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Nutritional Value Content in Mangrove Syrup From Sonneratia alba Fruit

Article in J-Kesmas Jurnal Fakultas Kesehatan Masyarakat (The Indonesian Journal of Public Health) · October 2021
DOI: 10.35308/j-kesmas.v8i2.4066

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J-Kesmas: Jurnal Fakultas Kesehatan Masyarakat p-ISSN: 2355-0643, e-ISSN: 2355-0988
(The Indonesian Journal of Public Health) Vol. 8, No. 2, October, 2021
Available at http://jurnal.utu.ac.id/jkesmas Open Access RESEARCH ARTICLE
Nutritional Value Content in Mangrove Syrup From Sonneratia alba Fruit
1
Wintah, 1Kiswanto, 1Fitrah Reynaldi, 2Endah Sulistiyowati
1
Faculty of Public Health, University of Teuku Umar, Aceh, Indonesia
2
Faculty Sains and Tecnologi, University of Nahdhatul Ulama Purwokerto, Indonesia
Corresponding author: Wintah, e-mail: [email protected]
Co-author : KK: [email protected], FR: [email protected], ES:[email protected]

Submitted:31/08/2021 Revised: 17/09/2021 Accepted: 27/09/2021 Published online: 26/10/2021

DOI: https://doi.org/10.35308/j-kesmas.v7i2.4066 How to cite this article: Wintah., Kiswanto., Reynaldi. F & Sulistiyowati.
E. (2021). Nutritional Value Content in Mangrove Syrup From Sonneratia alba Fruit. J-Kesmas: Jurnal Fakultas Kesehatan
Masyarakat (The Indonesian Journal of Public Health). 8(2): 91-94.

Abstract
Pedada fruit (Sonneratia alba) is a fruit of mangrove plants whose utilization can be improved through simple technology,
namely the processing of Sonneratia alba fruit into syrup. Mangrove plants produce fruit that can be utilized as a processed
beverage, one of which is Sonneratia alba fruit that has a sour taste and can be processed into fresh drinks in the form of mangrove
syrup. The purpose of the study was to find out the nutritional value content of mangrove syrup from Sonneratia alba fruit.
Research methods are experiments. We use proximal analysis, which includes tests on protein, fat, carbohydrate, and vitamin C.
Proximal analysis is carried out at the organic chemistry laboratory , Faculty of MIPA Universitas Jenderal Soedirman. The results
of our research show Processed mangrove syrup from Sonneratia alba fruit has nutritional content: protein 1.20%, fat 0.20%,
carbohydrates 3.50%, and vitamin C 55.30%. Mangrove fruit from Sonneratia alba processed into syrup has a high nutritional
and antioxidant value and is rich in fibre, which is good for health
Keywords: Mangrove; Sonneratia alba; Syrup; Nutrient.

Introduction different in the fruit pentilnya. The pentil fruit

Sonneratia alba side in the petals is red. Mangrove fruit
Mangroves are plants that have many benefits and
is widely developed into processed raw material
typical plants that grow in coastal areas. Mangroves products such as pudding, dodol, brownies, sponges,
produce fruit that can be processed into a variety of crackers, sticks, and jams. The development of
foods and drinks. A'in et al. (2017) state that processed mangrove fruit into processed food needs more
mangrove fruit into food products can be economically widespread socialization so that mangrove fruit can be
beneficial. In general, mangroves benefit from reducing utilized to the maximum. In addition to the socialization
environmental degradation. Ecologically mangroves of the benefits of mangrove, fruit needs to pay attention
have a variety of benefits, among others as a habitat for
to the nutritional content of mangrove fruit processed
fish seeds and a place to eat shellfish and crabs (Wintah products. There needs to be a healthy content test on
et al., 2018a). Mangroves are also helpful for
various kinds of processed mangrove fruit.
maintaining climate stability (Wintah et al., 2018c) and
maintaining environmental balance (Wintah et al., The nutritional content of each food product needs
2018d). Physical-chemical factors of the environment to be included to inform consumers that the meal and
also affect the presence of mangroves (Wintah et al., safe consumption also contain nutrients needed by the
2021). human body. Mangrove fruit is very diverse there that
can be processed into foodstuffs and some that cannot
The existence of mangroves can be determined from be processed into foods. Sonneratia fruit is one of the
their type that has a distinctive adaptation. The mangrove fruits that can be processed into foods. Non-
Sonneratia alba species have adaptations to high toxic Sonneratia fruit has a sour taste, and fruit that has
salinity and are often found in areas directly facing the been cooked when peeled will have a soft texture
open ocean but not exposed to waves now. Mangrove (Apriliani, 2015). In addition to being valid for
type Sonneratia alba, often referred to as pedada fruit, processed food and beverages, Mangrove fruit is also
is a round fruit somewhat scab. The end of the fruit is helpful as medicines and cosmetics (Satoto and
steamed and wrapped in flower petals (Wintah et al., Sudaryanto, 2020). Sonneratia caseolaris fruit, in
2018b). Sonneratia alba is known by the local names addition to being used as a processed ingredient of fruit
pedada, bogem, pupat, beropat, mange-mange, susup, syrup, can also be processed into jenang and jam (Rajis
and wahat white. Sonneratia alba and Sonneratia et al., 2017). Sonneratia alba fruit that has been cooked
caseolaris have almost the same fruit shape but are will give off the distinctive aroma of Sonneratia alba
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fruit. The taste of the fruit is slightly sweet and sour, so The nutritional content of mangrove syrup from
it is suitable for syrup processed ingredients. Sonneratia caseolaris fruit has been tested by (Satoto
and Sudaryanto, 2020) through proxy tests, including;
In addition to being valid for processed food and
protein, vitamin C, fat, and carbohydrates are served in
beverages, Mangrove fruit is also helpful as medicines
Table 2.
and cosmetics (Satoto and Sudaryanto, 2020).
Sonneratia caseolaris fruit, in addition to being used as Table 2. Nutritional value of Sonneratia caseolaris
a processed ingredient of fruit syrup, can also be mangrove syrup /100 g
processed into jenang and jam (Rajis et al., 2017).
No Nutritional Value (%)
Sonneratia alba fruit that has been cooked will give off
1 Protein 1,24
the distinctive aroma of Sonneratia alba fruit. The taste
2 Fat 0,24
of the fruit is slightly sweet and sour, so it is suitable for
3 Carbohydrates 1,74
syrup processed ingredients.
4 Vitamin C 70,6
(Summary Data, 2021)
Methods
Discussion
This research is experimental. Tools used in the
Protein is one of the substances needed for the
manufacture of mangrove syrup are scales, measuring
human body. Protein is helpful as a building and
cups, knives, basins, blenders, cloth filters, pans, stoves,
building substance and fuel in the body (Winarno, 2008).
and stirrers. The ingredients used are Sonneratia alba
The results of the protein content test contained in the
fruit, water, and sugar. The process of making syrup is
mangrove syrup of Sonneratia alba / 100g fruit by
as follows; Sonneratia alba fruit that has been cooked is
1.20%. This result is lower than the results of Satoto et
washed, peeled, and in a blender with a composition of
al. (2020) research, namely the protein content in
1 kg of Sonneratia alba fruit and 2 litres of water. The
sonneratia caseolaris fruit mangrove syrup of 1.24%.
fruit that has been blended is squeezed with a cloth sieve
Low protein value in mangrove syrup Sonneratia alba
until separated between sonneratia alba cider and
fruit due to the processing process. However, the
sonneratia alba fruit pulp. Sonneratia alba cider is put in
protein content in Sonneratia alba fruit syrup is not
a saucepan of added 2 kg of sugar and heated on the
much different from the protein content of fresh fruit
stove, stirred until it boils and thickens. Once cool, the
before there is a processing process. This is following
syrup is ready to be packed into a bottle. To find out the
the statement (Senior et al., 2013) that the protein
nutritional content of mangrove syrup, there needs to be
content in Sonneratia alba fruit syrup has a difference in
a proximate analysis. Nutritional value content uses
value less than the protein content of fresh fruit
proximal analysis, which includes tests on protein, fat,
Sonneratia Caseolaris 1.22%.
carbohydrate, and vitamin C. Proximal analysis is
carried out at the organic chemistry laboratory, Faculty Fat is a chemical compound consisting of elements
of MIPA Universitas Jenderal Soedirman. oxygen, carbon, and hydrogen. Fat can store reserve
energy in the body (Almatsier, 2004). The results of the
fat content test in Sonneratia alba fruit syrup by 0.20%.
Results Satoto et al. (2020) stated that the fat content in
The nutritional value content of a processed Sonneratia Caseolaris fruit syrup is 0.24%. The fat
beverage ingredient is an essential parameter for human content in Sonneratia alba fruit syrup is less than the fat
needs to choose the drink to be consumed. To determine content in Sonneratia Caseolaris fruit syrup. The fat
the nutritional value of mangrove syrup from Sonneratia content of Sonneratia alba fruit syrup is still safe for
alba fruit, necessary parameters need to be done through consumption. This follows Satuhu (2004) opinion that
comparative testing. Proximal tests include; protein, fruit with a fat content greater than 0.1% is suitable for
vitamin C, fat, and carbohydrates are presented in Table processing food products.
1. Carbohydrates are essential nutrients for the body in
Table 1. Nutritional value of Sonneratia alba mangrove addition to protein nutrients. One of the benefits of
syrup /100 g carbohydrates is to control cholesterol levels in the body.
Carbohydrates are divided into two, complex and
No Nutritional Value Result (%) simple carbohydrates. Complex carbohydrates can
1 Protein 1,20 come from foods that contain whole grains. Simple
2 Fat 0,20 carbohydrates can come from sugar—Carbohydrate test
3 Carbohydrates 3,50 results on Sonneratia alba fruit syrup by 3.50%. Satoto
4 Vitamin C 55,30 et al.(2020) study result in the carbohydrate content in
(Summary Data, 2021) mangrove syrup from Sonneratia Caseolaris fruit by
1.74%.
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Carbohydrates in Sonneratia alba fruit syrup are Acknowledgement
higher than mangrove syrup from onneratia Caseolaris
fruit. This is due to differences in ripeness in the fruit. The researcher thanked all those who helped during
This follows sumardjo's opinion (2009), which states the research process. Researchers thanked the organic
that plants in the same variety vary in nutrient count chemistry laboratory, Faculty of MIPA Universitas
depending on physiological age, agronomic conditions, Jenderal Soedirman, who helped the process of
and environment. The addition of sugar also influences analyzing the nutritional value of mangrove syrup from
the high carbohydrate in mangrove syrup from Sonneratia alba fruit.
Sonneratia alba fruit because sugar is a simple
carbohydrate. This is according to Batista et al. (2011), Authors Contribution
sugar is part of carbohydrates. Fructose, glucose,
sucrose, and raffinose are among the compounds from All researchers contribute to the research, ranging
sugars. from data collection, data analysis, and manuscript
preparation. The first author is responsible for preparing
Vitamin C is essential for the human body because the manuscript, while the second, third, and fourth
vitamin C can increase the endurance of the human researchers assist with the editing process.
body. In addition, vitamin C contains high antioxidants.
Massot et al. (2010) state that vitamin C plays an
essential role in preventing scurvy disease, which References
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