creators_name: SEPTIAN CAHAYA , RAMADHAN 
creators_id: 1914051071
type: other
datestamp: 2025-02-19 08:26:53
lastmod: 2025-02-19 08:26:53
metadata_visibility: show
title: KARAKTERISTIK FISIK DAN KIMIA
TEPUNG BUAH MANGROVE (Rhizophora apiculata)
ispublished: submitted
subjects: 580
subjects: 630
full_text_status: restricted
abstract: Rhizophora apiculata mangrove fruit can be processed into food products and to
maintain its shelf life it is processed into flour. Currently there are not many studies
that examine the properties, content, and benefits of it. Therefore, testing the
physical and chemical characteristics of the flour needs to be done. The purpose of
the study was to determine the physical and chemical characteristics of Rhizophora
apiculata mangrove fruit flour, as well as to test the quality of the flour. The resulted
of the study showed that the physical test of Rhizophora apiculata mangrove fruit
flour had a water absorption capacity of 4.26%, solubility of 1.10%, swelling power
of 2.84%, and whiteness of 10.24%. The chemical test showed that flour had a water
content of 12.74%, ash 2.01%, fat 1.85%, protein 2.06%, carbohydrate 81.34%, and
crude fiber 11.51%. The physical characteristics of Rhizophora apiculata mangrove
fruit flour can affect quality of mangrove fruit flour.
Keywords : mangrove fruit, Rhizophora apiculata, physical characteristics,
chemical characteristics

Buah mangrove Rhizophora apiculata dapat diolah menjadi produk pangan dan
untuk mempertahankan umur simpannya maka diolah menjadi tepung. Saat ini
belum banyak penelitian yang mengkaji sifat, kandungan, dan manfaat tepung buah
mangrove Rhizophora apiculata. Oleh karena itu, pengujian terhadap karakteristik
fisik dan kimia tepung tersebut perlu dilakukan. Tujuan dari penelitian adalah untuk
mengetahui karakteristik fisik dan kimia tepung buah mangrove Rhizophora
apiculata, serta menguji kualitas tepung tersebut. Hasil penelitian menunjukkan
bahwa uji fisik tepung buah mangrove Rhizophora apiculata memiliki daya serap
air sebesar 4,26 %, kelarutan 1,10%, swelling power 2,84%, dan derajat putih
10,24%. Hasil uji kimia menunjukkan bahwa tepung buah mangrove Rhizophora
apiculata memiliki kadar air 12,74%, abu 2,01%, lemak 1,85%, protein 2,06%,
karbohidrat 81,34%, dan serat kasar 11,51%. Karakteristik fisik tepung buah
mangrove Rhizophora apiculata dapat mempengaruhi kualitas tepung buah
mangrove.
Kata kunci : buah mangrove, Rhizophora apiculata, karakteristik fisik,
karakteristik kimia
date: 2025-01-23
date_type: published
publisher: FAKULTAS PERTANIAN
place_of_pub: UNIVERSITAS LAMPUNG
id_number: 1914051071
citation:   SEPTIAN CAHAYA , RAMADHAN   (2025) KARAKTERISTIK FISIK DAN KIMIA TEPUNG BUAH MANGROVE (Rhizophora apiculata).  FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG.    (Submitted)  
document_url: http://digilib.unila.ac.id/84594/1/ABSTRAK.pdf
document_url: http://digilib.unila.ac.id/84594/2/SKRIPSI%20FULL.pdf
document_url: http://digilib.unila.ac.id/84594/3/SKRIPSI%20TANPA%20BAB%20PEMBAHASAN.pdf