Effects of Mangrove Leaf Catechins (Bruguierra gymnorrhizza) on Proximate and Antioxidant Activity of Boiled Noodles During Shelf Life

  • Sumartini Sumartini
  • Lita Amaliya National Taiwan University of Science and Technology, Taipei, Taiwan
  • Sthevany Sthevany Politeknik Kelautan dan Perikanan Dumai
Keywords: Catechins, Mangroves, Proximate, Antioxidant activity

Abstract

Catechins are substances that can inhibit the rate of disintegration of organic matter, or substances commonly referred to as natural antioxidants. One of the natural ingredients that are considered rich in antioxidants is mangrove plants, but the potential for the use of mangrove fruit, especially the Lindur species (Bruguierra gymnorrhiza) as a food diversification agent in Indonesia is still very limited. This research on the potential of mangrove fruit aims to determine the effect of catechin extract of mangrove leaves (Bruguierra gymnorrhizza) on the estimated concentration and antioxidant activity of wet paste in storage. In this study, the ingredients used were tapioca flour, 97% extract of Bruguiera gymnorhiza mangrove leaves (catechin), and water. These tools include basins, digital scales, rollers and knives. Preliminary research was conducted by first making tapioca noodle dough. The type of test used was the seam test. Fat content, water content, protein content, ash content, carbohydrates, fiber. Antioxidant test using DPPH method. Studies on the effect of mangrove leaf catechins (Bruguierra gymnorrhizza) appear to have significant direct and antioxidant activity during storage, where the proximate results of wet noodles with the addition of mangrove leaf catechins are as follows, water content of mangrove noodles is 48.09%, protein content is 4.48%, fat content is 1.6%, carbohydrate content is 44.71%, ash content is 0.16%, fiber content is 5.45% and antioxidant activity is 34.13%.

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Published
2022-05-10
How to Cite
Sumartini, S., Amaliya, L., & Sthevany, S. (2022). Effects of Mangrove Leaf Catechins (Bruguierra gymnorrhizza) on Proximate and Antioxidant Activity of Boiled Noodles During Shelf Life. Jurnal Airaha, 11(01), 030 - 038. https://doi.org/10.15578/ja.v11i01.283
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Articles