Utilization of bamboo charcoal to decrease tannin content of lindur fruit flour (Bruguiera gymnorrhiza)

Abstract

Abstract This study aims to determine the correct concentration of bamboo charcoal in the processing of Bruguiera gymnorrhiza fruit to produce mangrove flour with the lowest tannin content. The process of making bamboo charcoal is carried out at the Forestry Laboratory of the Forestry Department, Faculty of Forestry and Environmental Sciences. Meanwhile, the chemical analysis of flour is carried out in the Chemistry Laboratory, Department of Chemistry, Faculty of Mathematics and Natural Sciences, Halu Oleo University Kendari, Southeast Sulawesi. The chemical analysis test was carried out using a completely randomized design method with a one-factor treatment test. This factor is the percentage of bamboo charcoal during boiling and soaking (R0 = 0%; R1 = 15%; R2 = 20%) for the type of mangrove fruit used (P1 = Brugueira gymnorrhiza). The results showed that the provision of bamboo charcoal at the time of boiling and soaking had a significant effect on reducing tannin levels and had a very significant effect on reducing the moisture content and HCN of lindur fruit flour. The best treatment is giving 20% bamboo charcoal with soaking time for 48 hours and changing the soaking water every 24 hours. The best treatment is giving bamboo charcoal 20% with immersion time for 48 hours and changing the immersion water every 24 hours, with the water content of 8.7%, tannin content of 0.063%, and HCN content of 2.093 ppm, where these results meet SNI standards. 01-2997-1996 [1] and ADI (Acceptable Daily Intake) as food ingredients.