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All Journal Jurnal Pendidikan Biologi Undiksha
Erlinda Shella Ramadhanty
Universitas Wijaya Kusuma Surabaya
Agriculture, Biological Sciences & Forestry Education

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Analisis Uji Organoleptik Sambal Ebi Mangrove Khas di Ekowisata Mangrove Wonorejo erlinda shella ramadhanty; Marmi; Sukian Wilujeng; Pramita Laksitarahmi Isrianto; Sunaryo
Jurnal Pendidikan Biologi Undiksha Vol. 11 No. 1 (2024)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jjpb.v11i1.72383

Abstract

Wonorejo Mangrove Ecotourism is one of the tourist attractions in the East Surabaya area which is rich in natural resources. The potential of this mangrove resource is not only to support the activities of the surrounding community, but also students and students. Currently, mangroves are not only used as barriers to sea water abrasion, but can also be processed into potential food raw materials. However, not all types of mangroves can be processed into food, only a few types can be processed, one of which is pedada fruit (Sonneratia caseolaris). Pedada fruit is one of the mangrove fruits which is often processed into food ingredients such as syrup, jam, chili sauce, dodol, coffee, chips, flour, and so on. This research was conducted to utilize mangrove fruit to add economic value and improve livelihoods for local communities, as well as to provide information to the general public about the benefits of mangroves as food, drinks, medicines and even cosmetics.
Co-Authors Marmi Pramita Laksitarahmi Isrianto Sukian Wilujeng Sunaryo