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All Journal Jurnal Perikanan dan Kelautan JURNAL GALUNG TROPIKA
Maria Marselina Ghela
Universitas Muhammadiyah Sorong
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Decision Sciences, Operations Research & Management Environmental Science

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PHYSICAL Karakteristik Fisik dan Aktivitas Antioksidan dalam Pengembangan Nori dari Daun Mangrove Jeruju (Acanthus ilicifolius L.) Sulfiana; Fatimah Hardianti A; Fadalia Tanasali; Maria Marselina Ghela; Amirula Kelibay; Istyqamah Muslimin
Jurnal Galung Tropika Vol 14 No 2 (2025)
Publisher : Fakultas Pertanian, Peternakan dan Perikanan Universitas Muhammadiyah Parepare

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31850/jgt.v14i2.1366

Abstract

Indonesia has great potential in terms of mangrove ecosystems, with around 22.8% of the world's mangrove cover located in this country. One type of mangrove that is interesting to develop is Acanthus ilicifolius L. (jeruju), which contains useful secondary metabolites, such as alkaloids, flavonoids and saponins. This research aims to explore the potential of jeruju mangrove leaves as raw material for nori, a functional food rich in antioxidants. This research method includes making nori from jeruju mangrove leaves with variations in leaf concentration (P1: 25 g, P2: 50 g, P3: 75 g), and organoleptic analysis, as well as antioxidant activity. This research used laboratory experimental methods, using a Completely Randomized Design (CRD) with 3 treatments and 3 replications. The results showed that the nori produced had a blackish green color with a texture that varied according to the concentration of jeruju mangrove leaves. Organoleptic tests showed favorable results for panelists in the parameters of appearance, aroma, taste and texture, although there were significant differences in appearance. The results of the antioxidant activity test using the DPPH method showed that nori treated with P3 (75 g) had a lower IC50 value, indicating better antioxidant activity compared to other treatments. Based on nutritional content analysis, nori jeruju has competitive levels of protein, fat, fiber and carbohydrates, making it a functional food product with potential for further development.
Analysis of Water, Ash, and Crude Fiber Content in Jeruju Mangrove Leaf Tea (Acanthus ilicifolius L.) Maria Marselina Ghela; sulfiana sulfiana; M Iksan Badarudin
Jurnal Perikanan dan Kelautan Vol 16, No 1 (2026)
Publisher : JURNAL PERIKANAN DAN KELAUTAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/jpk.v16i1.36672

Abstract

The mangrove plant Acanthus ilicifolius L. is a coastal species with considerable potential for development as a functional food, particularly in the form of herbal tea. This study aimed to evaluate the effect of oven-drying duration on the chemical characteristics of A. ilicifolius leaf tea, including moisture content, ash content, and crude fiber content. An experimental study was conducted using a Completely Randomized Design (CRD) with a single factor, namely oven-drying duration of 70, 85, and 100 minutes at 100°C, with three replications for each treatment. Data were analyzed using one-way analysis of variance (ANOVA), followed by Bonferroni's post hoc test at a 95% confidence level. The results showed that oven-drying duration significantly affected moisture content, ash content, and crude fiber content (p < 0.05). Moisture content decreased significantly from 13.38 ± 0.17% to 9.20 ± 0.16%, although it remained slightly above the maximum limit specified by the Indonesian National Standard (BSN, 2013; ≤8%). In contrast, ash content increased from 9.48 ± 0.16% to 11.73 ± 0.16%, exceeding the maximum SNI limit (8%). Crude fiber content exhibited a fluctuating pattern, measuring 12.14 ± 0.17% at 70 minutes, decreasing to 9.19 ± 0.18% at 85 minutes, and increasing to 12.73 ± 0.16% at 100 minutes; however, all treatments remained within the SNI requirement (≤16.5%). Bonferroni's post hoc test revealed significant differences among most treatment groups. These findings indicate that oven-drying duration significantly influences the chemical characteristics of A. ilicifolius leaf tea. Therefore, optimizing the drying duration is essential to produce a stable product that meets quality standards and is safe for consumption.
Co-Authors Amirula Kelibay Fadalia Tanasali Fatimah Hardianti A Istyqamah Muslimin M Iksan Badarudin Sulfiana Sulfiana