Abstract
Abstract Mangrove leaves (Rhizophora apiculata) has potential as animal feed because their had high protein content around 11,72%. Mangrove leaves contain anti-nutritional substances in the form of tannins. Tannins are antinutrient compounds that bind to proteins, carbohydrates (cellulose, hemicellulose and pectin), vitamins and minerals. Boiling can reduce the content of tannins and other anti-nutrients because phenolics are soluble in hot water and lime can hydrolyze tannins causing the active phenolic tannin groups to become inactive. The purpose of this research was to determine the effect of boiling time on the nutritional content of mangrove leaves. The treatments given soaking with lime water 10 minute, the treatment consist of : A : control, B : 5% lime, C : 10% lime, D : 15% lime. The research method used Randomized Block Design (RBD) with 4 treatments and 5 replications. The best result of this research was B Treatment with 5% lime which resulted in the nutritional value includes 93,32% dry matter, 7,934% ash, 92,066% organic matter, 8,16% crude protein, 15,91% crude fiber, 3,812% crude fat, 27,64% acid detergent fiber, 35,86% neutral detergent fiber, 13,15% 13,15% cellulose, 8,22% hemicellulose, and 13,05% lignin.
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