The Effects of Extraction Temperature on the Physicochemical Properties of Mangrove-Derived Glucomannan (Bruguiera gymnorhiza)

Jeki Wibawanti (Universitas Muhammadiyah Purworejo)
Zulfanita (Universitas Muhamamdiyah Purworejo)
Norhaslinda Arun (University of Technology Mara (UiTM))
Anang Mohamad Legowo (Universitas Diponegoro)
Sri Mulyani (Universitas Diponegoro)
Sapto Pamungkas (Mangrove Institut Komangjo Foudation)

Advance Sustainable Science, Engineering and Technology (ASSET)
Vol. 6 No. 4 (2024): August-October

This study investigates the impact of different extraction temperatures on the physicochemical properties of glucomannan derived from mangrove fruits (Bruguiera gymnorhiza). Various extraction temperatures ranging from 45°C to 85°C were utilized. Significant differences (p < 0.05) were observed in solubility (58.41% ± 2.45), total reducing sugar content (0.39% ± 0.09), yield (35.13 ± 2.95), and L* color value (71.97 ± 1.53), while no significant differences (p > 0.05) were found in a* and b* color values. These findings have implications for expanding the applications of Bruguiera and advancing research on Bruguiera glucomannan. Scanning electron microscopy (SEM) analysis revealed an increase in the cross-linking density of glucomannan molecules.