Extraction Process for Reducing Tannin of Mangrove Fruit [Bruguiera gumnorrhiza (Lamarck, 1798)] as a Raw Material for Food Flour

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 °C, 60 °C, 70 °C, 80 °C 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.