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All Journal Media Teknologi Hasil Perikanan JURNAL ILMIAH PLATAX Bioma : Berkala Ilmiah Biologi Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Abditani : Jurnal Pengabdian Masyarakat Jurnal Pengabdian Kepada Masyarakat (Mediteg) Jurnal Ilmiah Tindalung Jurnal Ilmiah Tatengkorang Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) JURNAL PENGABDIAN PENDIDIKAN MASYARAKAT (JPPM) Jurnal Penelitian Chanos Chanos
Frans Gruber Ijong
Aquatic Product Processing And Storage, Department Of Fisheries And Marine, Politeknik Negeri Nusa Utara, Tahuna, Sangihe Islands, North Sulawesi 95812, Indonesia
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Enhancing functional rice crackers with Rhizophora mucronata leaves origin Sangihe Islands: A novel approach to boost nutritional and antioxidant properties Tanod, Wendy Alexander; Cahyono, Eko; Rieuwpassa, Frets Jonas; Ansar, Novalina Maya Sari; Sambeka, Yana; Ijong, Frans Gruber; Mandeno, Jefri Anthonius; Palawe, Jaka Frianto Putra
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 8, No 4 (2025)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2025.008.04.3

Abstract

This study aims to develop rice crackers into a functional food enriched with mangrove leaves (Rhizophora mucronata) from the Sangihe Islands, Indonesia, to improve their nutritional and antioxidant capacities. Mangrove leaves were extracted and analyzed using Gas Chromatography-Mass Spectrometry (GC-MS), revealing 10 fatty acid-derived compound profiles. Rice crackers were produced by adding R. mucronata leaf pulp and evaluated for proximate composition (moisture, ash, protein, fat, carbohydrate, and energy), sensory characteristics, and antioxidant capacity. Proximate analysis showed that the rice crackers contained 12.62% protein, 18.51% fat, and 59.75% carbohydrate and complied with the Indonesian National Standard (SNI) for rice crackers regarding moisture content (5.71%). Sensory evaluation showed that rice crackers with added mangrove leaves were well accepted by panelists, with “like” to “very like” ratings for appearance, aroma, taste, and texture. The antioxidant capacity of rice crackers with the addition of mangrove leaves showed moderate activity (IC50 = 123.38 µg/mL) despite a decrease due to the frying process. This study concluded that R. mucronata leaves can be a potential functional ingredient, providing nutritional benefits and antioxidant properties in rice crackers.
Co-Authors AA Sudharmawan, AA Agnes Triasih Agustin Agus Turambi Aprelia Martina Tomasoa, Aprelia Martina Ateta, Dessy Awom, Zakeus Azhari, Deidy Balansa, Walter Biahimo, Syahputra Costantein Imanuel Sarapil Eko Cahyono, Eko Ely John Karimela Engel Victor Pandey, Engel Victor Fitria F. Lungari Frets Jonas Rieuwpassa Henny A Dien Inri ND Wagey Jaka Frianto Putra Palawe Joyce CV Palenewen Lohoo, Helen Jenny Mahihody, Astri Juwita Makisake, Nadia Arlina Mandeno, Jefri Anthonius Meityn Disye Kasaluhe Natalia Prodiana Setiawati Novalina Maya Sari Ansar Obyn Imhart Pumpente Oksfriani J. Sumampow Oktavianus Alexander Poluakan, Oktavianus Alexander Revolson Mege Septania Takasiaheng Siegfried Berhimpon Somba, Vira Valentine Stefiani Nofrida Asare Stevy Imelda Murniati Wodi Tanod, Wendy Tinungki, Maria Notosari Wendy Alexander Tanod Yana Sambeka