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All Journal Journal of Environmental Engineering and Sustainable Technology Jurnal Teknologi Pertanian JFMR (Journal of Fisheries and Marine Research)
Hardoko
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Energy Engineering Environmental Science Mechanical Engineering

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EFFECTS OF Bruguiera gymnorrhiza MANGROVE FRUIT FLOUR ON THE SENSORY, PHYSICAL, AND CHEMICAL CHARACTERISTICS OF SNACK BARS Arisandi, Desy; Puspitasari, Yunita Eka; Romadhon, Haydar Zakaryya; Sulistiyati, Titik Dwi; Hardoko; Anies Chamidah; Mirza Gulam Ahmad; Perdana, Angga Wira
Jurnal Teknologi Pertanian Vol. 27 No. 1 (2026)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtp.2026.027.01.7

Abstract

The increasing demand for practical, nutritious, and locally sourced food products highlights the need to explore mangrove-based ingredients as functional alternatives in snack formulations. This study investigated the effect of Bruguiera gymnorrhiza fruit flour substitution on the sensory, physical, and chemical characteristics of snack bars to determine the most acceptable formulation based on the overall balance of product quality attributes. Four substitution levels (0%, 5%, 10%, 15%) were tested under a Completely Randomized Design (CRD). Sensory evaluation (n = 50), hardness testing, color measurement (L*, a*, b*, Hue°), proximate composition, caloric value, and carbohydrate content using the Luff–Schoorl method were conducted. The 5% substitution showed the most acceptable overall sensory performance, with the highest scores for color (3.28), aroma (3.24), and texture (3.31), although the control treatment showed the highest taste score. Increasing mangrove flour concentration decreased brightness and yellowness, while increasing redness due to enzymatic and Maillard browning. Hardness rose significantly, reaching 797.60 gf at 15%. The selected 5% formulation, identified as the most acceptable overall treatment, contained 23.79% moisture, 1.57% ash, 9.35% fat, 10.01% protein, 53.55% carbohydrate, and 342.46 kcal. Carbohydrate levels increased progressively across treatments. Overall, Bruguiera gymnorrhiza flour increased energy density while maintaining acceptable product quality, suggesting its potential as a sustainable local ingredient for snack-bar development.
Effect of Sonneratia caseolaris Fruit Flour Incorporation on the Physicochemical, Sensory and Nutritional Properties of Snack Bar Mirza Gulam Ahmad; Puspitasari, Yunita Eka; Hardoko; Arisandi, Desy; Alimin, Raihan Muhammad; Sulistiyati, Titik Dwi
JFMR-Journal of Fisheries and Marine Research Vol. 10 No. 2 (2026): JFMR on July
Publisher : Faculty of Fisheries and Marine Science, Brawijaya University, Malang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfmr.2026.010.02.10

Abstract

This study aimed to evaluate the effect of (Sonneratia caseolaris) fruit flour incorporation on the physiochemical, sensory, and nutritional characteristics of snack bars. This study highlights the potential of mangrove-derived ingredients as functional components in value-added food products. The experiment employed a Completely Randomized Design (CRD) consisting of four substitution levels of pedada flour (0%, 5%, 10%, and 15%) with five replications. Snack bars were prepared by mixing dry and wet ingredients and baked at 120 °C for 20 minutes. Analyses included physical tests (hardness and color), sensory evaluation (taste, aroma, color, and texture), and chemical analyses (proximate composition, carbohydrate, tannin, HCN, and caloric content). The results demonstrated a statistically significantly effected (p<0.05) of pedada flour incorporation on all evaluated parameters. Hardness decreased with increasing pedada flour concentration, from 689.81 gF (0%) to 220.64 gF (15%). The best formulation was obtained at 5% pedada flour (TM2), with a hardness value of 495.34 ± 197.97 gF, a hue value of 73° (yellow-red), and the highest sensory scores for taste (3.34), aroma (3.28), and texture (3.06). Although the color score of TM2 was slightly lower than that of the control, it remained within the preferred color range. The proximate composition of the best formulation consisted of carbohydrates (55.97%), protein (9.71%), fat (9.08%), moisture (23.85%), ash (1.39%), and a caloric value of 344.44 kcal/100 g, with a yield of 65.1%. The 5% pedada flour addition produced the most balanced formulation in terms of physical quality, nutritional composition, and sensory acceptability.
REDUCING POWER ACTIVITY OF MILKFISH (CHANOS CHANOS) BONE HYDROLYSATES PRODUCED BY DIFFERENT RETORTING TIMES Fahlivi, Muhammad Rizal; Hardoko; Prihanto, Asep Awaludin; Widodo, Maheno Sri
Journal of Environmental Engineering and Sustainable Technology Vol. 12 No. 2 (2025)
Publisher : Directorate of Research and Community Service (DRPM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/

Abstract

Bioactive peptides recovered from fish-processing by-products have emerged as promising natural antioxidants with potential applications in functional foods and nutraceuticals. In the present study, protein hydrolysates were prepared from milkfish (Chanos chanos) bones by high-temperature retorting at 121°C for 15 and 120 min to evaluate the influence of extraction time on their reducing power. Following retorting, the hydrolysates were centrifuged, neutralized with phosphoric acid, freeze-dried, and characterized for protein content, degree of hydrolysis (DH), molecular weight distribution, and reducing power activity. The freeze-dried hydrolysates contained 85.10–89.27% protein, while DH values ranged from 67.88% to 72.10%. SDS-PAGE analysis revealed that the 15-min hydrolysate mainly consisted of proteins within the molecular weight range of 30,000–70,000 Da, whereas the 120-min treatment predominantly generated peptide fractions below 14,400 Da. Among the retorting conditions evaluated, the hydrolysate produced after 120 min exhibited the highest reducing power (0.61 ± 0.01 at 12 mg/mL). These findings demonstrate that retorting time markedly influences peptide characteristics and antioxidant capacity. Nevertheless, additional studies employing intermediate retorting durations are required to identify the optimum processing conditions for maximizing the reducing power of milkfish bone hydrolysates.
Co-Authors Alimin, Raihan Muhammad Anies Chamidah Arisandi, Desy Asep Awaludin Prihanto Desy Arisandi Fahlivi, Muhammad Rizal Maheno Sri Widodo, Maheno Sri Mirza Gulam Ahmad Perdana, Angga Wira Romadhon, Haydar Zakaryya Titik Dwi Sulistiyati Yunita Eka Puspitasari