Log in

Relevant bibliographies by topics / Mangrove fruit flour

Contents

Journal articles
Conference papers

Academic literature on the topic 'Mangrove fruit flour'

Author: Grafiati

Published: 5 June 2025

Last updated: 2 August 2025

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Mangrove fruit flour.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Journal articles on the topic "Mangrove fruit flour"

1

Prayitno, Pungkas, Joni Arif, and Syaiful Arif. "Composite Floor Chair Waste Mangrove Fruit Flour." R.E.M. (Rekayasa Energi Manufaktur) Jurnal 7, no. 2 (2022): 69–74. http://dx.doi.org/10.21070/r.e.m.v7i2.1654.

Full text

Abstract:

One of the business sub-sectors that is capable of driving trade and development in Indonesia is the Handicraft Industry. One such craft industry is to utilize the potential of mangrove forests as economic management that manages with expertise, as well as creative, innovative, and commercial ideas so that it fosters interest and encourages people to develop ideas. Seeing from the potential availability of raw materials, this innovation is intended to utilize propagules as composite reinforcing materials, this innovation is carried out with the aim to model the floor chairs with propagules (Rh

APA, Harvard, Vancouver, ISO, and other styles

2

Sumartini and W. R. Putri. "Effect of additional carrageenan concentration on the characteristics of wet noodles based on mangrove fruit flour variation." Food Research 6, no. 6 (2022): 174–83. http://dx.doi.org/10.26656/fr.2017.6(6).709.

Full text

Abstract:

In general, wet noodles are made from tapioca flour, but the weakness of noodles made from tapioca flour is the lack of nutrients, high carbohydrate content, low protein content, low vitamin content and high gluten content. Making wet noodles with the fortification of mangrove fruits flour and carrageenan is expected to produce wet noodles with physical, chemical, and nutritional characteristics. The method used in this study was an experiment with a factorial randomized block design (RBD). The test was carried out with three replications (triple) with two test parameters, the concentration of

APA, Harvard, Vancouver, ISO, and other styles

3

Mulyatun, Mulyatun. "Pemberdayaan Masyarakat Pesisir Berbasis Potensi Lokal; Alternatif Ketahanan Pangan Berupa Tepung Magrove." Dimas: Jurnal Pemikiran Agama untuk Pemberdayaan 18, no. 2 (2019): 211. http://dx.doi.org/10.21580/dms.2018.182.3260.

Full text

Abstract:

<p>Mangrove fruit can be explored as a new local food source, especially in areas that have the potential of mangrove forests such as in the village of Bedono Sayung demak. Brayo and lindur mangrove fruits have the opportunity to be explored as alternative food ingredients because its contain high carbohydrates so they can be processed into flour. The stages of the community service program carried out are: (1) The socialization of the utilization of mangrove fruit; (2) training; (3) Monitoring and Mentoring. The impacts of this community service program include: (1) increasing public aw

APA, Harvard, Vancouver, ISO, and other styles

4

Budiyanto, Fitri, Eman A. Alhomaidi, Afrah E. Mohammed, et al. "Exploring the Mangrove Fruit: From the Phytochemicals to Functional Food Development and the Current Progress in the Middle East." Marine Drugs 20, no. 5 (2022): 303. http://dx.doi.org/10.3390/md20050303.

Full text

Abstract:

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 prim

APA, Harvard, Vancouver, ISO, and other styles

5

Jariyah, Jariyah, and Mohamad Irfan Afandy. "PENERAPAN FORMULASI TEPUNG BUAH MANGROVE UNTUK PRODUKSI BISKUIT PADA KELOMPOK “BANK SAMPAH BINTANG MANGROVE” DI GUNUNG ANYAR SURABAYA." LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat 3, no. 2 (2019): 177. http://dx.doi.org/10.25077/logista.3.2.177-181.2019.

Full text

Abstract:

Khalayak sasaran Program Kemitraan Masyarakat (PKM) adalah mitra kelompok pengolah sampah “Bank Sampah Bintang Mangrove” di Gunung Anyar, Surabaya, Jawa Timur. Permasalahan mitra yang dihadapi yaitu minimnya pengetahuan tentang manfaat buah mangrove pada kesehatan, belum diketahuinya tentang formula biskuit fungsional yang disubstitusi dengan tepung buah mangrove, dan pemasaran secara online. Tujuan kegiatan PKM yaitu peningkatan partisipasi kahalayak sasaran dalam pengetahuan manfaat buah mangrove terhadap kesehatan dan pendampingan produksi biscuit dari buah mangrove , serta pengembangan sis

APA, Harvard, Vancouver, ISO, and other styles

6

Yulistiani, Ratna, Dedin Finatsiyatull Rosida, Anggita Savitri, and Berlianda Meireni Zacharya. "Pengembangan Potensi Mangrove sebagai Produk Pangan Fungsional di Kecamatan Wonorejo Surabaya." Journal of Science and Social Development 6, no. 2 (2023): 8–17. https://doi.org/10.55732/jssd.v6i2.1064.

Full text

Abstract:

One of the coastal areas that has large areas of potential mangroves is Wonorejo District, East Surabaya. The Wonorejo Mangrove Ecotourism concept provides economic benefits for people who have creative small industries to improve people's living standards. Pedada fruit (Sonnerita spp) is one of the products of mangrove forests which is rich in nutritional content, rich in antioxidants and dietary fiber which has great potential to be developed as a functional food product. The UPN Veteran East Java community service program in the "UPN Serves" scheme has developed the potential of mangroves (

APA, Harvard, Vancouver, ISO, and other styles

7

Sunantri, Yudy. "UJI EKSPERIMEN PEMBUATAN ”ADONAN PIZZA” BERBAHAN DASAR TEPUNG BAKAU SEBAGAI SUBTITUSI TEPUNG TERIGU." JURNAL PENDIDIKAN DAN KELUARGA 13, no. 01 (2021): 1. http://dx.doi.org/10.24036/jpk/vol13-iss01/847.

Full text

Abstract:

ABCTRACT Eksperimental Test of Mangrove Flour as a Substitution of Wheat Flour in Pizza Dough Production  Author: Yudy Sunantri Politeknik Bintan Cakrawala, program Studi Seni Kuliner Institusi: Politeknik Bintan Cakrawala, Program Studi Seni Kuliner Jalan Kota Kapur Kawasan Pariwisata Bintan, Lagoi Bintan Utara,  Kepulauan Riau 29155 Indonesia Email: yudy.sunantri@gmail.com This eksperimental study aims to obtain a standard recipe for pizza dough and determine the feasibility of the effect mangrove fruit flour (Bruguiera gymnorrhiza) subst

APA, Harvard, Vancouver, ISO, and other styles

8

Massie, Tita, Engel Victor Pandey, Helen Jenny Lohoo, et al. "Substitusi Tepung Buah Mangrove Bruguiera gymnorrhiza Pada Camilan Stick." Media Teknologi Hasil Perikanan 8, no. 3 (2020): 93. http://dx.doi.org/10.35800/mthp.8.3.2020.29434.

Full text

Abstract:

Bruguiera gymnorrhiza mangrove plant is one type of mangrove that can be used as a new food source, because this species contains high carbohydrates. The purpose of this study was to treat B. gymorrhiza mangroves into flour and processed into sticks. The study was divided into two stages, first treating B. gymorrhiza mangroves into flour including boiling, cutting, drying and grinding, secondly managing B. gymorrhiza mangrove flour into sticks including mixing ingredients, mixing dough, molding dough and frying. The first research was obtained yield of 27.96%, moisture content greater than SNI

APA, Harvard, Vancouver, ISO, and other styles

9

Afifah, D. N., A. A. M. Alamsyah, A. Huwaida, et al. "Cookies made from mangrove (Bruquiera gymnorrhiza) fruit and soybean (Glycine max) flour." Food Research 5, S3 (2021): 24–36. http://dx.doi.org/10.26656/fr.2017.5(s3).001.

Full text

Abstract:

Demak is an area in Indonesia with a high stunting rate of 50.28%. Mangrove fruit, a major regional commodity, should be used as a basis for Supplementary Feeding Program (SFP) cookies to overcome stunting in Demak. This study was aimed to analyse the nutritional content, nutrition absorption inhibiting agents, and acceptance of mangrove fruit cookies. This research used a completely randomized sample with a one-factor design to formulate mangrove and soybean flour. The formulations used were F1 (60%: 40%), F2 (70%: 30%), F3 (80%: 20%), and F0 (100% wheat flour) as the control group. The best

APA, Harvard, Vancouver, ISO, and other styles

10

Ardiansyah, Putri Rahayu, Djuhria Wonggo, Verly Dotulong, et al. "Proksimat pada Tepung Buah Mangrove Sonneratia alba." Media Teknologi Hasil Perikanan 8, no. 3 (2020): 82. http://dx.doi.org/10.35800/mthp.8.3.2020.27526.

Full text

Abstract:

This study aims to determine the proximate value of Sonneratia alba mangrove flour. The flour was made from young (d ≤ 3 cm) and old S. alba fruit. S. alba fruit were collected from Desa Wori, Kec.Wori, Kab. Minahasa Selatan, North Sulawesi. The measured parameters were moisture content by the oven method, the ash content by the dry ashing method, the protein content by the Kjeldahl method; fat content by the Soxhlet method and carbohydrate content were calculated by difference. The results showed that the proximate content of young S. alba fruit flour was 10.53% of moisture, 5.18% ash, 8.735

APA, Harvard, Vancouver, ISO, and other styles

More sources

Conference papers on the topic "Mangrove fruit flour"

1

Hardoko, Yahya Abdul Hafidz, Bambang Budi Sasmito, and Yuniwaty Halim. "Antidiabetic Potency and Characteristics of Corn Flour and Cassava Flour-Based Rice Analog Added with R. mucronata Mangrove Fruit Flour and E. cottonii Seaweed Flour." In 5th International Conference on Food, Agriculture and Natural Resources (FANRes 2019). Atlantis Press, 2020. http://dx.doi.org/10.2991/aer.k.200325.038.

Full text

APA, Harvard, Vancouver, ISO, and other styles

2

Jariyah, Nungki Elvandari, Sri Winarti, and Ulya Sarofa. "Glycemic Index of Biscuit Non-Wheat from Mangrove Fruits Flour with Arrowroot and Canna Flours." In 5th International Conference on Food, Agriculture and Natural Resources (FANRes 2019). Atlantis Press, 2020. http://dx.doi.org/10.2991/aer.k.200325.041.

Full text

APA, Harvard, Vancouver, ISO, and other styles

We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!