test method used in this study are testing FFA Value, Peroxide Value (PV), vitamin C, and antioxidant activity. The statistical analysis used in this study is the analysis of variance (ANOVA) with a confidence level of 95. %. The addition of mangrove leaf powder affects biochemical changes in chocolate products during 14 days of storage. The addition of R. apiculata leaf powder can slow the increase in FFA and PV levels and decrease antioxidant activity in chocolate bar products during the shelf life. In addition, the addition of Avicennia marina leaf powder can slow down the decrease in vitamin C levels due to the storage process. The results of Vitamin C test from chocolate with the addition of Avicennia marina leaf powder during storage for 14 days decreased by 0.18%, Avicennia officinalis 0.19%, and Rhizophora apiculata 0.35%.
The research was aimed to investigate whether clustering technique can affect students’ writing ability. The research was conducted at the first year students of Senior High School number 8 Bengkulu. In conducting the research, the researcher applied a quasi experiment method with MIA 2 and MIA 1 as the sample. MIA 2 as an experimental group that consist of 24 students was taught by using clustering technique and MIA 1 as a control group that consist of 26. They were taught by conventional technique. Both of the groups were given pre-test at the beginning, the post test at the end of the treatment. The data were analyzed by using t-test formula. From the culculation, the reseacher found that t-count was 2.07 and t-table was 2.01. For T-count of organization was 2.56, t-count of content was 3.62 and t-count of coherent was 3.47. Since t-count was higher that t-table, it means H1 was accepted. So, it can be concluded that clustering technique affects students’ writing ability. In spesific, clustering technique improved students’ content, organization, and coherent text.
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