Physicochemical properties of Bruguiera gymnorrhiza flour (BGF)

Amin, M. N. G, ,- and Pralebda, S. A, ,- and Hasan, M. N, ,- and Zakariya, ,- and Sri Subekti, '- and Saputra, E., ,- and Sapto Andriyono, ,- and Heru Pramono, ,- and Mochammad Amin Alamsjah, ,- (2018) Physicochemical properties of Bruguiera gymnorrhiza flour (BGF). International Food Research Journal, 25 (5). ISSN 1985-4668

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This research aims to study the physicochemical properties of Bruguiera gymnorrhiza flour (BGF). The peeled BG fruit was immersed in ash suspension in water (10% w/v) for 24 hours, then sundried, milled, and sieved through membrane sized 100 mesh. Particle size of BGF produced as described are of 150 µm, brown in colour, of low viscosity and adhesiveness (CR:30.25), low amylose content (14.23%), had low protein (4.82%) and fat (0.24%) content, and high crude fiber content (7.46%). Tanin content of BG fruit was succesfully reduced by pretreatment in this study (19700 ppm to 8500 ppm). HCN content in BG fruit were under the detection limits of our method to be determined. Results of the present study suggests futher studies on the use of BGF for developing flat bread ingredients.

Item Type: Article
Uncontrolled Keywords: Bruguiera gymnorrhiza Flour Physicochemical properties
Subjects: S Agriculture > SH Aquaculture. Fisheries. Angling
S Agriculture > SH Aquaculture. Fisheries. Angling > SH1-691 Aquaculture. Fisheries. Angling > SH20.3-191 Aquaculture
Divisions: 14. Fakultas Perikanan dan Kelautan > Kelautan
Pralebda, S. A, ,-UNSPECIFIED
Sri Subekti, '-NIDN0017055202
Saputra, E., ,-UNSPECIFIED
Sapto Andriyono, ,-0025097907
Heru Pramono, ,-0011098601
Mochammad Amin Alamsjah, ,-0016017002
Depositing User: anita erna faricha
Date Deposited: 28 Apr 2023 09:49
Last Modified: 28 Apr 2023 09:49
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