Characteristics of analog coffee from the mangrove fruit Rhizophora mucronata origin Sangihe Islands

Abstract

Abstract Coffee is a popular drink today. One of the coastal resources that can be processed into coffee-like products (analog coffee) is the mangrove fruits Rhizophora mucronata. The fruits of R. mucronata were reported to contain antioxidant substances that can support human health. This study aimed to characterize analog coffee products from the fruit of R. mucronata. The fruits were collected from Miulu village, Sangihe Islands, North Sulawesi. Mangrove fruits were soaked in a 2% lime solution for 72 hours and dried at 60 °C. Then it was roasted at 116-118 °C for 40 minutes, and the sample was ground until it resembled coffee grounds. The findings revealed that the water content of analog coffee was 4.14 ± 0.14%; ash 4.97 ± 0.02%; protein 14.38 ± 0.02%; fat 12.26 ± 0.08%; carbohydrate 63.67 ± 0.09%, energy 422.58 ± 1.01 kcal, caffeine 1.20 ± 0.00%, tannins 808.21 ± 2.02 mg/kg, and antioxidant capacity IC50 131.28 ± 0.44 μg/mL. Furthermore, the analysis of compounds using GC-MS from the coffee analog of R. mucronata fruits was dominated by cis-9-Hexadecenal (50.95%) and 9-Octadecenal, (Z)-(33.97%). These research findings provide that analog coffee from the R. mucronata fruits has the potential to become a coffee-like product as a functional drink.