Physico-chemical Characterization of Four Species Indonesian Mangrove Fruits as Food Source
| dc.date.accessioned | 2022-12-14T12:41:23Z | |
| dc.date.available | 2022-12-14T12:41:23Z | |
| dc.date.issued | 2022-09-30 | |
| dc.identifier | doi:10.17170/kobra-202204136017 | |
| dc.identifier.uri | http://hdl.handle.net/123456789/14291 | |
| dc.language.iso | eng | |
| dc.rights | Namensnennung 4.0 International | * |
| dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | * |
| dc.subject | Avicennia sp. | eng |
| dc.subject | Bruguiera sp. | eng |
| dc.subject | Mangrove flour | eng |
| dc.subject | Rhizophora sp. | eng |
| dc.subject | Sonneratia sp. | eng |
| dc.subject.ddc | 570 | |
| dc.subject.ddc | 580 | |
| dc.title | Physico-chemical Characterization of Four Species Indonesian Mangrove Fruits as Food Source | eng |
| dc.type | Aufsatz | |
| dcterms.abstract | Carbohydrates in flour and starch are essential ingredients for the food industry, often used as a thickening, gelling, bulking, and water retention agents. In Indonesia, mangrove fruits have traditionally been used as carbohydrate source. However, studies related to the physicochemical of fruit, flour, and starch of mangrove as a food source are still minimal. This study reported the Physico-chemical characteristic of four species of Indonesian mangroves fruits, namely Avicennia sp., Bruguiera sp., Rhizophora sp., and Sonneratia sp, and its respective starches. Mangrove fruits of Avicennia sp., and Sonneratia sp., are safe for direct consumption or further processing. Meanwhile, Rhizophora sp. and Bruguiera sp. are not recommended for direct consumption because they contain cyanide. However, proper food processing can reduce cyanide to safe levels. Our results suggest that mangrove fruit flour can be utilized as a food source. Bruguiera's starch can provide thickness in a short cooking time based on the pasting characteristics. Rhizophora’s starch is not suitable for use as a thickening agent in cold and semi-solid food products. Avicennia sp. and Sonneratia sp. require a long cooking time to produce a good consistency, but this consistency can withstand well at cold temperatures. | eng |
| dcterms.accessRights | open access | |
| dcterms.creator | Rosulva, Indah | |
| dcterms.creator | Hariyadi, Purwiyatno | |
| dcterms.creator | Budijanto, Slamet | |
| dcterms.creator | Sitanggang, Azis Boing | |
| dcterms.extent | 20 Seiten | |
| dc.subject.swd | Indonesien | ger |
| dc.subject.swd | Lebensmittel | ger |
| dc.subject.swd | Avicẹnnia | ger |
| dc.subject.swd | Mangrovengewächse | ger |
| dc.subject.swd | Sonneratia | ger |
| dc.subject.swd | Kohlenhydrate | ger |
| dc.subject.swd | Lebensmittelindustrie | ger |
| dc.subject.swd | Mehl | ger |
| dc.type.version | publishedVersion | |
| dcterms.source.identifier | eissn:2197-411X | |
| dcterms.source.issue | No. 5 | |
| dcterms.source.journal | Future of Food: Journal on Food, Agriculture & Society | eng |
| dcterms.source.volume | Vol. 10 | |
| kup.iskup | false | |
| dcterms.source.articlenumber | 578 |
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