Overview

Original Research

EFFECTIVENESS OF CITRUS BIOFLAVONOID ADDITION ON RADICAL SCAVENGING ACTIVITY AND ORGANOLEPTIC OF MANGROVE APPLE (SONNERATIA CASEOLARIS) SYRUP

PETRUS SENAS 1, SUPRIYADI SUPRIYADI 2, and R ADHARYAN ISLAMY 3.

Vol 18, No 10 ( 2023 )   |  Author Affiliation: Fisheries Product Technology Study Program, Faculty of Agriculture, Palangka Raya University, Jln. Yos Sudarso Palangka Raya, Central Kalimantan, Indonesia 1; Social Economic of Fisheries (Kediri City Campus), Faculty of Fisheries and Marine Science, Brawijaya University, Jl. Veteran No.16, Ketawanggede, Lowokwaru, Malang City, East Java, Indonesia 2; Aquaculture study program, Department of Aquatic Resources Management, Faculty of Fisheries and Marine Sciences, Brawijaya University, Jl. Veteran No.16, Ketawanggede, Lowokwaru, Malang City, East Java, Indonesia 3.   |   Licensing: CC 4.0   |   Pg no: 1318-1326   |   Published on: 23-10-2023

Abstract

Mangrove apple (Sonneratia caseolaris) stands as a remarkable tropical fruit indigenous to coastal regions, celebrated for its distinct flavor profile and the promising health benefits it offers. Free radicals are highly reactive molecules that can cause oxidative stress in the human body, leading to various chronic diseases. This study aims to investigate the effectiveness of incorporating citrus bioflavonoids into mangrove apple syrup to enhance its radical scavenging activity and organoleptic properties. Samples were coded CF0, CF1, CF2, and CF3 (CF0 = mangrove syrup without the addition of citrus bioflavonoid; CF1 = mangrove syrup with the addition of 5% (v/v) citrus bioflavonoid; CF2 = mangrove syrup with the addition of 10% (v/v) citrus bioflavonoid, and CF3 = mangrove syrup with the addition of 15% (v/v) citrus bioflavonoid. The antioxidant activity test of mangrove apple syrup which has been added with citrus bioflavonoid was done quantitatively with a DPPH method. The syrup organoleptic test was carried out following SNI 2346:2015. The result of this reseasch show Citrus Bioflavonoid (20.32±2.47%), CF0 (7.12±3.72%), CF1 (9.32±3.41%), CF2 (15.78±2.01%), and CF3 (19.22±2.32%). These findings strongly indicate that the addition of citrus bioflavonoid has significantly enhanced the antioxidant activity in mangrove syrup. The higher the proportion of citrus bioflavonoid added, the more appealing the product becomes to consumers due to its enhanced visual attractiveness. Citrus bioflavonoid imparts a pale yellowish hue to the syrup. The addition of citrus bioflavonoid can increase the antioxidant activity of mangrove apple syrup. Citrus bioflavonoid addition can make the appearance more attractive with a yellowish white which is liked by many panelists. However, it is important to note that this study still requires further research to understand the mechanisms and long-term effects of adding citrus bioflavonoid to mangrove syrup.

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