The potential of mangrove as a food source in Ria
Mangrove fruit has been utilized as a food by people in several regions of Indonesia, espe cially as traditional food. Information about the potential and benefits of mangrove fruit is still limited. There is not much information regarding the physico chemical properties of mangrove fruit as a...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | en en |
| Published: |
University of Kassel
2023
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/112112/7/112112_The%20potential%20of%20mangrove%20as%20a%20food%20source%20in%20Ria.pdf http://irep.iium.edu.my/112112/8/112112_The%20potential%20of%20mangrove%20as%20a%20food%20source%20in%20Ria_Scopus.pdf http://irep.iium.edu.my/112112/ https://thefutureoffoodjournal.com/manuscript/index.php/FOFJ/article/view/704 |
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| Summary: | Mangrove fruit has been utilized as a food by people in several regions of Indonesia, espe
cially as traditional food. Information about the potential and benefits of mangrove fruit
is still limited. There is not much information regarding the physico chemical properties
of mangrove fruit as a potential food source. This study aims to gather and review various
scientific information related to the potential of mangrove fruit and its use as foodstuff. This
information can be used as a basis to conduct further research related to the development of
mangrove-based food and functional food products. Previous research revealed that in Ro
kan Hilir and Bengkalis Regencies, the Mangroves were dominated by three species; Rhyz
ophora mucronata, Bruguiera gymnorrhiza, and Sonneratia caseolaris. These three types of
mangroves have the potential for food development in the future. Advanced processing of
mangrove fruit that has gone through various stages of processing such as soaking, boiling,
and drying, then processed into flour into various types of food, can be declared safe for
consumption because proper processing can reduce the content of anti-nutritional sub
stances to a safe limit for consumption. When combined with other ingredients, products
made from mangrove flour are safe to use as substitutes. Unlike substitute materials, further
research on the use of mangroves as a main food ingredient still requires a more in-depth
study, especially minimizing the risk of toxic substances contained in the mangroves, pro
cessing techniques, and the final product to determine whether its use is safe or not |
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