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Journal articles on the topic 'Mangrove fruit flour'

Author: Grafiati

Published: 5 June 2025

Last updated: 16 July 2025

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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.

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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

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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.

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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

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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.

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<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

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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.

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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 prim

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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.

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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

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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.

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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 (

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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.

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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

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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.

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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

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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.

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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

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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.

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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

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Purwoko, A., E. Julianti, R. K. Sari, D. E. Widyastuti, and A. K. Sitorus. "Prospect of processing lindur fruit (Bruguiera sexangula) biscuits as a culinary product to support the development of mangrove-based nature tourism." Food Research 9, no. 2 (2025): 241–51. https://doi.org/10.26656/fr.2017.9(2).110.

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Indonesia is a country with a mangrove forest area of 8.6 million hectares. Diverse forms of ecotourism based on mangroves have also begun to flourish. However, only a few coastal communities know that mangrove fruit can be consumed or processed into various types of food for humans, including the prospect of being developed into a unique culinary product for mangrove-based ecotourism. This research examined the production of biscuits from lindur fruit (Bruguiera sexangula) and the development prospects as one of the supporting culinary products in the mangrove beach tourism object of Kampung

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Jariyah, Jariyah, Ulya Sarofa, and Rawiri Yunia Ratna. "The Properties Study of Mangrove Fruit Flour Composited with Taro and White Uwi Tubers." FOODSCITECH 3, no. 2 (2020): 38. http://dx.doi.org/10.25139/fst.v3i2.3231.

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This research is a part of research on the study of the glycemic index value of biscuit products from mangrove fruit flour with flour from various of tubers. The tubers used in this study were taro and white uwi. The types of mangrove fruit used were pedada and lindur. The starch content in taro tubers and white uwi can be used to make biscuits. It is known that both pedada (Sonneratia caseolaris) and lindur (Bruguiera ghymnorhiza) flour have anti-diabetic and anti-cholesterol properties. This study aims to analyze the characteristics of the biscuits from the formulation of a mixture of mangro

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Polnaya, F. J., V. J. Thenu, S. Palijama, and R. Breemer. "Characteristics of chemical properties of fruit flour of mangrove (Bruguiera gymnorrhiza Lamk.) with lower cyanide content." IOP Conference Series: Earth and Environmental Science 883, no. 1 (2021): 012063. http://dx.doi.org/10.1088/1755-1315/883/1/012063.

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Abstract This study aimed to determine the best method for reducing HCN levels of mangrove (Bruguiera gymnorrhiza Lamk.) flour and analyze mangrove flour's chemical properties. This study used a completely randomized design with a treatment level, namely boiling with water for 30 minutes at 100°C, immersion in distilled water, immersion in 0.8 M NaOH solution, immersion in KOH solution 0.8 M, immersion in 0.8 M Na2CO3 solution, and immersion in 0.8 M Na2HPO4 solution. All immersion treatments were carried out at room temperature for 24 hours. The experimental parameters included HCN, ash, mois

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Lemba, Satryani, Lukman Mile, and Wila Rumina Nento. "Kualitas Otak-otak Ikan Bandeng (Chanos-chanos) Dengan Kombinasi Tepung Pisang Kepok (Musa paradisiaca L.) Dan Tepung Buah Mangrove (Rhizopora mucronata)." Jambura Fish Processing Journal 7, no. 1 (2025): 44–54. https://doi.org/10.37905/jfpj.v7i1.29007.

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Milkfish can be utilized in making otak-otak by replacing tapioca flour with kepok banana flour and mangrove flour, through food diversification as an effective solution. This study aims to determine the organoleptic value, chemical characteristics and fiber content of the formulation of milkfish, kepok banana flour (Musa Paradisiaca L.) and mangrove fruit flour (R. mucronata). The research method was carried out through several stages, including making kepok banana flour, making mangrove fruit flour and making milkfish brain-brain. Data analysis used a completely randomized design (CRD) with

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Sumartini and P. W. Ratrinia. "Nutrition of wet noodles with mangrove fruit flour during the shelf life by adding catechins as a source of antioxidants." IOP Conference Series: Earth and Environmental Science 967, no. 1 (2022): 012015. http://dx.doi.org/10.1088/1755-1315/967/1/012015.

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Abstract Wet noodles are foods that are very popular with the public, but basically, noodles do not contain many important nutrients. Catechins are a class of antioxidant compounds that can be extracted from various plant sources. This goal from this research is making of noodles from mangrove fruit flour with the addition of catechins is carried out to increase the nutritional and nutritional value and improve the quality of wet noodles during the shelf life. The research method used an experimental design with a factorial Completely Randomized Design (CRD) with three factors (K = Control, S

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Muhammad, F., S. Andriyono, and D. Y. Pujiastuti. "Characterization of Dry Noddles with Additional of Pedada (Sonneratia caseolaris) Mangrove Flour as Alternative Food Resource." IOP Conference Series: Earth and Environmental Science 1036, no. 1 (2022): 012080. http://dx.doi.org/10.1088/1755-1315/1036/1/012080.

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Abstract Pedada fruit has a nutritional content that can be used as a food source because it contains high carbohydrates, but this fruit is easily spoiled because of the water content, which reaches 79%. Therefore, apple mangrove processing into flour to increase added value, one of the product is ingredient of the dried noodles. The purpose of this study was to investigate the nutritional content and panelist preference of dry noodles with addition of mangrove apple (Sonneratia caseolaris) flour with various concentrations. The research method used was experimental with a completely randomize

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Sumartini, Sumartini, Kurnia Sada Harahap, and Apri Mujiyanti. "BROWNIES FROM MANGROVE FRUIT FLOUR: THE USE OF VARIATION OF FLOURS AS AN ALTERNATIVE TO HIGH FOOD NUTRITION." Indonesian Food and Nutrition Progress 17, no. 1 (2021): 16. http://dx.doi.org/10.22146/ifnp.55188.

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Brownies is a popular high-calorie snack. In this studied, brownies were processed from several types of flour, namely pedada fruit (Sonneratia caseolaris) flour, api-api (Avicennia officinalis) flour, red bean flour, and modified cassava flour with nutritional value and health benefits compared to the commercial ones (from wheat flour). The purpose of this studied was to determine the used of a variety of superior flours as raw material for making brownies in terms of nutritional value and leveled of preference. The experimental design used a completely randomized design (CRD) with test param

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Lestari, Emi, Sonia Sonia, Zairaini Adriliana, Alya Adiningtyas Putri, and Indra Lasmana Tarigan. "PEMBERDAYAAN MASYARAKAT MELALUI PENYULUHAN DAN PEMANFAATAN TEPUNG BUAH MANGROVE API-API (Avicennia marina) MENJADI BROWNIES DI TANJUNG SOLOK." Kumawula: Jurnal Pengabdian Kepada Masyarakat 7, no. 3 (2024): 743–49. https://doi.org/10.24198/kumawula.v7i3.53129.

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Tanjung Solok, East Tanjung Jabung Regency, Jambi Province is one of the locations where the api-api mangrove (Avicennia marina) can thrive and reproduce. Avicennia marina is a type of mangrove that is included in the major mangrove category, because it is always found in mangrove ecosystems. Avicennia marina fruit can be used as a food ingredient which contains metabolite compounds that are good for the body. The aim of this service is to provide counseling and training on the use of api-api mangrove fruit flour to make brownies to PKK mothers. The method of implementing this activity is in t

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Angkotasan, Abdul Motalib, and Ardan Samman. "PELATIHAN PEMBUATAN PANGANAN DARI BUAH MANGROVE JENIS BRUGUIERA GYMNORRHIZA DI PULAU MAITARA KOTA TIDORE KEPULAUAN." BAKIRA: Jurnal Pengabdian Kepada Masyarakat 3, no. 2 (2023): 60–67. http://dx.doi.org/10.30598/bakira.2022.3.2.60-67.

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Lindur mangrove fruit (Bruguiera gymnorrhiza) which is traditionally processed into cakes, cakes, mixed with rice, or eaten directly. Food sourced from the Coastal Ecosystem, namely the mangrove fruit of the Lindur type (Bruguiera gymnorrhiza) contains energy and carbohydrates that are pretty high, even surpassing the various types of food sources of carbohydrates commonly consumed by the community such as rice, cassava corn, or sago. The study aims to provide food-making training on Maitara Island, North Tidose District, Tidore Islands City. The service method used is Counseling and Training

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Suwandi, Edy, Emilda Sari, and Ariffaldi Nurhidayatulloh. "Alternative Media from Mangrove Fruit for the Growth of Shigella dysentery, Escherichia coli, and Salmonella typhi bacteria." International Journal of Research and Review 11, no. 6 (2024): 276–83. http://dx.doi.org/10.52403/ijrr.20240631.

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Objectives: Mangroves are rich in bioactive substances that support bacterial growth. The fruit of the mangrove tree can serve as a valuable source of carbohydrates, making it a potential substitute for Nutrient Agar (NA) as a growth medium. Methodology and Results: The samples in this study were suspensions of Shigella dysentery, Escherichia coli, and Salmonella typhiwith 16 replications. Thus, the total number of samples in this study was 94 samples. The samples were isolated and identified as colony growth on alternative Mangrove and NA media. The results showed that in alternative media pr

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Lubis, Rizki Fadhillah, Gustiarini Rika Putri, and Rahmad Syukur Siregar. "Karakteristik dan Aktivitas Antioksidan Pedada Beserta Turunannya." REACTOR: Journal of Research on Chemistry and Engineering 1, no. 2 (2020): 36. http://dx.doi.org/10.52759/reactor.v1i2.35.

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Indonesia is a country with the largest mangrove forests in the world. Indonesia also has various types of mangrove plants, one of which is pedada fruit (Sonneratia caseolaris). Pedada fruit is one type of mangrove whose fruit can be eaten. This fruit has good nutritional content and a source of vitamins A, B and C that are needed by the body. In addition, pedada fruit also contains phytochemical compounds that are closely related to antioxidant activity. With natural resources and abundant availability and nutrient content, pedada fruit is recommended to be used as processed food in order to

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E. Koeslulat, Ermi. "Kandungan antinutrisi, logam berat dan cemaran biologis tepung buah Sonneratia spp dan Rhizophora mucronata dari populasi hutan mangrove di Kabupaten Kupang." Jurnal Pemuliaan Tanaman hutan 13, no. 2 (1996): 105–16. http://dx.doi.org/10.20886/jpth.2019.13.2.105-116.

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Mangrove degradation tend to increase due to excessive human activity such as land conversion, wood extraction for construction and fuel wood and nonmetallic extraction. The utilization of fruit of mangroves-in certain limits- can be an alternative way to convert the destructive utilization into more environmentally friendly one. This study aims to determine three types of flour i.e Sonneratia spp fruit flesh flour (SFFF), Rhizophora mucronata fruit skin flour (RSFF) ; and Rhizophora fruit flesh flour (RFFF). Since the utilization of SFFF is more developed in community than RSFF and RFFF, the

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E. Koeslulat, Ermi, and Sigit B. Prabawa. "Kandungan antinutrisi, logam berat dan cemaran biologis tepung buah Sonneratia spp dan Rhizophora mucronata dari populasi hutan mangrove di Kabupaten Kupang." Jurnal Pemuliaan Tanaman hutan 13, no. 2 (1996): 105–16. http://dx.doi.org/10.20886/jpth.2020.13.2.105-116.

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Mangrove degradation tend to increase due to excessive human activity such as land conversion, wood extraction for construction and fuel wood and nonmetallic extraction. The utilization of fruit of mangroves-in certain limits- can be an alternative way to convert the destructive utilization into more environmentally friendly one. This study aims to determine three types of flour i.e Sonneratia spp fruit flesh flour (SFFF), Rhizophora mucronata fruit skin flour (RSFF) ; and Rhizophora fruit flesh flour (RFFF). Since the utilization of SFFF is more developed in community than RSFF and RFFF, the

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Mahdevi, Syahfilia Nafa, Wahju Tjahjaningsih, Dwi Yuli Pujiastuti, Sri Subekti, Dwitha Nirmala, and Sapto Andriyono. "KARAKTERISTIK PROKSIMAT DAN AKTIVITAS ANTIOKSIDAN PRODUK MIE KERING YANG DISUBSTITUSI DENGAN TEPUNG BUAH TINJANG (Rhizophora mucronata)." Jurnal Teknologi Pangan dan Gizi 22, no. 2 (2023): 153–64. http://dx.doi.org/10.33508/jtpg.v22i2.4822.

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Tinjang fruit (Rhizopora mucronata) is a mangrove plant that has a relatively high carbohydrate content. More processing is needed so that it can be utilized into processed forms, one of which is flour. The use of tinjang fruit flour in this study was used as a substitute for wheat flour in a food product. One of them is dry noodles. The purpose of this study was to determine the effect of tinjang fruit flour substitution on the proximate characteristics and antioxidant activity of dry noodles. This study used a Completely Randomized Design (CRD) method with One Way ANOVA Test. The treatment i

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Sarofa, Ulya, and Luqman Agung Wicaksono. "Pengolahan Mie Kering Tersubstitusi Tepung Mangrove Sebagai Diversifikasi Produk UMKM SOMANO Surabaya di Masa Pandemi Covid-19." Journal of Science and Social Development 4, no. 2 (2022): 1–6. http://dx.doi.org/10.55732/jossd.v4i2.509.

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SOMANO MSMEs are MSMEs (Micro, Small and) Medium Enterprises) engaged in food and beverages made from mangrove fruit (Sonneratia caseolaris). SOMANO MSMEs are very potential because they are located close to the location of Mangrove Ecotourism Surabaya. However, the covid-19 pandemic has an impact on the declining number of Mangrove ecotourism tourists, which also led to a decrease in sales of SOMANO MSMEs. During this time MSMEs SOMANO is more focused on making liquid mangrove processed in the form of mangrove syrup. To increase sales during the covid-19 pandemic, it is necessary to diversify

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Amalia, Ulfah, Yudomenggolo Sastro Darmanto, Sumardianto, and Laras Rianingsih. "Chemical Characteristics of Fish Nugget with Mangrove Fruit Flour Substitution." Aquatic Procedia 7 (August 2016): 265–70. http://dx.doi.org/10.1016/j.aqpro.2016.07.037.

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Amin, M. N. G., D. Pebruwantoro, S. A. Pralebda, et al. "Functional and rheological properties of mixed flour from mangrove fruit of Bruguiera gymnorrhiza flour and wheat flour." Food Research 5, no. 1 (2020): 167–73. http://dx.doi.org/10.26656/fr.2017.5(1).356.

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In order to yield influential information on the most recommended use of BGF, which so far still questioned, this preliminary study was aimed to investigate the physicochemical and functional properties of mixed flour of BGF and wheat flour (WF). A total of nine mixtures of WF: BGF of (90%:10%; 80%:20%; 70%:30%; 40%:60%; 50%:50%; 40%:60%; 30%:70%; 20%:80%; 10%:90%) were produced, where single WF and BGF were used as controls. This research revealed the different amount of BGF and wheat flour in the mixed flour showed the significantly different value of functional and rheological properties at

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Jariyah, Ulya Sarofa, Sri Winarti, and Ida Maria. "Revealing Glycemic Index Properties of Flakes from Composite Flour (Mangrove Fruit: Porang and Mocaf Flour)." International Journal on Advanced Science, Engineering and Information Technology 12, no. 2 (2022): 802. http://dx.doi.org/10.18517/ijaseit.12.2.11106.

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Pujirahayu, Niken, Zakiah Uslinawaty, Nuhayati Hadjar, and Muhtadir. "Utilization of bamboo charcoal to decrease tannin content of lindur fruit flour (Bruguiera gymnorrhiza)." IOP Conference Series: Earth and Environmental Science 1041, no. 1 (2022): 012061. http://dx.doi.org/10.1088/1755-1315/1041/1/012061.

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Abstract 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

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Kurniati, Dewi, Eva Dolorosa, and Nurliza Nurliza. "Akuntansi Sederhana Bagi Usaha Rumah Tangga Pengolahan Buah Mangrove di Kabupaten Mempawah." Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat 6, no. 1 (2020): 29–35. http://dx.doi.org/10.29244/agrokreatif.6.1.29-35.

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Mangrove fruits can be used as an alternative food stuffs. Household businesses in Mempawah Regency processed mangrove fruits into products in the form of dodol, syrup, and flour. Nevertheless, the processing done by the community was very simple and required a long time. One disadvantage of household businesses in managing their businesses was the poor financial management, specifically related to the accounting bookkeeping process. This service activity aimed to provide accounting training for household businesses so that they can have better financial management knowledge and procedures. Th

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Fitria, Lia. "Pengaruh Komposisi Pembuatan Dodol Mangrove (Sonneratia sp.) Terhadap Uji Organoleptik." Jurnal Farmasi Tinctura 3, no. 1 (2021): 7–14. http://dx.doi.org/10.35316/tinctura.v3i1.1609.

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Mangrove merupakan salah satu tumbuhan yang hidup disepanjang pesisir pantai di Indonesia. Peran dan fungsi mangrove bagi ekosistem sangat penting, selain itu pemanfaatan dibidang ekologi, ekonomi, industri beberapa masyarakat ada yang memanfaatan mangrove sebagai obat dan bahan pangan yaitu pembuatan dodol dan waji. Buah mangrove yang dimanfaatkan pada penelitian ini jenis mangrove Pidada (Sonneratia sp.). Tujuan dari penelitian ini untuk mengetahui pengaruh komposisi pembuatan dodol mangrove (Sonneratia sp.) terhadap uji organoleptik Di Daerah Pesisir Desa Klatakan Kabupaten Situbondo. Penel

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Jariyah, Jariyah, Endang Yektiningsih, Ulya Sarofa, and Peter Adeye Sopadeo. "Effect of Partial Replacement of Wheat Flour with Various Mangrove Fruit Flours and Different Emulsifiers on Physicochemical Properties of Biscuits." Indonesian Journal of Agricultural Research 1, no. 2 (2018): 152–61. http://dx.doi.org/10.32734/injar.v1i2.318.

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Biscuit formulation was produced from the partial substitution of wheat flour using mangrove fruit flour (MFF) with the addition of an emulsifier. In this study, Pedada (Sonneratia caseolaris) and Lindur (Bruguiera ghymnorhiza) were used as two varieties of MFF. Lecithin and sodium stearoyl lactylate (SSL) was used to enhance the physical properties of the biscuits. An experiment was conducted by replacing wheat flour with MFF at different levels (0%, 20%, and 30%). Margarine, sugars, eggs, glucose syrups, and emulsifiers were added after mixing wheat flour with MFF, baking powder, and milk po

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Bacolod, Donsie Emuy. "Transforming Milk Tea: Harnessing Nypa fruticans Mesocarp Flour as an Alternative for Tapioca Pearl for Sustainable Product Development and Innovation." Advances in Research 25, no. 2 (2024): 50–60. http://dx.doi.org/10.9734/air/2024/v25i21032.

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Nypa fruticans, known as nypa, is a fast fruit-bearing mangrove palm with immeasurable potential. This dissertation used the mature fruit mesocarp, a byproduct of the Nypa palm. Thus, the byproduct is underrated for some reason, and mostly, they are neglected due to a lack of public knowledge of its most potential. This research used the Nypa Fruitican Mesocarp fruit from Brgy. Sabang, Surigao City. The quest for sustainable alternatives in exploring mesocarp flour as a potential substitute for traditional tapioca pearls in milk tea beverages. Begins with a comprehensive determination of mesoc

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Widyorini, Niniek, Churun A’in, Siti Rudiyanti, Suryanti Suryanti, and Pujiono Wahyu Purnomo. "PROGRAM PENDAMPINGAN KELOMPOK TANI “KARYA MINA MANDIRI” MANGUNHARJO DALAM RANGKA PENINGKATAN PENJUALAN DAN PROMOSI PRODUK HASIL OLAHAN MANGROVE." Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology 10, no. 2 (2015): 125–28. https://doi.org/10.14710/ijfst.10.2.125-128.

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Sister Program for “Mina Karya Mandiri” Group to Improve Selling and Promotion Mangrove Processing Product ABSTRAK Kegiatan Pengabdian Masyarakat melalui program pendampingan kelompok tani dilaksanakan sebagai solusi untuk mengatasi stagnasi produksi dan penjualan hasil olahan mangrove (bolu dan krupuk mangrove) yang dihasilkan oleh Kelompok Tani “Karya Mina Mandiri” (KMM) dilaksanakan pada bulan Agustus-September 2014 di Mangunharjo Semarang. Target luaran (outcome) dalam kegiatan ini adalah pemantapan dan penguatan kerjasama yang selama ini telah terjalin antara tim pengabdian masyarakat den

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Subandriyo and Nanik Indah Setianingsih. "Extraction Process for Reducing Tannin of Mangrove Fruit [Bruguiera gumnorrhiza (Lamarck, 1798)] as a Raw Material for Food Flour." Aquatic Procedia 7 (August 2016): 231–35. http://dx.doi.org/10.1016/j.aqpro.2016.07.032.

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DWI, SETIJAWATI, YAHYA, and N. MA'RIFAT TIAN. "THE UTILIZATION OF BRUGUIRA GYMNORYZA MANGROVE FRUIT AS HYDROGEL: THE USE OF PVA/MF/PVP ON THE PHYSICAL-MECHANICAL PROPERTIES OF THE HYDROGEL HEATING METHOD." Seybold Report Journal 18, no. 08 (2023): 1195–209. https://doi.org/10.5281/zenodo.8300665.

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<strong>Abstract</strong> <em>Bruguierra gymnoryza</em> mangrove fruit (MF) which grows in coastal areas, is one of carbohydrates sources. The flour of MF in the form of starch can be used as a hydrogel that can improve the quality of the product when it mixed with PVA (Polyvinyl alcohol) or PVP (Polyvinyl pirolidone). This research aimed to determine the effect of MF mixture with PVA and PVP on the quality of the hydrogel. MF was obtained from Wonorejo, Surabaya, and East Java. This study used RAL (Completely Randomized Design) with special formulations, the treatments are repeated 3 times, a

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D. Setijawati, H. Kartikaningsih, Sukoso, Yahya, and H. Djamaludin. "THE EFFECT OF VARIOUS ORGANIC ACIDS AND CONCENTRATIONS ON THE MECHANICAL AND PHYSICAL CHARACTERISTICS OF HYDROGELS MADE FROM FRUIT FLOUR OF MANGROVE Bruguiera gymnorrhiza." RASAYAN Journal of Chemistry 17, no. 02 (2024): 510–16. http://dx.doi.org/10.31788/rjc.2024.1728830.

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This research utilized organic acids in different concentrations as crosslinking agents with polyvinyl alcohol (PVA) to induce an esterification reaction for lindur (Bruguiera gymnorrhiza) fruit flour-based hydrogels. The aim was to discover the impact of different organic acids, namely lactic and acetic acids, on physical, mechanical, and antibacterial activity against Staphylococcus aureus on hydrogels. The concentration variations of lactic acid and acetic acid used were 6%, 8%, and 10% (w/v). The characteristics of the physical properties test (swelling index, gel fraction, pH, thickness)

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Ananda, Komang Dean, Pande Komang Suparyana, and Maftukhakh Hilmya Nada. "PERAN BALAI PENGELOLAAN HUTAN MANGROVE WILAYAH I BALI DALAM PENGOLAHAN HASIL HUTAN MANGROVE BERBASIS PEMBERDAYAAN MASYARAKAT LOKAL." SOCA: Jurnal Sosial, Ekonomi Pertanian 13, no. 3 (2019): 331. http://dx.doi.org/10.24843/soca.2019.v13.i03.p04.

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Mangrove degradation is increasing along the proliferation of purposely land conversion. The utilization of the products of mangrove forests are oriented to the timber. Processing of mangrove products that have economic value should be a form of mangrove conservation and sustainability. Balai Pengelolaan Hutan Mangrove (BPHM) Wilayah 1 Bali, has become a center to processing mangrove forest products, especially non-timber products in Mangrove Tahura Ngurah Rai, which empowers local communities with skill training to process mangrove products into the economic value products. This research was

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Randiansyah, Randiansyah, Henri Henri, and Arthur Muhammad Farhaby. "Analisis Produksi Serasah Mangrove pada Hutan Mangrove Desa Kurau Timur, Kabupaten Bangka Tengah, Bangka Belitung." JURNAL SAINS TEKNOLOGI & LINGKUNGAN 9, no. 3 (2023): 491–501. http://dx.doi.org/10.29303/jstl.v9i3.439.

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Mangrove forests have many ecological functions such as retaining and trapping sediments, dampening waves, providing protection for fish and other biota, and assimilating nutrients. Most of the nutrients returned to the forest floor are in the form of litter. Litter has an important role for the soil and the microorganisms in it. This study aims to measure the productivity of mangrove litter in the mangrove forest of Kurau Timur Village, Central Bangka Regency, Bangka Belitung. The method used to measure litter production is litter storage using a 1m x 1m litter trap with litter collection eve

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Kresnasari, Dewi, Muhammad Zainuri, Max Rudolf Muskananfola, Rudhi Pribadi, and Rinto Wiarta. "Litter Productivity Dynamics in Segara Anakan Mangrove Forest, Cilacap, Indonesia." ILMU KELAUTAN: Indonesian Journal of Marine Sciences 30, no. 1 (2025): 152–62. https://doi.org/10.14710/ik.ijms.30.1.152-162.

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Mangrove litter is a critical component of the nutrient cycle, reflecting soil fertility and water quality within the mangrove ecosystem. This study investigates the dynamics of litter productivity in the Segara Anakan mangrove forest in Cilacap. The study area is divided into two locations with three points, with five litter traps installed at each point. Sonneratia caseolaris dominates vegetation characteristics at Station 1, while Station 2 has more diverse vegetation, including Sonneratia caseolaris, Aegiceras corniculatum, Acanthus ilicifolius, Derris trifoliata, Rhizophora mucronata, Avi

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Souza, Hyago Elias Nascimento, Maria Isabel Vitorino, Steel Silva Vasconcelos, Eduardo Ribeiro Marinho, and Carlos José Capela Bispo. "Variação temporal do Vento e sua interação com a produção de Serapilheira em Manguezal da Amazônia." Revista Brasileira de Geografia Física 12, no. 6 (2019): 2204. http://dx.doi.org/10.26848/rbgf.v12.6.p2204-2217.

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O vento é um fator que pode influenciar nos processos ecossistêmicos das florestas, principalmente em regiões costeiras onde sua maior atuação pode contribuir na produção de serapilheira em florestas de mangue. Nesse sentido, foi caracterizada a variação temporal da direção e velocidade do vento e sua influência na produção espaço-temporal da serapilheira em um manguezal da costa amazônica. Foram utilizadas 3 parcelas amostrais com 4 coletores de serapilheira de 1 m2 para coletas mensais. A serapilheira foi classificada nas frações folha, lenhoso e material reprodutivo (flor, fruto, propágulos

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Subandriyo, Subandriyo, Nanik Indah Setianingsih, and Muryati Muryati. "Multilevel Extraction for Reducing Tannin of Mangrove Fruit (Bruguiera gumnorrhiza Lamk) as a Raw Material in Mangrove Flour." Journal of Applied Food Technology 2, no. 1 (2019). http://dx.doi.org/10.17728/jaft.63.

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One of the kind of mangrove fruits can be used spesifically as source of food rich of carbohydrate is from Bruguiera gumnorrhiza (tancang) spesies. This kind of mangrove fruit can be explored as an alternative food and can be treated to be flour rich of carbohydrate. Therefore this kind of mangrove can be developed as source of food based on local resources, considering Indonesia is an island nation so that this kind of mangrove can be cultivated along the coast line. Extraction reducing tannin conducted by fixed variable that is comparison between solvent volume and mangrove fruit chips 3:1,

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Maulanan, Risky S., Lukman Mile, and Fernandy M. Djailani. "Effectiveness of water extract of mangrove fruit flour (Rhizophora mucronata) as a natural preservative in skipjack fish fillets (Katsuwonus pelamis)." Applied Environmental Science 2, no. 2 (2025). https://doi.org/10.61511/aes.v2i2.2025.1616.

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Background: Gorontalo is quite potential for the development of capture fisheries potential including the development of skipjack (Katsuwonus pelamis) production. In its processing, natural additives containing antimicrobial compounds are needed to preserve the fish. Rhizophora mucronata or R. mucronata is one type of mangrove that is widely spread along the tourist location "Tracking Mangrove" Langge Village, North Gorontalo Regency. This study aims to analyze the effect of length of storage of skipjack on organoleptic quality soaked using mangrove fruit water extract and analyze the effect o

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Wintah, Wintah, and Kiswanto Kiswanto. "Organoleptic Study of Mangrove Pudding from Sonneratia alba Fruit." Journal of Nutrition Science 5, no. 1 (2024). http://dx.doi.org/10.35308/jns.v5i1.8912.

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Sonneratia alba is a mangrove species that grows in areas with salinity and is usually located in estuarine areas. Sonneratia alba produces fruit that can be used as an additional ingredient for making pudding. Previously there has been no study of organoleptic studies of Sonneratia alba pudding. Therefore, it is necessary to study the organoleptic of mangrove pudding from Sonneratia alba fruit. The organoleptic test consists of hedonic tests of taste, colour, aroma, and texture. Sonneratia alba pudding is made several treatments. The results of the hedonic test of Sonneratia alba pudding most

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Subandriyo, Subandriyo. "Multilevel Extraction for Reducing Tannin of Mangrove Fruit (Bruguiera gumnorrhiza Lamk) as a Raw Material in Mangrove Flour." Journal of Applied Food Technology 2, no. 1 (2015). http://dx.doi.org/10.17728/jaft.22.

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Afifah, Diana Nur, Yesi Pratama Aprilia Ningrum, Tazkiah Syahidah, Nuryanto Nuryanto, Fitriyono Ayustaningwarno, and Denny Nugroho Sugianto. "Nutrient Content, Organoleptic Quality, and Shelf Life of Sagon Substitute From Lindur (Bruguiera gymnorrhiza L.) and Soybean Flour (Glycine max L.), as an Alternative Emergency Food." Frontiers in Nutrition 9 (April 19, 2022). http://dx.doi.org/10.3389/fnut.2022.878539.

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Lindur (Bruguiera gymnorrhiza L.) fruit as a mangrove species has not been widely developed. However, the combination of lindur fruit functional food with soybean flour has high carbohydrates and protein potential to serve as an additional food product in emergency conditions. Therefore, this study aims to evaluate the nutritional content, dietary fiber, organoleptic quality, and sagon shelf-life estimation of lindur and soybean flour, in accordance with emergency food quality requirements. The shelf life was determined using the Accelerated Shelf-life Testing (ASLT) method with the Arrhenius

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"EVALUATION OF ANTIDIABETIC AND ANTICHOLESTEROL PROPERTIES OF BISCUIT PRODUCT WITH MANGROVE FRUIT FLOUR (MFF) SUBSTITUTION." Carpathian Journal of Food Science and Technology, December 31, 2019, 141–52. http://dx.doi.org/10.34302/2019.11.4.13.

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Jariyah, Isna Nugraha, Hadi Munarko, Gilang Ramadhan, and Friska Aryanti. "Outreach and Training on Mangrove Flour Processing with the Use of Tray Dryer Tools for the Surabaya Mangrove Botanical Garden Community." Nusantara Science and Technology Proceedings, May 9, 2025, 253–59. https://doi.org/10.11594/nstp.2025.4739.

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The Surabaya Mangrove Botanical Garden, a valuable natural tourist destination, offers a unique experience along the northern coast of Java Island. Spanning 27 hectares, this botanical garden hosts 57 varieties of mangroves. Although managed by the Surabaya city government and BRIN, local community participation is crucial for the sustainability of the mangrove forest. The community engages in various conservation and management activities, as well as in empowering initiatives to process mangrove-derived products. Mangrove fruits are rich in nutrients and bioactive components, with Sonneratia

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