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All Journal International Journal of Social Science Jurnal Cakrawala Ilmiah Journal of Innovation Research and Knowledge Jurnal Agroindustri Berkelanjutan
Oktaf Rina
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Public Health Social Sciences Other

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EXPLORATION OF RHIZOPORA MANGROVE PLANTS AS FUNCTIONAL FOOD COMPOUNDS FROM THE CUKU NYINYI ECOTOURISM AREA, SIDODADI VILLAGE PESAWARAN REGENCY, LAMPUNG PROVINCE Oktaf Rina; Anggun Rusyantia; Ajis Purnomo; Andi Sofiyan
International Journal of Social Science Vol. 4 No. 2: August 2024
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53625/ijss.v4i2.8460

Abstract

This activity was empowerment community programme assisted by CSR PT. Bukit Asam Tbk Pelabuhan Tarahan Lampung. This research is a series of activities in an effort to preserve Mangrove plantation forests in Pesawaran Regency, Lampung province in collaboration with CSR PT. Bukit Asam, Tarahan Pelabuhan Panjang. The specific aim is to explore and screen Mangrove plants that have the potential to be used as food. There were 2 (two) types of Mangrove plants studied, namely the Mangrove species Rhizopora apiculata and Rhizophora mucronata. The first step of the research was to carry out phytochemical screening to identify chemical content and bioactive compounds using qualitative methods, and the bioactive compounds identified were flavonoids, saponins, tannins, tripertenoids and steroids as well as phenolic compounds. The third step is to test the main components of chemical compounds using proximate analysis which include tests for water content, ash content, total fat, protein and carbohydrates as well as crude fiber components. Chemical content test results of proximate analysis of mangrove fruit Rhizopora apiculata and Rhizophora mucronata for water content; ash content; total fat content; protein content; and carbohydrates each one were 64,99; 3,61;8,11; 0,31; 12,49; 22,95 (%) and 64,25; 3,25; 10,67; 0,74; 1,74, 21,10 (%).The aim of the phytochemical test is to determine the presence of secondary metabolite compounds distributed in plant parts. The research continued with trials of making Rhizopora fruit into food products such as sticks and crackers. The overall sensory test results showed a good level of panelist acceptance of snack food substituted with mangrove flour
Karakteristik Sensori dan Kimia Cookies Berbasis Tepung Mangrove Jenis Lindur (Bruguiera gymnorrizha) Agnes Relita Maryati Br Simamora; Erdi Suroso; Oktaf Rina; Sri Hidayati; Silaturahmi Widaputri
Jurnal Agroindustri Berkelanjutan Vol 3, No 2 (2024)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v3i2.9931

Abstract

Penelitian ini bertujuan untuk mengetahui formulasi terbaik dari cookies berbasis tepung mangrove lindur berdasarkan uji sensori dan mengetahui komposisi uji kadar air dan uji derajat putih dari cookies berbasis tepung mangrove lindur. Penelitian dilakukan dengan rancangan Acak Kelompok Lengkap (RAKL) dengan satu faktor dan empat kali ulangan yang terdiri dari 6 taraf konsentrasi penambahan tepung lindur sebesar 0% (P1), 10% (P2), 20% (P3), 30% (P4), 40% (P5), dan 50% (P6). Hasil pengujian sensori menunjukkan bahwa cookies dengan penambahan 30% (P4) yang memberikan pernerimaan keseluruhan terbaik. Uji kadar air dari cookies berbasis tepung mangrove lindur yang terbaik adalah sebesar 1,244% dan uji derajat putih dari cookies berbasis tepung mangrove lindur adalah sebesar 24,175%.
IDENTIFIKASI MANGROVE SEBAGAI SUMBER ANTIOKSIDAN DI ECOWISATA CUKU NYINYI DESA SIDODADI PESAWARAN PROVINSI LAMPUNG Oktaf Rina; Dara Aditya; Susilawati, Susilawati; Erdi Suroso; Hamdani, Hamdani; Ajis Purnomo; Andi Sofiyan
Jurnal Cakrawala Ilmiah Vol. 3 No. 11: Juli 2024
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Mangrove plants are located in Pesawaran district which has an area of around 113 hectares. This activity was empowerment community programme assisted by PT. Bukit Asam Tbk Pelabuhan Tarahan Lampung. This research used 3 types of mangroves, namely Rhizophora apiculata, Rhizophora mucronata, and Rhizopora stylosa. The three types of mangrove fruit were taken for testing three times. The resulting data obtained will be presented descriptively in the form of tables and graphs. to find out the differences between the three mangrove fruits. The research results showed that the types of Rhizopora stylosa, Rhizopora mucronata, and Rhizopora apiculata contained flavonoid, saponin and phenolic compounds in phytochemical analysis. However, the apiculate was negative type contains triterpenoid and steroid compounds. The best antioxidant power based on the best IC50 measurement is 178.45 ppm for the Rhizopora stylosa type, Rhizopora mucronata has an antioxidant power of 922.82 ppm, and Rhizopora apiculata has an antioxidant power of 731.10 ppm.
PHYSICAL AND CHEMICAL CHARACTERISTICS OF MANGROVE BAKAU KACANG FRUIT FLOUR (Rhizophora apiculata) Oktaf Rina; Septian Cahaya Ramadhan; Erdi Suroso; Susilawati
Journal of Innovation Research and Knowledge Vol. 5 No. 8 (2026): Januari 2026
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Rhizophora apiculata mangrove fruit can be processed into food products and to maintain its shelf life it is processed into flour. Currently there are not many studies that examine the properties, content, and benefits of it. Therefore, testing the physical and chemical characteristics of the flour needs to be done. The purpose of the study was to determine the physical and chemical characteristics of Rhizophora apiculata mangrove fruit flour, as well as to test the quality of the flour. The resulted of the study showed that the physical test of Rhizophora apiculata mangrove fruit flour had a water absorption capacity of 4.26%, solubility of 1.10%, swelling power of 2.84%, and whiteness of 10.24%. The chemical test showed that flour had a water content of 12.74%, ash 2.01%, fat 1.85%, protein 2.06%, carbohydrate 81.34%, and crude fiber 11.51%. The physical characteristics of Rhizophora apiculata mangrove fruit flour can affect the mangrove fruit flour.
Co-Authors Agnes Relita Maryati Br Simamora Ajis Purnomo Andi Sofiyan Anggun Rusyantia Dara Aditya Erdi Suroso Hamdani Hamdani Septian Cahaya Ramadhan Silaturahmi Widaputri Sri Hidayati Susilawati Susilawati, Susilawati