ANALYSIS OF CHEMICAL COMPOSITION AND BIOACTIVE COMPOUNDS IN WET NOODLES PRODUCED FROM MANGROVE FRUIT FLOUR (RHIZOPHORA MUCRONATA LMK.)

Abstract

The significant potential of R. mucronata Lamk. mangrove fruit as a functional food source has not been optimally utilized. This study aimed to process mangrove fruit into flour, analyze its nutritional content and bioactive compounds, and develop fresh noodle products with mangrove flour substitution as an environmentally friendly functional food alternative. This experimental study used a Completely Randomized Design (CRD) with four formulations: F1 (50% wheat flour : 50% mangrove flour), F2 (60% : 40%), F3 (70% : 30%), and F4 (80% : 20%). Proximate analysis included moisture content, ash content, fat content, protein content, and carbohydrate content, while bioactive compound analysis included total flavonoids and tannins conducted using spectrophotometry and HPLC methods. Organoleptic tests were conducted on 15 panelists to assess color, aroma, taste, texture, and overall acceptance. The Kruskal-Wallis test results showed significant differences in preference levels for taste, texture, and overall acceptance (p < 0.05), while color and aroma showed no significant differences. Mangrove fruit flour contained 7.33% moisture, 9.44% ash, 0.60% fat, 2.81% protein, and 87.14% carbohydrates, with total flavonoids of 0.51% and tannins of 2.94%. The F4 formulation fresh noodles (80% wheat flour : 20% mangrove flour) achieved the highest mean scores for taste preference, texture, and overall acceptance. Mangrove flour substitution significantly increased mineral content (ash content) while maintaining key nutritional characteristics within the range of conventional fresh noodles.