Extraction Process for Reducing Tannin of Mangrove Fruit [Bruguiera gumnorrhiza (Lamarck, 1798)] as a Raw Material for Food Flour

Abstract

Bruguiera gumnorrhiza (“Tancang”) is a mangrove species that their fruit can be utilized as an alternative flour rich of carbohydrate. Extraction reducing tannin conducted with two variable that were solvent temperature 50 °C, 60 °C, 70 °C, 80 °C and soaking time 15 min, 30 min, 45 min, 60 min. The optimal result extraction tannin of mangrove fruit obtained at 80 ^oC temperature with soaking time 60 min. The resulting mangrove fruit meets the criteria of consumption flour with content of HCN 0.26 mg · L^–1 and tannin 4.56 mg · L^–1. The maximum content of HCN according to quality requirements in Indonesian National Standards of tapioca is 40 mg · L^–1, whereas tannin according to acceptable daily intake is 560 mg · kg^–1 · d^–1.