Abstract
Mangrove forests in North Sumatera existed in the east coast of Sumatera Island and are promptly disappearing due to anthropogenic activities. Utilization of mangrove forest products still lacks of consent, thus application of appropriate technology is necessary for sustainable use of mangrove forest products to improve economy of coastal communities without impacting damage to the mangrove ecosystem. This study aims to examine the content of nutrients of jeruju leaves (Acanthus ilicifolius), jeruju crackers, the processed products and also the storage period of jeruju cracker. The nutritional content and the storage period of the product were performed using proximate analysis and hedonic test. Results showed that the storage time of jeruju leaves, original jeruju crackers, and spicy jeruju crackers affected on decreasing of the moisture content, ash content, fibre content, and antioxidants. Contrary, the fat and protein content increased by prolonging the storage time. Concerning on the nutritional content of jeruju leaf, jeruju crackers, the quality and selling value of the mangrove processed products could be improved. The present study suggests that processing of mangrove products affected the nutrients content and the storage time of the product.
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