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Aquatic Procedia 7 (2016) 231 – 235

2nd International Symposium on Aquatic Products Processing and Health,

ISAPPROSH 2015

Extraction Process for Reducing Tannin of Mangrove Fruit

[Bruguiera gumnorrhiza (Lamarck, 1798)]
as a Raw Material for Food Flour
Subandriyo, Nanik Indah Setianingsih*
Center of Industrial Pollution Prevention Technology, Ki Mangunsarkoro Street, No. 6 Semarang, 50136, Indonesia

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 ºC, 60 ºC, 70 ºC, 80 ºC
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.
©
© 2016
2016TheTheAuthors.
Author.Published
Published bybyElsevier B.V.B.V.
Elsevier This is an open access article under the CC BY-NC-ND license
(http://creativecommons.org/licenses/by-nc-nd/4.0/).
Peer-review under responsibility of The Science and Editorial Board of ISAPPROSH 2015.
Peer-review under responsibility of the science and editorial board of ISAPPROSH 2015
Keywords: Bruguiera gumnorrhiza (Lamarck, 1798); mangrove; multilevel extraction; tannin

1. Introduction

Indonesia is the largest archipelago country in the world, having 17 508 islands with 81 000 km of coastline and
also has a lot of the potential of coastal and marine resources (Bengen, 2002). Natural resources are found in coastal
areas and the sea is consist of many resources that can be recovered (renewable resources) such as fisheries,
mangroves and coral reefs as well as resources that can not be recovered (non-renewable resources) such as oil,
mineral gas and environmental services (Dahuri et al., 2001). Indonesia is having the largest of mangrove forest in

* Corresponding author. Tel.: +62 819 1968 6001; fax: +62 24 841 4811.
E-mail address: indahsnanik@yahoo.co.id

2214-241X © 2016 The Authors. Published by Elsevier B.V. This is an open access article under the CC BY-NC-ND license
(http://creativecommons.org/licenses/by-nc-nd/4.0/).
Peer-review under responsibility of the science and editorial board of ISAPPROSH 2015
doi:10.1016/j.aqpro.2016.07.032
232 Subandriyo and Nanik Indah Setianingsih / Aquatic Procedia 7 (2016) 231 – 235

the world reaches to 8.60 × 106 ha, although this is currently reported that about of 5 × 106 ha forest had been in
damaged number (Gunarto, 2004).
The mangrove ecosystem has economic benefits there are timber and non-timber. The product of mangrove
forests commonly used is timber for firewood whereas the mangrove fruits have not been used widely especially as
source of food. Bruguiera gymnorrhiza (Lamarck, 1798) which commonly named “Lindur” or Tancang” in Centaral
Java is one of the mangrove fruits that can be used as source of new food. This kind of mangrove fruit content of
high carbohydrate. The results of research have been done showed that “Tancang” content of energy 371 cal · 100
g–1 higher than rice (360 cal · 100 g–1) and corn (307 cal · 100 g–1) (Fortuna, 2005). Traditionally it is processed into
cakes mixed with rice or eaten directly with coconut flavouring (Sadana, 2007)
In order can be used widely at once for increasing its economic value “Tancang” must be converted in to flour.
Flour from “Tancang” fruit content of carbohydrate 80.376 3 %, fibre 0.757 5 %, water 12.176 1 %, fat 3.091 7 %,
dan protein 1.427 % (Priyono et al., 2010). The problem of using mangrove fruit as food is tannin content that cause
bitter taste. The bitter taste of mangrove fruit affects consumer valuation of the resulting food product. Besides that
tannin is carcinogenic in case consumed in excess amount and continously so must be reduced before processed.
The acceptable daily intake for tannin is 560 mg · kg–1 · d–1 (Fekadu, 2014). One way for reducing tannin of
mangrove fruit “Tancang” is with extraction process. Use of mangrove fruit as material of food industry especially
of mangrove areas in Central Java is expected to be mangrove conservation strategy through the use of mangrove
fruit as raw material in making of flour.

2. Material and methods

2.1. Mangrove

Mangrove fruits (Bruguiera gumnorrhiza) were obtained from Kartika Jaya Village, Patebon Sub-district, Kendal
District Central Java. Fresh mangrove fruit, were chopped into chip forms with a thickness of 1 mm to 2 mm.

2.2. Experiments of extraction tannin

Tannin extraction experiments were done with water solvent in an extractor. The fixed variable is the comparison
between solvent volume and mangrove fruit 5:1 w/w, while the changed variable are solvent temperatures 50 ºC, 60
ºC, 70 ºC, 80 ºC and soaking time 15 min, 30 min, 45 min, 60 min. The soaking process with temperature above 80
ºC can damage the structure of the starch. The results of tannin reduction of mangrove fruits were obtained by
analizing tannin content of filtrate from extraction process.

2.3. Making of mangrove flour

Mangrove flour is made from the best result after reduction treatment of tannin. Mangrove fruit of the result of
the extraction process are dried in oven of 70 ºC, 48 h then milled and sieved in 80 mesh. The resulting mangrove
flour stored in plastic packaging.

3. Result and discussions

3.1. Tannin parameter analysis

The result of tannin analysis of samples showed in Table 1.

 Subandriyo and Nanik Indah Setianingsih / Aquatic Procedia 7 (2016) 231 – 235 233

Table 1. The result of tannin analysis of filtrate from extraction process

50 ºC 60 ºC 70 ºC 80 ºC
Tannin Tannin Tannin Tannin
Treatment (mg. L-1) Treatment (mg. L-1) Treatment (mg. L-1) Treatment (mg. L-1)
T.50.15.1 9.19 T.60.15.1 4.14 T.70.15.1 15.84 T.80.15.1 11.61
T.50.15.2 4.45 T.60.15.2 2.6 T.70.15.2 10.24 T.80.15.2 10.63
T.50.15.3 5.1 T.60.15.3 2.01 T.70.15.3 6.95 T.80.15.3 7.17
T.50.15.4 1.87 T.60.15.4 1.98 T.70.15.4 8.22 T.80.15.4 5.99
T.50.15.5 1.37 T.60.15.5 1.65 T.70.15.5 7.16 T.80.15.5 -

T.50.30.1 9.97 T.60.30.1 4.53 T.70.30.1 15.76 T.80.30.1 11.87

T.50.30.2 4.17 T.60.30.2 3.4 T.70.30.2 12.73 T.80.30.2 9.41
T.50.30.3 3.29 T.60.30.3 2.61 T.70.30.3 8.15 T.80.30.3 6.57
T.50.30.4 4.52 T.60.30.4 2.44 T.70.30.4 8.13 T.80.30.4 5.68
T.50.30.5 1.88 T.60.30.5 2.5 T.70.30.5 6.62 T.80.30.5 -

T.50.45.1 10.39 T.60.45.1 10.34 T.70.45.1 15.08 T.80.45.1 19.85

T.50.45.2 4.99 T.60.45.2 6.09 T.70.45.2 11.74 T.80.45.2 13.81
T.50.45.3 4.05 T.60.45.3 5.87 T.70.45.3 10.77 T.80.45.3 8.14
T.50.45.4 2.38 T.60.45.4 4.65 T.70.45.4 9.62 T.80.45.4 4.54
T.50.45.5 2.39 T.60.45.5 4.23 T.70.45.5 7.87 T.80.45.5 -

T.50.60.1 10.19 T.60.60.1 8.62 T.70.60.1 17.25 T.80.60.1 21.01

T.50.60.2 5.78 T.60.60.2 4.19 T.70.60.2 15.22 T.80.60.2 13.81
T.50.60.3 5.45 T.60.60.3 4.22 T.70.60.3 12.08 T.80.60.3 7.89
T.50.60.4 2.49 T.60.60.4 3.83 T.70.60.4 10.44 T.80.60.4 3.15
T.50.60.5 2.81 T.60.60.5 6.41 T.70.60.5 7.08 T.80.60.5 -
Legend :
T : “Tancang”
50, 60, 70, 80 : Temperature
15, 30, 45, 60 : Time
1, 2, 3, 4, 5 : Times of soaking

The results of tannin reduction of mangrove fruits were obtained by analizing tannin content of filtrate from
extraction process. From the Table.1 can be created Figure below.

Figure 1. Effect of solvent temperature 50 ºC and soaking time Figure 2. Effect of solvent temperature 60 ºC and soaking time
15 min,30 min,45 min, 60 min on tannin reduction 15 min,30 min,45 min, 60 min on tannin reduction
234 Subandriyo and Nanik Indah Setianingsih / Aquatic Procedia 7 (2016) 231 – 235

Figure 3. Effect of solvent temperature 70 ºC and soaking time Figure 4. Effect of solvent temperature 80 ºC and soaking time
15 min,30 min,45 min, 60 min on tannin reduction 15 min,30 min,45 min, 60 min on tannin reduction

3.2. Analysis of mangrove flour

The analysis result of mangrove flour showed in Table 2.

Table 2. The result of proximate composition analysis of mangrove flour

Parameter Unit Mangrove flour Wheat flour (SNI) Tapioca starch (SNI) Mocaf flour
(SNI)
Water content % 9.34 max. 14.5 max. 12 max. 13
Ash content % 3.10 max. 0.70 max. 1.5 max. 1.5
Fat content % 5.00 - - -
Protein content % 3.71 min. 7.0 - -
Crude fibre % 6.63 - max. 4 max. 2.0
Carbohydrate % 72.22 - - -
HCN mg · L–1 0.26 - max. 40 max. 10
Tannin mg · L–1 4.56 - - -
Sieve 70 mesh % 77.47 min. 95 - -
Sieve 80 mesh % min. 90 min.100
Sieve 100 mesh % min. 90

3.3. Discussion

Figure 1 and Figure 2 cannot be evaluated because tannin content in one treatment fluctuative. On the Figure 1
and Figure 2 seen that the biggest of reduction tannin happened on the first soaking time. Figure 3 show that
extraction of 70 ºC with soaking time 60 min is optimal point of tannin extraction process. Firstly this treatment can
extract 17.25 mg · L–1 amount of tannin and in second 60 min can extract 15.22 mg · L–1, in third 60 min tannin
extracted 12.08 mg · L–1, in fourth and fifth 60 min tannin extracted are 10.44 mg · L–1 and 7.08 mg · L–1. While
three other extraction treatment produce fewer tannin reduction.
Figure 4 shows that extraction of 80 ºC with soaking time 60 min is optimal point of tannin extraction process.
Firstly this treatment can extract 21.01 mg · L–1 amount of tannin and in second 60 min can extract 13.81 mg · L–1,
in third 60 min tannin extracted 7.89 mg · L–1 and in fourth 60 min tannin extracted are 3.15 mg · L–1. While three
other extraction treatment produce fewer tannin reduction. Tannin extraction of 80 ºC only performed in four times
and produce the highest tannin reduction. Extraction tannin on mangrove fruits on temperature above 80 ºC can
damage the structure of starch of mangrove flour because of gelatinization process. So in this research the extraction
process did with temperature below 80 ºC.
Table 2 shows that the result of content of water analysis of mangrove flour is 9.34 % that means meet the
quality requirement of three comparators Standar Nasional Indonesia [(SNI) the Indonesian National Standard]
there are SNI of wheat flour (BSN, 2009), SNI of tapioca (BSN, 1996) and of mocaf (BSN, 2011). The result of ash
content analysis of mangrove flour is 3.10 % does not comply fulfill the quality requirement of three comparators
 Subandriyo and Nanik Indah Setianingsih / Aquatic Procedia 7 (2016) 231 – 235 235

SNI. The result of fat content analysis of mangrove flour is 5 %, this result cannot be compared because the three
comparators SNI doesn’t require content of fat. The result of protein content analysis of mangrove flour is 3.71 %,
less than protein quality requirement of wheat flour. The result of crude fibre analysis of mangrove flour is 6.63 %
higher than crude fibre quality requirement of tapioca and mocaf. The result of carbohydrate analysis of mangrove
flour is 72.22 % show that this flour can produce high calories, so that can be used as an alternative new source of
food based on local resources.
HCN is dangerous compound to be eaten because in 0.5 mg · kg–1 to 3.5 mg · kg–1 of weight causes death, which
in the body can interfere cytochrome oxidase enzyme that stimulate respiratory reaction of aerobic oganism. The
result of HCN analysis of mangrove flour is 0.26 mg · L–1 meet the quality requirements of SNI of tapioka and
mocaf.
High levels of tannins cause a bitter taste in the foodstuff. These compounds are carcinogenic if consumed in
excess and continuously (Sofro et al., 1992). The result of tannin analysis of mangrove is 4.56 mg · L–1, it is safe for
tannin content of food because the acceptable daily intake for tannin is 560 mg · kg–1 · d–1. For the result of sieve 80
mesh analysis of mangrove flour doesn’t meet the quality requirement of three comparators SNI.

4. Conclusion

The optimal result of tannin reduction extraction is of 80 ºC temperature with time of immersion 60 min. The
resulted mangrove flour meet the criteria of safe flour to be consumed .

Acknowledgments

Authors are thankful to the Center of Industrial Pollution Prevention Technology for providing all work facility
and Rukimah for mangrove fruit as research material and entire of research team who helped to make this study
complete.

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