Nutrient improvement of Bruguiera gymnorrhiza peel fruit through fermentation using commercial tempeh (Indonesian fermented soybean) mold

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The whole Bruguiera gymnorrhiza fruit contains about 80 ±1.75 % edible fruit and 20 ±1.75 % peel, in which the peel contains about 94,400 ppm tannin. This research aims to study the nutritional improvement of Bruguiera gymnorrhiza peel flour through fermentation using commercial tempeh (Indonesian fermented soybean). The blanched fruit was peeled out, and then the peel was chopped and inoculated thoroughly with the dry matter of tempeh culture at a concentration of 0.2 % (w/w), 0.4 % (w/w) and 0.6 % (w/w). The fermentation was carried out in a glass jar for 72 hours at the ambient temperature. This research showed that fermentation can reduce the tanin concentration and increase the carbohydrates and protein. The lowest tanin concentration was obtained using a mold concentration of 0.6 % (w/w) (39,600 ± 0.01 ppm), which was much lower than the unfermented fresh peel (94.400 ± 0.01 ppm). Fermentation using mold at 0.6 % (w/w) also produced flour with the highest carbohydrate and protein content compared to the unfermented fresh peel and other lower mold concentrations used. Hence, the higher the mold concentration, the more nutritional value and the less anti-nutritional Bruguiera gymnorrhiza flour can be obtained.