Produksi Pangan Fungsional Alternatif Olahan Mangrove 
di Kabupaten Purworejo

Abstract

Currently, the potential development of alternative functional food comes from various types of leaves and mangrove fruit. One of the coastal areas that have a potential mangrove area is Gedangan Village, Purwodadi District, Purworejo Regency, Central Java. The purpose of this program was to the utilization of mangrove into processed functional food as an effort to improve the economy and environmental conservation through creative small industries that utilize the natural potential. Outcomes of this IbM program were CASEOLARIS of mangrove syrup, JERUJU of mangrove tea and FRUTICA mangrove fruit sweets. Mangrove products were potentially to be developed in Purworejo

Training on making Pidada syrup and jam for the people of Roda Village, South Konawe

“…Sirup mangrove ini memiliki rasa yang unik yaitu asam segar khas apel mangrove, memiliki kandungan vitamin C dan antioksidan sehingga dapat dimanfaatkan sebagai minuman kesehatan (Wibawanti et al, 2018). Proses pengolahan selain dapat mengawetkan, juga dapat menjadikan produk yang dihasilkan menjadi sumber vitamin yang tersedia dalam jangka waktu lebih lama.…”

Analysis of ecotourism development as a mangrove conservation effort in Pasir Kadilangu and Jembatan Api-Api, Kulon Progo, Yogyakarta, Indonesia

“…The determination of the quality and health of mangrove seedlings can be seen from the condition of the stems, branches, leaves, and roots. In addition, healthy seedlings are not affected by pests (Wibawanti et al 2018). The community also takes the initiative to maintain the mangrove seedlings with bamboo fences and safety nets to protect mangroves from garbage and household waste from the Bogowonto River hoping that the planted mangrove seedlings will not die and be able to grow well.…”