Chemical characteristics of juice of mangrove apple (Sonneratia caseolaris) added with sugar

Abstract

Jambi Province possesses mangrove species that grow along the waters of the Kuala Tungkal area, West Tanjung Jabung Regency. One of the species is the mangrove apple (Sonneratia caseolaris), locally known as pedada. The fruit of this plant has a fairly good nutritional content, such as 221.97 IU of vitamin A, 5.04 mg of vitamin B, 7.65 mg of vitamin B2, and 56.74 mg of vitamin C. Proximate analysis of mangrove apples reported that the fruit has 84.76% water content (NW), 8.4% ash content (GW), 4.82% fat (GW), 9.21% protein (GW), and 77.57% carbohydrate (GW). This study was carried out from May to July 2019, using a completely randomized design (CRD) with 6 treatments and 4 replications. In addition, the researcher applied a two-way ANOVA statistical analysis. Furthermore, the treatments studied were coded P1 (150 g of mangrove apple + 0% sugar), P2 (150 g of mangrove apple + 60% sugar), P3 (150 g of mangrove apple + 70% sugar), P4 (200 g of mangrove apple + 0% sugar), P5 (200 g of mangrove apple + 60% sugar), and P6 (200 g of mangrove apple + 70% sugar). 200 g of mangrove apple added with 70% sugar produced the best result. Based on chemical testing, mangrove apple contained 10.83% carbohydrates, 2.04% protein, 1.01% fat, 13.76% water, 0.07% ash content, 0.77% fiber, 36.96% vitamin C, 29.66% total sugar, and 90.10% antioxidant activity. Based on chemical characteristics, the addition of sugar on the mangrove apple juice provides a positive result in which the best formula is 200 g of mangrove apple added with 70% sugar.