Mangrove Chocolate Food be Observed from the Nutritional Values Found in the Coast of South West Aceh

¹ 1Public Health Science, Faculty of Public Health, Universitas Teuku Umar. Jl. Alue Peunyareng, Ujong Tanoh Darat, Meureubo, West Aceh 23681, Aceh, Indonesia. Tel./fax.: +62-281-642360, email wintah@utu.ac.id
² Master of Fisheries Science Study Programme, Universitas Teuku Umar. Jl. Alue Peunyareng, Ujong Tanoh Darat, Meureubo, West Aceh 23681, Aceh, Indonesia.
³ Faculty of Fisheries and Marine Sciences, Universitas Jenderal Soedirman. Jl. Dr. Soeparno, Purwokerto Utara, Banyumas 53122, Central Java, Indonesia
⁴ Faculty of Biology, Universitas Jenderal Soedirman. Jl. Dr. Soeparno No.63, Purwokerto Utara, Banyumas 53122, Central Java, Indonesia

^* Corresponding author: wintah@utu.ac.id

Abstract

South west Aceh has potential natural resources in the form of mangrove fruit, one of which is Sonneratia sp or pedada fruit. Pedada fruit has not been used optimally, therefore it is necessary to provide training and assistance for the use of pedada fruit as a processed food ingredient in the form of mangrove chocolate. The purpose of this research is (1) To provide knowledge to the public about the importance of the benefits of mangroves in terms of nutrition of mangrove fruit as food. (2) To introduce various types of processed mangrove foods to the community. Descriptive analysis method using a qualitative approach. Descriptive proximate analysis by knowing the nutritional content of mangrove chocolate. The parameters measured were the content of protein, vitamin C, fat, water, ash, and carbohydrates. The chemical characteristics of mangrove chocolate for 100g with 40% Sonneratia alba fruit composition contains 7.65% protein, 12.30% vitamin C, 14.6% fat, 12.5% water, 0.7% ash content, and 52.25% carbohydrate.