![]() Nutritional and Nutraceutical Potential of Rape (Brassica napus L. Pengaruh Penggunaa Puree Buah Mangrove (Sonneratia Caseolaris) dan Jumlah Gula terhadap Sifat Organoleptik Es Krim. Kandungan Gizi Pada Produk Olahan Mangrove (KruMang, BoMang, dan SiMang) Produksi Kelompok Tani “Ngudi Makaryo”. Mangrove fruit from Sonneratia alba processed into syrup has a high nutritional and antioxidant value and is rich in fiber, which is good for healthĪ’in, C. 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%. Proximal analysis is carried out at the organic chemistry laboratory, Faculty of MIPA Universitas Jenderal Soedirman. We use proximal analysis, which includes tests on protein, fat, carbohydrate, and vitamin C. The purpose of the study was to find out the nutritional value content of mangrove syrup from Sonneratia alba fruit. ![]() ![]() 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. 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.
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