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All Journal Jurnal Teknologi Pertanian Juvenil: Jurnal Ilmiah Kelautan dan Perikanan
Mirza Gulam Ahmad
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Earth & Planetary Sciences Environmental Science

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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.
Pengaruh Ekstraksi Hijau Menggunakan NADES Terhadap Karakteristik Ekstrak Daun Tua Mangrove Avicennia marina Desy Arisandi; Hartati Kartikaningsih; Heder Djamaludin; Febrian Salim Prasetyo; Mirza Gulam Ahmad; Jeny Ernawati Tambunan; Gilang Rusrita Aida; Kristina Marsela
Juvenil Vol 7, No 2: Mei (2026)
Publisher : Department of Marine and Fisheries, Trunojoyo University of Madura, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/juvenil.v7i2.33201

Abstract

Ekstraksi hijau menggunakan Natural Deep Eutectic Solvent (NADES) berpotensi meningkatkan efisiensi perolehan senyawa bioaktif dari bahan mangrove. Penelitian ini bertujuan menganalisis pengaruh variasi rasio mol NADES asam sitrat:glukosa terhadap karakteristik ekstrak daun tua mangrove Avicennia marina, meliputi kadar air simplisia, rendemen, pH, dan profil fitokimia kualitatif. Penelitian menggunakan Rancangan Acak Lengkap nonfaktorial dengan empat perlakuan rasio mol (1:1, 2:1, 3:1, 4:1) dan empat ulangan. Simplisia dibuat dari daun tua, kemudian diekstraksi menggunakan NADES, diikuti pengukuran rendemen dan pH serta skrining fitokimia (alkaloid, flavonoid, saponin, tanin, steroid, terpenoid). Data rendemen dan pH dianalisis menggunakan ANOVA dan uji Tukey (α=5%). Kadar air simplisia sebesar 8,40±0,53%. Rendemen meningkat seiring kenaikan rasio asam sitrat dengan nilai tertinggi pada 4:1 (76,90±0,47%) dan terendah pada 1:1 (74,60±1,10%). pH ekstrak menurun dari 1,88±0,02 (1:1) menjadi 1,51±0,02 (4:1). Skrining fitokimia menunjukkan flavonoid, tanin, dan alkaloid terdeteksi pada semua perlakuan. Rasio 4:1 direkomendasikan sebagai kondisi awal untuk standardisasi ekstrak dan penelitian lanjutan berbasis kuantifikasi dan bioaktivitas.
Co-Authors Anies Chamidah Desy Arisandi Desy Arisandi Febrian Salim Prasetyo Gilang Rusrita Aida Hardoko Heder Djamaludin Jeny Ernawati Tambunan Kartikaningsih, Hartati Kristina Marsela Perdana, Angga Wira Romadhon, Haydar Zakaryya Titik Dwi Sulistiyati Yunita Eka Puspitasari