Functional and rheological properties of mixed flour from mangrove fruit of Bruguiera gymnorrhiza flour and wheat flour

Amin, Malakouti; Pebruwantoro, D.; Pralebda, S.A.; Hasan, MT; Zakariya,; Subekti, Sri; Pramono, Heru; Alamsjah, Moch. Amin

doi:10.26656/fr.2017.5(1).356

Cited by 4 publications

(9 citation statements)

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“…Thus, the addition of BGF increases the water absorption capacity. During the production of mangrove flour, the size of particles in the final flour product is essential [ 128 ]. Flour with a finer particle size is better in making contact, frictional forces, and cohesive force than flour with a coarse particle size [ 129 ].…”

Section: The Mangrove Fruit In the Intermediary Stage Of Processed Foodmentioning

confidence: 99%

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Exploring the Mangrove Fruit: From the Phytochemicals to Functional Food Development and the Current Progress in the Middle East

et al. 2022

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Nowadays, the logarithmic production of existing well-known food materials is unable to keep up with the demand caused by the exponential growth of the human population in terms of the equality of access to food materials. Famous local food materials with treasury properties such as mangrove fruits are an excellent source to be listed as emerging food candidates with ethnomedicinal properties. Thus, this study reviews the nutrition content of several edible mangrove fruits and the innovation to improve the fruit into a highly economic food product. Within the mangrove fruit, the levels of primary metabolites such as carbohydrates, protein, and fat are acceptable for daily intake. The mangrove fruits, seeds, and endophytic fungi are rich in phenolic compounds, limonoids, and their derivatives as the compounds present a multitude of bioactivities such as antimicrobial, anticancer, and antioxidant. In the intermediary process, the flour of mangrove fruit stands as a supplementation for the existing flour with antidiabetic or antioxidant properties. The mangrove fruit is successfully transformed into many processed food products. However, limited fruits from species such as Bruguiera gymnorrhiza, Rhizophora mucronata, Sonneratia caseolaris, and Avicennia marina are commonly upgraded into traditional food, though many more species demonstrate ethnomedicinal properties. In the Middle East, A. marina is the dominant species, and the study of the phytochemicals and fruit development is limited. Therefore, studies on the development of mangrove fruits to functional for other mangrove species are demanding. The locally accepted mangrove fruit is coveted as an alternate food material to support the sustainable development goal of eliminating world hunger in sustainable ways.

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Section: The Mangrove Fruit In the Intermediary Stage Of Processed Foodmentioning

confidence: 99%

“… Species of mangrove that are traditionally and pharmacologically proven for their ethnomedical properties; the yellow boxes are species common for traditional food. Modified from [ 32 , 128 , 141 , 165 , 166 ]. …”

Section: Figurementioning

confidence: 99%

Exploring the Mangrove Fruit: From the Phytochemicals to Functional Food Development and the Current Progress in the Middle East

et al. 2022

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“…One of the mangrove fruits that has potential as a source of food is Bruguiera gymnorrhiza, locally known as Lindur Fruit in Indonesia. These fruits are also cultivated in tropical areas such as South Africa, East Africa, Madagaskar, South Asia, Southeast Asia and Australia, Fruit production begins in two-year-old specimens with 15 cm to 25 cm in length and 2 cm in diametre [3].…”

Section: Introductionmentioning

confidence: 99%

“…HCN is a result of an enzymatic reaction after maceration. Tannins are polyphenolic compounds found in most plants and are generally thought to function as chemical defenses against pathogens and herbivory [3].…”

Section: Introductionmentioning

confidence: 99%

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Utilization of bamboo charcoal to decrease tannin content of lindur fruit flour (Bruguiera gymnorrhiza)

Pujirahayu

Uslinawaty

Hadjar

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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This study aims to determine the correct concentration of bamboo charcoal in the processing of Bruguiera gymnorrhiza fruit to produce mangrove flour with the lowest tannin content. The process of making bamboo charcoal is carried out at the Forestry Laboratory of the Forestry Department, Faculty of Forestry and Environmental Sciences. Meanwhile, the chemical analysis of flour is carried out in the Chemistry Laboratory, Department of Chemistry, Faculty of Mathematics and Natural Sciences, Halu Oleo University Kendari, Southeast Sulawesi. The chemical analysis test was carried out using a completely randomized design method with a one-factor treatment test. This factor is the percentage of bamboo charcoal during boiling and soaking (R0 = 0%; R1 = 15%; R2 = 20%) for the type of mangrove fruit used (P1 = Brugueira gymnorrhiza). The results showed that the provision of bamboo charcoal at the time of boiling and soaking had a significant effect on reducing tannin levels and had a very significant effect on reducing the moisture content and HCN of lindur fruit flour. The best treatment is giving 20% bamboo charcoal with soaking time for 48 hours and changing the soaking water every 24 hours. The best treatment is giving bamboo charcoal 20% with immersion time for 48 hours and changing the immersion water every 24 hours, with the water content of 8.7%, tannin content of 0.063%, and HCN content of 2.093 ppm, where these results meet SNI standards. 01-2997-1996 [1] and ADI (Acceptable Daily Intake) as food ingredients.

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Feasibility and Development Strategies for Mangrove Fruit-Based Products in Karawang, West Java

2024

IJDNE

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This study aims to analyze the feasibility of processing mangrove fruit into various processed products and the priority of developing mangrove fruit processing into various products. The research method uses a survey method by interviewing all members of the Joint Business Group (JBG). This research also interviewed and conducted Focused Group Discussions (FGD) with the government, universities, and social community institutions with a total of 20 people. Data analysis using revenue-cost ratio (R-C ratio) analysis, Break-Even Point analysis (BEP), and Analytic Hierarchy Process (AHP). The results showed that: (1) All processed products: dodol, syrup, jam, candy, and soap deserve to be developed with their respective revenue-cost ratio values of 1.

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Functional and rheological properties of mixed flour from mangrove fruit of Bruguiera gymnorrhiza flour and wheat flour

Cited by 4 publications

References 0 publications

Exploring the Mangrove Fruit: From the Phytochemicals to Functional Food Development and the Current Progress in the Middle East

Exploring the Mangrove Fruit: From the Phytochemicals to Functional Food Development and the Current Progress in the Middle East

Utilization of bamboo charcoal to decrease tannin content of lindur fruit flour (Bruguiera gymnorrhiza)

Feasibility and Development Strategies for Mangrove Fruit-Based Products in Karawang, West Java

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