Review: Metode Penurunan Kadar Tanin Tepung Mangrove

Prayoga, Septian Andre and Dr. Ir. Yahya, MP (2021) Review: Metode Penurunan Kadar Tanin Tepung Mangrove. Sarjana thesis, Universitas Brawijaya.

Abstract

Tanaman mangrove disamping berfungsi sebagai jalur hijau, juga berperan sebagai sumber sumber karbohidrat, protein, lemak maupun senyawa-senyawa metabolit sekunder, sehingga strategi pengembangan pangan perlu diarahkan pada potensi sumberdaya wilayah dan sumber pangan spesifik. Salah satu upaya pemanfaatan mangrove dalam bidang pangan yaitu dengan membuat tepung mangrove. Tepung mangrove memiliki kandungan zat gizi yang tinggi yaitu kadar air 10,53% , abu 5,18%, protein 8,735 , lemak 1,44% dan karbohidrat 74,12%. Tingginya kandungan zat gizi tepung mangrove ternyata diimbangi dengan tingginya zat antinutrisi. Tepung mangrove memiliki kadar tanin yang tinggi sehingga diperlukan adanya proses penurunan zat tanin tersebut. Penurunan kadar tanin mangrove dapat dilakukan dengan berbagai metode yang perlu diulas lebih lanjut. Metode yang digunakan dalam review ini adalah metode sistematik review. Data yang digunakan merupakan jurnal penelitian yang didapat dari basis data yaitu google scholar, sciencedirect, researchgate, dan scopus. Jurnal yang diperoleh dilakukan proses screening dan proses inklusi data. Data yang diperoleh disusun dan dibuat sintesis argumentasi. Hasil dari review yaitu ditemukan data bahwa metode penurunan kadar tanin mangrove terdiri dari metode perendaman, perebusan, fermentasi, dan ekstraksi yang masing-masing memiliki prosedur yang berbeda, namun secara umum terdapat tahapan esensial yang sama yaitu adanya proses perendaman terhadap buah mangrove selama kurun waktu 30-60 menit. Tepung mangrove dengan kadar tanin terendah didapatkan dari metode ekstraksi sebesar 0.004%, sedangkan tertinggi diperoleh pada metode perendaman dengan abu sekam sebesar 0.8-3.7%. Karakteristik fisikokimia tepung mangrove dengan kadar tanin terendah yaitu memiliki kadar abu 3.1%, karbohidrat 73%, lemak 0.4-5%, protein 3.71-5.16% dengan warna cokelat muda

English Abstract

Mangrove plants in addition to functioning as a green line, also act as a source of carbohydrates, proteins, fats and secondary metabolites, so that food development strategies need to be directed at regional potential resources and specific food sources. One of the efforts to use mangroves in the food sector is to make mangrove flour. has a high nutrient content, namely water content of 10.53%, ash 5.18%, protein 8.735, fat 1.44% and carbohydrates 74.12%. The high nutrient content of mangrove flour was offset by high anti-nutritional substances. Mangrove flour has a high tannin content, so it is necessary to reduce the tannin substance. Reducing the tannin content of mangroves can be done by various methods that need to be reviewed further. The method used in this review is a systematic review method. The data used are research journals obtained from databases, namely Google Scholar, ScienceDirect, Researchgate, and Scopus. The journals obtained were subjected to a screening process and data inclusion process. The data obtained are compiled and a synthesis of arguments is made. The results of the review found data that the method of reducing mangrove tannin levels consisted of soaking, boiling, fermentation, and extraction methods, each of which had a different procedure, but in general there were the same essential steps, namely the immersion process for mangrove fruit over a period of time. 30-60 minutes. Mangrove flour with the lowest tannin content was obtained from the extraction method of 0.004%, while the highest was obtained from the soaking method with husk ash of 0.8-3.7%. The physicochemical characteristics of mangrove flour with the lowest tannin content are 3.1% ash content, 73% carbohydrates, 0.4-5% fat, 3.71-5.16% protein with a light brown color.

Item Type:	Thesis (Sarjana)
Identification Number:	0521080186
Uncontrolled Keywords:	-
Subjects:	600 Technology (Applied sciences) > 639 Hunting, fishing & conservation > 639.2 Commercial fishing, whaling, sealing
Divisions:	Fakultas Perikanan dan Ilmu Kelautan > Teknologi Hasil Perikanan
Depositing User:	Zainul Mustofa
Date Deposited:	15 Jun 2022 06:54
Last Modified:	27 Sep 2024 08:48
URI:	http://repository.ub.ac.id/id/eprint/191198

Text -Septian Andre Prayoga.pdf Download (1MB)

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